LiveCareer-Resume

kitchen manager resume example with 2 years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
  • :
Summary

Seasoned [Job Title] offering solid background of building and leading successful restaurant teams to handle more than [Number] customers per day. Knowledgeable about safety and cleanliness standards and optimal inventory management strategies. Calm and level-headed in all situations. Talented Kitchen Manager successfully manages inventory, leads teams and handles food. Trains and supervises kitchen personnel on proper cooking techniques. Schedules preventive maintenance and repairs to maintain kitchen equipment in good working condition. Detail-oriented [Job Title] with [Number] years of experience in food service management. Successful team leader with deep knowledge of hiring and training protocols. Budget-conscious when cutting service costs without sacrificing top-notch quality. Poised professional with extensive practice using conflict resolution techniques to drive smooth operations. 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]%. Hardworking and reliable [Job Title] with strong ability in [Task] and [Task]. Offering [Skill], [Skill] and [Skill]. Highly organized, proactive and punctual with team-oriented mentality.

Skills
  • Diverse beverage knowledge
  • Portioning understanding
  • Training
  • Recruitment and hiring
Experience
Kitchen Manager, 08/2020 to Current
Tokyo JoesCentennial, CO,
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Detailed hands-on requirements for performing preventive maintenance and repairs to [Type] and [Type] equipment.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Collaborated with trainees to bolster understanding of project management, safety and inventory waste to meet pre-established business thresholds for operation.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Received, organized and rotated paper goods and food ingredients.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Collaborated with [Job title] trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
  • Estimated potential worker issues to produce detailed resource documentation.
  • 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.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • 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.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Supervised staff preparing and serving [Number] meals per day.
  • Priced and ordered food products, kitchen equipment and food service 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.
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Kitchen Manager, 11/2019 to 03/2020
Tokyo JoesGolden, CO,
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Detailed hands-on requirements for performing preventive maintenance and repairs to [Type] and [Type] equipment.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Collaborated with trainees to bolster understanding of project management, safety and inventory waste to meet pre-established business thresholds for operation.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Received, organized and rotated paper goods and food ingredients.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Collaborated with [Job title] trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
  • Estimated potential worker issues to produce detailed resource documentation.
  • 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.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • 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.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Supervised staff preparing and serving [Number] meals per day.
  • Priced and ordered food products, kitchen equipment and food service 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.
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Chef, 02/2018 to 01/2019
Performance Food GroupKing Of Prussia, PA,
  • Partnered with [Job title] to create dynamic entrees for large banquets and special events.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Education and Training
High School Diploma: , Expected in 05/2000 to Big Piney High School - Big Piney, WY,
GPA:
CDL Training And School: , Expected in 05/2014 to Stevens Transport - Dallas, TX,
GPA:

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

Your data is safe with us

Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.

Resume Overview

School Attended

  • Big Piney High School
  • Stevens Transport

Job Titles Held:

  • Kitchen Manager
  • Kitchen Manager
  • Chef

Degrees

  • High School Diploma
  • CDL Training And School

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

*As seen in:As seen in: