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Executive Kitchen Manage Resume Example

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EXECUTIVE KITCHEN MANAGE
Summary

Enthusiastic [Job Title] with [Number] years of success delivering quality dining experiences. Strong leader highly skilled at managing staff and resolving issues related to inventory, kitchen slow-downs and customer satisfaction. Commended for boosting revenue [Number]%. Dedicated food service manager with [Number] years of experience overseeing staff and operations for [Industry]. Versatile leader with skills in [Skill], [Skill] and [Skill]. Quick-thinker with logical solutions to wide variety of issues in food service. Results-focused [Industry] professional with strength in [Skill], [Task] and [Task]. Proactive leader with strengths in communication and collaboration. Proficient in leveraging [Area of expertise] and [Area of expertise] knowledge to promote [Result]. Adept at managing concurrent objectives to promote efficiency and influence positive outcomes. Talented [Job Title] and team leader offering [Number] years of success in [Type] environments. Strategic thinker with [Area of expertise] proficiency. Offers proven ability to build effective teams and [Task]. Committed to identifying and leveraging opportunities for growth. Certified in [Area of certification].

Skills
  • Executive management
  • Kitchen staff management
  • Kitchen task management
  • Kitchen supply management
  • Coached and mentored [Job title]s to prepare for management and executive positions within organization.
  • Organizational management principles
  • Business operations management
  • Budget Management
  • Managerial finance
  • Budget planning and management
  • Supervision and management
  • Delivery timeline management
  • Kitchen sanitation expert
  • Efficient time management
  • Project management expertise
  • Executive leadership advisement
  • Inventory and supply management
  • Customer management
  • Cost management
  • Ledger management
Education and Training
Some College (No Degree)Youngstown State UniversityCity,State,Electrical Engineering
Certifications
  • ServSafe
Experience
Company NameExecutive Kitchen Manage | City, State06/2012 to Current
  • Interviewed, hired, and supervised back of house staff.
  • Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Trained employees on correct cooking techniques, safety standards and performance strategies.
  • Coordinated preparation of customer meals and monitored food handling for safety purposes.
  • Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
Company NameKitchen Manager | City, State06/2008 to 06/2012
  • Interviewed, hired, and supervised back of house staff.
  • Trained employees on correct cooking techniques, safety standards and performance strategies.
  • Completed regular line checks to maximize quality assurance.
  • Coordinated preparation of customer meals and monitored food handling for safety purposes.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Supervised staff preparing and serving [Number] meals per day.
  • 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.
  • Reduced food waste [Number]% by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
Company NameLine Cook | City, State06/2003 to 06/2008
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Kept stations stocked and ready for use to maximize productivity.
  • 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.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Created approximately [Number] orders simultaneously during busy periods.
  • Operated all kitchen equipment safely to avoid injuries.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Mentored and trained [Number][Job title]s through [Action] and [Action], improving overall quality and performance.
Accomplishments
  • Reworked kitchen positions and schedules, reducing overall labor costs by [Number]%.
  • Renegotiated key vendor contracts, saving $[Amount] per month in inventory expenses.
  • Directed kitchen staff for restaurant pulling in $[Amount] per month.
  • Implemented strategic process improvements, greatly increasing team effectiveness.
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Resume Overview

School Attended

  • Youngstown State University

Job Titles Held:

  • Executive Kitchen Manage
  • Kitchen Manager
  • Line Cook

Degrees

  • Some College (No Degree)

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