, , 100 Montgomery St. 10th Floor(555) 432-1000, resumesample@example.com
Professional Summary
Hardworking Kitchen Supervisor driven to maximize guest satisfaction with exceptional food. Train, discipline and motivate team members to new levels of excellence. Proven history of innovative dishes, effective leadership and maximized productivity. Talented leader offering over 18 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and effective cost controls. Service-oriented with good multitasking, safety management and decision-making skills.
Skills
Kitchen equipment operation and maintenance
Inventory controls
Kitchen Staff Coordination
High-Volume Dining
Food Plating and Presentation
Food Preparation
Food Preparation and Safety
Opening and Closing Procedures
Sanitizing Understanding
Work History
09/2020 to 03/2021happy hour kitchen supervisorLandry's Seafood House/Portland City Grill | City, STATE,
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
Determined operational weak points and implemented corrective actions to resolve [Type] and [Type] concerns and facilitate [Result].
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
Oversaw grill, stove and oven and cleaned all equipment after every shift.
Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Set and oversaw weekly and special event menu plans.
Monitored food preparation, production and plating for quality control.
Introduced [Type] program and effectively managed employee mistakes to decrease overall waste by [Number]%.
05/2020 to 09/2020Executive Head ChefLloyed Center Stanfords Bar An Grill | City, STATE,
Monitored line processes to maintain consistency in quality, quantity and presentation.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Verified compliance in preparation of menu items and customer special requests.
Kept labor at or below 25% to support business profit targets.
Arranged for kitchen equipment maintenance and repair when needed.
Modernized and processes for kitchen staff, which reduced guest wait times and boosted daily output from meals to .
Hired, managed and trained kitchen staff.
Forecasted supply needs and estimated costs.
Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Collaborated with training head chef in production or modification of menus and selections.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Properly handled and stored food to eliminate illness and prevent cross-contamination.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Mentored more than 25 kitchen staff at all levels to prepare each for demanding roles.
Maintained well-organized mise en place to keep work efficient and consistent.
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
10/2011 to 03/2020Executive Head ChefClackamas Stanfords Bar An Grill | City, STATE,
Monitored line processes to maintain consistency in quality, quantity and presentation.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Planned promotional menu additions based on seasonal pricing and product availability.
Verified compliance in preparation of menu items and customer special requests.
Kept labor at or below 24% to support business profit targets.
Arranged for kitchen equipment maintenance and repair when needed.
Initiated training for cooks on menu culinary techniques to improve productivity and increase kitchen workflows.
Hired, managed and trained kitchen staff.
Forecasted supply needs and estimated costs.
Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Collaborated with the training head chef in production or modification of menus and selections.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
05/2003 to 09/2010kitchen supivisorHenrys 12th Street Tavern | City, STATE,
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Purchased food and cultivated strong vendor relationships.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Helped general management develop prices based on inventory costs and portion sizes.
Motivated staff to perform at peak efficiency and quality.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Checked and tested foods to verify quality and temperature.
Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
Maximized quality assurance by completing frequent checks of line.
Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Hired and managed all kitchen staff.
Oversaw food preparation and monitored safety protocols.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Determined operational weak points and implemented corrective actions to resolve concerns and facilitate.
Education
Expected in 06/2001High School Diploma | Cascade Locks High School, Cascade Locks, OR, GPA:
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