To effectively demonstrate my costumer skills in a professional environment with opportunity for growth and advancement.
Successfully managed a kitchen staff of 10+ employees during high volume dinner services for more than 300 diners each night.
Brought the highest quality of showmanship and costumer service, while emphasizing in the quality of the food the costumers received.
Provided courteous and informative customer service in an open kitchen format. Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.Systematically tasted and smelled all prepared dishes, and observed color and texture. Implemented and supported company initiatives and programs. Expertly estimated staffing needs and adjusted hourly schedules in accordance with budget and local labor laws. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Quickly and courteously resolved all guest problems and complaints. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.Built and fostered a team environment
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