DENISE

LEE

adyb1w@r.postjobfree.com

m

803-***-****

Fort Mill, SC 29707

Authorized to work in the US for any employer

Background includes inventory management, sales

leadership and recordkeeping. Organized and forward- thinking food service professional with a flexible and motivational management style.

PROFESSIONAL SUMMARY

Levy Restaurants - BOH Supervisor

Charlotte, NC • 03/2022 - Current

LabCorp

WORK HISTORY

Created new recipes, outlined steps and training staff on correct preparation.

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• Set and oversaw weekly and special event menu plans. Monitored food preparation, production and plating for quality control.

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Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.

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Directed activities of team of skilled kitchen workers preparing and serving meals.

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Developed and maintained courteous and effective

working relationships.

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Used coordination and planning skills to achieve results according to schedule.

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Improved operations through consistent hard work and dedication.

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Exceeded goals through effective task prioritization and great work ethic.

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Offered friendly and efficient service to customers, handled challenging situations with ease.

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Delivered services to customer locations within specific timeframes.

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• Pineville 40 hours and 100 sticks, during that time I was SKILLS

10 Key, Micro Soft Office

Excel, Spread Sheets,

Customer Service, Data

Entry,

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Time management and

Customer service.

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• Safe driver training

• Route logs

• Dependable and reliable

• Food assembly

• Quality control

• Safe food handling

• Food spoilage

Kitchen Equipment

knowledgeable

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All types of cuisine

familiarity

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• Preparation techniques

Food preservation and

storage methods

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• Cultural Awareness

• Active Listening

• Critical Thinking

• Decision-Making

Dependable and

Responsible

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Johnson & Wales University

Bachelor of Science:

Hospitality Management

Johnson & Wales University

Charlotte, NC

Associate of Science:

Culinary Arts, Luda

Carolina School of

Phlebotomy

Thomas School of

Phlebotomy

EDUCATION

Momma Jeans Cantina - Private Cooking Teacher/Owner 05/2009 - Current

Rock Hill School District 3 - School Bus Driver

12/2015 - 08/2019

Dump Truck, Blue Max

06/2013 - 06/2014

CRST - Transportation Specialist

02/2010 - 03/2011

Embassy Suites Golf Resort & Spa - Banquette Chef

12/2006 - 03/2008

able to work in the lab processing blood samples, using the centrifuge and processing the day for shipping Patient interaction included blood draws with a verity of age groups from 6 months to 95

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The externship taught me how to work with a wide range of staff and patients.

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For the past ten years I have been providing private cooking classes in the homes of my clients

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I teach healthy cooking techniques, time management, shopping tools, cost controls and menu planning

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Also built and run a food trailer for private and public events.

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Responsibilities included adhering to all DOT regulations and inspections

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• Safely transporting children to and from school

Time management, multifunctioning between monitoring the road and passengers on the bus.

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Responsibilities included adhering to all DOT regulations of pre & post trip inspections maintenance of truck

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Checking in with dispatch for daily work assignments then performing said assignments.

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Long haul truck driver responsibilities included daily inspection of the truck and trailer, adhering to all D.O.T regulations

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Daily logs, time management while delivering excellent customer service.

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Prepared and maintained a menu of 300 plus items

depending on the needs of our clients

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Winthrop University

02/2006 - 12/2006

Morrison Group - Chef

02/2004 - 02/2006

Dallas Family Medicine - Phlebotomist

06/2002 - 02/2004

Performed inventory controls FIFO, time management and accuracy of products Interned 11 weeks during which time I developed a system to organize the stewards with the kitchen to maintain a clean work environment.

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Responsibilities included running a private restaurant for the faculty & staff of the University

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Which included designing menus, ordering supplies, cost controls, and cooking said menus

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I also worked in the main kitchen with the catering staff and demo cooking for students.

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Responsibilities included overseeing the grill station at Presbyterian Hospital

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Cook to order items on the grill, fryers and serving from the hot line

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Maintained all food preparation and stocking for the station while serving 75 - 100 guest per night.

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Responsibilities included performing my externship for Phlebotomy (40 hours 100 sticks)

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• I was offered a position after completing externship During my time at Dallas Family Medicine I performed Patient intake, x-rays, Drawing and processing labs I also performed E

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• K

• G's (12 point)

I was responsible for all aspects of caring for patents from infants to geriatrics

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Strengths include multi - tasking, quick learner, and empathy with patients and parents

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• I was also responsible for data entry and medical coding. I WORK WITH JUNIOR HIGH STUDENTS TO

COOK HEALTHY FOOD.

For the past five years I have been working with Junior High students. We learn about healthy foods & snacks such as making Sushi, stir fry and many other things. They learn about food cost, how to shop for good prices, time management, menu planning, recipe development. I work with these students as part of my outreach & community outreach and as a favor to my friend who is their teacher.

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