Treethi Shetty

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Developed kitchen staff through training and disciplinary action.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Monitored food preparation, production, and plating for quality control.
• Followed food safety practices and sanitation guidelines.
• Maintained composure and work quality while under stress.
• Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
• Trained new staff on food preparation and safety procedures.
• Monitored food temperature, discarding items not stored correctly.

References:

Kelli Duquette, Supervisor [ (+1) 780 504 4500 ] [kelliduquette3@gmail.com]

Lucas Selk, Food and Beverage Operations Assistant Manager [ (+1) 780 901 9925 ] [selklucas@gmail.com]

Reanna-leigh Golding,Food and Beverage operations Manager [ (+1) 780 721 6410 ] [reannaleigh.golding@outlook.com]

• Used spreadsheets and other documents to record and track quantities of food used, sold and thrown away.
• Managed multiple customers simultaneously.
• Trained and supervised new employees on operation of assigned station within kitchen area.
• Stored excess foods according to temperature storage specifications.
• Monitored customer food preferences to determine focus of sales efforts.
• Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
• Demonstrated knowledge of menu items and corresponding ingredients.
• Monitored food quality and freshness throughout day.
• Stored food in designated containers and storage areas to prevent spoilage.

• Created Social media postings and advertisements for various events and programs that are organized by Youreka.
• Collaborating with others and the supervisor to ensure that the work is done in a smooth and timely fashion.

• Gained operational knowledge about the professional setting of a food processing plant.
• Applied theoretical knowledge in a practical setting by observing the various processes and mechanisms in the processing plant.
• Implemented and adhered to food safe practices.
• Demonstrated knowledge about food development and quality assurance.

• Worked in team environment to maintain high levels of productivity.
• Built knowledge of company policies and techniques by attending training sessions.
• Exerted heavy physical effort to perform specific tasks.
• Assisted youths in using and learning about society resources.
• Established and maintained up-to-date knowledge and successful working relationships with local community
  resources.

• Completed research, compiled data, updated spreadsheets, and produced timely reports.
• Created reports and data-driven presentations.
• Acquired data from primary or secondary data sources for use in analysis and trending.
• Documented processes using Microsoft Word and Excel.