Lead Cook Resume Example
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LEAD COOK
Summary
Restaurant Manager with a winning attitude and desire to deliver a exceptional dining experience. Focused on setting high expectations and raising service standards. Food service professional with experience in FOH and BOH operations. Demonstrated team leader with excellent staff management skills.
Skills
Over 25 years in the service industry including 12 years of management experience.
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Experience
Lead Cook - Benchmark Senior Living (Waltham , MA)October 2019 - Current
- Double-checked plated meals for any last minute changes before sending to dining room.
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
- Trained new chefs on menu items and kitchen procedures.
- Kept stations stocked and ready for use to maximize productivity.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Assistant Manager - Servicemaster Clean (Foley , AL)April 2014 - September 2019
- Provided leadership and direction for employees, supervising activities to drive productivity and efficiency.
- Planned and prepared workflow schedules, delegating tasks for [Number]-member team.
- Implemented training processes for newly hired employees and supervised department managers, shift leads and production personnel.
- Enforced company policies and procedures to strengthen operational standards across departments.
- Collaborated with store manager to develop strategies for achieving sales and profit goals.
- Coached and mentored employees by delivering training, guidance and performance monitoring.
- Maintained inventory accuracy by accurately counting stock-on-hand and reconciling discrepancies.
- Conducted job interviews, led employee performance evaluations with constructive feedback and rewarded top sales performers to attract and retain top-quality personnel.
- Managed personnel scheduling, facilitating adequate coverage to meet demand.
- Secured revenue, accurately monitoring transactions and deposits to eliminate discrepancies.
- Organized schedules, workflows and shift coverage to meet expected business demands.
- Cultivated customer loyalty by training team members in industry-leading service standards.
- Mentored staff to enhance skills and achieve daily targets, using hands-on and motivational leadership.
- Initiated inventory control measures to manage and replenish stock, maintain costs and meet customer demands while monitoring clothing, accessory and shoe levels.
- Completed inventory audits to identify losses and project future demands.
- Maintained positive work ethic and commitment to providing excellent service to improve operations efficiency and customer satisfaction.
Kitchen Manager - Tkc Holdings (Atlanta , GA)November 2011 - March 2015
- Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
- Interviewed, hired, and supervised back of house staff.
- 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.
- Trained workers in every restaurant position, including food preparation, money handling and cleaning roles.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Received, organized and rotated paper goods and food ingredients.
- Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
- Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
- Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
- Sought out and implemented methods to improve service and team performance to boost business sustainability.
- Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
- Priced and ordered food products, kitchen equipment and food service supplies.
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
General Manager - Marriott International (Clayton , MO)
- Established clear performance goals and metrics for revenue, P&L, customer service and customer retention for each retail unit.
- Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications.
- Designed sales and service strategies to improve revenue and retention.
- Encouraged, trained and disciplined employees to maximize performance.
- Streamlined operational efficiencies by coordinating staff development and succession planning.
- Enhanced operational performance by developing effective business development strategies, systems and procedures.
- Tracked weekly sales to develop senior leadership reports for business development planning.
- Oversaw [Number] staff by training, mentoring, [Action] and [Action].
- Strengthened product branding initiatives and maximized outreach by overseeing all marketing and membership acquisitions, community events, causes and organizations and business development.
- Facilitated business initiative rollout, marketing strategy development and procurement of goods from vendors.
- Delivered exceptional client experiences with hands-on leadership of front line associates and area managers.
Education and Training
High School DiplomaJune 2001Yuba City High School, City, State
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Resume Strength
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Resume Overview
School Attended
- Yuba City High School
Job Titles Held:
- Lead Cook
- Assistant Manager
- Kitchen Manager
- General Manager
Degrees
- High School Diploma
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