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chef kitchen manager resume example with 14+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
  • :
Professional Summary

Dedicated Industry professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

To seek and maintain a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Skills
  • Kitchen Staff Coordination
  • Team Leadership
  • Conflict Resolution
  • Food Preparation and Safety
  • Order Delivery Practices
  • Order Accuracy
  • Food Plating and Presentation
  • Kitchen equipment operation and maintenance
  • Recipes and menu planning
  • Scheduling
  • High-volume dining
  • Staff Management
  • Verbal and written communication
  • Motivational style
  • Safe food handling
  • Budgeting
  • Cost controls
  • Workflow planning
  • Operations management
  • Performance improvement
  • Menu development
Work History
Chef/kitchen Manager , 05/2017 to 01/2021
Aimbridge HospitalityMinneapolis, MN,
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
  • Developed unique events and special promotions to drive sales.
  • Verified prepared food met all standards for quality and quantity before serving to customers.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Purchased food and cultivated strong vendor relationships.
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Oversaw food preparation and monitored safety protocols.
  • Hired and managed all kitchen staff.
Chef/kitchen Manager , 04/2012 to 08/2016
Aimbridge HospitalityOverland Park, KS,
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Checked and tested foods to verify quality and temperature.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
  • Developed unique events and special promotions to drive sales.
  • Maximized quality assurance by completing frequent line checks.
  • Verified prepared food met all standards for quality and quantity before serving to customers.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Purchased food and cultivated strong vendor relationships.
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Coordinated and organized all restaurant inventory.
  • Oversaw food preparation and monitored safety protocols.
  • Increased kitchen efficiency Number% by streamlining processes, reducing waste and mentoring team members on proper procedures.
  • Hired and managed all kitchen staff.
Chef/kitchen Manager , 06/2005 to 11/2012
Aimbridge HospitalitySterling, VA,
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.

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  • Checked and tested foods to verify quality and temperature.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
  • Developed unique events and special promotions to drive sales.
  • Maximized quality assurance by completing frequent line checks.
  • Verified prepared food met all standards for quality and quantity before serving to customers.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Purchased food and cultivated strong vendor relationships.
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Coordinated and organized all restaurant inventory.
  • Oversaw food preparation and monitored safety protocols.
  • Motivated staff to perform at peak efficiency and quality.
  • Hired and managed all kitchen staff.
Education
Associate Of Business Administration: Culinary Arts, Expected in 05/1994 to University of Washington - Seattle, WA
GPA:

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Resume Overview

School Attended

  • University of Washington

Job Titles Held:

  • Chef/kitchen Manager
  • Chef/kitchen Manager
  • Chef/kitchen Manager

Degrees

  • Associate Of Business Administration

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