Sentences with phrase «managed kitchen operations»

Cleaned and organized eating, service, and kitchen areas Managed kitchen operations for high grossing, fast - paced fair concession kitchen.

received products Cleaned and maintained the beverage area, display cases, equipment, and order transaction area Cleaned bars, work areas, and tables Cleaned up spilled food, drink and broken dishes, and removed empty bottles and trash Managed kitchen operations for high grossing, fast - paced fair concession kitchen.

Managed kitchen operations for high grossing, fast - paced fair kitchen.

Managed all kitchen operations, design, and setup, and implemented point of sale system.

PROFESSIONAL HIGHLIGHTS • 11 + years» progressively responsible experience in managing kitchen operations and supervising staff • Demonstrated ability to prepare hygienic and delicious food following prescribed menu, recipes and techniques • Well versed in assigning responsibilities to the culinary team • Known for setting deadlines ensuring the timely completion of work • Able to create and maintain excellent rapport with the patrons and co-workers • Competent at preparing and organizing banquet as well as restaurant meals

• To work as a Kitchen Manager at Arizona Grill employing strong leadership skills to manage the kitchen operations and provide the best services to the customers

Not exact matches

In this position, Dicillo will be first - in - command in managing all executive operations and employees in the kitchen of the award - winning restaurant.

Q&A Restaurant New York, NY 2004 — Present Senior Executive Chef (Head Chef) Managed $ x million annual F&B operations with many special events; supervised full service kitchen staff providing culinary directions and leadership through example.

My proven success in managing all aspects of kitchen operations and budgets, along with my comprehensive expertise in developing and managing innovative and refined menu fare, will contribute immensely to the success of Lion's Head Fine Dining.

Proven capability to manage kitchen staff and oversee daily restaurant operations.

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

RELEVANT EXPERIENCE Brought in to open new location, managing all vendor relations, hiring and training of new restaurant staff, developed and oversaw all restaurant operations, shift schedules, and kitchen schedules.

Professional Experience General Manager — Le Bistro, Stockton, CA 2008 — Present Oversee all restaurant operations, food and beverage, food safety handling, kitchen operations, staff training, and directly manage large wine inventory of more than $ 60K.

A chef prepares a wide variety of food and manages food stock and kitchen operations at the employer's place including a hotel or restaurant.

Managed day - to - day kitchen operations, including coordinating inventory, purchasing, and disbursement of supplies.

They are required to manage the operations of a kitchen in terms of managing food supplies, procurement and ensuring conformation to health and hygiene standards.

9 years» proven track record of managing operations of busy kitchen area, implementing production process, and estimating food and labor cost.

PROFESSIONAL SUMMARY Worked in two locations as a General Manager / Managing Partner Manage both FOH and BOH operations, up to 70 employees, for this high volume restaurant Oversee and involved in all hiring, training and development of hourly employees and promotions of trainers and Dining Room Shift Leaders and Kitchen Shift Leaders Handle weekly inventory and vendor relations to ensure the timely and cost - effective purchas...

Professional Duties & Responsibilities Managed all daily operations of military dining facility serving over 180,000 meals annually Responsible for equipment and facility valued at more than $ 2 million Oversaw food inventory and orders of approximately $ 720,000 annually Designed and implemented daily menu, 1,500 line items, and 48 ethnic dishes Trained, directed, and reviewed kitchen and service staff Maintained 98 % customer satisfaction rate for both food service and meal quality Collected customer feedback and designed strategies to improve client experience Ensured 100 % compliance with all applicable FDA food safety regulations Performed approximately 200 facility inspections and staff evaluations Programmed and repaired cash registers to guarantee accurate financial operations Authored and presented meal, service, personnel, and financial reports for senior leadership Devoted free time to honing skills and assuming additional duties Assisted base with security operations, logistics, inventory, and other tasks as needed Completed all assignments in a professional and positive manner Created an atmosphere of respect and devotion to team goals Received exemplary reviews resulting in consistent promotions ahead of schedule

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 intManage 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 intManage 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 intmanage security of facilities, assets and personnel in hostile territory Consistently promoted for excellence in team leadership, dedication, professionalism, and integrity

Professional Experience Munz Designer Showroom (Holland, PA) 2008 — 2009 Designer / Estimator • Oversee sales, customer service, and design of custom kitchen and bath renovations • Generate significant revenue through networking, marketing, and other tactics • Provide exceptional customer service resulting in client satisfaction and referrals • Manage project timelines and budgets ensuring timely and cost effective operations • Tailor renovations to customer specifications • Strictly enforce building codes and work site safety protocols