ANDERS ROSS

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.

Hired on as Kitchen Manager to assist management in the menu refresh and training the staff in E-commerce and customer service protocols. Streamlined operations and prioritized tasks by assigning select tasks to the right team member who was experienced in completing the task assiagned. This increased workplace productivity by 15% and reduced food waste by 35% during my time as Assistant Kitchen Manager.

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.

While working at Farmboy College Park as prep chef in Hot Meals Ready department sales experienced a 25% increase and sales where maintained at that level during my employment their.

• Contributed to a positive working environment through effective communication and teamwork practices.
• Demonstrated strong time management skills by prioritizing tasks efficiently during high-pressure situations.

• Assisted in the launch of the Door Dash operations for the location
• This increased total sales at this location by %35
• Provided excellent services/expertise to Back of House Operations and obtained excellent feedback from the General Operator
• Was a member fo the Workplace Safety Committee
• Streamlined communication channels between FOH and BOH teams to improve overall restaurant efficiency.
• Improved team efficiency by implementing streamlined BOH processes and procedures.

• Performed the team lead role by being in charge of on boarding and retraining the personal shoppers
• Managed three different locations and answered all client related emails and texts regarding the service
• Supervised a team of over 45 personal shoppers at three locations in Toronto
• On average I would send 75 emails to respond to both customer and management enquiries and send 50 texts a day regarding staff enquiries about scheduling or time off requests.
• Conducted ongoing staff development to help employees achieve growth within job roles.
• Maintained compliance with company policies, procedures, and safety standards while overseeing multiple locations.
• Coached and mentored team of [Number] account executives to achieve sales and customer engagement score targets.
• Recruited, interviewed, and hired talented individuals bringing dynamic sales expertise to organization.

• In charge of a team of prep chefs and the task was to maintain the needs of the kitchen by executing a daily prep list of required items for the kitchen’s operations
• Managed a team of 50 chefs that operated in the kitchen
• Acted as a representative for staff on the Workplace Safety Committee
• Increased productivity by 25% and reduced food waste by 65%