Adrianne Williams

• Reduced food waste with strategic menu planning and inventory control techniques.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Currently serve 120+ customers per day.

• Contributed to a positive work environment through effective communication and collaboration with colleagues across various departments in minesite.
• Demonstrated flexibility in adapting to changing priorities, assisting in emergency situations as needed while ensuring regular duties were still completed on time.
• Showcased attention to detail in thoroughly documenting work completed.
• Promoted a safe working environment through strict adherence to health codes and regulations within the kitchen workspace.

• Completed projects ahead of schedule through efficient coordination with team members.
• Streamlined workflow processes by effectively managing inventory and supplies needed for daily operations.
• Fostered a culture of continuous improvement within the team by actively participating in ongoing training sessions.
• Working in multiple area's of a mine and campsite.

• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Same as above including tasks...

• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.