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kitchen manager resume example with 9+ years of experience

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

Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible, and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service.

Skills
  • Kitchen Staff Coordination
  • Recruitment
  • Team Leadership
  • Food Preparation and Safety
  • Order Accuracy
  • Budgeting
  • Safe food handling
  • Scheduling
  • Marketing and sales
  • High-volume dining
  • Performance improvement
  • Verbal and written communication
Work History
01/2018 to 01/2019
Kitchen Manager Lodge Management Group Chicago, IL,
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Maximized quality assurance by completing frequent checks of line.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Determined operational weak points and implemented corrective actions to resolve Type and Type concerns and facilitate Result.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
  • Oversaw food preparation and monitored safety protocols.
01/2017 to 11/2017
Kitchen Manager Lodge Management Group Chicago, IL,
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Maximized quality assurance by completing frequent checks of line.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Determined operational weak points and implemented corrective actions to resolve Type and Type concerns and facilitate Result.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • 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.
  • Checked and tested foods to verify quality and temperature.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
01/2008 to 01/2016
Line Cook Aimbridge Hospitality Orlando, FL,
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Distributed food to team members with efficiency in high-volume environment.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Grilled meats and seafood to customer specifications.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Handled portion control activities according to specified instructions provided by chef.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Education
Expected in 05/2003
High School Diploma:
Middleton High School - Middleton, TN
GPA:
Expected in 01/2007
Certified Master Chef: Culinary Arts
Le Cordon College of Culinary Arts - Starkville, MS,
GPA:
Expected in 06/2010
Business: Telecommunications
Mississippi State University - Starkville, MS
GPA:

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Resume Overview

School Attended

  • Middleton High School
  • Le Cordon College of Culinary Arts
  • Mississippi State University

Job Titles Held:

  • Kitchen Manager
  • Kitchen Manager
  • Line Cook

Degrees

  • High School Diploma
  • Certified Master Chef
  • Business

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