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kitchen staff trainer resume example with 13+ years of experience

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

Motivated Kitchen Supervisor focused on maximizing customer satisfaction with remarkable foods. Effective at training, disciplining and motivating staff to achieve new heights of skill and performance. Proven history of effective leadership and innovative dishes.

Skills
  • Weekly menu preparation
  • Natural foods specialist
  • Teardowns experience
  • Preparation oversight
  • Opening and closing procedures
  • Serving expertise
  • Food safety understanding
  • Relationship development
  • Organization
  • Problem resolution
  • Customer service
  • Inventory management
  • Operational improvement
  • Team building
  • Team management
Experience
06/2018 to 04/2020 Kitchen Staff Trainer Vail Resorts | Colorado Springs, CO,
  • Boosted customer satisfaction scores by rolling out new motivational initiative for team workers.
  • Monitored employee work levels and optimized performance with strategic approaches.
  • Recognized by management for providing exceptional customer service.
  • Trained workers in every restaurant position, including food preparation, money handling and cleaning roles.
  • Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
  • Collaborated with management to educate 5-10 employees on menu and procedural changes.
  • Handled escalated customer complaints to provide full resolutions and promote loyalty.
  • Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
  • Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
  • Maintained optimal inventory levels and kept food costs in line with budget limitations.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Managed kitchen staff team of 3-5 people and assigned various stages of food production.
  • Supervised team of 5-10 employees in restaurant establishment, maintaining positive and productive atmosphere to enhance employee experience.
  • Decreased waste by 75% through effectively training employees, introducing food safety and deep cleaning programs and effectively managing employee mistakes.
  • Oversaw hiring, training and development of kitchen employees.
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
  • Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
  • Redesigned training program for new employees to decrease training time by 25%.
  • Monitored business levels and realigned team positions to provide optimal coverage for customer demands and patronage patterns.
09/2007 to 05/2018 Kitchen Staff Member Kentucky State Department Of Corrections | City, STATE,
  • Prepared for busy periods by organizing ingredients and restocking supplies for expected loads.
  • Plated completed meals in appealing arrangement and set in designated areas for delivery to patrons.
  • Monitored inventory and promptly reported items that needed to be reordered.
  • Thoroughly cleaned and sanitized dining ware and kitchen equipment.
  • Handled various food-oriented responsibilities, including chopping vegetables, cutting up fresh fruit and preparing salads.
  • Protected food from spoilage by storing according to safety procedures.
  • Floated in food-prep area to identify support tasks and receive assignments from cooks.
  • Restocked the pantry with nonperishable food items whenever stock was running low.
  • Removed required ingredients from pantry, cleaning and cutting food items as called for by recipes.
  • Adjusted preparation and ingredients to accommodate dietary restrictions and allergies.
  • Cross-trained in bloodborne pathogen clean up and hazardous waste cleanup procedures to support team and help meet all customer needs.
  • Followed recipes and customer request details to prepare high-quality, delicious meals.
  • Observed strict procedures regarding food handling and sanitation to safeguard against foodborne illnesses.
  • Kept all utensils, dishes and glasses clean and ready for customer use.
  • Maintained order and cleanliness of work areas in conformance with health codes.
  • Verified proper operation of refrigerators, freezers and warming lamps by collecting temperature readings each shift.
  • Monitored and recorded temperatures of food, storage, and service areas to maintain established, regulatory guidelines.
  • Employed knowledge of cutlery and culinary tools to prepare pre-prepared and fresh foods.
  • Re-stocked, organized and arranged service and food stations.
  • Packaged and stored food products appropriately to ensure proper handling and preservation.
  • Maintained clean and sanitized work area in accordance with food safety guidelines, avoiding cross-contamination of raw and prepared food products.
04/1999 to 09/2000 Maintenance Services Craft Manager Hyatt Regency Hotel | City, STATE,
  • Boosted customer satisfaction scores by rolling out new motivational initiative for team workers.
  • Inspected completed work to assess quality and identify skill or ability issues.
  • Eliminated knowledge gaps by managing continuous training and mentoring strategies for new and junior personnel.
  • Established and enforced clear safety policies to protect workers from injury.
  • Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
  • Improved customer satisfaction by finding creative solutions to problems.
  • Completed different style hotel projects resulting in many future customer referrals.
  • Earned reputation for good attendance and hard work.
  • Recognized by management for providing exceptional customer service.
  • Achieved cost-savings by developing functional solutions to unexpected problems.
  • Improved operations by working with team members and customers to find workable solutions.
  • Performed site evaluations, customer surveys and team audits.
  • Handled all delegated tasks, including event and catering set-up .
  • Maintained updated equipment knowledge through continued training and communication with management staff.
Education and Training
Expected in to to Continuing Pursuit of GED | Doss High School, Louisville, KY GPA:

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Resume Overview

School Attended

  • Doss High School

Job Titles Held:

  • Kitchen Staff Trainer
  • Kitchen Staff Member
  • Maintenance Services Craft Manager

Degrees

  • Continuing Pursuit of GED

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