BARBRA KEACH

Saint Anthony, ID ***** 208-***-**** adzqt3@r.postjobfree.com

Professional Summary

208-***-**** I'm looking to broaden my horizon. I have a great attitude, I'm a hard worker & I do my job to the best of my abilities. With the right opportunity & training I can learn anything you give me. I am passionate about doing my very best while following rules, guidelines, & codes. Accomplishments

Used Microsoft Excel to develop inventory tracking spreadsheets. Achieved Result by completing Task with accuracy and efficiency. Achieved Result through effectively helping with Task. Documented and resolved Issue which led to Results. Supervised team of Number staff members.

Skills

Food Service

Freight Experience

Cooking

Kitchen Experience

Food Preparation

Food Safety

Cashiering

Internal Audits

Cleaning Experience

Leadership

Cash Handling

Food Production

Food Handling

Food and Safety Standards

Food Portioning and Packaging

Special Requests

Productivity and Efficiency

Working Quickly

Kitchen Staff Support

Proper Storage Procedures

Ingredient Restocking

Shipment Receipt

Accurate Cash Handling

Efficient Service

Basic Mathematics

Vegetable and Fruit Preparation

Covid-19 Safety Protocols

Plating and Presentation

Regulatory Requirements

Guest Inquiries

Food Plating and Assembly

Food Tray Delivery

Organize Supplies

Scanning Tools

Portion Out Servings

Fast-Paced Environment

Knife Use

Holding Temperatures

Patient Dietary Requirements

Ingredient Preparation

Surface Work

Salad Creation

Supply Inventory Management

Cleaning and Sanitation

Dietary Restrictions

Temperature Requirements

Sweeping and Mopping

POS Transactions

Menu Distribution

Station Preparation

Cooking Procedures

Plates Presentation

Multitasking

Feedback Acceptance

Cash Register Operations

Attention to Detail

Verbal and Written Communication

Food Handling Standards

Guest Satisfaction

Floor Vacuuming

Attentive Service

Dishwasher Operation

Sauce and Soup Cooking

Organic Ingredients

Inventory Receiving

Food Handlers Permit

Workstation Sanitation

Team Oriented

Meat and Poultry Slicing

Quality Control

Fish, Fowl and Poultry Cleaning

Maintain Food Safety

Work History

Food Service Lead 09/2022 to 08/2023

Maverik – St. Anthony, Idaho

I was hired as a food service adventure guide, promoted to food service lead adventure guide in approximately 6 months

My duties included, making food in a timely manner, prepping food for the next day, cleaning & sanitation, ordering & inventory auditing

I taught myself to help at the front when needed & how to order. Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.

Maintained clean, trash-free workspaces to maximize productivity and safety. Developed and maintained positive relationships with customers to enhance service. Greeted customers at counter to fulfill requests and answer questions. Restocked supplies and prepared additional ingredients during downtime for expected busy periods.

Set up and broke down food service lines quickly to maintain service flow. Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas. Operated dishwashing and sanitizing equipment according to manufacturer instructions. Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.

Prepared and served various food and drink items to customer specifications in fast-paced environments.

Made food according to standard recipes with requested changes for customer satisfaction. Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.

Followed food safety practices and sanitation guidelines. Maintained composure and work quality while under stress. Assisted in setting up and breaking down kitchen stations. Stocked and rotated food items according to expiration dates. Trained new staff on food preparation and safety procedures. Cleaned and maintained work areas, equipment and utensils. Lifted and carried heavy materials.

Maintained high personal grooming standards and uniform presentation. Prepared sandwiches, salads and other specialty items according to customer specifications. Removed trash and cleaned kitchen garbage containers. Monitored food temperature, discarding items not stored correctly. Reduced kitchen accidents by maintaining high standards of cleanliness and organization. Maintained effective supply levels by monitoring and reordering food stock and dry goods. Cashier/Scanning Coordinator 09/2019 to 09/2022

Dave's Jubilee – Ashton, ID

I was first hired as a part time cashier, promoted to full time cashier, then back office scanning coordinator in a year

My duties included, freight, restocking, assisting customers, helping out when & where needed, scanning in product to brdata so product can be sold, special orders for special customers, making sure sales were working correctly & signs were displayed in a timely manner. Executed correct signage placement in each aisle and department and replaced missing signs before store opening.

Confirmed accurate price changes and prepared and printed daily price download for full visibility.

Gained and maintained knowledge of products sold within store and promptly responded to customer questions.

Verified accuracy of prices charged to customers and confirmed attachment of correct attribute information.

Researched scan error sheets and not-on-file sheets promptly, corrected errors found and kept log of manual retail price changes.

Monitored sales events for accuracy in scanning and signage, maintained current knowledge of weekly ad items and verified pricing integrity.

Sorted, logged and distributed price change paperwork, labels and tags and guided other team members in ordering and receiving tags.

Kept records of production, tracked returned goods and took down and replaced new shelf tags.

Provided backup to front desk to step in to assist with various tasks whenever employee was absent or at lunch.

Head Cook/Kitchen Manager 08/2019 to 01/2021

Ashton Senior Center – Ashton, ID

As the head cook & kitchen manager I was responsible for ensuring food & sanitary safety Preparing nutritional & delicious home cooked meals for both in house customers & those receiving meals on wheels

I did both ordering & grocery shopping to get the best I could for a lowest cost possible Training & hiring of new employees or volunteers.

Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business. Prepared food items in compliance with recipes and portioning control guidelines. Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly. Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Seasoned and cooked food according to recipes or personal judgment and experience. Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross- contamination.

Maintained well-stocked stations with supplies and spices for maximum productivity. Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

Tasted, smelled, and pierced food with fork to verify sufficient cooking. Developed relationships with local suppliers to obtain freshest ingredients available. Maintained food safety and sanitation standards.

Kept kitchen clean and organized by performing daily maintenance tasks. Followed strict standards for food handling and safety, minimizing risks to customers. Managed opening and closing shift kitchen tasks.

Restocked inventory and ingredient items to maintain optimal kitchen efficiency. Monitored food quality and presentation to maintain high standards. Worked closely with kitchen team to meet high demand with delicious, on-recipe foods. Measured and mixed ingredients according to precise recipes for best results. Measured, weighed and mixed appropriate ingredients according to recipe directions. Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.

Prioritized and re-prioritized kitchen tasks based on fluctuating demands. Adjusted recipes based on ingredient availability or customer request. Trained and supervised cooking staff to expertly meet daily needs. Identified inefficiencies leading to improved productivity. Planned menus for different events, seasons and customer requests. Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Suggested actionable improvements to streamline training procedures. Managed kitchen budget for supplies and labor hours, consistently meeting targets. Education

GED 1999

EITC - Idaho Falls, ID

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