Head Cook Kitchen Manager Resume Example Company Name

HEAD COOK KITCHEN MANAGER

Professional Summary

Talented Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities.

Skilled Chef with 17 years of culinary experience. Strong leadership and team-building capabilities.

ven to source the best ingredients at the best price and produce the highest quality, most efficient food service.

successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities.

Skills

Food plating and presentation
Kitchen equipment operation and maintenance
Performance assessments
Payroll and scheduling
Workflow optimization
Recipes and menu planning
Sanitation guidelines
Signature dish creation
[Specialty] cuisine
Budgeting
Operations management
Made-to-order meals

Fine-dining expertise
Baking and broiling skills
Team leadership
Utensils and equipment
New hire training
Food inventories
Food preparation and safety
Vendor relations
Employee training and development
Food preparation
Menu planning

Work History

Head cook kitchen manager, 04/2011 to 12/2019
Company Name – City, State

Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
Scheduled and received food and beverage deliveries, adhering to food cost and budget
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
Helped general management develop prices based on inventory costs and portion sizes
Oversaw food preparation and monitored safety protocols
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
Motivated staff to perform at peak efficiency and quality
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
Maximized quality assurance by completing frequent checks of line
Purchased food and cultivated strong vendor relationships
Hired and managed all kitchen staff
Checked and tested foods to verify quality and temperature
Wiped down counters using sanitizing spray to prevent cross-contamination among food items
Maintained high food quality standards by checking delivery contents to verify product quality and quantity

Line cook / server, 09/2008 to 10/2010
Company Name – City, State

Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
Checked each food item for freshness and provided feedback to kitchen supervisor for removal
Prepared items like bacon ahead of time to promote efficiency in dish garnishing
Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
Maintained well-stocked stations with supplies and spices for maximum productivity
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
Prepared food items to meet recipes, portioning, cooking and waste control guidelines
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
Grilled meats and seafood to customer specifications
Prepared food items such as meats, poultry and fish for frying purposes
Unloaded food supplies from distributor trucks to efficiently organize inventory
Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Performed routine cleaning procedures across kitchen through [Action] and [Action]
Distributed food to team members with efficiency in high-volume environment
Followed restaurant stock management schedule to monitor product freshness and rotate out old products

Prep Cook, 09/2003 to 01/2007
Company Name – City, State

Cooked all menu items according to specified instructions
Trained and assisted new kitchen staff members
Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash
Inspected and cleaned food preparation areas to guarantee safe, sanitary food-handling practices
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
Packaged, arranged and labeled ingredient stock, storing at established temperatures
Prepared items like bacon ahead of time to promote efficiency in dish garnishing
Received shipments and placed items on proper shelves to restock and organize restaurant pantry
Maintained well-stocked stations with supplies and spices for maximum productivity

Education

Diploma: 06/2004
Northumberland High School - City, State

Resume Overview

School Attended

Northumberland High School

Job Titles Held:

Head cook kitchen manager
Line cook / server
Prep Cook

Degrees

Diploma : 06/2004

Head cook kitchen manager Resume Example

Resume Score: 80%

DISCLAIMER

Resume Overview

Create a job alert for [job role title] at [location].

Similar Resumes