Sentences with phrase «coordinate kitchen services»

Not exact matches

The liaison is responsible for ensuring that activities with other agencies are coordinated with school personnel; students in temporary housing have full and equal opportunity to succeed in school; and provide public notice of the educational rights is disseminated where to receive services such as schools, family shelters and soup kitchens.

Coordinated operation of all food services activities such as storing, cooking, and maintaining kitchen cleanliness to FDA standards.

Responsible for supervising and coordinating the activities of food preparation, pantry, kitchen service

Effectively coordinate with the kitchen staff to ensure timely service and quality of the food and drinks.

Coordinating backup resources Responsibilities under the Office Services Coordinator part of the job include: * Handle inventory and purchases of all office, classroom, and kitchen supplies

• Greet restaurant patrons and escort them to their tables • Ascertain that a waiter or waitress is assigned to each patron or group that comes in • Assist waiters in taking and recording orders • Serve water and welcome drinks to patrons • Relay orders to the kitchen area and ensure that all condiments are placed on the tables • Replenish water and drinks as needed and inquire if patrons need to order additional ones • Clean tables and chairs and ensure that clean tablecloths are placed • Bus tables with plates, glasses and cutlery • Ascertain that soiled dishes are taken away and replaced by new ones • Assist kitchen personnel in preparing, garnishing and portioning food items • Set up banquet rooms and buffet tables in an aesthetic manner • Ascertain that food items are constantly replenished in buffet dishes • Supply service bars with food items such as soup and salads • Provide dessert menus to patrons and take and serve their orders • Maintain inventory of supplies such as condiments and napkins • Coordinate efforts with procurement personnel to ensure on - time delivery of supplies

Apprentice: This is the team captain that coordinates procedures in the kitchen and provides customer service.

• Planned, coordinated and implemented food service programs in compliance with USDA standards and Federal Meal Reimbursement program requirements • Handled procurement and maintenance of food and supply inventories for kitchen and commissary.

Head Waiter 2/2002 to 5/2006 Ruby Tuesday, Bastrop, LA • Coordinated delivery of exceptional customer services to restaurant patrons by following set food service standards • Assigned waiters to tables and assisted in taking orders and providing customers with information on menu items and specialties • Ascertained that work between the kitchen and dining areas is properly coordinated for efficient delivery of orders • Took and resolved customers» complaints by following restaurant protocol to ensure recurring business opportunities • Ascertained the overall cleanliness and maintenance of the restCoordinated delivery of exceptional customer services to restaurant patrons by following set food service standards • Assigned waiters to tables and assisted in taking orders and providing customers with information on menu items and specialties • Ascertained that work between the kitchen and dining areas is properly coordinated for efficient delivery of orders • Took and resolved customers» complaints by following restaurant protocol to ensure recurring business opportunities • Ascertained the overall cleanliness and maintenance of the restcoordinated for efficient delivery of orders • Took and resolved customers» complaints by following restaurant protocol to ensure recurring business opportunities • Ascertained the overall cleanliness and maintenance of the restaurant area

• Greet restaurant patrons and ensure that they are seated properly by coordinating service through restaurant hosts • Oversee the customers to ensure that they are being well taken care of by the restaurant staff • Estimate food consumption and coordinate with suppliers to make sure that food and beverage items do not run out • Oversee cleaning of the kitchen and make - certain that employees conform to food safety and general hygiene principles • Monitor actions of staff members, take corrective action where needed and intervene in adverse situations • Direct the cleaning of the restaurant and ensure that liquor regulations are strictly followed • Take complaints from customers and attempt to resolve them by prioritizing customer satisfaction • Arrange for purchase, maintenance and repair of restaurant equipment and furniture • Monitor cash flow and ensure that the cash register is appropriately balanced at the end of the day • Assist in planning menus and indulge in marketing activities to increase the restaurant's presence in the industry

Restock glassware, silverware, and dishes in kitchen and coordinate with back of house staff to expedite dishwashing and service operations.

Effectively able to provide menu planning and recipe building insight, in addition to supervising and coordinating the activities of kitchen staff to ensure delivery of exceptional culinary services.

Stocked supplies in serving stations, cupboards, refrigerators, and salad bars Stored clean equipment and utensils Supervised and coordinated activities of cooks and workers engaged in food preparation Took beverage orders from serving staff or directly from patrons Transferred supplies and equipment between storage and work areas Took orders from patrons for food or beverages Used all food handling standards Wrote patrons \» food orders on order slips, memorized orders, and entered orders into computers for transmittal to kitchen staff Communicated with customers regarding orders, comments, and complaints Complied with scheduled kitchen sanitation and ensured all standards and practices were met Made and served drinks to guests and cocktail servers following established guidelines, procedures, and policies Maintained contact with kitchen staff, management, serving staff, and customers Facilitated prompt and accurate seating and service of all guests.

Director of Operations — Duties & Responsibilities Manage daily operation, finances and personnel of US Army dining facilities in domestic and international forums Responsible for facility and equipment valued in excess of $ 570,000 Train and supervise large staff ensuring efficient and effective food service operations Design and implement staff workflows, program policies, and meal preparation / service procedures Plan and execute breakfast, lunch, and dinner for more than 3,000 soldiers and civilians Create healthy and enjoyable menus in accordance with national nutrition standards Ensure strict compliance with all applicable health and safety regulations Oversee food / equipment inventory and orders ensuring cost effective operations Coordinate special events, field kitchens, and other special projects as assigned Manage all new construction and modification to facilities and equipment Prepare and present reports concerning finances, client satisfaction, and nutrition for senior leadership Utilize extensive military training to manage security of facilities, assets and personnel in hostile territory Consistently promoted for excellence in team leadership, dedication, professionalism, and integrity