Sentences with phrase «food preparation procedures»

• Ensured food preparation procedures for quality, uniformity, and accurateness.

Key Accomplishments • Held 5 training workshops on safe food preparation procedures, as part of in - house new employee training initiatives • Developed a diet menu in conjunction by incorporating patrons» feedback, resulting in an increased clientele • Consistently met sales targets by encouraging customers to buy extra food items, such as drinks and sidelines, with their meals • Saved the business $ 23500 by locating a lost POS entry, resulting in obtaining a bonus from the management

• Desire a Dietary Aide position with Heaven on Earth employing knowledge of proper food preparation procedures and serving meals in a timely fashion to ensure quality.

Not exact matches

According to Weber, any barrier for salad bars can be overcome with preparation; proper planning can help with food cost; sanitary procedures can be created with assistance from local health authorities; and staff can be trained.

The GFFS logo displayed in food services, on menus, etc, stands for the independent verification of quality, integrity, and safety of food preparation policies, procedures, education and standards.

They want assurance that food establishments understand the issues related to gluten - free food preparation and have established procedures that will keep them safe.

GFFS will review the food service's policies, procedures, and practices and compare them to our Core Standards of Practices for Gluten - Free Food Production and Service in the following key areas: identification, prevention, of cross-contamination in handling, preparation, cleaning, training, and quality managemfood service's policies, procedures, and practices and compare them to our Core Standards of Practices for Gluten - Free Food Production and Service in the following key areas: identification, prevention, of cross-contamination in handling, preparation, cleaning, training, and quality managemFood Production and Service in the following key areas: identification, prevention, of cross-contamination in handling, preparation, cleaning, training, and quality management.

According to Weber, any barrier for salad bars can be overcome with preparation; proper planning can help with food cost; sanitary procedures can be created with assistance from local health authorities; and staff can be trained.

Hygienic conditions and sterile procedures are particularly important in hospitals, kitchens and sanitary facilities, air conditioning and ventilation systems, in food preparation and in the manufacture of packaging material.

Although carbohydrate intake is the first determinant of the postprandial glycemic response, a great variability has been reported in the individual answers related to carbohydrate and starch type (amylose vs. amylopectin), food preparation methods (cooking procedures, heating), fasting time, pre-prandial glucose level, macronutrients distribution, insulin doses and resistance level [36].

Bronchoscopy requires little patient preparation outside of withholding food the morning of the scheduled procedure.

As a result, Fairmont Kea Lani has detailed procedures in place to ensure safe food preparation.

Responsibilities displayed on sample resumes of Kitchen Supervisors include training workers in food preparation, service, sanitation, and safety procedures; and observing and evaluating workers and work procedures to ensure quality standards and service.

Handled foods, storage and cleaning activities in accordance with sanitary procedures and standards and complies with all federal, state and local regulatory procedures regarding food storage, cleaning and preparation

Followed procedures for safe food preparation, assembly, and presentation while ensuring that employees adhered to policies

Adhere to the facility and departmental policies and procedures to ensure proper food handling, preparation, and storage.

Follow requirements, specifications, and procedures set by company to ensure proper food preparations and sanitation of work area.

Established that proper procedures, temperatures, and times periods were adhered to during food preparation

Follow procedure to ensure compliance with health and fire regulations regarding food preparation and serving, and building maintenance.

Addressed customer questions regarding food ingredients, garnishes and preparation procedures.

Monitor serving techniques and food preparation to make sure that proper procedures are followed.

Training food service staff in company policy and procedures, dietary guidelines, food preparation and handling, documenting and preparation of reports.

Profound knowledge of food preparation techniques, raw materials and food management procedures

Develop and initiate policies and procedures such as cooking and preparation guidelines to deliver consistent quality, maintain portion control, and minimize food and inventory costs; reinforce health, safety, and sanitation protocols to comply with restaurant and regulatory requirements.

• Strong organizational and time - management skills • Excellent communication and ability to work with a team • Proficient in restaurant POS software and computerized ordering systems • Thorough knowledge of food preparation, including cooking temperatures, preparation methods, seasoning, and safe food - handling procedures • Physical ability to stand, walk, lift, and perform other activities for long periods of time

Junior Chef The Kroger Company — Cincinnati, OH 2011 - 2013 • Oversaw and coached Deli workers on product preparation and presentation • Ensured that employees adhere to all food safety, HACCP and cleanliness procedures • Engaged customers at peak hours through building relations, soliciting feedback and ensuring customer pleasure • Assisted executive chef in tracking shrink on day by day basis • Participated in meetings and functions of the business • Assisted executive chef in taking part in social events, fundraising and other media events

• Create and maintain a lunchroom environment that is safe for students by ensuring that no hazards are present • Oversee food preparation activities to ensure that all food items are being prepared according to set standards • Assist cooks in creating menus by providing them with feedback on students» likes and dislikes • Ascertain that all students are properly queued during lunchtime and ensure that their food is properly dispensed • Monitor student behavior during lunchtime and ensure that acceptable conduct is maintained • Circulate through lunchtime and provide assistance to young students in opening their meal packets • Ascertain that any spills are promptly cleaned up to ensure student safety and cafeteria sanitation • Respond to emergency situations or instances of misconduct by following set protocols and procedures

• Special talent for creating menus and correlating recipes in according to gross customer - base's specific tastes • Track record of effectively and efficiently handling staff scheduling duties to ensure appropriate shift coverage • Skilled in investigating and resolving complaints regarding food quality and service • Focused on ensuring exceptional food service delivery through dedicated training programs and conformance to quality control standards • Adept at overseeing food preparation methods, portion sizes and garnishing activities to ensure conformance to presentation standards • Particularly effective in monitoring budgets and payroll records and handling reviews of financial transactions, to ensure authorization of expenditures • Specialized courses in food aesthetics and preparation, aimed at providing customers with novel tastes and presentations • Hands - on experience in overseeing the day to day operations of the restaurant and handling supplies and equipment procurement activities • Proven record of ensuring that all food service programs follow appropriate sanitation procedures • Excellent skills in controlling food costs, ascertaining conformance to sanitation and quality and training food service workers to work optimally

InterContinental Hotel, New York, NY 5/2014 to Present Restaurant Hostess • Welcome patron as they enter the restaurants and ask if they have reservations • Verify reservations and make them comfortable in the waiting area until their tables are free • Lead customers to reserved tables and provide them with menus • Provide customers with information on special dishes and the chef's special of the day • Respond to questions asked regarding menu items, ingredients and preparation times • Take and repeat food and beverage orders to ensure accuracy • Relay orders to the kitchen area and instruct servers to serve water and beverages • Follow up on orders, ensure portion control and deliver orders to tables • Assist servers in serving food platters to customers • Ascertain that customers are served their orders accurately • Provide customers with bills and assist them through the payment procedure • Ascertain that tables are cleaned and serviced once customers have left • Keep record of supplies and condiments inventory

• Verifiable track record of setting up and implementing standards for food quality control and sanitation by effectively focusing on preparation procedures

As a complete perfectionist where food preparation and service is concerned, you will find me well - versed in portioning and wrapping food, measuring ingredients and ensuring sanitizing procedures are correctly followed.

Key Achievements • Set a series of standards to check flavor conformity which reduced time taken to adjust flavorings by 50 % • Created a diet menu for health conscious customers, which increased customer base by 33 % • Implemented food safety standards, thereby reducing the chance of food spoilage by 88 % • Trained 55 food preparers in effectively handling food preparation duties in accordance to food safety procedures

My familiarity with pre-cooking procedures, food preparation, and kitchen equipment handling developed from long hours spent in the school cafeteria.

• Track record of following recipes and product directions to prepare food item in accordance to quality standards • Special talent for operating and maintaining food preparation equipment according to specific food items to be cooked • Demonstrated success in food handling procedures such as wrapping, labeling, dating, stocking and storing • Extensive awareness of managing food rotation activities and following food temperature control • Skilled at chopping, cutting, peeling, grinding, stirring and slicing meats, fruits and vegetables in predesignated cuts and portions • Well - versed in handling and maintaining food inventories, with special focus on stock levels and procurement activities • Competent at coordinating standards of quality food handling with proper sanitation standards • Excellent communication and listening skills, aimed at understanding and carrying out food preparation instructions accurately and in a time efficient manner • Superb time management abilities targeted at ensuring that food items are prepared prior to commencement of cooking activities

PROFESSIONAL HIGHLIGHTS • Over 1 year experience as a Dietary Aide • Highly skilled in preparing and serving food and beverages per recipe or facility procedure • In - depth knowledge of performing a variety of food preparation tasks • Hands - on experience in arranging tray and table setting with appropriate tableware and condiments • Able to assure that cleanliness and quality standards are met • Proven ability to complete daily responsibilities and assignments • Track record of meeting objectives of the facility for future growth • Thorough understanding of safety and legal requirements at the facility • Demonstrated ability to interact helpfully with persons of different social and economic backgrounds

• Confer with restaurant management to determine specifics for menu development purposes • Create recipes in accordance with the standards of the restaurant and have it approved by the management • Oversee food preparation work and assist line cooks in preparing food items by slicing, dicing and cutting • Ascertain that all sanitation and hygiene practices are being followed and ensure that any lapses are looked into • Handle any complaints according to the restaurant's protocols and procedures and ensure that similar situations do not arise again

Expert in creating and following recipes for grilled food by following food service and preparation standards and procedures.

Managed the overall operations during a shift to make sure that food handling and product preparation followed the company's standard operating procedure.

Closely followed standard procedures for safe food preparation, assembly and presentation to ensure customer satisfaction.

Followed standard procedures for safe food preparation, assembly and presentation to ensure customer satisfaction.

Proficient in the application of food and beverage handling and preparation procedures.

Monitored food preparation and serving techniques to ensure that proper procedures were followed

Stocked supplies in serving stations, cupboards, refrigerators, and salad bars Stored clean equipment and utensils Supervised and coordinated activities of cooks and workers engaged in food preparation Took beverage orders from serving staff or directly from patrons Transferred supplies and equipment between storage and work areas Took orders from patrons for food or beverages Used all food handling standards Wrote patrons \» food orders on order slips, memorized orders, and entered orders into computers for transmittal to kitchen staff Communicated with customers regarding orders, comments, and complaints Complied with scheduled kitchen sanitation and ensured all standards and practices were met Made and served drinks to guests and cocktail servers following established guidelines, procedures, and policies Maintained contact with kitchen staff, management, serving staff, and customers Facilitated prompt and accurate seating and service of all guests.

osely managed standard procedures for safe food preparation, assembly and presentation to ensure customer satisfaction.

An experienced Executive Chef who seeks a position that maintains uncompromising standards for quality, food handling procedures, sanitation, and food safety with a focus of creative, innovative preparations, presentation techniques, and attention to detail.Staff Development, Iventory control, Procument Budget Management, Employee Retention, Multi-Cultural Menus Development, Preserving quality Insurance

I closely follow standard procedures for safe food preparation, assembly and presentation to ensure customer satisfaction.

Business Manager — Duties & Responsibilities Direct daily restaurant operations, marketing, customer service, and finances for multiple locations Hire, train, and direct large staffs ensuring they understand that brand and adhere to corporate protocols Responsible for multimillion dollar inventory, facility, and professional food preparation equipment Set company budgets, maintain profit / loss statements, and ensure overall financial health Determine employee schedules, responsibilities, and dress code Increase sales by 5 % each year through effective marketing and customer service Cut operational costs through efficient inventory management and employee scheduling Negotiate contracts and agreements with suppliers securing quality products at low prices Ensure compliance with all applicable health and safety regulations Enforce corporate food and beverage quality standards Create employee development programs building staff skill sets and value Utilize employee recognition tactics to build morale and company loyalty Develop a loyal client base through excellent customer service and a quality product Build and strengthen relationships with clients, staff, vendors, and community leaders Completed management training program through Fatburger corporate university Certified in ServeSafe food handling procedures Perform administrative duties such as data entry, filing, faxing, and phones as needed Represent brand with positivity, dedication, and professionalism

Director of Operations — Duties & Responsibilities Manage daily operation, finances and personnel of US Army dining facilities in domestic and international forums Responsible for facility and equipment valued in excess of $ 570,000 Train and supervise large staff ensuring efficient and effective food service operations Design and implement staff workflows, program policies, and meal preparation / service procedures Plan and execute breakfast, lunch, and dinner for more than 3,000 soldiers and civilians Create healthy and enjoyable menus in accordance with national nutrition standards Ensure strict compliance with all applicable health and safety regulations Oversee food / equipment inventory and orders ensuring cost effective operations Coordinate special events, field kitchens, and other special projects as assigned Manage all new construction and modification to facilities and equipment Prepare and present reports concerning finances, client satisfaction, and nutrition for senior leadership Utilize extensive military training to manage security of facilities, assets and personnel in hostile territory Consistently promoted for excellence in team leadership, dedication, professionalism, and integrity