THEODORA SATEKLA

. Handled order taking responsibilities across a range of event types.

. Created and developed menus for various events

. Managed and optimized procurement process for ingredients and equipment.

. Prepared a variety of dishes in a professional kitchen setting

• Distributed food to service staff for prompt delivery to customers.
• Monitored temperatures of prepared food and cold-storage areas.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.

• Planned weekly schedules for kitchen staff while taking into account staffing needs.
• Established portion sizes for each dish being served at the restaurant.
• Supervised kitchen staff on the proper use of kitchen equipment and safety procedures.
• Maintained food preparation areas in a clean, safe and sanitary condition.

• Cleaned kitchen equipment, surfaces, utensils and dishes.
• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
• Adhered to food safety standards when storing and preparing foods.
• Resolved customer complaints regarding food quality or services provided.
• Operated grills, fryers and broilers to cook items to quality guidelines.

Cooked at the Hot Kitchen

Cooking at the cold larder

Dishing out food for guest at buffet

• Ordered supplies from vendors on a regular basis according to established guidelines.
• Analyzed employee feedback surveys to determine areas needing improvement in the dining experience.
• Resolved conflicts between staff members in a professional manner while encouraging team building skills among employees.
• Added new menu options by consulting with talented chef to develop new recipes based on local, seasonal ingredients.
• Developed and implemented strategies to enhance team performance, improve processes and boost results.

• Monitored budgets and expenditures to ensure cost-effectiveness while maintaining quality standards.
• Established processes to ensure efficient workflow throughout the organization.
• Ensured compliance with regulatory requirements and industry standards.
• Assessed team member's skillsets and assigned tasks accordingly for optimal efficiency.
• Ensured compliance with all applicable laws, regulations, industry standards.
• Conducted regular meetings with staff to discuss progress and identify areas of improvement.
• Developed and implemented strategic plans to achieve company objectives.
• Assigned tasks to associates to fit skill levels and maximize team performance.

• Collected dirty dishes and glasses from tables or counters, preparing areas for next diners.
• Informed customers of daily specials and signature menu items.
• Maintained a clean work station by restocking supplies, wiping down counters.
• Provided excellent customer service by addressing any complaints or concerns promptly.

• Processed customer payments quickly and returned exact change and receipts.
• Counted and balanced cashier drawers.
• Maintained accurate financial records, including sales reports and daily reconciliation of cash drawers.