Courtney Cooper

Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

• Trained kitchen staff to perform various preparation tasks under pressure.
• Help Managed inventory levels effectively, resulting in reduced food waste and cost savings for they establishment.
• In Charge of baking the weekly cake feature.

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• Maintained clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.

• Planned seasonal menus.
• Managed opening and closing shift kitchen tasks.
• Maintained food safety and sanitation standards.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Managed time effectively to ensure timely meal preparation
• Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
• Prepared diverse cuisines to meet dietary needs and preferences.

• Maintained clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Cooked and prepped for 30 Children in daycare , as well after school program for 30 children.
• Managed kitchen budget for supplies

• Coordinated 2 banquet rooms accommodating up to 350 people
• Secondary holder of all cash deposits and reviving daily sales, managed all in house ordering and receiving to all banquet and restaurants maintain company standards
• Scheduling staff for banquets and restaurant and cleaning duties.
• Coordinated with catering staff to deliver food services for special events and functions.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Oversaw daily operations, ensuring compliance with health and safety regulations, and maintaining clean and welcoming environment.
• Managed inventory effectively, reducing waste and optimizing stock levels.
• Working one on one with brides, working closely with their wedding coordinator for timing menu planning.
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• Executive Chef - Regularly directed managed and coordinated a staff of 10 for both back and front of house Maintaining Kitchen to health standards Responsible for monthly Inventory and maintaining food cost below 30%
• During this time I also attended school during the winter months and continued employment
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.

• Line cook /prep
• Prep Garde Manger station and dessert
• Worked independently in a fast passed environment serving 120 -200 nightly