Hibachi Chef Resume Example Proper Hospitality

HIBACHI CHEF

Summary

Motivated and hardworking Chef seeking challenging new role in a growing environment. Ready to bring skills to support team and customer needs with fast, high-quality dining assistance. Proficient in keeping tables clear, floors clean and supplies stocked & organized. Good relationship-building and time management abilities.

Skills

Table bussing
Table setting arrangement
Dining room organization
Menu inquiries
Food running
Table setup
Invoice Generation
Safety Inspections
Relationship Development
Supervision

Entry Management
Problem Resolution
Communications
Business Operations
First Aid/CPR
Inventory Management
Equipment Operation
Team Management
Customer Service
Project Organization

Experience

11/2016 to Current

Hibachi ChefProper Hospitality － Palm Springs , CA

Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
Supported serving staff in delivering accurate and well-presented food orders.
Stocked displays with new and transferred merchandise.
Suggested additional items and offered samples of weekly promotional items to increase store sales.
Delivered trays and bags to patrons and assisted with collecting items such as drinks, utensils and condiments.
Proactively assessed customer needs and provided beverage refills, condiments and other services.
Monitored customer movements and quickly cleared empty tables for future customers.
Carried dirty dishes to kitchen to keep dining areas clean and promote efficiency.
Applied proactive and resourceful nature to create pleasant guest experiences.
Removed trash, spills and trays to keep areas clean and professionally organized.
Offered product samples, answered questions and suggested products.
Greeted guests with friendliness and professionalism.
Restocked condiments and drink station supplies to maintain customer satisfaction.
Verified adequate levels of supplies such as linens and trays and restocked low items.
Provided excellent service and attention to customers when face-to-face or through phone conversations.
Earned reputation for good attendance and hard work.
Recognized by management for providing exceptional customer service.
Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
Attended departmental meetings, providing feedback to enhance future performance.
Improved customer satisfaction by finding creative solutions to problems.
Improved operations by working with team members and customers to find workable solutions.

05/2014 to 09/2015

Sous ChefOdoriko － City , STATE

Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
Plated food according to restaurant artistic guidelines for attractive presentation.
Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
Supervised all kitchen food preparation while operating in demanding, high-volume environment.
Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions.
Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
Performed as head chef as needed to maintain team productivity and restaurant quality.
Trained numerous kitchen personnel from ground up to take on challenging stations such as sushi and grill.
Monitored and improved work of 11 team members producing over 300 meals per night.
Created exciting dishes to draw in clientele and increase revenues.
Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.

08/2011 to 01/2014

Prep ChefSushi Neko － City , STATE

Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Maintained orderly kitchen environment to reduce wasted time searching for ingredients, utensils and cooking items.
Monitored and improved work of 4 team members producing over 150 meals per night.
Worked closely with head chef to create dynamic entrees for large banquets, including large business meetings and wedding events for up to 200 people.
Monitored quality, presentation and quantities of plated food across line.
Planned and prepared food products orders to maintain appropriate stock levels.
Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.

Education and Training

02/2000

GEDSchenck Civilian Conservation Center － City

Activities and Honors

My activities include art,plants,animals, c

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Hibachi Chef Resume Example

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