Betty Bromley
Taylor Mill
Summary
To obtain a position within Hospitality that will utilize my skills and allow me to share my love for cooking and service to others.
Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth.
Overview
52
52
years of professional experience
Work History
Student Nutrition Assistant
Kenton County School District
11.2022 - Current
- Assisted in meal preparation and distribution, ensuring compliance with nutritional guidelines.
- Collaborated with kitchen staff to maintain cleanliness and organization in food service areas.
- Monitored inventory levels, reporting shortages to streamline supply chain processes.
- Set up line and maintain a clean work area during service
- Daily monitor and record all equipment temperatures to insure peak operation and report issues or concerns promptly.
- Maintained clean and sanitary serving areas, upholding strict hygiene standards for food service.
- Maintained food and sanitation standards to prevent food-borne illness and promote health.
- Make daily salads according to district guidelines.
- Using leftover bread make the croutons that we use on all salads.
- Ensured proper handling of perishable goods following food safety guidelines, reducing spoilage and minimizing waste.
- Serve the children in a timely manner which allows them time to eat their lunch and fellowship with their classmates.
Aramark- Coastal Carolina University
11.2016 - Current
- Supervised daily bakery operations, ensuring product quality and adherence to safety standards.
- Trained and mentored team members on baking techniques and equipment usage.
- Streamlined workflow processes, improving efficiency in production schedules.
- Managed inventory control, reducing waste through effective stock management practices.
- Developed new recipes, contributing to product innovation and customer satisfaction.
- Ensured a safe work environment by maintaining strict adherence to food safety guidelines and sanitation standards.
- Established effective communication channels among team members, fostering a positive work environment conducive to collaboration.
- Arranged bakery displays to showcase baked goods, cakes, and pies to drive product sales.
- Maintained cleanliness and hygiene in bakery premises.
- Replenished bakery items in display cases.
Owner
Cooper House Event Center
02.2008 - 11.2016
- Developed and executed event planning strategies to enhance client satisfaction and streamline operations.
- Managed vendor relationships, ensuring timely delivery of services and high-quality support for events.
- Shopped local farms for fresh produce for events.
- Oversaw budgeting and financial management for events, optimizing resource allocation to maximize profitability.
- Hired and trained and mentored staff on best practices in customer service and event coordination techniques.
- Led post-event evaluations to gather feedback, ensuring continuous improvement in service offerings and client experience.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Helped clients create menus for their events and kept Clients maintain their budget.
- Developed other avenues for non-event days for catering services for small private jets and doctors offices.
- Setup and Cleanup of events.
Lazy River Café
11.2006 - 01.2008
- Oversaw kitchen operations, ensuring high-quality food preparation and presentation.
- Developed seasonal menus, incorporating local ingredients and culinary trends.
- Trained and mentored kitchen staff, fostering a collaborative team environment.
- Implemented cost-control measures to optimize food procurement and reduce waste.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Led kitchen operations, ensuring seamless service during high-volume periods.
Culinaire International
06.2006 - 11.2006
- Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
- Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
- Prepared menu items according to client specification sheet.
- Created unique displays for events.
- Set up and cleanup after events.
- Ensure all areas in kitchen are clean and sanitized, all leftover food stored correctly.
Personal Chef
02.2004 - 07.2005
- Developed custom menus tailored to client preferences and dietary restrictions.
- Sourced high-quality ingredients from local suppliers to ensure freshness and flavor.
- Prepared gourmet meals for private events, maintaining exceptional presentation standards.
- Implemented efficient kitchen workflows to optimize meal preparation and service timing.
- Adapted recipes and cooking methods based on seasonal availability of ingredients.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
Pantry Garde Manger
Great American Ball Park
03.2003 - 09.2003
- Collaborated with kitchen staff to ensure timely preparation and presentation of cold dishes.
- Implemented food safety protocols to maintain hygiene and compliance standards in pantry operations.
- Designed visually appealing salad presentations that enhanced dining experience and guest satisfaction.
- Enhanced guest satisfaction by creating visually appealing and delicious pantry dishes.
- Continuously refined plating techniques, enhancing visual appeal and overall guest satisfaction with each dish served.
- Assisted with inventory control to minimize food costs while maintaining optimal product availability.
- Maintained a clean and orderly work area to ensure optimal service.
- Assisted in expediting food orders during peak service hours to ensure timely delivery of dishes to guests while maintaining high-quality standards.
R. L. Polk and Company
07.1974 - 06.2002
Education
Associate of Science - Cultural Studies And Hospiality
Midwest Culinary Institue (Cincinnati State)
Cincinnati, Ohio03-2004
Skills
- Food preparation
- Sanitation procedures
- Health promotion
- Multi-task
QUALIFICATIONS
- Qualifications include 20+ years in various management positions with a major data company, where I held increasing levels of responsibility throughout the corporation. In July 2002 The Polk Company relocated the Cincinnati, Ohio branch to Detroit, Michigan. At that time I choose to return to school and obtain a culinary arts degree from the Midwest Culinary School (Cincinnati State and Technical College). The Culinary positions that I have held are: cook, lead cook, personal chef, catering chef, pantry chef, sous chef, kitchen manager and executive chef.
- Hired and trained staff.
- Met with Clients to discuss events
- Presented taste testing to potential clients
- Planned, shopped, and received all inventory for each event
- Created plan for each event and assigned task for day of event.
- Did all setup for event
- Did each breakdown for event
- Recorded all time per person for each staff member, paid after each event
- Reviewed cost of product and shopped with vendors for better pricing.
- Rotated stock and used on hand inventory for pop-up events to reduce cost.
- Supervised all temp. kitchen staff to insure all SerSafe procedures where being followed.
- Created all menu items and recipes
- Kept kitchen stocked and in good working order to insure good work environment. Received inventory, and audited for quality.
OTHER EXPERIENCE:
- Created menus, shopped, hired, trained, and supervised staff.
- Lead cook on Garde Manger for high-end restaurant.
- Cook for banquet facility 2004; sales projection of 5.7 million dollars.
- Food preparation for single function of over 1300 customers.
- Food preparation for 7 individual parties with different menus in one night.
- Food preparation for sit-down black-tie affair; over 650 place settings in 25 minutes.
- Set inventory par levels to insure quality of product.
- Performed Inventory control; ordering and tracking.
- Carved for large (300 people) and small parties (75 people).
- Trained by Master Chef in both modern and classical cookery.
Timeline
Student Nutrition Assistant
Kenton County School District
11.2022 - Current
Aramark- Coastal Carolina University
11.2016 - Current
Owner
Cooper House Event Center
02.2008 - 11.2016
Lazy River Café
11.2006 - 01.2008
Culinaire International
06.2006 - 11.2006
Personal Chef
02.2004 - 07.2005
Pantry Garde Manger
Great American Ball Park
03.2003 - 09.2003
R. L. Polk and Company
07.1974 - 06.2002
Associate of Science - Cultural Studies And Hospiality
Midwest Culinary Institue (Cincinnati State)