Lawrence Oliver

Maintained daily inventory, rotated stock, and verified product dates while enforcing food safety standards across hot and cold items. Supported the general manager with scheduling, ordering, fuel surveys, change orders, and maintenance logging, while delivering high-quality guest service and upselling promotions.

Prepared daily meals including breakfast, lunch, dinner, fruit, and snack trays while serving residents in a restaurant-style dining setting. Maintained dry/cold/freezer organization, followed safety protocols, and performed routine sanitation tasks for the dining room and kitchen.

Prepared daily meals while ensuring food quality, freshness, and quantity met regional standards and maintaining hot cases and soup bars. Labeled, dated, covered, and rotated prepared items, and supported daily operations with training and assistance to kitchen leads and managers.

Prepared meals daily for elder residents with special diets and regulations, including tray-line plating and beverage preparation. Completed cleaning of utensils and equipment, responded to resident requests by phone, and delivered food to designated floors efficiently using basic problem-solving and communication.

Supervised upkeep of cooking units, managed POS systems for daily revenue tracking, and implemented marketing logistics to help drive profit. Led meetings, created duty schedules, trained incoming team members, enforced agendas, monitored inventory for food cost control, and maintained daily temperature logs for food safety.

Supported the daily production line by working in a team environment, garnishing dishes, and ensuring meals were served hot and fresh. Kept stations clean and prepped for lunch and dinner service while following proper food safety rules and regulations.

Earned an Associate in Applied Science in Culinary Arts at Kennedy King College.

Earned a High School Diploma with a focus in Culinary Art from Richards Career Academy.