Kathryn Ames

Prepare, cook and serve breakfast, lunch and dinner for 30-35 residents on a daily basis in a satellite kitchen. Take inventory of what is needed in my area and restock in between meals. Log temps for refrigerators and freezer, dish machine and sanitizing solution. Check that all food items are up to proper temp before putting in steam line and recording temps for all three meals. Prep items in main kitchen as needed, help put away deliveries and help with any other jobs or tasks as needed. Clean and sanitize work areas, make sure all food items are covered, labeled and date using FIFO and discarding items that are past their prime and restocking with fresh products. Train new hires for my area and also have helped figure out scheduling and work where ever I am needd.

Started as a sub for the Oxford Public School District and finished as Kitchen lead in Oxford High School. Prepared and served meals. Helped with inventory, daily signage and any other duties that were asked.

Also stocked shelves, processed payments and straightened departments as needed.

Worked in Stratford in allaspects of kitchen production, service, catering, inventory, managing staff, etc. Trained in all positions to be a well rounded team player. Moved to Sikorsky Bridgeport Facility as Chef/ Manager and was responsible for every aspect of running that unit as well.

Involved in every aspect of daily food preparation and service of meals. Worked all stations, placed orders,took inventory, computer data entry and filled in as cashier.