Timothy Ferry

Assistant to Hotline lead and there to be the eyes and ears for my supervisor. To ensure that breaks are done on time, that recipes are followed and as little waste as possible.

My Job is to ensure that all Haccp is followed and all servsafe food handling is followed by all workers in my station that I assist. My goal is to fill in when needed for my supervisor on orders, and inventory.

My job is to make breakfast menus according to the audience. Adjust accordingly to minimize waste.

I am working on my menu recipe writing skills which will help me be a strong candidate for level 4 position and my past experience cooking a wide varity of dishes from Indian, North African to filipino gives me a strong ability to meet any station that i am assigned. I only hope to improve my skills and taste ranges.

Cooked for a controlled group of Seniors and Dementia Patients that were on a controlled diets , between no salt, mechanical soft, etc.

Came up with recipes that could incorporate high fiber to lessen medicines.

Prepped and cooked all three courses for the residents, maintained logs etc and ordered as needed.

Ran a three person team to supervise and cook all specials and hotline while maintaining buffet for att employees. Maintained a very good communication with sysco and was in charge of ordering all food and equipment for fountain machines, buffet and food items along with dry items.

Kept a profit margin of 40 percent and would do nightly drops of cash to the bank as i did all financial reports.