kitchen manager

• Managed kitchen staff,  prepping of food, overseeing supply needs and working on cook line operation to keep the kitchen run smoothly.
• Inspect kitchen for cleanliness and availability of supplies and clean kitchen equipment when necessary.
• Train, and supervise kitchen staff. 
• CONTACT Information: Ethan, owner   352-585-2355

kitchen manager

• Discuss work problems 
• Cook and prepare food.
• Clean store. 
• Stock store.

kitchen manager/cook

• Responsible for prepping ingredients and assembling dishes according to restaurant recipes and specifications
• Able to manage a high stress kitchen
• Able to work efficiently and quickly to be successful as a line cook
• Opened and closed Kitchen 
• Handled all client concerns

kitchen manager

• Ordering of stock and maintaining stock levels.
• Negotiating with suppliers for better pricing on products.
• Organising menu and specials.
• Maintain kitchen, fridges and all preparation areas according to Health and Safety Standards.

kitchen manager

• Ensure food quality 
• Keep a clean environment 
• Making shure the crew members are working fast paced!
• Organizational skills

kitchen manager

• Ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received. 
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points. 
• Preparation and maintenance of quality standards, safety, sanitation and cleanliness.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.

kitchen manager

• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. 
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. 
• Responsible for training kitchen personnel in cleanliness and sanitation practices. 
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. 

kitchen manager

• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. 
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. 
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. 

kitchen manager

• Oversee training of new kitchen employees. 
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. 
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. 
• Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. 

kitchen manager

• Prepared menu items such as sandwiches or salads.
• Worked from line cook to kitchen manager in a span of 2 years
• Responsible for preparing food for customers, training and supervising new employees, cleaning all equipment and work stations
• Communication with General Manager regarding sales and profit strategies and goals.
• responsible for keeping track of food cost and Waste.
• Monitor vegetable inventory levels and requisition or purchase supplies as needed.

kitchen manager

• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. 
• Attends all scheduled employee meetings and brings suggestions for improvement. 
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. 

kitchen manager

• Planned a menu for daily lunch specials.
• Took care of all inventory and ordering of food  and supplies.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly. 

kitchen manager

• 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.
• Prepares item for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.

kitchen manager

• 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.

kitchen manager

• managed 30 kitchen staff employees across four different job positions.
• responsible for documentation, qualification, and compliance with FDA and state health inspection regulatory codes.
• assisted in logistical support to maintain flow of business.
• facilitated orders placed by guests to account for 500,000 dollars in yearly sales.
• worked face-to-face in customer relations and promptly would settle complains and issues.

kitchen manager

• Responsible for inventory control and ordering
• Training of new cooks
• Responsible for food quality control
• Performance reviews and evaluations

kitchen manager

• Maintain all facilities in restaurant.
• Schedule Service Channels if needed.
• Labeling and ensuring everything is FIFO (First in, First out)
• Reported directly to the general manager/managing partner.

kitchen manager

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of another kitchen equipment. 
• Assumes 100% responsibility for quality of products served. 
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. 
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. 
• Portions food products prior to cooking according to standard portion sizes and recipe specifications. 
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat top range and refrigeration equipment.

kitchen manager

• Plan and direct food preparation and culinary activities.
• Estimate food requirements and food/labor costs.
• Supervise kitchen staff’s activities.
• Arrange for equipment purchases and repairs.
• Recruit and manage kitchen staff.
• Keep time and payroll records

kitchen manager

• 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.

kitchen manager

• Drive the development of all coordinators and banquet cooks.
• Carefully inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Prepare staff work schedules weekly.
• assisting head chef for inventory and analyze weekly AvT & PnL and provide updates to Area Director.
• Consistently provided friendly guests service and heartfelt hospitality.

kitchen manager

• Established cleaning schedule
• Trained and developed new employees
• Led the team during busy hours
• Ordered food
• Maintained food and plate cost
• Increased food sales by 300%

kitchen manager

• making sure food is prepared and cooked properly
• training all new Batter-Fry employees
• teaching new tasks to employees
• finding more efficient ways to do tasks
• informing incoming shifts of tasks that need to be started

kitchen manager

• arranging kitchen staff time roster
• interviewing new kitchen candidate 
• training 
• coordinating kitchen work 

kitchen manager

• Trained all new staff and led them as head cook.
• Learned how to do all prep work and closing duties
• Coordinated who got hired with the owners and was the final say so in who got hired. 
• Made sure quality of food entering in and out of the kitchen was up to par. 
• Cleaned the kitchen thoroughly, made sure everything was organized and labeled. 

kitchen manager

• Began my career with the district as a substitute in 1999, worked into a an assistant then to a cook and finally into a manager position.
•  I first managed a elementary school with a cook and an assistant under me. I delgated everything that needed to be done to ensure that 400 students would be offered a healthy lunch.
•  Along with a friendly atmosphere. I also made sure the kitchen was clean and tidy. 
• Ensure HACCP papers are complete.
• All orders are complete and correct.
• Ended my career managing a alternate High school kitchen

kitchen manager

• Run kitchen operations and facilitate front of house needs
• Calculate and analyze produce inventory throughout the week to efficiently manage use of products
• Effectively work with Cisco and Houston Avocado to order product that coordinates with the restaurants food cost
• Promoted teamwork and created a great customer experience

kitchen manager

• Organize and stock storage, freezers and work stations
• Check and prioritize product based on expiration dates 
• Estimate required stock based on sales projections
• Organize and delegate tasks to crew and coordinate tasks with shift managers
• Communicate goals and projections with crew
• Prioritize and complete several tasks, sometimes simultaneously
• Observe small changes in quality and adjust accordingly

kitchen manager

• Plan menus and food utilization based on the anticipated number of customers, nutritional value, palatability, popularity, and costs.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with customers
• Review work procedures and operational problems to determine ways to improve service, performance, and safety.
• Quality control and HACCP (food safety) training.

kitchen manager

• Oversee employees. 
• Rotate stock and maintain fresh food storage. 
• Creating prep lists and organizing the daily work of the kitchen. 
• Cook, prep and clean in all aspects of the kitchen. 
• Develope specials and house recipes. 
• Cook food to order with consistency. 
• Operate slicers, ovens, dish machines, scales, a wide variety of kitchen equipment.