Karen Saunders

• Managed kitchen operations and daily food preparation activities.
• Developed menus reflecting seasonal ingredients and guest preferences.
• Supervised kitchen staff, ensuring adherence to safety and hygiene standards

Customer service ensuring satisfaction.

CAS Handling and end of day balance

• Collaborated with suppliers to source high-quality ingredients for dishes.
• Oversaw inventory management to maintain adequate stock levels.
• Implemented cost-control measures to optimize food production processes.
• Created a positive team environment through effective communication and support.
• Monitored food production to guarantee quality standards were met.
• Maintained accurate records of inventory, sales, labor costs, and other operational costs.
• Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
• Established portion control guidelines to reduce waste and maximize profits.
• Regularly interacted with guests to obtain feedback on product quality and service levels.
• Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
• Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Determined schedules and staff requirements necessary to prepare and plate food.