Corbin Lloyd Email & Phone Number

Paulsboro, New Jersey, United States

Run diagnostics on various devices.Evaluate and repair devices based on client specifications.Update database tools and client instructions.Checking that software and applications are updated.Supervising system modifications.Working with 3rd party vendors to resolve customer issues.Documenting work performed and creating and updating customer documentation.Maintain inventory records, and service logs.

Southhampton, Pa

On and off site events including mitzvahs, weddings, house parties, and graduations.Followed menus customized for each individual catering event.Coordinated food service stations and venue accommodations, including setup and tear-down of furniture and equipment per customer guidelines.Verified supplies availability throughout event duration by monitoring and restocking food and service stations.Verified safe and appropriate food temperatures and sanitary conditions of banquet and foodservice areas.Served plated dinners, buffet-style dinners and passed hors d'oeuvres for parties of 75 to 350.

Warminster, Pa

Solely prepare and execute lunch for up to 50 people Responsible for ordering and inventory Developed a menu with a focus on fresh, healthy options.Opportunity to teach self new culinary techniques.Incorporated customer recommendations and feedback to experiment with new dish creations.Monitored quality, presentation and quantities of plated food across line.Prepared various local and seasonal specialties for a 50 seat dining room.Created exciting dishes to draw in clientele.Ensured Sapling CO. met all regulations, including safety and sanitary guidelines.

Meadowbrook, Pennsylvania

Involved in the reopening and re-branding of the cafeteria.Increased weekly sales from $15k to $25k per week.Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.Created exciting dishes to draw in clientele and increase revenues.Worked closely with Executive Chef to create dynamic entrees for large banquets, including Doctors and Nurses events for up to 300 people.Developed an innovative 4 week rotating menu with over 120 offerings.Monitored and improved work of 12 team members producing over 600 meals per day.Maintained labor at under 42% to promote long-term business profitability.Performed as head chef as needed to maintain team productivity and quality.

Philadelphia, Pennsylvania

Assisted in the opening of the restaurant.Approximately $5 mil.per year in revenue.Supervised all kitchen food preparation while operating in a demanding, high-volume environment.Plated food according to restaurant artistic guidelines for attractive presentation.Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.Developed recipes and menus to meet consumer demand and align with culinary trends.Managed kitchen staff team of 16 and assigned various stages of food production.Trained numerous kitchen personnel from ground up to take on challenging stations such as Saute and Fry

Malvern, Pennsylvania, United States

Mentor and council cooks.Responsible for ordering inventory, and taking inventory.Responsible for managing the grill, deli, and salad station Created the Cucina Perfetta station, which was pushed to a majority of other accounts within American Food & DiningAssisted in the opening of the cafe $3 mil per year in revenue.

North Wales, Pennsylvania

Responsible for scratch-made dressings and soups.Operated a fully scratch pizza station.Maintained consistent quality and high accuracy when preparing identical dishes every day.Set up work stations prior to opening to minimize prep time.Batch cooked food items during peak service hours to minimize wait time.Chopped, diced and sliced ingredients for salads, stir-fries and other dishes.Learned to prepare a rotating list of new and seasonal items by attending training and applying new techniques.Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.