Use This TemplateProfessional 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
Andrew Smith
Phone:
(000) 000-0000
Email:
[email protected]
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
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
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.
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
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More Job Descriptions for kitchen manager Resumes
1
kitchen manager
- Manage kitchen
- Create orders
- Lead and organize daily shifts
- Create “secret” recipe products
- Execute a full menu of items to customers quickly and accurately
- Create product orders
- Provide a clean, hazard free work zone
2
kitchen manager
- Oversee operation of a camp kitchen
- Prep and cook food for the campers
- Inventory of food
- Supervise a staff of 8
- Equipment maintenance
3
kitchen manager
- food looks good
- cooked properly
- proportions are correct
- cooked and served quickly
- kitchen properly clean
- food is disposed properly
- kitchen meets all sanitary standards
4
kitchen manager
- Have to Manage All the Kitchen Inventory.
- Have to Manage All the Staff.
- Take Online Orders & Be Sure dispatched on time.
- Take online Complaints & have to Solve them.
5
kitchen manager
- Ordering food
- Taking inventory of goods
- Attending monthly budget meetings
- Yielding cost of foods
- Create a full menu and having costed out
- Also being lead line cook
- Make sure food is rotated properly and safe food handling procedures were in place.
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