WAYNE NAST

Chesterfield, MO 314-***-**** adyq3l@r.postjobfree.com

Professional Summary

Seasoned Culinary & Customer Service Professional with extensive experience in ensuring compliance with food safety policies, preparing ingredients, controlling inventory, assessing needs, identifying opportunity gaps, training team members, and employing comprehensive menu/wine pairing knowledge. Substantial experience in scheduling team members, assigning tasks, allocating resources, monitoring objectives, prioritizing customer experience, and solving complex problems. Continually exceeds expectations by building strong relationships and works well with people at all levels of the organization including management, staff, and customers.

Skills

• Comprehensive Menu & Wine Pairing Knowledge

• Prioritizing Customer Service & Experience

• Scheduling & Assigning Tasks to Staff Members

• Ensuring Compliance with Food Safety Policies

• Training & Guiding Team Members

• Supporting Management & Stakeholders

• Preparing Ingredients & Controlling Inventory

• Assessing Needs & Allocating Resources

• Maintaining Records & Monitoring Objectives

• Identifying Performance & Opportunity Gaps

• Time Management & Problem-Solving Skills

• Excellent Verbal & Written Communication

Work History

Catering Lead 11/2022 to Current

Panera Bread Company

• Continuously helping customers plan and select Panera food for their events by supporting their questions and needs.

• Strategically ensuring food is delivered according to event schedules and owning the success of the catering operations.

• Building a culture of warmth, belonging, growth, and trust by supporting management and fellow team members.

• Managing catering orders, delivering orders to customer events, and ensuring extraordinary guest experiences.

• Preparing for and serving guests in accordance with company standards for food and beverage quality and safety.

• Controlling labor schedules in accordance with budgeted costs and maintaining knowledge of current catering trends.

• Supervising staff during all aspects of catered events to ensure high quality serviced standards and presentations are met. Deli/Seafood Department Associate/Cook 04/2020 to 11/2022 Dierbergs Market

• Developed procedures to increase the efficiency of tasks including order-taking strategies and cooking techniques.

• Greeted customers and assisted them with any product questions while also offering suggestions to match their selection.

• Efficiently helped staff during rush periods to foster and promote teamwork while providing exceptional guest service.

• Accommodated patrons with personal dietary preferences and restrictions while also remaining professional and polite.

• Effectively established objectives and developed service processes/procedures to ensure efficient, timely workflow.

• Received in-depth training for proper food handling techniques and extensive cleaning procedures per regulations.

• Communicated effectively with customers, co-workers, and managers to create a safe and enjoyable work environment. Lead Cook 05/2017 to 03/2020

Aramark

• Prepared ingredients by strategically measuring, weighing, mixing, chopping, trimming, and peeling food items.

• Operating equipment such as ovens, stoves, slicers, and mixers and safely utilized food utensils including knives.

• Scheduled and assigned daily work activities to staff members and supervised the completion of assigned tasks.

• Maintained excellent customer service with a positive attitude towards guests, customers, clients, and co-workers.

• Ensured security of company assets and prepared food following production guidelines and standardized recipes.

• Baked, roasted, broiled, steamed, and used a variety of cooking methods on meats, vegetables, and other foods.

• Created/managed employee work schedules, cleaned/sanitized work areas, and ensured regulations were followed. Golf Food Service Attendant/Club Waiter 01/1998 to 05/2017 Greenbriar Hills Country Club – Kirkwood, MO

• Maintained optimal stock levels to ensure menu preparation activities were smoothly operated and consistent.

• Greeted guests in a prompt and courteous manner and made suggestions on food and drink pairings to increase sales.

• Brought prepared food to tables when ready and quickly cleared tables once the customer was finished eating.

• Implemented new menu introduction strategies, increasing customer purchases and add-on items by 10% on average.

• Completed prep and side work to enable focused guest care and ensured customer safety throughout each event.

• Responded promptly, courteously, and effectively to guest inquiries, requests, and concerns to ensure guest satisfaction.

• Continuously greeted guests, guided individuals to their seats, trained new employees, and served at banquet events. Additional Experience

Owner/Manager – Sophisticatering – 1996 to 1998

Catering Chef – Custom Catering – 1994 to 1996

Pantry Chef – Paradise Valley Country Club – 1993 to 1994 Waiter – Seventh Inn Restaurant – 1991 to 1993

Education

Scottsdale Culinary Institute

Associate degree, Culinary Arts & Sciences

Forest Park Community College

Associate degree, Restaurant Management

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