Leslie Whatley

1. Minimized cross-contamination and infection risks by consistently following safe food handling procedures.

2. Prepared a variety of foods according to exact instructions and recipe specifications.

3. Food preparation, cooking times, portion sizes, and presentation of dishes.

4. Proper dating in food placement fifo.

1. Trained new kitchen staff on cooking techniques and kitchen procedures.

2. Oversaw the preparation of meals for special events and catering functions.

3. Implemented cost-control measures to maintain budgetary guidelines.

4. Prepared variety of foods according to exact instructions and recipe specifications.

5. Provided direction to kitchen staff regarding food preparation, cooking times, portion sizes, and presentation of dishes.

6. Placed orders for food and supplies used for preparating and cooking meals.

1. Inventory

2. Trained, managed and motivated employees to promote professional skill development.

3. Coordinated bakery production schedule to efficiently meet customer demands and special orders.

4. Monitored inventory levels and placed new order for merchandise to keep supply well-stocked.

5. Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.

6. Minimized cross-contamination and infection risks by consistently following safe food handling procedures.