You are a recruiter responsible for selecting potential employees for a hospitality business. what mistakes should be corrected on Timothy Hopkins' resume and why?

OBJECTIVE: Culinary profession with 12 + years in the field seeking a position that integrates my high volume food service skills and passion for serving the community. I II I IULIIY I'IUIJRIIID 212 Baychester Ave Apt#16C, Bronx, New York 917-000-1900 201-000-0202 HopskinsGymTraineranlcom SU MARY OF QUALIFICATIONS: Highly skilled in coking and preparing varieties of cuisines Ability to lead and motivate a team Focused and concentration on food quality Capable of training and developing new culinary staff Advance knife skills Strong communikation and leadership skills Expert working under pressure EDUCATION: Monroe College, Bronx, NY MS in Culinary Arts, expected April 2022 WORK EXPERIENCE: Food Bank For New York City Community Kitchen, New York, NY (October 2013 March 2019) Head Cook/Kitchen Manager Oversaw a full-service soup kitchen that prepares and serves approximately 10,000 free meals every month. Develop menu and new mm a weekly basis. Manage the preparation and service of 800 meals daily. Ensure that food safety protocols and best practices were enforced. Supervise a staff of 15 that included employees and interns. Direct work flow with accuracy, timeliness and efficiency. Supervised the organizing of production to maximize use of space. Exercised extense knowledge in preparation of baked goods, including cakes, muffins, breads, and other specialty items. Boston Market, New York, NY. (APRIL 2009 - AUGUST 2012) Cook/Stock Prepped and cooked over 300 meals daily. Conduct inventory and inspect incoming merchandise. . Strength in implementing FIFO practices. . Logged inventory at the end of the day. EXTRACIRRICULAR ACTIVITIES: Culinary Club, Bronx, New York April 2019 - Present Monroe College Involve in executing events to ensure a vibrant semester for students Basketball player COMPUTER SKILLS: Microsoft Office Suite (Word, Excel, PowerPoint) References Available Upon Request