Successfully trained hourly employees and guided several Sous Chefs through a Building Culinary Leaders program granting myself the ability to provide support at off-site events due to staff being exceptionally well-trained. Coordinated and supervised operation of new “concession program” thereby increasing production efficiency and product quality of food. Successfully managed VIP events serving over 500 and supporting large-scale events at neighboring accounts.
Successfully planned, organized, and supervised a small culinary operation, which includes extensive knowledge of food and beverage packaging techniques and proper food compliance and packaging policies. Inspected and ensured all sanitation and safety measures relating to food and beverage packaging were followed. Led kitchen crew in preparing outstanding, hand-crafted food while following Nordstrom's food and beverage policies. Trained, motivated, and developed kitchen staff while also focusing on the business goals of process improvements, growth, efficiency, profitability, and compliance with company procedures. Thrived to ensure company met projected goals and objectives. Assisted in budget preparation and labor and material orders. Ability to prepare and provide reports, keep accurate records, analyze situations and make recommendations for materials and equipment as needed. While working as Head Chef, our location received award for white-glove inspection in August 2014, out of 16 Nordstrom locations in the region.
Assisted in managing the kitchen team and ensuring standards met with restaurant guidelines. Knowledge of methods, materials, machinery, processes, tools and equipment used in an industrial operation. Ensured quality control and standards, safety practices and orders; proper material handling techniques. Ability to troubleshoot repairs, maintain, set-up, and operate required equipment, assist with food and beverage material ordering. Maintain records and prepare reports. Knowledge of running and working all culinary operations - ordering, inventory, and closing kitchen down. Assisted head chef with any other necessary duties as needed.
Maintained standards of food and beverage quality and guest services. Maintained labor costs, revenues to meet or exceed budget, supervised food quality, preparation, and production. Ensured hotel operations met internal audit standards as well as food quality, inspections, and cleanliness of kitchen. Analyzed situations accurately and took effective action to accomplish hotel goals and objectives. Instructed and supervised kitchen and banquet staff in techniques and safety practices to ensure continued production. Met with catering and sales managers to design menus and demonstrate new products. Assisted in development of annual budget, monitored variances, tracked labor, and related expenses. Maintained inventory controls, selected, trained, supervised, scheduled, disciplined, and counseled staff according to company policies and procedures. Investigated and resolved food quality and service concerns as they arose.
Managed/planned/organized all kitchen operations including controlling food and beverage and labor costs and supervision of food and beverage crew. Created and established weekly specials, maintained quality food service guidelines and other food preparation operations, ordered and inventoried all food, material, and supplies, hired and trained new employees and evaluated current employee performance. Inspected and maintained cleanliness and maintenance of kitchen area and equipment and created employee schedules. Provided support to line positions when necessary.
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