Highly trained sous chef, with over 10 years experience of multicultural cuisine. Skilled in fast pace high quality dishes. Ability to prepare large volume while controlling the consistency of flavor. Skilled at using what i got and ordering only what is needed.
Helped open multiple restaurants from the bottom floor.
Took a cafeteria setting and obtained the board room monthly dinner.
ability to match dishes to drinks.
Provided courteous and informative customer service in an open kitchen format. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Established and maintained open, collaborative relationships with the kitchen team. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
Worked the line at a high pace level, while following proper food handling methods and maintained correct temperature of all food products. Consistently produced exceptional menu items that regularly garnered diners' praise. Persistently strove for continual improvement and worked cooperatively as a team member.
Helped the executive chef start up a recipe book plus maintain a clean and sanitary work environment. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
Maintained daily prep while working with executive chef on up and coming events and banquets. Correctly and safely operated all kitchen equipment in accordance with set guidelines. Worked with executive chef on specials and seasonal ingredients. Would work the morning prepping, then jump on the line at night to help make sure the restaurant ran smoothly. Expert in final plate preparation with authentic presentation.
Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction. Persistently strove for continual improvement and worked cooperatively as a team member. Displayed a positive and friendly attitude towards customers and fellow team members. Set up and performed initial prep work for food items such as soups, sauces and salads. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food. All at an extreme fast pace environment.
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