Kitchen Manager Kimpton Hotels, Exton, PA 2011 — Present • Coordinate efforts of the front end with the kitchen • Ensure food quality and quantity • Monitor food waste and manage inventory levels •
Ensure kitchen sanitation and hygiene procedures • Manage kitchen equipment in terms of cleanliness and maintenance • Ensure appropriate staffing and schedules
Not exact matches
This position will
ensure overseeing the training of all food production staff, and overseeing the maintenance of the
kitchen production facility, while maintaining the highest levels of
sanitation and cleanliness in all areas of the
kitchen.
Sodexho and Compass officials said they
ensure the
sanitation of school
kitchens and cafeterias by periodically walking through lunch lines and checking the temperature and quality of food, as well as by instructing cooks on safe food handling techniques.
A
kitchen manager or food and nutrition service employee must be present at all times to
ensure that food safety and
sanitation regulations are followed and that equipment is used safely and correctly.
Responsibilities displayed on sample resumes of
Kitchen Supervisors include training workers in food preparation, service,
sanitation, and safety procedures; and observing and evaluating workers and work procedures to
ensure quality standards and service.
Skills highlighted on sample resumes of Lead Cooks include
ensuring proper
sanitation and storage of
kitchen equipment, and maintaining
kitchen sanitation and safety standards.
• Highly skilled in inspecting food preparation duties to
ensure that they conform to the specific instruction provided • Proven record of efficiently observing and testing food items to
ensure that they have been cooked according to set recipes • Demonstrated expertise in creating recipes and menus according to the specific tastes of different clientele • Skilled in weighing, measuring and mixing ingredients according to recipes and by employing personal judgement • Deeply familiar with operating
kitchen equipment such as grills, ovens and fryers to handle cooking and baking activities • Proficient in portioning food items according to restaurant standards and arranging them on plates and platters in a visually pleasing manner • Adept at determining estimated expected food consumption and requisitioning supplies in a time - efficient manner • Effectively able to monitor
sanitation practices by
ensuring that the
kitchen areas is kept clean and clean and that waste management practices are followed • Focused on coordinating food orders efficiently, aimed at supporting timely and efficient delivery of food items to each table
I can
ensure the food quality, accurately and timely delivery of the order, and maintain the order and
sanitation in the
kitchen and service areas.
Responsible for
ensuring that the
kitchen meets
sanitation standards as set by the Executive Chef and local regulatory bodies.
• Highly experienced in creating menus from scratch, keeping in mind customers» likes and local standards • Hands - on experience in developing recipes for different cuisines including French, Italian, Indian and Japanese • Well - versed in providing training to both new and existing
kitchen staff members to provide them with insight into handling their specific work • Competent in creating and adhering to budgets by
ensuring that all food acquisition activities are performed accordingly • Qualified to develop and maintain
kitchen sanitation procedures and
ensure that they are implemented properly • Proven record of effectively handling food supply problems by employing exceptional comprehension of inventory management • Effectively able to provide direction and mentorship to
kitchen staff, focusing on delivery of exceptional culinary services • Skilled in determining the need for
kitchen equipment and appliances and fulfilling these needs by creating and maintaining effective liaison with vendors and suppliers • Proficient in determining the best way and avenue of acquiring quality food items and creating appropriate storage space for them • Adept at handling food inventory and rotation work to minimize spoilage and wastage • Particularly effective in safeguarding all
kitchen employees by implementing training to increase their awareness of safety, sanitization and accident prevention principles
Not only have I been successful in creating and implementing nutrition plans, but I have also worked extensively with
kitchen staff members, where laying down ground rules, managing portioning activities and
ensuring sanitation and food safety is prime.
Chef 2011 - Present Frugen — North Platte, NE • Manage day - to - day operations of the
kitchen • Develop menu and prepare a wide variety of foods • Oversee and participate in food preparation and production • Determine quantities to be cooked and servings to be served • Keep food expenditure within budget • Coach, teach and train
kitchen staff •
Ensure that the
kitchen staff is attired correctly and following the restaurant's guidelines •
Ensure proper
sanitation standards
• Excellent food preparation and cooking skills • Strong work ethic and highly personable chef with excellent communication, interpersonal, and conversation skills • Experience overseeing
kitchen safety and
sanitation and following food quality and presentation standards • Knowledge of using commercial
kitchen equipment • Understanding of overseeing operations, including
ensuring guidelines are followed, monitoring stock, and maintaining daily production levels • Leadership experience supervising line cooks and training new
kitchen employees
Direct
sanitation of all
kitchen facilities and equipment, and
ensure compliance with health code standards for
sanitation.Key Achievements Retained 25 % staff with 7 % rotation relating to job transition and 3 % turnover.
Food Service Assistant University of Mississippi — Vicksburg, MS 2010 — Present •
Ensure food and beverage items are prepared and presented in a time efficient manner • Develop menus for regular food service and special services akin to diet and health food • Ensure quality and quantity of food prepared keeping in mind hygiene standards • Ensure cleanliness of utensils and dishes • Monitor kitchen and work counters to ensure that sanitation standards are met • Manage food inventories and
Ensure food and beverage items are prepared and presented in a time efficient manner • Develop menus for regular food service and special services akin to diet and health food •
Ensure quality and quantity of food prepared keeping in mind hygiene standards • Ensure cleanliness of utensils and dishes • Monitor kitchen and work counters to ensure that sanitation standards are met • Manage food inventories and
Ensure quality and quantity of food prepared keeping in mind hygiene standards •
Ensure cleanliness of utensils and dishes • Monitor kitchen and work counters to ensure that sanitation standards are met • Manage food inventories and
Ensure cleanliness of utensils and dishes • Monitor
kitchen and work counters to
ensure that sanitation standards are met • Manage food inventories and
ensure that
sanitation standards are met • Manage food inventories and stocks
• Prepare food items such as vegetables, fruits and meats by cutting, chopping and marinating them • Perform cooking duties as per pre-developed recipes • Arrange food items on plates and platters in an aesthetic manner • Ascertain that food portions are dished out correctly and that food quality is maintained • Put together salads and sandwiches and
ensure that they look aesthetically pleasing • Clear and clean work areas on a constant basis and
ensure that appropriate hygiene and
sanitation standards are maintained • Handle
kitchen staffing issues and fill in for absent staff • Maintain knowledge of portion sizes and spice levels for each item on the menu • Assist head chef in developing recipes and deciding on which menu items to be incorporated into existing menus • Provide support in cooking / putting together diet meals • Maintain liaison with vendors and suppliers to
ensure consistent supply of food items • Handle food inventory and storage duties
•
Ensure that the
kitchen staff observes all
sanitation rules.
• Obtained orders from the front - end and
ensured that they were properly relayed to the chef • Prepared food items according to instructions provided by the chef and sous chef • Portioned food items on dishes and plates according to specified standards • Ascertained that all prepared dishes were delivered to the front - end in a timely manner • Oversaw the cleanliness and
sanitation of all
kitchen areas, including floor and counters
In addition to a full command on sweet and savory five star dishes, I bring substantial expertise in
ensuring compliance with
sanitation standards applicable to a commercial
kitchen.
Proven ability to schedule and coordinate the work of chefs, cooks and food preparers and
ensure a high standard of
kitchen sanitation.
• Over 7 years» progressively responsible experience in busy culinary setting • Highly expert in managing
kitchen activities as a whole • Actively coordinates activities of the
kitchen according to customer orders •
Ensures sanitation and hygiene standards at all times • Proficient in evaluating daily performance and standards of the
kitchen
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.