Bachelor of Science in Hotel and Restaurant Management graduate

************@*****.*** Eda Lilian Fetisan Williams 5396 N. 48th Ave

(208) 727 - 7922 Glendale, AZ, 85301

Education Certification

University of San Agustin Course: Bachelor of Science in Hotel and Restaurant Management October 2008

Employment Certificate from Sunny Side Up Mega, Inc.

Employment Certificate from Jolly Management Solutions

Certificate of Completion from Boracay Ecovillage Resort and Convention Center

Certificate of Completion from El Grande Resort and Spa Convention Center

Skills

Professional Experience

Circle the City December 2024 – March 2025

Cook

Administers the food service program in accordance with established policies and procedures.

Ensures proper storage, rotation, preparation, and labeling of food in accordance with Federal, State, and local guidelines. Discards outdated food.

Works in conjunction with the Kitchen Supervisor to develop meals and forecast supply needs.

Assure that food and supplies for the next meal are readily available. Assist in inventorying, dating, and storing in-coming food, supplies, etc. as necessary.

Recommend to the Kitchen Supervisor the equipment and supply needs of the department.

Ensures continued efficiency of the cafeteria and production of consistent quality food.

Prepare meals, ensuring the utmost in quality with a minimum of waste. Serve meals that are palatable and appetizing in appearance. Serve food in accordance with established portion control procedures.

Prepare food for therapeutic diets in accordance with planned menus. Prepare food in accordance with standardized recipes and special diet orders.

Reviews the menu prior to preparation to identify all food required for patient diet restrictions and allergies in conjunction with the Kitchen Supervisor.

Clean and maintain kitchen equipment, utensils, and appliances.

Evaluates and responds to patient complaints in collaboration with Kitchen Supervisor.

Willingness to work with a broad base of volunteers to support kitchen functions, offers feedback as needed for improvement.

Attends and participates in training, in-services, and staff meetings.

Drive to community partners and area food banks for supplies.

Performs other duties as required

Immanuel Campus of Care May 2022 - Present

Cook/Line Cook

Inventory control

Ensuring the kitchen exceeds regulatory sanitary requirements

Executive Daily activity reports

Maintaining an organized work environment

Implementation of best practice

Implementation of processes and procedures

Ensuring all food shipments are processed, labeled and stored per their specific safety requirements

Responsible for maintaining all quality control logs for all coolers, freezers, etc.

Managing and expediting food delivery to the required service level

Managed vendor invoicing

Responsible Managing vendor relation,

Banner University Medical Center Phoenix May 2023-Nov. 2024

Cook

Preparing food as required

Responsible for maintaining all quality control for food preparation at the station

Managing orders from requests for patient influx

Implementing best practices per Banner standard

Follow daily and weekly activity log orders

Maintaining an organized working environment

Sun Valley Resort December 2019- March. 2020

Prep Cook

Preparing food as required

Ensuring the process met the required timeline for expediting meals

Provided assistance to the line cooks and head chef

Responsible for food prepping for future business days

Followed bast practice for required sanitary regulations

Maintaining and exceeding the sanitary requirements for the Kitchen

Sunny Side Up Mega, Inc. June 2018 – June 2019

Kitchen Assistant

Responsible for food prepping for the daily menu

Responsible for sanitary requirements

Lent assistance to the line cool and head chef

Managed the order process for the serving staff

Responsible for managing all hazardous best practice

Implementation of safety best practice processes and procedures

Managing the organization of kitchen tools

El-Sawaid Hospitality December 2015 – May 2018

Cook

Plan the daily menu

Food Prep for the daily menu

Responsible for ensuring the kitchen exceeds the sanitary requirements

Development and implementation of best practice processes and procedures

Responsible for the presentation of meals

Mang Inasal Commisary June 2013 – March 2015

Product Quality Control

Ensuring the standards of both raw materials and finished products

Development and implementation of sanitary best practice

Development and implementation of safety processes and procedures

Monitoring safety regulations for food storage

Recording and reporting any and all hazard incidents

Ensuring packaging meets the required standards

Monitoring Chlorine level by conducting batch testing of products

Ensuring standards weight requirements

Reporting to the QA team

Letter of recommendation available upon request

Quality time Management

Process management

Safety procedure management

Inventory management

Mechanical & Puree diet management

Mince & Moist

Dependable

Hardworking, self-motivated

Staff Management

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