4308a4ce-c23a-4296-86f0-ccbcb43bf740

Andrew Smith


Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

Positive, hardworking, hands-on leader with 20+ years’ experience managing restaurant operations at high-end establishments.  Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality.  Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Employment history

Jun. 2017 – Jul. 2017
East Edmond, Missouri
Kitchen Manager, Adams-O’Conner

Responsible for ordering food, menu, cleanliness of kitchen and equipment, teach new employees, follow state guidelines, preparing food, serving food

Jan. 2017 – Feb. 2017
Lake Gustavo, Kansas
Quality assurance Tech II, Dach, Kemmer and Windler

Compliance with Food safety
Test samples
Record test results
Communicate out of spec results to proper personnel
Operate Compu-Trac, Leco, Rosa,NIR, scales, thermometers
Clean and calibrate

Education

Feb. 1988
Restaurant Manager

  • East Conn Academy – Ortizton, Idaho

Skills

Problem Solving
Experienced

Communication
Experienced

Record keeping
Experienced

446b0329-a496-43ed-b803-a99c17b5b458

Andrew Smith

Professional Summary

Dedicated and attentive cook actively seeking a position in the culinary field to utilize 8+ years of experience in food production and restaurant operations. Adept at multitasking in a high-volume fast-paced work environment. Additional experience in the areas of inventory management, food cost, scheduling, labor, food safety policies and guidelines. Able to establish and maintain effective working relationships with colleagues. 

Employment history

Kitchen Manager, Stamm, Grady and Crooks. New Virgilioton, Nevada
Sep. 2019 – Present
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Maintain food and equipment inventories, and keep inventory records.
  • Schedule staff hours and assign duties.
  • Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
  • Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
  • Order and purchase equipment and supplies.
  • Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
  • Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

Cook, Nikolaus Group. Renemouth, Utah
Mar. 2017 – Present
  • Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas to ensure safe and sanitary food-handling practices.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Season and cook food according to recipes or personal judgment and experience.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service or for sandwiches.
  • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
  • Coordinate and supervise work of kitchen staff.
  • Bake breads, rolls, cakes, and pastries.

Chef's Assistant/Catering, Marvin-Armstrong. Loniport, Colorado
Feb. 2012 – Jun. 2012
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Turn or stir foods to ensure even cooking.
  • Season and cook food according to recipes or personal judgment and experience.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  • Bake breads, rolls, cakes, and pastries.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

Education

Reynolds Academy, Port Vernonhaven, Montana
GED, Jul. 2013

Howell University, Wesview, Nebraska
High School Diploma, Oct. 2000

Personal info


Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Languages

Spanish








Skills

Multitasking








Attention to Detail








Culinary Expertise








Organization








b5d91a9f-cb9d-4fe0-a722-6113c67a9d67

Andrew Smith


Phone:

(000) 000-0000

Email:

andrew_smith@example.com

Address:

287 Custer Street, Hopewell, PA 00000

Professional Summary

Dedicated, Hardworking, College student with experience in family restaurant cooking. Started as a dishwasher and within a year was promoted to a kitchen manager. Trained in prep, inventory, and how to do a food order. Currently enrolled in Culinary Arts at York County Community College and would like a job to refine the skills I have been taught.

Employment history

Mar. 2020 – Present
Lake Todd, New Jersey
Kitchen Manager, Pagac, Swift and Gutmann

  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Season and cook food according to recipes or personal judgment and experience.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  • Coordinate and supervise work of kitchen staff.
  • Substitute for or assist other cooks during emergencies or rush periods.
  • Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.

Mar. 2017 – Jul. 2017
Marciastad, Maine
Sales Associate, Graham, Dach and Fadel

  • Ensuring that every customer receives outstanding service by providing a friendly environment which includes greeting and acknowledging customers, maintaining outstanding standards, product knowledge and all other components of customer service.
  • Interacting with customers to provide information and assistance in response to inquiries about products and services.
  • Maintaining a clean, customer friendly store environment.
  • Performing regular cleaning activities including, but not limited to, cleaning floors, glass doors, counter surfaces, and restrooms, emptying all interior and exterior trash cans, rotating and straightening merchandise and cleaning beverage and food service equipment.
  • Replenishing products and supplies to ensure product availability.
  • Accurately and efficiently completing sales transactions and maintaining proper accountability at the cash register.
  • Maintaining an awareness of all product knowledge information, merchandise promotions, and advertisements.

Jan. 2015 – Mar. 2015
New Elfriede, Colorado
Cook, Morissette, Towne and Thiel

  • Maintain sanitation, health, and safety standards in work areas.
  • Clean food preparation areas, cooking surfaces, and utensils.
  • Verify that prepared food meets requirements for quality and quantity.
  • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
  • Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
  • Measure ingredients required for specific food items being prepared.
  • Clean, stock, and restock workstations and display cases.
  • Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
  • Wash, cut, and prepare foods designated for cooking.
  • Pre-cook items such as bacon, to prepare them for later use.

Education

Present
Culinary

  • West Maine Academy – Quigleyton, Georgia

Jan. 2015
High School Diploma: General Education

  • Harvey College – Stewarttown, Iowa

Skills

Inventory
Skillful

Management
Beginner

Food Order
Experienced

Grilling
Experienced

Broil
Experienced

Frying
Experienced

ServSafe Certified
Experienced

e83f2319-c852-42a3-8c1c-b22d1c14ac8e

Andrew Smith

287 Custer Street, Hopewell, PA 00000
andrew_smith@example.com
(000) 000-0000

Professional Summary

Positive, hardworking, hands-on leader with 10+ years’ experience managing restaurant operations at high-end establishments.  Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality.  Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.
Creative, attentive, experienced Sous Chef seeking role as Head Chef at a reputable, fine-dining establishment.  Dedicated professional offering over 5 years’ experience overseeing restaurant operations and the preparation of food at a well-known steakhouse in New York City.  Exceptional time management and leadership skills with a focus on customer experience and quality of service.

Employment history

Kitchen Manager, Mraz Group. Carrollhaven, Hawaii
Jan. 2019 – Present
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Check the quantity and quality of received products.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.

Head Chef, White LLC. West Santoside, Florida
Aug. 2017 – Present
  • Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Maintain food and equipment inventories, and keep inventory records.
  • Schedule staff hours and assign duties.
  • Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Create specialty dishes and develop recipes to be used in dining facilities.
  • Confer with staff at a chosen event site to coordinate details.
  • Inspect event facilities to ensure that they conform to customer requirements.

Cook/Catering, Windler LLC. Earnestfurt, Pennsylvania
Dec. 2016 – Present
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Turn or stir foods to ensure even cooking.
  • Season and cook food according to recipes or personal judgment and experience.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  • Substitute for or assist other cooks during emergencies or rush periods.

Server/Cook/Managing-Marketing, Blick Inc. Flatleyport, Delaware
Apr. 2013 – May. 2014
  • Formulate, direct and coordinate marketing activities and policies to promote products and services, working with advertising and promotion managers.
  • Identify, develop, or evaluate marketing strategy, based on knowledge of establishment objectives, market characteristics, and cost and markup factors.
  • Develop pricing strategies, balancing firm objectives and customer satisfaction.
  • Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
  • Collect payments from customers.
  • Write patrons’ food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
  • Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
  • Present menus to patrons and answer questions about menu items, making recommendations upon request.
  • Wrap, weigh, label and price cuts of meat.
  • Prepare special cuts of meat ordered by customers.
  • Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare meat in cooking form.
  • Receive, inspect, and store meat upon delivery, to ensure meat quality.
  • Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
  • Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Education

North Boehm, North Sierraborough, North Dakota
Present

The Volkman University, Clarethaview, Vermont
High School Diploma, Jun. 2005

Skills

Orginization
Expert

Hard Work
Expert

Determination
Expert

d7bd8b5b-9c86-4636-b312-dcb6ebe2fbba

Andrew Smith


287 Custer Street, Hopewell, PA 00000

andrew_smith@example.com

(000) 000-0000

Professional Summary

Hands-on, successful Manager with over a decade of verifiable success leading teams in delivering fresh high quality food.  Comprehensive knowledge of scheduling, inventory, product development, maintaining par levels, and food cost percentages. While also being a versatile musician/audio engineer with extensive background in performing, teaching, and recording arts.

Employment history

Head Engineer/Drummer, Armstrong LLC. Kuhnstad, Alabama
Apr. 2005 – Present
Duties

  • Live sound for events
  • Rentals for live sound/recording
  • Professional drum services (fill in events, recording work, tuning, and lessons)
  • Pro Tools certified studio engineer
  • Disc Jockey
  • Maintain equipment   

Kitchen Manager, Rosenbaum-Hoeger. Errolburgh, Massachusetts
Aug. 2006 – Oct. 2007
Duties:
  • Have full control of the kitchen and accountability for leading, developing and inspiring kitchen staff.
  • Serve safe certified
  • Conforming at all times with heath and hygiene regulations.
  • Spotting talented kitchen staff and then helping to develop them farther.
  • Supplier and vendor relations leading to consistent delivery, product pricing, and delivery schedule.
  • Ordering and Inventory of all food items.
  • Kitchen staff evaluations.
  • Interviewing and recruiting new team members.
  • Scheduling of staff.
  • Controlling the kitchen budget and day to day running costs.
  • Oversee and work all aspects of the kitchen.
  • Develop new menu items and pre fixe menus.
  • Costing and pricing of menu to meet food cost goals.
  • Train staff members on the menus, prep items, portions control , and presentation.

Education

Padberg Academy, Port Catriceland, New Hampshire
Audio engineering and recording arts, Nov. 2005

Skills

Interpersonal Skills

Adaptability

Multitasking

Inventory management

Leadership Communication

Conflict Resolution

01df2ecb-45d0-47c1-ae09-695bab9fac57

Andrew Smith

287 Custer Street, Hopewell, PA 00000
andrew_smith@example.com
(000) 000-0000

Professional Summary

Positive, hardworking, hands-on leader with 10+years’ experience managing restaurant operations at high-end establishments.  Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality.  Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Education

Northern Dietrich University, Edton, New Hampshire
GED, Jul. 2018

Employment history

Kitchen Manager, Wiegand Group. East Colettehaven, Connecticut
Apr. 2016 – May. 2016
  • Maintain sanitation, health, and safety standards in work areas.
  • Clean food preparation areas, cooking surfaces, and utensils.
  • Verify that prepared food meets requirements for quality and quantity.
  • Measure ingredients required for specific food items being prepared.
  • Take food and drink orders and receive payment from customers.
  • Clean, stock, and restock workstations and display cases.
  • Wash, cut, and prepare foods designated for cooking.
  • Cook and cut meet,also cook beans,rice,etc.

Assistant Manager, Braun, Kunde and Mayert. North Albertamouth, Utah
Jul. 2007 – May. 2008
  • Clean food preparation areas, cooking surfaces, and utensils.
  • Maintain sanitation, health, and safety standards in work areas.
  • Verify that prepared food meets requirements for quality and quantity.
  • Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.
  • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
  • Prepare and serve beverages such as coffee and fountain drinks.
  • Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
  • Make food order,inventory,schedule and pay roll.

Shift Manager, Keeling, Brekke and Reinger. Port Lashaundaview, South Carolina
Oct. 2000 – Dec. 2003
  • Take food and drink orders and receive payment from customers.
  • Clean, stock, and restock workstations and display cases.
  • Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
  • Serve orders to customers at windows, counters, or tables.
  • Prepare and serve beverages such as coffee and fountain drinks.
  • Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
  • Order and take delivery of supplies.

Languages

Spanish
Fluent

English
Conversational

Skills

Service Area
Experienced

Food Area
Experienced

Management Area
Experienced

9cf04f57-7eea-4df7-8b14-07624b9e0338

Andrew Smith


287 Custer Street, Hopewell, PA 00000

andrew_smith@example.com

(000) 000-0000

Professional Summary

Self driven and self motivated. Love the food industry and the challenges it comes with. Have been nominated for trainer coordinator of the year as well as Kitchen Manager of the year. All 9 stores i have either worked, helped open, or managed have been very successful and profitable. Have trained and developed a numerous of amount of staff that got the opportunity to do more with the brad.

Employment history

Kitchen Manager, Walter-McCullough. North Jetta, Arizona
May. 2019 – Present
Responsible for the overall operations for the back of the house and kitchen area of the restaurant. Hired staff, purchase food and supply, and make sure everyone is trained on proper food preparation and kitchen safety techniques. Ensures the companies standards are upheld
  • food looks good
  • cooked properly
  • proportions are correct
  • cooked and served quickly
  • kitchen properly clean
  • food is disposed properly
  • kitchen meets all sanitary standards
  • keeping tabs on food cost, labor cost, and waste
  • optimize profit for the brand and create the best dinning experience possible for the customers.

Kitchen Manager, Schneider, Rohan and Abernathy. West Gema, Maryland
Jan. 2015 – Jun. 2015
Responsible for the overall operations for the back of the house and kitchen area of the restaurant. Hired staff, purchase food and supply, and make sure everyone is trained on proper food preparation and kitchen safety techniques. Ensures the companies standards are upheld
  • food looks good
  • cooked properly
  • proportions are correct
  • cooked and served quickly
  • kitchen properly clean
  • food is disposed properly
  • kitchen meets all sanitary standards
  • keeping tabs on food cost, labor cost, and waste
  • optimize profit for the brand and create the best dinning experience possible for the customers.

Kitchen Manager, Boehm, Von and Krajcik. Townefurt, New Jersey
Oct. 2013 – Mar. 2014
Responsible for the overall operations for the back of the house and kitchen area of the restaurant. Hired staff, purchase food and supply, and make sure everyone is trained on proper food preparation and kitchen safety techniques. Ensures the companies standards are upheld
  • food looks good
  • cooked properly
  • proportions are correct
  • cooked and served quickly
  • kitchen properly clean
  • food is disposed properly
  • kitchen meets all sanitary standards
  • keeping tabs on food cost, labor cost, and waste
  • optimize profit for the brand and create the best dinning experience possible for the customers.

Assistant Kitchen Manager, Kerluke-Ernser. New Bradly, Ohio
Feb. 2013 – May. 2013
Responsible for the overall operations for the back of the house and kitchen area of the restaurant. Hired staff, purchase food and supply, and make sure everyone is trained on proper food preparation and kitchen safety techniques. Ensures the companies standards are upheld
  • food looks good
  • cooked properly
  • proportions are correct
  • cooked and served quickly
  • kitchen properly clean
  • food is disposed properly
  • kitchen meets all sanitary standards
  • keeping tabs on food cost, labor cost, and waste
  • optimize profit for the brand and create the best dinning experience possible for the customers.

Corporate Trainer, Simonis-Terry. West Elodia, Delaware
Sep. 2006 – Jun. 2009
Responsible for the training of employees, supervisors, managers, and franchisees in the duties and procedures of a restaurant operations. Acts as an advisor to the corporate training center on kitchen and dining room procedures and training.
  • Conduct a series of training
  • All sessions will be taught with the brands standards
  • Ensures all exams, quizzes, and training requirements are completed in a timely manner
  • Maintain an open line of communication with trainee and managers in order to follow up

Education

Northern Kerluke, Rhettmouth, Virginia
GED, Jun. 2012

Skills

Leadership

Training and Development

Strong communication

kitchen manager

  • Take inventory daily to maintain efficiency in the kitchen.
  • Create a daily 

kitchen manager

  • Plan material flow management systems to meet production requirements.
  • Supervise and assign duties to staff members.
  • Perform personnel duties, such as training staff and evaluating work performance.
  • Recommend and implement methods to ensure safety of workers when using hazardous equipment.
  • Coordinate activities between departments in order to create a mutualistic relationship in the kitchen.
  • Regularly check equipment to ensure proper operation.
  • Recommend new preparatory methods to improve food quality and worker efficiency with respect to cost.

kitchen manager

  • the customers
  • the bar
  • schedule
  • new people’s training

kitchen manager

  • Maintains a clean and sanitary work station area.
  • Handles, stores and rotates all products properly.
  • Brings suggestions for improvement. 
  • Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
  • Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
  • Provide stock report in monthly term.

kitchen manager

  • Monitor and take part of food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Monitor portions and presentation on the line while meeting or exceeding production times
  • Consistently tasted, smelled and observed all dishes toensure they were visually appealing and prepared correctly.
  • Displayed a positiveand friendly attitude towards customers and fellow team members.

kitchen manager

  • Implemented and supported company initiatives and programs. 
  • 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. 
  • Established and maintained open, collaborativerelationships with the kitchen team. 
  • Quickly and courteously resolved all guest problems and complaints. 
  • Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. 
  • Enforced appropriate work-flow and quality controls for foodquality and temperature. 

kitchen manager

  • Ensure all menu items are fresh, appetizing and properly prepared
  • Provide service that is friendly, helpful and fast
  • Maintaining facilities that are clean, safe and in good repair
  • Follow recipes to ensure consistent food quality and presentation
  • Conduct line checks twice per day to ensure food-safe temperatures and ingredient quality
  • Update prep lists to ensure proper amounts of products are always available
  • Communicate with cooks to ensure proper assembly of orders within average ticket time

kitchen manager

  • Led a team of four in catering meals for approximately 40 company employees daily. 
  • Created a highly varied weekly menu, accounting for special dietary requirements of staff members.
  • Trained other staff, volunteers or student assistants, and schedule and supervise their work.
  • Coordinated the ordering and delivery of supplies, meal preparation and assembling as well as overseeing kitchen organisation and cleanliness. 
  • Coordinated the catering of events for up to 100 attendees. 

kitchen manager

  • Have to Manage all the Kitchen Inventory.
  • Have to Manage Kitchen Staff.
  • Making Proper Daily sheets of In & Out Materials.
  • Manage all the QT’s.

kitchen manager

  • Trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
  • Oversaw food preparation and orders for restaurant
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Helping guests out during intense moments

kitchen manager

  • leading and supervising.
  • Managing kitchen staff. 
  • Working quickly under pressure. 
  • Communication with customers and fellow workers daily in a friendly, family-like environment. 

kitchen manager

  • Assist the Restaurant Manager with menu changes and adjustments based on seasonal availability.
  • Respond personally to guest questions and complaints.
  • Schedule and oversee necessary maintenance and repairs on kitchen appliances.
  • Order supplies, food and ingredients based on rapidly shifting demand.
  • Hire and train kitchen staff in specific stations, and cross-train as necessary.
  • Create schedules for kitchen staff to ensure there are always enough workers to meet the demand, particularly for the lunch rush.
  • Maintain inventory levels and conduct full weekly inventory.

kitchen manager

  • Make the Schedule
  • Food and Alcohol order
  • Bringing on
  • Releasing of people

kitchen manager

  • Order supplies and food based on changing demands to keep restaurant stocked
  • Train kitchen staff at respective stations, as well as cross train as necessary
  • Oversee maintenance and repair on kitchen appliances
  • Respond personally to guests questions and complaints
  • Supervise kitchen as well as food produced to guarantee product quality

kitchen manager/service manager

  • Conduct daily and weekly departmental meetings to ensure efficiency.
  • Present reports concerning activities, expenses,  and budgets.
  • Manage accounts payable and receivable payroll.
  • Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
  • Developed and maintained exceptional customer service.
  • Monitored the restaurant closely to ensure great customer service and quality food.
  • Hired, trained, supervised, evaluated, scheduled, and terminated employees.

kitchen manager

  • Reviewed work procedures and operational problems to determine ways to improve service, performance, or safety
  • Established seasonally changed craft beer menu by coordinating and placing orders with beverage representatives from regional and local distribution companies
  • Scheduled and received food and beverage deliveries; checked delivery contents and receipts to verify product quality and counts were accurate
  • Arranged for equipment maintenance and repairs
  • Monitored employee and patron activities to ensure liquor regulations are obeyed
  • Counted money and made bank deposits

kitchen manager

  • Kitchen manager of a busy multi-level school tuckshop.
  • Do cashups and relevant paperwork.
  • Ordering stock and coordinating stock levels.
  • Parent and student customer service
  • Update POS system (MOCCA) and use.

kitchen manager

  • Worked all positions on the floor given by this job.
  • Cashiered, handled money, cooked burgers, cooked fries, prepared buns, cleaned floor/seating area, etc.
  • Learned basic assembly line and customer service skills.
  • Maintain stock levels 

kitchen manager

  • Motivating and inspiring everyone to do their best work.
  • Managing waste and food cost.
  • Implementing, training and enforcing new procedures in the restaurant.
  • Maintenance and cleanliness of kitchen equipment.  

kitchen manager

  • Recruit team members and direct training programs.
  • Evaluate performance of team members.
  • Count cash drawers and handle cash safe.
  • Manage inventory of facility.
  • Maintain quality and safety standards of kitchen operations.
  • Lead kitchen team in operations to sustain productivity, quality, and sales goals. 

kitchen manager

  • Demonstrated effective skills in safe food handling.
  • Created cleaning rotation schedule to keep kitchen and dining areas healthy. 
  • Interacted with customers on a daily basis with excellent communication skills. 
  • Took inventory and ordered produce for fresh meals each day.
  • Took orders, prepared quality food and served it to the right customers. 
  • Represented the store as an ambassador in a positive and professional manner.
  • Maintaining a clean and sanitised kitchen area within food handling requirements.

kitchen manager (expo)

  • Cleaned and inspected food preparation areas to ensure safe and sanitary food-handling practices
  • Oversaw food runners and made sure all orders were correctly executed
  • Trained food runners and bussers on correct technique to carry trays and how to properly handle customers
  • Oversaw communication between cooks, food runners, and servers in extremely high volume/high pressure kitchen
  • Garnished and added last minute sides to plates, ensured correct table number, and any known allergies were handled with precaution

kitchen manager

  • Clean and organize kitchen so they meet safety standards
  • Engaged in customer satisfaction
  • Ordered food and beverage for entire hotel
  • Made schedules 
  • Involved with preparing and cooking food for banquets of 100 people or more