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Kitchen Manager Resume Example

Resume Score: 80%

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KITCHEN MANAGER
Professional Summary

Experienced Job title successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. Number years of progressive leadership experience.

Skilled Type Chef with Number years of culinary experience. Strong leadership and team-building capabilities. Recognized for Type cuisine, including Type and Type.

Skills
  • Kitchen Staff Coordination
  • Recruitment
  • Team Leadership
  • Conflict Resolution
  • Food Preparation and Safety
  • Order Delivery Practices
  • Order Accuracy
  • Food Plating and Presentation
  • Kitchen equipment operation and maintenance
  • Recipes and menu planning
  • Operations management
  • Safe food handling
  • Cost controls
  • Strategic Planning
  • Menu development
  • Workflow planning
  • Verbal and written communication
  • Cleanliness
  • Marketing and sales
  • Staff Management
  • Performance improvement
  • Motivational style
  • High-volume dining
  • Scheduling
Work History
Kitchen Manager, 09/2019 to 08/2020
Company Name – City, State
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Oversaw food preparation and monitored safety protocols.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Motivated staff to perform at peak efficiency and quality.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
  • Hired and managed all kitchen staff.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
Line Chef/ Sushi Chef, 08/2018 to 10/2019
Company Name – City, State
  • Operated fryer and cooked meats on grill.
  • Assisted head chef in preparing and serving food.
  • Followed recipes and food presentation standards at Business Name.
  • Complied with sanitation and nutrition regulations and safety standards.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Distributed food to team members with efficiency in high-volume environment.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Grilled meats and seafood to customer specifications.
Kitchen Lead, 08/2017 to 07/2018
Company Name – City, State
  • Oversaw food preparation and monitored safety protocols.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Motivated staff to perform at peak efficiency and quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Maximized quality assurance by completing frequent checks of line.
  • Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
  • Checked and tested foods to verify quality and temperature.
  • Purchased food and cultivated strong vendor relationships.
Assistant Kitchen Manager, 08/2016 to 09/2017
Company Name – City, State

Helped with managerial duties

Education
GED : 2007
Emily Griffith Technical College - City, State
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Resume Overview

School Attended

  • Emily Griffith Technical College

Job Titles Held:

  • Kitchen Manager
  • Line Chef/ Sushi Chef
  • Kitchen Lead
  • Assistant Kitchen Manager

Degrees

  • GED : 2007

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