Johnny Veney

Plan meals order food

Cooking corporate menu

Food ordering

Food stocking

• Distributed food to service staff for prompt delivery to customers.
• Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
• Coordinated with wait staff to ensure timely delivery of meals to customers.
• Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Checked quality of food products to meet high standards.
• Organized storage areas for efficient usage of space.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Performed basic administrative duties such as inventory management, ordering supplies.
• Ordered supplies as needed for the kitchen.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.

• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Implemented best practices for food preparation techniques, storage methods, and portion control.
• Supervised activities of dining room staff to maintain service levels and support guest needs.
• Implemented customer service standards to improve guest satisfaction ratings.
• Evaluated and updated food service policies and procedures to align with industry best practices.
• Trained new employees to perform duties.
• Coordinated with event planners for catering services, menu selection, and execution.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Managed food service sales, costs and budget administration to keep operations in line with financial targets.
• Monitored food preparation methods, portion sizes, and presentation to ensure consistency.
• Assisted in menu planning and recipe development according to customer preferences.

• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Implemented best practices for food preparation techniques, storage methods, and portion control.
• Supervised activities of dining room staff to maintain service levels and support guest needs.
• Managed staff scheduling and payroll to optimize labor costs and productivity.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
• Trained new employees to perform duties.
• Managed food service sales, costs and budget administration to keep operations in line with financial targets.
• Monitored food preparation methods, portion sizes, and presentation to ensure consistency.
• Developed and implemented food service policies and procedures.
• Directed daily operations of food service department, ensuring compliance with health and safety standards.
• Negotiated contracts with vendors and suppliers to secure favorable terms.
• Assisted in menu planning and recipe development according to customer preferences.
• Scheduled staff shifts and managed payroll records for hourly employees.