Maryanne Wylie

• Placed food orders with suppliers on dairy basis, taking into account kitchen budget and expected demands.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Implemented food cost and waste reduction initiatives
• Menu development and planning.
• Modified recipes to accommodate dietary restrictions and allergies.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Monitored food production to verify quality and consistency.
• Trained and managed kitchen personnel and supervised related culinary activity.

Running the Smithton hospital kitchen as well as the nursing home connected at the time to the hospital,

All ordering, menu planning, overseeing budgets,

• Responded to dietary concerns and food allergies, creating dishes to meet different people needs and palates.
• Modified recipes to accommodate dietary restrictions and allergies.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

• Set up food stations by following chef's orders.
• Prepared cooking ingredients for chef.
• Maintained well-organized mise en place to keep work consistent.
• Operated commercial cooking and baking equipment in support of head chef.
• Performed other tasks as assigned by sous chef or chef
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Planned and directed high-volume food preparation in fast-paced environment.
• Set up and broke down kitchen for service.