Betty-Ann Hansford
Lethbridge,Alberta
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
10
10
years of professional experience
Work History
Line Cook Supervisor
Holiday Bowl
09.2022 - 07.2024
- Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
- Collaborated with management to set performance standards, leading to a more consistent dining experience for guests.
- Plated and presented all dishes to match established restaurant standards.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Grilled meats and seafood to customer specifications.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Assured food safety compliance by enforcing proper sanitation protocols and adherence to industry regulations.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Monitored food inventory and supplies to prevent waste.
- Addressed customer complaints promptly, demonstrating commitment to exceptional service and fostering repeat business.
- Oversaw timely completion of daily prep lists, ensuring essential mise en place was readily available for efficient service execution.
Manager
Tim Hortons
01.2018 - 01.2021
- Accomplished multiple tasks within established timeframes.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Cross-trained existing employees to maximize team agility and performance.
- Developed and maintained relationships with customers and suppliers through account development.
- Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
Director of Food Services
YMCA Camp Chief Hector
01.2015 - 01.2018
- Established culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
- Cultivated positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
- Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
- Strengthened internal controls by reviewing existing policies and procedures, ensuring compliance with regulatory requirements.
- Optimized staff performance by designing comprehensive training programs tailored to individual needs.
- Negotiated favorable contracts with vendors for reduced costs and improved service quality.
- Evaluated employee performance objectively using established metrics, leading to fair compensation adjustments based on meritocracy principles.
- Leveraged data analytics insights for informed decision-making in critical areas such as sales forecasting, budgeting, or personnel management.
- Cultivated high-performance executive team, selecting and mentoring candidates for key leadership roles.
- Transformed organizational culture to embrace continuous improvement, leading by example and mentoring teams.
- Improved team morale and productivity by implementing comprehensive professional development program.
- Optimized inventory management to minimize costs and ensure product availability.
- Boosted operational efficiency by optimizing supply chain processes.
- Trained and guided team members to maintain high productivity and performance metrics.
- Assisted in recruiting, hiring and training of team members.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Leveraged professional networks and industry knowledge to strengthen client relationships.
Chef
YMCA Camp Chief Hector
01.2015 - 04.2015
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Ma
- Trained kitchen staff to perform various preparation tasks under pressure.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
Education
Culinary Arts - Culinary Arts
Red River Collage
Winnipeg, MB01.2000
Skills
- Friendly, Positive Attitude
- Customer Service
- Problem-Solving
- Time Management
- Attention to Detail
- Flexible and Adaptable
- Dependable and Responsible
- Multitasking
- Organizational Skills
- Critical Thinking
- Decision-Making
Timeline
Line Cook Supervisor
Holiday Bowl
09.2022 - 07.2024
Manager
Tim Hortons
01.2018 - 01.2021
Director of Food Services
YMCA Camp Chief Hector
01.2015 - 01.2018
Chef
YMCA Camp Chief Hector
01.2015 - 04.2015
Culinary Arts - Culinary Arts
Red River Collage
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