Kadel Woody

• Went through a butchery apprenticeship under seasoned professional butchers.
• Learned how to demonstrate everything from knife skills, carcass breakdown, to packaging for sale in a retail setting
• Always followed sanitation and health guidelines.
• Program made sure kadel is ready to handle butchery in a professional environment and have knowledgeable skills to use as well.

Kadel was considered a co. owner/ executive chef.

• Handled all ordering and inventory management including rotation and quality control, menu selection according to seasonal preference and market prices.
• Lead staff in food preparation, cooking orders made by customers.
• Interviewed, trained, scheduled, and managed staff to be able to operate in a fast paced Gluten fee/ vegan restaurant and follow all safety standards focusing on serious allergy and customers with conditions like celiac disease and other sensitivity to foods.
• Made sure the restaurant and all moving parts were in unison and running the way the needed to in order for the whole business to be profitable.
• Led kitchen staff in preparing high-quality dishes daily.

• Prepared ingredients and meals according to menu specifications.
• Maintained cleanliness and organization of kitchen workstations.
• Assisted in training new kitchen staff on food preparation techniques.
• Collaborated with team members to ensure timely meal delivery.

• During service i made sure that the line was running properly and we were staffed the way we needed to be for the volume expected that day, did orders with pocono foods, driscoll , calandras , and multiple other suppliers and vendors for produce and inventory to come in. During any down time i had i continued any prep that needed to be completed, caught up any dishes to be cleaned, stocked and a detailed the line for the next rush. was in the middle of reinventing menu in order to properly profit and balance out food cost, but due to low staff and other pre-existing issues we ended up closing for a short period and i needed to seek employment elsewhere.

• Cooked and prepared turkish cuisine to order in an open kitchen. learned unique turkish style dinner food, techniques and food styles/ profiles.

• In charge of prepping, cooking and keeping inventory organized for pizzas. cooked with a brick oven, so additional responsibilities contained oven upkeep and maintenance.

• Any site that we were working at, our job was to make sure everything was looking beautiful by the time we left! from grass to house exterior maintenance , to hedges.

• Mainly worked with fried foods. was a lot less of a serious work environment than previous restaurants I worked in.

• Head pizza chef, prep cook . had to make sure pizzas were made to order and got to table in a neat timely manner.

• Making sure warehouse was clean parts of machines were clean and running. and assure safety during business hours.