Montgomery Street, San Francisco, CA94105(555) 432-1000, resumesample@example.com
Professional Summary
Dynamic food service professional driven toward continuous improvement and committed to going above and beyond to complete tasks and assist other team members. Well-versed in standard food prep techniques, as well as safe food-handling standards. Proactive professional aiming to fulfill a fast food role within a dynamic team. Excellent multi-tasker with high attention to detail.
Skills
Food inspection
Dependable and reliable
Teamwork
Time management
Adherence to recipes
Grill management
Deep frying
Customer service
Communications
Relationship development
Project organization
Business operations
Budgets
Efficient multitasking
Kitchen organization
Ingredient preparation
Quick-learning
Food processing
Cooking
Kitchen equipment sanitation
Operational improvement
Process improvement
Supervision
Team building
Problem resolution
Organization
Work History
10/2019 to CurrentFood & Beverage DirectorGreat Wolf Lodge | Des Plaines, IL,
Limited portion sizes and used garnishes to control food costs.
Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
Maintained compliance with company policies and procedures for food safety, sanitation and quality.
Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Orchestrated positive customer experiences at all stages by overseeing every area of 8 operations.
Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each shift change.
Resolved escalated customer issues and boosted retention rates by 40%.
Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
Managed employees throughout preparation and service of 300 meals per day.
Reviewed and approved employee schedules and timesheets.
Tracked food production levels, meal counts and supply costs.
Set schedules for 38 staff by planning and designating shifts and hours.
Controlled labor hours and inventory costs through hands-on management and proactive changes.
Recruited top-notch employees for Managers and Server positions.
Oversaw training of more than 40 team members.
Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in 40% food waste reduction.
11/2013 to 09/2019Food & Beverage Director/Executive ChefCedar Fair Entertainment Company | Doswell, VA,
Set schedules for 25 staff by planning and designating shifts and hours.
Limited portion sizes and used garnishes to control food costs.
Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Managed ingredients and food product use by assessing availability, customer traffic and popularity of items in 10% food waste reduction.
Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
Investigated and integrated enhanced service and team management strategies to boost business profits.
Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
Orchestrated positive customer experiences at all stages by overseeing every are of 5 operations.
Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each shift change.
Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements.
Managed employees throughout preparation and service of 200 meals per day.
Assisted team in meeting sales, stock loss, labor objectives and margin goals to increase profitability.
Recruited top-notch employees for front of the house and kitchen positions.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Maximized quality assurance by completing frequent checks of line.
Helped general management develop prices based on inventory costs and portion sizes.
Hired and managed all kitchen staff.
Oversaw food preparation and monitored safety protocols.
Coordinated and organized all restaurant inventory.
Purchased food and cultivated strong vendor relationships.
Motivated staff to perform at peak efficiency and quality.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Increased profits and efficiency 45% by building optimal inventory control model.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Kept labor at or below 35% to support business profit targets.
Produced revolutionary seasonal menu offerings to put establishments on local, regional and national map.
Mentored more than 8 kitchen staff at all levels to prepare each for demanding roles.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Evaluated inventory levels on monthly basis and placed orders to restock weekly and check items before supplies ran out.
Spearheaded menu planning, recipe development and day-today management for 3 locations, as well as high-volume catering operations.
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Applied entrepreneurial leadership and vision for one of Clubcorp's premier full-service catering and event production companies.
Initiated training for cooks on high culinary techniques to improve productivity and increase kitchen workflows.
Verified compliance in preparation of menu items and customer special requests.
Collaborated with Regional team in production or modification of menus and selections.
Account manager for food service contracts with public, private and educational institutions.
Monitored line processes to maintain consistency in quality, quantity and presentation.
Assisted customers in planning corporate events, social galas and gourmet dinners.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Planned promotional menu additions based on seasonal pricing and product availability.
Properly handled and stored food to eliminate illness and prevent cross-contamination.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Used root cause analysis to conduct assessments and develop improvements.
Trained and managed kitchen personnel and supervised all related culinary activity.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Obtained fresh ingredients from local farms, including Ben E Keith and Freah Points, effectively slashing grocery costs by 35%.
Modernized orders and service processes for kitchen staff, which reduced guest wait times and boosted daily output from 50 meals to 200.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Maintained well-organized mise en place to keep work efficient and consistent.
Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.
Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Supervised and enhanced work of 25-person team producing more than 200 plates per day.
Collaborated with Managers and Sous Chef to create delicious meals for large banquets, including Weddings and Meetings events for up to 300 people.
Managed 10 culinary personnel in service to 25-customer base.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Monitored and controlled overhead and production costs with responsibility for profit and loss.
Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues to $2k.
05/2009 to 11/2013Sous ChefJohn Peter Smith Hospital | City, STATE,
Cultivated positive relationships with vendors to source best ingredients at best prices.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
Established and updated staff schedules and assignments to optimize coverage of peak times.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Maintained well-organized mise en place to keep work efficient and consistent.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Planned and directed high-volume food preparation in fast-paced environment.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Produced revolutionary dietary menu offerings to put establishments on local, regional and national map.
Disciplined and dedicated to meeting high-quality standards.
Acted as head chef when required to maintain continuity of service and quality.
Education
Expected in High School Diploma | Skyline High School, Dallas, TXGPA:
Expected in 06/2009Associate of Science | Le Cordon Bleu College of Culinary Arts - Austin, Austin, TXGPA:
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