Troyvonne Lott

• Monitored food preparation processes, ensuring consistency in presentation and flavor profiles.
• Led daily team meetings to discuss menu changes and address kitchen workflow challenges.
• Conducted regular kitchen inspections to maintain cleanliness and compliance with health regulations.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

It's a non profit organization where I help a friend from time to time

• Organized and restocked ingredients, enhancing efficiency during meal service.
• Excellent communication skills, both verbal and written.