Donna Smith

• Maintain inventory supplies
• Oversee day to day business processes
• Primary point of contact for suppliers and contractors
• Project planning to maintain proficiency and profitability
• Supervising of staff and delegation of work to maintain schedule

K

• Operated kitchen equipment safely and efficiently, resulting in consistent quality of prepared foods.
• Displayed strong attention to detail when setting up buffet stations or cleaning the dining area after service.
• Maintained proper food handling procedures by following safety and sanitation guidelines diligently.
• Adhered to hotel brand standards when preparing meals and maintaining the appearance of the dining area.