Leona Coveyduck

• Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
• Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
• Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
• Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
• Handled high-pressure situations calmly and professionally, maintaining focus on completing tasks efficiently without compromising quality.
• Maintained well-organized mise en place to keep work consistent.
• Upheld strict adherence to company policies regarding food handling practices, employee conduct, and dress code requirements.
• Contributed to positive workplace culture by fostering open communication among team members and addressing issues proactively before they escalated.
• Collaborated with front-of-house staff to ensure seamless communication between kitchen and dining room teams for optimal guest satisfaction.
• Monitored equipment maintenance schedules, ensuring timely repairs and replacements as needed for uninterrupted kitchen operations.
• Managed opening and closing shift kitchen tasks.
• Maintained food safety and sanitation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Adjusted recipes based on ingredient availability or customer request.

• Maintained a clean, safe, and organized store environment to enhance the customer experience.

Developed strong working relationships with staff a positive work environment.^!

• Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
• followed canada food guide ensuring all meals met individual dietary requirements(Gluten intolerance etc..0
• communicated with residents and family members when necessary ensuring dietary needs were meet
• assisted the manager with inventory control and assisted .
• Mentored junior staff members in their professional development by offering guidance/support in their assigned roles.