LiveCareer-Resume

kitchen manager resume example with 7+ years of experience

Jessica
Claire
resumesample@example.com
(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
:
Summary

Seasoned Kitchen manger offering solid background of building and leading successful restaurant teams to handle more than 400 customers per day. Knowledgeable about safety and cleanliness standards and optimal inventory management strategies. Calm and level-headed in all situations.

Enthusiastic Kitchen Manager highly effective at contributing to team success. Friendly, outgoing, and reliable professional. Passionate about innovative dishes and maximizing kitchen productivity.

Talented Kitchen Manager proficient in managing inventory, leading teams and handling food in a safe manner.

Accomplished Kitchen Manager bringing 12 years of restaurant industry experience. Expertise in fine dining establishments and all foods

Skills
  • Sanitation
  • Diverse beverage knowledge
  • Portioning understanding
  • Process improvements
  • Training
  • Recruitment and hiring
Education and Training
Pratt Community College Westhampton Beach, NY Expected in 06/2002 High School Diploma : - GPA :
Pratt Community College Pratt, KS Expected in 05/2012 BBA : Business - GPA :
Experience
Lodge Management Group - Kitchen Manager
Chicago, IL, 01/2012 - 06/2017
  • Sought out and implemented methods to improve service and team performance and boost business sustainability.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Reduced food waste 15% by overseeing use of ingredients to plan for costs, anticipated customers and popularity of items.
  • Interviewed, hired, and supervised back of house staff.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Trained workers in every position, including food preparation, money handling and cleaning roles.
  • Completed regular line checks to maximize quality assurance.
  • Coordinated preparation of customer meals and monitored food handling for safety purposes.
  • Trained employees on correct cooking techniques, safety standards and performance strategies.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
  • Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
  • Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
  • Supervised staff preparing and serving 1 meals per day
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
  • Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.
  • Supervised staff preparing and serving 100 to 300 meals per day.
  • Scheduled over 8 to 12 employees by assigning shifts.
  • Hired qualified staff to fill AKM and Boh positions.
Lodge Management Group - Kitchen Manager
Chicago, IL, 02/2013 - 06/2016
  • Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.
  • Trained employees on correct cooking techniques, safety standards and performance strategies.
  • Interviewed, hired, and supervised back of house staff.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Handled escalated customer complaints to provide full resolutions and promote loyalty.
  • Monitored business levels and realigned team positions to provide optimal coverage for customer demands.
  • Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
  • 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.
  • Trained workers in every position, including food preparation, and cleaning roles.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Scheduled over 15 employees by assigning shifts.
  • Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
  • Prepared and led food service training programs to teach staff knife handling, recipes, temps, sanitation, and kitchen safety.
  • Hired qualified staff to fill Akm and Linecooks positions.
  • Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
  • Reduced food waste 14% by overseeing use of ingredients to plan for costs, anticipated customers and popularity of items.
  • Sought out and implemented methods to improve service and team performance and boost business sustainability.
Aimbridge Hospitality - Line Cook
Covington, KY, 01/2010 - 02/2012
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Kept stations stocked and ready for use to maximize productivity.
  • Marinated food items according to corporate-provided instructions and recipes.
  • Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Developed process that accurately tracked food costs more efficiently, saving $1000 in food waste per week.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Created approximately 15 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Operated all kitchen equipment safely to avoid injuries.
  • Grilled and deep fried various foods, including seafood, pastas and steaks
  • Created approximately 12 to 15 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.

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Resume Overview

School Attended

  • Pratt Community College
  • Pratt Community College

Job Titles Held:

  • Kitchen Manager
  • Kitchen Manager
  • Line Cook

Degrees

  • High School Diploma
  • BBA

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