Dedicated cafeteria leader with experience controlling costs and increasing efficiency to maintain budget goals. Consistently outperformed objectives by strengthening controls and updating procedures. Excellent communication, observational and planning abilities.
Talented Type Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities.
High-performing Chef offering Number years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams.
Skilled Type Chef with Number years of culinary experience. Strong leadership and team-building capabilities. Recognized for Type cuisine, including Type and Type.
Job Title with over Number years of successful experience in Skill and Skill. Recognized consistently for performance excellence and contributions to success in Industry industry. Strengths in Skill and Skill backed by training in Area of study.
Multi-talented Job Title consistently rewarded for success in planning and operational improvements. Experience in policy development and staff management procedures positively impacting overall morale and productivity.
Experienced Job Title with over Number years of experience in Industry. Excellent reputation for resolving problems, improving customer satisfaction, and driving overall operational improvements. Consistently saved costs while increasing profits.
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- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Cooked meals according to administrative policies, health code regulations and food service standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Updated daily logs, checked in deliveries and submitted weekly reports.
- Managed team of Number cafeteria staff, monitored productivity and developed improvement plans to maximize performance.
- Prepared and served over Number nutritious meals each day.
- Led Type team in delivery of Type project, resulting in Result.
- Increased customer satisfaction by resolving Product or Service issues.
- Maintained excellent attendance record, consistently arriving to work on time.
- Helped general management develop prices based on inventory costs and portion sizes.
- Oversaw food preparation and monitored safety protocols.
- Motivated staff to perform at peak efficiency and quality.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Determined operational weak points and implemented corrective actions to resolve Type and Type concerns and facilitate Result.
- Purchased food and cultivated strong vendor relationships.
- Coordinated and organized all restaurant inventory.
- Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Hired and managed all kitchen staff.
- Maximized quality assurance by completing frequent checks of line.
- Checked and tested foods to verify quality and temperature.
- Helped general management develop prices based on inventory costs and portion sizes.
- Oversaw food preparation and monitored safety protocols.
- Motivated staff to perform at peak efficiency and quality.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Determined operational weak points and implemented corrective actions to resolve Type and Type concerns and facilitate Result.
- Purchased food and cultivated strong vendor relationships.
- Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Hired and managed all kitchen staff.
- Maximized quality assurance by completing frequent checks of line.
- Checked and tested foods to verify quality and temperature.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
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Resume Overview
School Attended
- Coon Rapids High School
Job Titles Held:
- Assistant Kitchen Manager
- Kitchen Manager
- Kitchen Manager
Degrees
- High School Diploma
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