Kitchen Manager Resume Example
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KITCHEN MANAGER
Summary
Seasoned executive chef adept at saving money, improving efficiency and increasing customer loyalty. Motivational leader with well-developed interpersonal, communication and problem-solving strengths. 15+ years in field.
Detail-orientedin 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.
Skills
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Experience
Kitchen Manager / Rock Bottom Restaurant & Brewery - Campbell , CA10/2019 - 03/2020
- Trained employees on correct cooking techniques, safety standards and performance strategies.
- Coordinated preparation of customer meals and monitored food handling for safety purposes.
- Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
- Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
- Interviewed, hired, and supervised back of house staff.
- Completed regular line checks to maximize quality assurance.
- Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
- Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
- Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Received, organized and rotated paper goods and food ingredients.
- Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
- Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
- Enforced staff performance and service standards to deliver consistent and positive customer experiences.
- Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
- Controlled portion sizes and garnishing for optimal cost controls.
- Priced and ordered food products, kitchen equipment and food service supplies.
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
Executive Chef / Beam Suntory, Inc. - Portland , OR07/2019 - 10/2019
- Monitored all meals served for temperature and visual appeal.
- Conducted assessments and utilized root cause analysis to implement corrective action strategies.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
- Supervised 20+ BOH staff members and delivered mentorship to strengthen kitchen skills.
- Planned and prepared food products orders to maintain appropriate stock levels.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
- Monitored quality, presentation and quantities of plated food across line.
- Performed financial analysis and recommended effective methods to cut costs.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Incorporated customer recommendations and feedback to experiment with new dish creations.
- Created exciting dishes to draw in clientele and increase revenues.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Oversaw hiring, training and development of kitchen employees.
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Provided excellent professional development opportunities for staff.
- Negotiated with food suppliers to cut costs by buying in bulk.
- Utilized local, fresh food products to support local economies and showcase community support.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Prepared schedules, work assignments and constructed employee compensation packages.
Kitchen Director of Operations / Beam Suntory, Inc. - Atlanta , GA01/2019 - 07/2019
- Improved customer satisfaction by finding creative solutions to problems.
- Recognized by management for providing exceptional customer service.
- Handled all delegated tasks, including PnL and waste control.
- Improved operations by working with team members and customers to find workable solutions.
- Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
- Achieved cost-savings by developing functional solutions to waste problems.
Executive Chef / Smash Llc - City , STATE06/2018 - 02/2019
- Monitored all meals served for temperature and visual appeal.
- Conducted assessments and utilized root cause analysis to implement corrective action strategies.
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Supervised 32+ BOH staff members and delivered mentorship to strengthen kitchen skills.
- Planned and prepared food products orders to maintain appropriate stock levels.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Supervised preparation of specialty items and customer requests to verify accuracy in production.
- Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
- Monitored quality, presentation and quantities of plated food across line.
- Performed financial analysis and recommended effective methods to cut costs.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Incorporated customer recommendations and feedback to experiment with new dish creations.
- Created exciting dishes to draw in clientele and increase revenues.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Oversaw hiring, training and development of kitchen employees.
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Provided excellent professional development opportunities for staff.
- Negotiated with food suppliers to cut costs by buying in bulk.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Initiated software based inventory control system to manage inventory and analyze food cost.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Prepared schedules, work assignments and constructed employee compensation packages.
Education and Training
Batavia High School, - City, State06/2004High School Diploma
College of DuPage - City, StateSome College (No Degree): Criminology
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Resume Overview
School Attended
- Batavia High School,
- College of DuPage
Job Titles Held:
- Kitchen Manager
- Executive Chef
- Kitchen Director of Operations
Degrees
- Batavia High School, -
City,
State
06/2004 High School Diploma
College of DuPage - City, State Some College (No Degree) : Criminology
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