Deli Shift Lead resume example with 12+ years of experience
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Maintained efficient kitchen operations to produce delicious and attractive dishes that exceed guest expectations. Proficient in managing labor and inventory costs, developing recipes and planning menus. Certified servesafe needs updating
Motivated Kitchen Supervisor focused on maximizing customer satisfaction with remarkable foods. Effective at training, disciplining and motivating staff to achieve new heights of skill and performance. Proven history of effective leadership and innovative dishes.
High-energy culinary professional bringing exceptional leadership and planning abilities. Dedicated to improving team performance and meeting high standards for taste and presentation. Results-oriented and hardworking with excellent multitasking skills and focused mentality.
It is my sincerest wish to continue in the culinary field as I have done for the past 19+ years. It pleases me to create a dish that nourishes others physically as well as emotionally. I have always enjoyed interaction with people from all walks of life and the mutual connection through food/food service. Working for so many years at various places have helped me to hone certain skills and improve greatly from year to year. I look forward to my next culinary adventure.
Seasoned chef/cook/shift manager offering solid background of building and leading successful restaurant teams to handle more than 500 customers per day. Knowledgeable about safety and cleanliness standards and optimal inventory management strategies. Calm and level-headed in all situations.
Innovative Restaurant Manager with more than 20 years of food preparation and service experience. Motivates team members to meet challenging customer demands in fast-paced environments. Never sacrifices quality, safety or cost control measures vital to sustainable business operations.
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- Fryers Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
- Supervised team of 20+ employees in deli establishment, maintaining positive and productive atmosphere to enhance employee experience.
- Developed and standardized new recipes to diversify kitchen offerings.
- Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
- Trained workers in food preparation and cleaning roles to facilitate restaurant operations.
- Detailed hands-on requirements for performing preventive maintenance and repairs to fryers and ovens equipment.
- Collaborated with [Job title] trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Managed inventory records and supply orders
- Planned and managed menus for weekly offerings and special events.
- Collaborated with deli manager to educate 20+ employees on menu and procedural changes.
- Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
- Positioned skilled staff in key areas throughout shift to optimIze department productivity.
- Increased customer base and market share by promoting product through diverse channels.
- Upheld company standards and compliance requirements for operations and cleanliness of all areas.
- Documented receipts, employee hours and inventory movements.
- Studied existing procedures and policies to offer optimal leadership to employees and food/maintenance operations when standing in for absent managers.
- Remained calm and professional in stressful circumstances and when dealing with unhappy customers, effectively diffusing situations.
- Automated office operations, managed client correspondence and tracked records.
- Supervised and trained customer service team members to provide exceptional service, driving retention and satisfaction.
- Mitigated risk by ensuring regulatory compliance for required licensing.
- Cross-trained in every store role to maximize operational knowledge.
- Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
- Established ambitious goals for employees to promote achievement and surpass business targets.
- Handled over $5,000+ in funds each day in fast-paced restaurant environment.
- Strengthened product branding initiatives and coordinated effective marketing campaigns.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Addressed internal and customer-related issues each day and affected strategic resolutions.
- Extended existing customer relationships through extensive communication and tried-and-true marketing strategies.
- Contributed to programs to optimize productivity, streamline efficiency and boost profitability.
- Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications.
- Supervised staff of various numbers, providing direction in preparing specialty items, including ethnic and fine dining food.
- Kept stations stocked and ready for use to maximize productivity.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
- Marinated food items according to corporate-provided instructions and recipes.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
- Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
- Grilled and deep fried various foods, including meats, potatoes and fish.
- Assisted in preparation of menu items such as steaks, burgers and sandwiches.
- Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Washed and peeled ingredients to prepare for use in different meals and recipes.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Interacted effectively with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
University of Phoenix - Milwaukee, WI
Trained in asynchronous communication.
- Completed coursework in power point presentation, psychological and emotional analysis and forensic analysis
Blackwell Job Corps - Rhinelander, WI
- Major in Culinary Arts
- Ranked in Top 05% of class
- Completed coursework in Fine arts of cooking, Restaurant maintenance and Management relevant training
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Resume Overview
School Attended
- University of Phoenix
- Blackwell Job Corps
Job Titles Held:
- Deli Shift Lead
- Shift Manager
- Chef/line Cook
Degrees
- Associate of Arts
- Trade Degree
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