Cook's Assistant Resume Example Company Name

COOK'S ASSISTANT

Summary

Capable management offering more then 10 years of experience in foodservice ,customer service and team management. Expert at maintaining cost controls and determining optimal coverage to meet business needs without sacrificing quality. Talented at building relationships with community members, clients and staff. Top producing professional with superior sales, cash and sales talents. Polished and poised and known for having exceptional drive. Determined lead with terrific customer service experience. Customer-oriented General Manager with more then 10 years of experience focused on increasing production and minimizing downtime. Adaptive and deadline-oriented with capacity to execute and complete multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen.

Skills

Safe food handling
Plating and presentation
Food assembly
Quality control
Work ethic
Multitasking

Microsoft Office
Relationship building
Fluent in Spanish
Leadership
Organizational skills

Experience

Company Name | City, StateCook's Assistant02/2015 - 03/2018

Set up and performed initial prep work for food items such as soups, sauces and salads.
Prepared food for service based on daily specials and chef's needs.
Kept detailed records of food and supply inventory, ordering more or alerting chefs of deficiencies.
Adjusted seasonal plans to source local ingredients and align special dishes with area events.
Decreased food waste by adapting menus to changing seasons and supply availability.
Sought out and implemented methods to improve service and team performance to boost business sustainability.
Regulated oven, broiler and roaster operations for cooking at correct temperatures.
Checked and recorded temperatures of refrigerator and freezer daily to verify proper working conditions.
Cleaned utensils, dishes and glasses for customer use.
Re-stocked, organized and arranged service and food stations.
Organized ingredients and restocked supplies to prepare for busy periods.

Company Name | City, StateGeneral Manager01/2012 - 01/2018

Prepared strategic and annual forecasts and budgets, analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences.
Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Priced and ordered food products, kitchen equipment and food service supplies.
Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
Performed accurate monthly inventories of supplies and equipment, including food, beverage, glassware and utensils.
Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Scheduled and directed staff in daily work assignments to maximize productivity.
Encouraged patron loyalty by emphasizing customer-focused approach by staff.
Enforced staff performance and service standards to deliver consistent and positive customer experiences.
Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Established restaurant business plan by surveying restaurant demands, identifying and evaluating competitors and preparing financial and sales projections.
Controlled portion sizes and garnishing for optimal cost controls.
Accomplished restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling and disciplining management staff.
Established restaurant business plan by conferring with people in community to select food and beverage offerings.
Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.

Company Name | City, StateAssistant Manager08/1998 - 12/2017

Maintained inventory accuracy by counting stock-on-hand and reconciling discrepancies.
Reviewed sales reports to enhance sales performance and improve inventory management accuracy.
Planned and prepared workflow schedules, delegating tasks for 25-member team.
Secured revenue, accurately monitoring transactions and deposits to eliminate discrepancies.
Implemented training processes for newly hired employees and supervised department managers, shift leads and production personnel.
Managed personnel scheduling, facilitating adequate coverage to meet demand.
Oversaw team development according to industry service standards to further customer loyalty.
Enforced company policies and procedures to strengthen operational standards across departments.
Improved efficiency and productivity by implementing organization systems for financial reports, schedules and inventory control.

Education and Training

Cabrillo College | City, StateSome College (No Degree) in Child Development

3.5 GPA

Santa Cruz Adult Education | City, StateGED

Harbor High School | City, State

Certifications

Certified First Aid ,CPR AED - 2019

Resume Overview

School Attended

Cabrillo College
Santa Cruz Adult Education
Harbor High School

Job Titles Held:

Cook's Assistant
General Manager
Assistant Manager

Degrees

Some College (No Degree) in Child Development
GED

Cook's Assistant Resume Example

Resume Score: 80%

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