LiveCareer-Resume

kitchen supervisor resume example with 3+ years of experience

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

Having been raised by a professional caterer, I learned the in's and outs or the Service Industry at an early age. I now have 35yrs exp. in every aspect of food service from dishwashing to Management. I have a passion for cooking and a flare for presentation. I have never met a stranger and can adapt to any venue. I have never uttered the words "It's not my job" and never do anything that is not 100% to customer satisfaction. Hardworking and reliable with a strong ability to multitask.

Skills
  • Food safety understanding
  • Weekly menu preparation
  • Health code requirements
  • Natural foods specialist
  • Culinary arts background
  • Cleaning abilities
  • Opening and closing procedures
  • Serving expertise
  • Preparation oversight
  • Teardown experience
  • Clerical
  • Time management
  • Reliable and trustworthy
  • Organization
Education and Training
MGCCC Gulfport, MS Expected in 05/2016 Service Industry : Culinary Arts/ Business Management - GPA :
Argosy University Of Phoenix Online, Expected in : - GPA :
MGCCC Gulfport, MS Expected in 05/2016 Service Industry : Culinary Arts/ Business Management - GPA :
Experience
Curaleaf - Kitchen Supervisor
Battle Creek, MI, 02/2020 - 10/2020
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Received, organized and rotated paper goods and food ingredients.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Developed and standardized new recipes to diversify kitchen offerings.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Managed kitchen staff team of 11 and assigned various stages of food production.
  • Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
  • Maintained optimal inventory levels and kept food costs in line with budget limitations.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Managed kitchen staff team of 11 and assigned various stages of food production.
  • Collaborated with owner to educate 11 employees on menu and procedural changes.
Stafford Healthcare - Cookll
Des Moines, WA, 02/2019 - 12/2019
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Oversaw food product inventory, making recommendations to manager to streamline kitchen operations.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Placed frequently used food such as kolaches in proper storage containers and placed perishable items in refrigerator.
  • Collaborated with manager to maintain timely food preparation goals.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Performed work station prep, including kolaches and pizza prior to shift start.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Prepared bakery and specialty products such as bagels, breads and pastries.
  • Regulated oven, broiler and roaster operations for cooking at correct temperatures.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Adventures Pub & Spirits - Line Cook
City, STATE, 08/2017 - 07/2018
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Kept stations stocked and ready for use to maximize productivity.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
Island View Casino - Cookll
City, STATE, 07/2015 - 06/2016
  • Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Executed proper techniques when preparing menu item ingredients.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Rotated stock items and ingredients to maintain efficiency and freshness.
  • Adhered to all regulatory standards regarding safe and sanitary food prep.
  • Made all meals in accordance with company standards and requirements.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Kept stations stocked and ready for use to maximize productivity.
  • Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
  • Maintained quality and freshness of food by rotating stock 2 times per shift.
  • Dressed, seasoned and garnished appetizers and salads to prepare for food service.
  • Sliced meats to prepare for cooking and assembly of menu items such as phillys and clubs.
  • Verified proper food preparation by regulating temperature of ovens, broilers, grills and roasters.
  • Offered support to other stations in high-volume shifts or as needed.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Assisted with training and development of new talent.
  • Completed more than 100 orders each shift with focus on quality and efficiency.
  • Prepared more than 100 dishes per day in fast-paced diner environment while maintaining high customer satisfaction rate.
  • Cooked food following specific measurements and recipes.
  • Organized and labeled stock of ingredients to maintain needed inventory levels.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Marinated and pre-cooked steak and chicken for appetizers and entrees to prepare for meal service.
  • Prepped vegetables and fresh ingredients by washing, chopping and dicing.

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Resume Overview

School Attended

  • MGCCC
  • Argosy University Of Phoenix
  • MGCCC

Job Titles Held:

  • Kitchen Supervisor
  • Cookll
  • Line Cook
  • Cookll

Degrees

  • Service Industry
  • Some College (No Degree)
  • Service Industry

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