Inspected all preparation areas ensuring that equipment and work surfaces were safe and sanitary. Baked, roasted, broiled, sautéed and steamed meats, fish, vegetables, and other foods, while seasoning and cooking according to the standardized recipes. Observed and tested foods to determine if they were cooked sufficiently prior to sending them out to guests. Initiated various tasks in the kitchen to assist staff, such as portioning, arranging, garnish- ing, cutting, food prep, and cleaning. Maintained a professional work ethic, ensured safety standards were always followed and kept workstations clean and in accordance with DHEC regulations.

Monitored 23 Master labor contractors in the daily production of meals, and food displays. Demonstrated steadfast initiative in the performance of duties, resulting in excellent timemanagement, critical thinking, and service orientation. Scheduled over 360 patient meal trays daily, handles inventory, and performed the duties of the lead baker. Ensured dietary prescriptions, nutritional restrictions, and portion controls were being met when creating menu plans for patients.Provided monthly training to in-services departmental staff on Health and Sanitation issues,resulting in 0 hits during inspection.Served as the on site Baker, specializing in breads, desserts, and pastries. Monitored sanitation practices and held monthly trainings to ensure that employees were following the standards and regulations. Promoted from Line cook to Kitchen Manager/Lead Cook in less than a year of starting in the job. Positively reinforced work ethics of subordinates inspiring cooperation and progress result- ing in a well run kitchen. Managed menu creation, scheduling, and placement of entire kitchen staff and duty assignments. Prepared breakfast, lunch, and dinner entrees for over 5000 sailors daily until promoted to Chief’s Mess where I managed only the Officers and Distinguished Guest meals.