Jennifer Goin

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Developed system for inventory management, reducing waste and cutting costs.
• Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
• Trained new kitchen staff, ensuring they met restaurant's high standards.
• Developed and maintained clean and organized kitchen workspace, setting standard for team.
• Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
• Maintained food safety and sanitation standards.
• Managed opening and closing shift kitchen tasks.
• Supported in documenting resident information.
• Developed a preference system for food and dining.

Designed menus.

Managed vendor and service professional relationships.

Ensured kitchen cleanliness and organization.

Ensured accurate tracking of inventory records.

Oversaw procurement of essential sustenance and residential provisions.

Coordinated multiple house events each semester.