Quality Assurance Project Management

WENDY W. JONES

**** ***** ***** *******, ** *****

Daytime: 434-***-**** Mobile: 434-***-**** *****.*******.*****@*****.***

DoD Top Secret/Sensitive Compartmented Information/FS Poly

Veteran’s Preference: 10-Points

CULINARY MANAGEMENT SPECIALIST

Seasoned, high-performance level professional with an extensive background in managing and leading diverse staff populations with varied ethnicities, cultures, and nationalities. A knowledgeable tactician specialized in hospitality and restaurant management, supply, project management, quality assurance. Proven ability to manage personnel, work with customers, and sales representatives in designing purchasing strategies to fulfill program requirements. A skilled supervisor able to resolve problems, build cost effective teams, and interpret the needs of employees and the organization. Consistently demonstrates proven ability to visualize, develop, manage, and achieve results on schedule in fiscally challenging, time sensitive, ambiguous, and international environments. Trained and certified in the culinary management field.

SKILLS

Leadership Human Resource Management

Project Management Inventory Management Customer Service Focused

Mediation & Advocacy Critical Thinking Quality Assurance Hand Receipt Holder Property Accountability

Bar and Beverage Management Oral and Written Communication Bilingual (English and Spanish)

Hospitality and Restaurant Marketing and Management Nutrition

ServSafe Food Protection Manager Controlling Foodservice Costs

EDUCATION

Associates in Computer Science,

Huertas Junior College, Caguas, Puerto Rico (Graduated, 2000)

Associate of Science in Medical Assistance,

American National University, Charlottesville, Virginia (Graduated, 2016)

Culinary Arts

Helms College, Augusta, Georgia (expected March 2025)

Alpha Beta Kappa National Honor Society

(Inducted November 2024)

PROFESSIONAL EXPERIENCE

Student – Helms College, Augusta, GA • 04/2024 – 03/2025

Studied all aspects of the culinary field with classroom learning and hands-on experience in the kitchen and school-owned restaurants.

Trained in food safety and sanitation to manage the cleanliness of food preparation areas, storage areas, and proper cooking temperatures.

Trained in knife skills and kitchen tool identification.

Classically trained in the creation of stocks, soups, and sauces.

Trained in cooking methods and meat fabrication to prevent food waste and provide even portions of proteins.

Trained in the introduction of baking and pastry. Scaled ingredients by weight and followed formulas to bake breads, rolls, croissants, eclairs, cookies, cakes, and more.

Taught the art of Garde Manger food preparation and table displays, how to cure meats, and food presentation.

WENDY W. JONES

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Trained in International Cuisine learning how to work with a wide array of ingredients from different regions of the world to create common dishes from multiple countries throughout the world.

Trained in purchasing and culinary costs control to include proper receipt, storage, and inventory of goods.

Trained in bar and beverage management. Able to identify and enforce safe practices when serving alcoholic beverages to guests.

Trained in nutrition to identify and prepare well-balanced plates that focus on quality meals, made with quality ingredients with the health of the guests in mind.

Trained in front-of-the-house and back-of-the-house operations with hands-on experience in both to best understand the inner workings of a successful restaurant service.

Trained in banquets and catering practices which includes planning events, identifying necessary equipment, resources, and labor, delivery of foods, proper setup of food stations for hot and cold foods, and creating invoices for the events.

Trained in restaurant and hospitality management and supervision. Creates schedules based on available employees and adjusts as necessary to provide the best service for all guests.

Key Accomplishments

Recognized for Academic Excellence with induction into Alpha Beta Kappa National Honor Society.

Achieved President’s list for quarters 2, 3, and 4.

Achieved Dean’s list for quarter 1.

Certified ServSafe Food Protection Manager.

Certified ManageFirst Hospitality and Restaurant Marketing.

Certified ManageFirst Bar and Beverage Management.

Certified ManageFirst Hospitality and Restaurant Management.

Certified ManageFirst Nutrition.

Certified ManageFirst Controlling Foodservice Costs.

Student – American National University, Charlottesville, VA • 05/2014 – 05/2016

Studied the Medical Assistance program offered by American National University with an externship within the ears, nose, and throat medical office in one of Charlottesville’s top medical facilities.

Medical procedures training to cover areas such as taking patients’ vital signs, collecting laboratory specimens, performing routine tests such as electrocardiography (EKG), and administering therapeutic injections and vaccinations.

Completed a foundation set of courses in anatomy, pharmacology, healthcare law and ethics, and learn how to handle administrative and clerical duties.

Participated in a clinical externship of 162 hours of real-world work experience to include caring for patients one-on-one, performing medical procedures, gathering patient information, and helping healthcare facilities stay organized.

Human Resources Sergeant – 502nd Military Intelligence Battalion, 201st Battlefield Surveillance Brigade Joint Base Lewis-McChord, WA • 11/2011 – 02/2013

Hours per week: 40

Serves as a Battalion Level Human Resources Sergeant. Responsible for auditing and analyzing financial data for over 600 personnel both forward deployed and within the rear detachment.

Supervised the processing of awards, promotions, financial documentation, and claims.

Enabled the organization to keep an accurate account of all personnel pay and entitlements.

Trained more than 30 Soldiers in multiple human resource positions which strengthened unit readiness and resulted in timely distributions of Soldier actions.

Key Accomplishments

Attention to detail saved the unit over $10,000 per year in pay discrepancies.

Greatly enhanced Army readiness by organizing and correcting Senior NCO centralized promotion board packets. Her efforts resulted in the promotion of 4 NCO’s from SSG to SFC.

Organized and prepared unit for redeployment and reintegration into garrison environment upon completion of their 9-month deployment with zero loss of accountability.

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Brigade Human Resources Sergeant – 593rd Sustainment Brigade, Joint Base Lewis-McChord, WA • 06/2011 – 11/2013

Hours per week: 40

Serves as a Brigade Level Human Resources Sergeant.

Ensured each one of her Soldiers were intimately familiar with the purpose, employment, and operation of all Data Systems within the HR Arena.

Trained staff and unit members on SIDPERs and iPerms resulting in a significant increase in efficiency and productivity of processing actions.

Key Accomplishments

Hand selected by Brigade Command Sergeant Major to transfer to Military Intelligence Battalion to prepare the unit for deployment to Afghanistan.

Human Resources Sergeant – 532nd Military Intelligence Battalion, Camp Humphreys, South Korea • 06/2009 – 06/2011

Hours per week: 40

Served as a Human Resources Sergeant of a forward based Military Intelligence Battalion with three geographically dispersed companies of over 350 combined personnel ranging from US Army Soldiers, Korean Augmentee to the US Army (KATUSA), and Department of the Army Civilians. Responsible for personnel management, readiness, and accountability of all personnel actions/documentation for all Battalion personnel. Provided technical guidance to office personnel, battalion staff, company command teams, and Soldiers.

Supervised 8 US Army Soldiers and 3 KATUSA’s.

Processed over 700 awards, 500 personnel actions, and 100 Noncommissioned Officer Evaluation Reports, maintaining 98% on time rate for award presentations and evaluation submissions to the Human Resources Command.

Mentored soldiers to enroll in continued education, compete in Battalion level Soldier of the Month boards, and promotion boards which resulted in the promotion of one of her Soldiers to the rank of Sergeant.

Key Accomplishments

Developed actions tracking measures that cut turnaround for actions processing in half and timely submission increased by 70%.

Trained staff in personnel actions which enabled the section to successfully streamline and make more efficient its day-to-day operations.

Promoted safety consciousness and responsibility in Soldiers which accounted for zero accidents or injuries.

Volunteered for unit retention NCO and achieved 100% of the unit assigned reenlistment goal for the 2nd quarter, fiscal year 2010.

CERTIFICATION/TRAINING

●ServSafe Food Protection Manager (2024)

●ManageFirst Hospitality and Restaurant Marketing 2.0 (2024)

●ManageFirst Bar and Beverage Management 2.0 (2024)

●ManageFirst Hospitality and Restaurant Management 2.0 (2024)

●ManageFirst Nutrition 2.0 (2024)

●ManageFirst Controlling Foodservice Costs 2.0 (2024)

●Notary Public (2023)

●Certified Nursing Assistant (2022)

●Cardiopulmonary Resuscitation (2022)

●Registered Medical Assistant (2016)

●Equal Opportunity Advisor (2010)

AWARDS

Army Service Ribbon, Overseas Service Ribbon, Global War on Terrorism Service Medal, Army Good Conduct Medal, Army Accommodation Medal, Army Achievement Medal

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