Heidi Szabo

• Completed day-to-day duties accurately and efficiently.
• Contributed innovative ideas and solutions to enhance team performance and outcomes.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
• Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
• Prioritized and organized tasks to efficiently accomplish service goals.
• Identified needs of customers promptly and efficiently.
• Provided excellent service and attention to customers when face-to-face or through phone conversations.
• Assisted with customer requests and answered questions to improve satisfaction.
• Collaborated closely with team members to achieve project objectives and meet deadlines.
• Worked with cross-functional teams to achieve goals.
• Approached customers and engaged in conversation through use of effective interpersonal and people skills.
• Maintained updated knowledge through continuing education and advanced training.
• Provided support and guidance to colleagues to maintain a collaborative work environment.
• Exceeded customer satisfaction by finding creative solutions to problems.
• Recognized by management for providing exceptional customer service.
• Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
• Conducted comprehensive research and data analysis to support strategic planning and informed decision-making.
• Utilized various software and tools to streamline processes and optimize performance.
• Achieved cost-savings by developing functional solutions to problems.
• Managed inventory and supplies to ensure materials were available when needed.

• Prepared diverse dishes following seasonal menus and customer preferences.
• Managed kitchen staff to ensure efficient food preparation and service.
• Maintained high standards of cleanliness and food safety in the kitchen.
• Collaborated with suppliers to source fresh ingredients for menu items.
• Trained new kitchen staff on proper cooking techniques and safety protocols.
• Developed new recipes to enhance the dining experience for guests.
• Oversaw inventory management to minimize waste and optimize resources.
• Coordinated special events, ensuring timely meal delivery and presentation.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Prepared high-quality dishes according to established recipes.
• Checked quality of raw materials before use.
• Stored foods correctly using correct storage containers and labelling systems.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Exercised portion control for items served, eliminating waste.
• Planned menus, ordered supplies and managed kitchen staff.
• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Kept up to date with current culinary trends, as well as health and safety regulations.
• Developed creative ideas for special events or promotions involving food preparation or presentation.
• Trained kitchen workers on culinary techniques.
• Trained new chefs on proper cooking techniques and menu items.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Resolved customer complaints regarding food quality or service issues.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
• Monitored quality, presentation, and quantities of plated food across line.
• Supervised team members during meal service to ensure accuracy of orders.
• Adjusted seasonings of dishes according to customers' tastes.

I was a head chef as well as a camp boss for a year specializing in soup deju breakfast lunch and dinner cooked to order daily and monitoring the quality of food control.

• Developed seasonal menus incorporating local ingredients and culinary trends.
• Managed kitchen operations to ensure consistent food quality and presentation.
• Trained and supervised culinary staff in cooking techniques and safety protocols.
• Collaborated with suppliers to source high-quality ingredients for menu items.
• Streamlined kitchen workflows to enhance efficiency during peak service hours.
• Conducted inventory management to maintain stock levels and reduce waste.
• Ensured compliance with health regulations and food safety standards in the kitchen.
• Created recipes that aligned with customer preferences and dietary restrictions.
• Scheduled shifts for kitchen staff according to restaurant needs.
• Tracked kitchen's inventory and ordered new food and supplies when needed.
• Developed strategies to increase efficiency in the kitchen.
• Created recipes that kept customers coming back for more.
• Managed staff of cooks, dishwashers, and other kitchen personnel.
• Developed and implemented new menu items to meet customer needs.