Holly Parr Email & Phone Number

Norwood, Massachusetts, United States

Massachusetts, United States

Dedham, Massachusetts, United States

Completed a three month manager in Training program. Courses of study included, HR essentials, wage and hour laws, preventing workplace harassment, Business Etiquette, cyber security awareness, dimensions of behavior, and inclusive leadership workshops. Management responsibilities include creating menus, employee scheduling, ordering and receiving, inventory, recording and monitoring both food production and refrigerator temperature logs. Responsible for supervision of both BOH and FOH associates, and ensuring all company standards and safety procedures are followed at all times. Conducted yearly training for hourly associates, consisting of physical and food safety training. Monitor weekly expenses, compared against yearly budget. Track food costs, employee wages, and food waste. Assist with hiring, onboarding, and training of new employees. Sous Chef responsibilities include ensuring lunch and dinner menus are produced in a timely manner, while also supervising associates productivity level and completion of job duties.Ensures client satisfaction and maintains positive client/company relationship.

Providence, Rhode Island Area

Works along side students while setting a positive teaching experience and showing leadership in the kitchen. Assists in the preparation of food, serving, cleaning, and set up of food areas. Followed food safety guidelines when preparing dishes and maintained a clean kitchen. Prepared various breakfast, lunch, and dinner menus to be served to students.

Brockton, Massachusetts

Worked in various positions and departments of the kitchen. Gained experience working on the grill, deli, pizza station, “grab and go” foods, prep work, and Front of house. Introduced to management roles including purchasing, receiving, marketing, food costing, and menu development.

Master Of Business Administration - Mba, Human Resources Management/Personnel Administration, General

Bachelor'S Degree, Culinary Arts & Food Service Management

Associate Of Science - As, Culinary Arts, 3.7 Gpa