Angie Real
Manager, Culinary Operations And Training at EmployAbility- Claim this Profile
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Topline Score
Bio
Credentials
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Acidified and low acid food safety handler
University of GeorgiaMar, 2018- Nov, 2024 -
ACF Certified Chef
American Culinary FederationNov, 2009- Nov, 2024 -
ServSafe Food Manager
ServSafeSep, 2009- Nov, 2024 -
Standard First Aid, CPR and AED and Child CPR and First Aid
American Red CrossDec, 2018- Nov, 2024 -
Nonviolent Crisis Prevention
mindset TrainingNov, 2018- Nov, 2024
Experience
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EmployAbility
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United States
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Individual and Family Services
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1 - 100 Employee
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Manager, Culinary Operations And Training
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Nov 2016 - Present
EmployAbility prepares adults with developmental disabilities for employment and community integration.• Delivered an exceptional level of service to each customer by listening to concerns and answering questions• Provided onsite training for staff as well as trainees with developmental disabilities• Protected company reputation and built loyal client base by working relentlessly to resolve problems and improve customer satisfaction• Planned and executed new lines of business to strengthen training objectives• Increased sales by 53% over a two-year period and had a 95% increase in net income within the last two and a half years I have been manager. We have a positive net income for the first time• Worked closely with staff and trainees with developmental disabilities to create dynamic menus for large banquets, daily breakfast and lunch, retail food products, and large events for up to 20,000 people
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Head Pastry Chef
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Aug 2012 - Nov 2016
The Ford Plantation is a premier private sporting club & residential community.• Designed and implemented dessert and appetizer menus weekly, emphasizing local products and produce grown on-site resulting in a substantial increase in sales• Production of all desserts, pastries, breads, and ice cream for the weekly menu, special events, banquets, private dinners, and custom orders• Provided for breakfast, lunch, and dinner service including all pastries, grill, saute, garde manger, and pizzas• Provided outstanding service to new and long-standing customers by attending closely to concerns and developing solutions• Increased sales by 45% over a four-year period
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Manager And Head Pastry Chef
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2012 - Aug 2012
• Delivered an exceptional level of service to each customer by listening to concerns and answering questions• Proactively identified and solved complex problems impacting operations management and business direction• Controlled spoilage by generating turn movement and maintaining monthly inventory• Provided onsite training• Measured, mixed and prepped raw materials according to company specifications and recipes• Merchandised food, including garnishes for serving presentation• Maintained safe and sanitary area by checking food products' temperature and freshness• Trained and supervised five bakery staff
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04/2011 - 07/2011
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Apr 2011 - Jul 2011
• Prepared mise en place every day to promote efficient preparation of signature dishes• Built strong vendor relationships to bring in top ingredients for optimal prices• Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor• Plated food according to restaurant artistic guidelines for attractive presentation• Supervised all kitchen food preparation while operating in demanding, high-volume environment• Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance
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Education
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2009 - 2011
Culinary institute of Savannah
Associate of Arts (A.A.), Culinary Arts/Chef Training
Community
