Suzy Affeldt

Supervise all food service activities. Making menus, ordering product, inventory control, cooking, cleanup, supervising 8 people. Keeping records. Asking for donations. Catering functions. Caring for clients and staff members.

• Supervised daily food service operations to ensure quality standards.
• Trained staff on food safety protocols and customer service skills.
• Managed inventory levels and ordered supplies as needed.

• Assisted in daily kitchen operations to ensure smooth service flow.
• Managed inventory and ordered supplies to maintain stock levels.
• Supervised kitchen staff, providing guidance and support during shifts.
• Collaborated with chefs to create new menu items and seasonal offerings.
• Trained new team members on food safety and preparation standards.
• Ensured compliance with health regulations and safety protocols in the kitchen.
• Maintained a clean work environment by adhering to sanitation guidelines as required by law.
• Organized inventory and placed orders for food, equipment, and supplies to maintain appropriate stock levels.
• Coordinated scheduling of cooks and other kitchen personnel to meet restaurant needs.
• Facilitated communication between front-of-house staff and back-of-house staff on a daily basis.
• Resolved customer complaints regarding food quality or service promptly and professionally.
• Was responsible for caterings up to 300 people

• Supervised daily food service operations to ensure quality standards.
• Trained staff on food safety protocols and customer service skills.
• Managed inventory levels and ordered supplies as needed.
• Assisted in developing menus that met dietary requirements and preferences.
• Monitored cleanliness and organization of food service areas consistently.
• Resolved customer complaints promptly to maintain satisfaction levels.
• Implemented training programs to enhance team performance and efficiency.
• Maintained inventory of supplies, equipment, and food items needed for daily operations.
• Monitored food storage, handling, preparation and delivery to maintain health and safety standards.
• Ensured compliance with health and safety regulations in all areas of the kitchen.
• Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
• Scheduled staff shifts, monitored attendance, and managed payroll records.
• Ordered necessary supplies from approved vendors to maintain adequate stock levels.
• Assisted in recruiting, interviewing, hiring, onboarding new employees when needed.
• Monitored portion sizes and plate presentation to ensure consistency across all dishes served.