Stephanie Taylor-Josephs
Calgary,AB
Summary
Organized and dedicated Administrative Assistant with proven track record of providing exceptional customer service in fast-paced environments. Offering keen attention to detail and strong decision-making skills to manage multiple, concurrent tasks. Self-motivated work ethic to perform effectively in independent or team environments.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Company Secretary/Administrative Manager
Trinity Funeral Home LTD
11.2014 - Current
- Daily operation of the funeral home
- Feet management
- Business finance
- Planning and coordination of administrative procedures and systems
- Recruiting and training personnel
- Assessing staff performance
- Manage schedule and deadline
- Monitor inventory and purchasing
- Monitor cost expenses
- Oversee facilities and car services and maintenance.
- Answered multi-line phone system and enthusiastically greeted callers.
- Greeted incoming visitors and customers professionally and provided friendly, knowledgeable assistance.
- Restocked supplies and submitted purchase orders to maintain stock levels.
- Routed business correspondence, documents, and messages to correct departments and staff members.
- Drafted professional memos, letters, and marketing copy to support business objectives and growth.
- Identified and recommended changes to existing processes to improve accuracy, efficiency, and quality service.
Sous Chef
Impact Foods
10.2021 - 02.2022
- Supervise activities, cooks, cooks, and other kitchen workers
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- Demonstrate new cooking techniques and new equipment to cooking staff
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Plan menus and requisition food and kitchen supplies
- Prepare and cook complete meals or specialty foods
- Instruct cooks in preparation, cooking, garnishing, and presentation of food
- Create new recipes
- Supervise cooks and other kitchen staff
- Plan menus
- Requisition food and kitchen supplies.
Executive Chef/General Manager
The Flame Restaurant and Grill
01.2021 - 10.2021
- Plan and develop Caribbean and international menus
- Ensure food meets quality standards
- Use financial management skills for budgetary and cost control purposes
- Use human resource management skills for recruitment, training, and scheduling
- Responsible for capital expenditures
- Prepare and cook Caribbean foods
- Estimate food consumption and requisition or purchase food
- Ensure proper receiving, storage, and rotation of products
- Minimize waste and maximize thorough usage of food
- Manage the kitchen and ensure compliance with all standards of best practices
- Ensure safety standards and sanitary requirements are met
- Oversee catering events
- Review Daily Flash Report and actively involved in food and labor cost controlling
- Review 'Sensitive Inventory Item' sheet daily and take proper action for variance
- Ensure proper equipment operation/maintenance
- Training staff to follow restaurant procedures
- Keeping customers happy and handling complaints
- Keeping track of employees' hours
- Recording payroll data
- Ordering linens, gloves, and other supplies while staying within budget limitations
- Coordinating and optimizing front- and back-of-house restaurant operations
- General administration
- Taking reservations
- Troubleshooting
- Conducting performance appraisals and setting targets
- Endeavoring to expand the restaurant's reach through targeted promotions.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
Operation Manager
Global Fine Food Inc.
10.2020 - 03.2021
- Maintain constant communication with management, staff, and vendors to ensure proper operations of the organization
- Develop, implement, and maintain quality assurance protocols
- Grow the efficiency of existing organizational processes and procedures
- Actively pursue strategic and operational objectives
- Ensure operational activities remain on time and within a defined budget
- Track staffing requirements, hiring new employees as needed
- Oversee accounts payable and accounts receivable departments
- Oversee materials and inventory management
- Establish contracts and pricing and ensure proper maintenance
- Serve as primary liaison with utilities and local government agencies
- Manage relationships with key operations vendors
- Track vendor pricing, rebates, and service levels.
Kitchen Manager/Cooperate Chef
Hard Rock Cafe
10.2017 - 08.2020
- Effectively control costs of food and related purchases
- Manage staff schedules
- Maintain highest standards of brand, local health, safety, and food preparation hygiene requirements
- Support team in consistent execution of all systems and processes
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Support senior management in building highly functional hourly team
- Develop kitchen team in all aspects of kitchen execution
- Foster environment of customer service
- Create production sheet
- Delegate HACCP/NSF control
- Develop and cost menus
- Ensure highest levels of hygiene and food handling practices
- Attract and retain talented culinary talent
- Define goals and expectations for Heart of House hourly team members
- Support staff development and advancement
- Manage diverse team.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
Sous Chef
Jewel Grande Resorts and Spa
08.2017 - 09.2018
- Assist head chef in kitchen maintenance, organization of supplies, scheduling staff shifts, and supervision of kitchen staff
- Created first-in, first-out food rotation system
- Do payroll for staff
- Requisition for goods
- Oriented new staff members on kitchen operations
- Directed food preparation in kitchen and assigned staff to each station
- Supervised menu planning, food preparation, and staffing in 7 restaurant outlets
- Handled concerns in the kitchen
- Assisted cooks in preparation, cooking, and presentation of different foods
- Collaborated with vendors to source desired recipe ingredients
- Plated every dish with attractive flair
- Planned and directed high-volume food preparation
- Prevented cross-contamination
- Initiated training for cooks on culinary techniques.
Chef De Partie
Royalton Blue Water & White Sand
10.2016 - 08.2017
- Assist in opening of Royalton Blue Water
- Establish protocols
- Manage rotation of food items
- Assist in opening of Blue Water room service
- Plan and test menu for opening of Tex Mex restaurant
- Provide training to staff
- Ensure quality of food is maintained
- Ensure all food preparation meets standards
- Ensure consistent delivery of quality of food
- Work effectively with dining room staff
- Supervised and enhanced work of 10-person team
- Sliced fruit and vegetables
- Rotated stock
- Complied with portion and serving sizes.
Cook
Secrets Resorts & Spa
11.2012 - 09.2016
- Cooking and preparing for service
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintaining cleanliness and hygiene
- Keeping control of stations
- Working in pantry
- Supervising restaurant
- Gluten-free chef
- Prepared identical dishes daily
- Verified portion sizes
- Prepared cooking supplies
- Assisted customers in placing special orders
- Sanitized kitchen surfaces and equipmemts
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from servers and cooked items quickly to complete order items together and serve hot.
- Communicated closely with servers to fully understand special orders for customers.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Received food orders and cooked items quickly
- Communicated closely with servers.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Planned menus for different events, seasons and customer requests.
Cook
Sandal Carlyle
03.2011 - 10.2012
- Creating and cooking seasonal, fresh 5-course modern gourmet menu
- Cooking and preparing for service
- Maintaining cleanliness and hygiene
- Keeping control of stations
- Butler Meat for dinner
- Prepared food items
- Adapted menus
- Inspected preparation and storage equipment.
Food Demonstrator
Kenilworth Heart Academy
11.2010 - 09.2011
- Demonstrator positions involve student leadership duties
- Cleaning and maintaining training lab
- Support duties with instructor
- Provide updates on equipment
- Set up area for product demonstration
- Engaged individuals and offered product samples
- Observed health and hygiene procedures
- Planned and organized sampling events
- Developed team communications and information.
Education
Associate Degree - Restaurant And Culinary Management
Kenilworth Heart Academy
11.2015
NCQVT Certification Level 3 - Culinary Arts
Kenilworth Heart Academy
12.2014
High School Diploma -
Anchovy High School
07.2008
Skills
- Microsoft office
- Customer Service
- Purchasing and Inventory Control
- Leadership
- NSF
- ServSafe
- Theoretical costing
- Staff development / training
- Staff Management
- High-volume dining
- First aid knowledge
- Recipes and menu planning
- Account Reconciliation
- Document Processing
- Expense Reporting
- Travel Coordination
- Inventory Management
- Scheduling
- Business Administration
- Invoice Processing
- Account Investigation
- Travel Administration
- Report Preparation
- Bookkeeping
- Data Entry
- Recordkeeping
- Spreadsheet Development
- Staff Orientation and Training
- Social Media Updating
Certification
- C.X.C. Passes, Food & Nutrition, 2, Home Economic Management, 2, Information Teleology, 2, Social Studies, 3, History, 3
- S.S.C. Passes, Food & Nutrition, 5, Social Studies, 5, Mathematic, 4, English, 4
Accomplishments
- NCQVT Certification level 4 Sous Chef
- NCQVT Certification level 3 Chef De Partie
- NCQVT Certification level 2 commie Chef
- Third best presenter Team Jamaica
Languages
English
Full Professional
Timeline
Sous Chef
Impact Foods
10.2021 - 02.2022
Executive Chef/General Manager
The Flame Restaurant and Grill
01.2021 - 10.2021
Operation Manager
Global Fine Food Inc.
10.2020 - 03.2021
Kitchen Manager/Cooperate Chef
Hard Rock Cafe
10.2017 - 08.2020
Sous Chef
Jewel Grande Resorts and Spa
08.2017 - 09.2018
Chef De Partie
Royalton Blue Water & White Sand
10.2016 - 08.2017
Company Secretary/Administrative Manager
Trinity Funeral Home LTD
11.2014 - Current
Cook
Secrets Resorts & Spa
11.2012 - 09.2016
Cook
Sandal Carlyle
03.2011 - 10.2012
Food Demonstrator
Kenilworth Heart Academy
11.2010 - 09.2011
Associate Degree - Restaurant And Culinary Management
Kenilworth Heart Academy
NCQVT Certification Level 3 - Culinary Arts
Kenilworth Heart Academy
High School Diploma -
Anchovy High School
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