Mary Mai

• Showcased culinary creativity through the development of innovative dishes, elevating overall guest experience.
• Provided friendly, courteous service to create memorable moments for guests.
• Cleaned and organized kitchen stations to promote team efficiency.
• Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
• Set up and disassembled food service stations, equipment and furniture per contract specifications.
• Coordinated with team members to prepare orders on time.
• Participated in food tastings and taste tests.
• Participated in ongoing menu development to ensure diverse offerings that catered to a wide range of dietary needs and preferences.

Managed FOH: Server and Customer Service.

• Consistently met performance targets for both service volume and retail sales goals within the retail environment.
• Participated in staff meetings and training sessions to continuously improve retail skills and knowledge.
• Developed strategies to enhance catering and retail food service revenue and productivity goals.
• Maximized productivity by efficiently multitasking, handling appointments, walk-in clients, and retail sales simultaneously.
• Enhanced customer experience by ensuring a clean, organized, and visually appealing retail environment.

• Prep for 1500 meals/week, Plating - Quality Control.
• Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
• Developed innovative menu items for improved customer satisfaction and increased repeat business.
• Collaborated with Executive Chef to create seasonal menus that showcased fresh ingredients and appealed to diverse tastes.
• Maintained a safe and sanitary kitchen environment by promoting strict adherence to health regulations and cleanliness protocols.
• Contributed to positive workplace culture by fostering open communication channels among team members, leading to increased morale and productivity.
• Assisted in catering special events, delivering exceptional food quality tailored to client preferences and dietary restrictions.
• Provided expert guidance on ingredient selection, portion control, and cooking techniques during menu development discussions with Executive Chef.
• Utilized culinary techniques to create visually appealing dishes.
• Participated in food tastings and taste tests.

• Create Healthy Meal for Older Day Care patients, Provides nutritious meal plan daily, Daily fresh meal from scratch.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.

• Assignment as a Travel Banquet Sous Chef for IHG Hotel located at Crown Plaza Springfield
• Manage with Task Force Executive Chef day-to-day kitchen operations.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

• Full Served Restaurant with 60 seats, Oversee 10 Part-timer Served, Kitchen Staff full-time 5.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Managed day-to-day business operations.

• Oversee all aspects of 19 kiosks bar operations and managed all ordering, hiring, training, payroll and scheduling.
• Provided ongoing coaching to staff members, promoting skill development and career progression.
• Oversaw daily operations to ensure adherence to company policies and procedures, maintaining consistency across all locations.
• Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
• Conducted routine inspections to check quality and compliance with established specifications.
• Evaluated employee skills and knowledge regularly, training, and mentoring individuals with lagging skills.
• Conducted regular performance reviews to provide feedback and identify areas for improvement, enhancing overall team productivity.
• Established clear objectives for each reporting period that aligned with company-wide goals.
• Maintained high standards of cleanliness and organization across multiple sites, enhancing customer experience.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
• Maintained stringent health and safety standards, passing all inspections with high marks.
• Resolved conflicts among employees in a timely manner, promoting effective communication within the team.
• Grew business by developing business plans, hiring staff and obtaining initial investments.

• Managed daily operations for optimal performance, ensuring timely completion of tasks and projects.
• Conducted regular performance evaluations to identify areas for improvement and develop action plans for growth.
• Conducted training sessions to educate employees on best practices and procedures to increase profitability.
• Mentored junior staff members, providing guidance on best practices and professional development opportunities.
• Continuously improved operational procedures through ongoing evaluation of existing practices, incorporating feedback from team members and adopting industry best practices.
• Ensured compliance with all relevant regulations, maintaining detailed records and documentation as required.
• Developed strong relationships with clients, leading to increased customer satisfaction and repeat business.
• Achieved high employee retention rates by creating an inclusive work environment where staff felt valued and supported.
• Developed comprehensive training programs that equipped employees with the skills necessary for success in their roles.
• Implemented cost-saving measures that resulted in significant financial savings for the company without sacrificing quality or service.