Sentences with phrase «supervised kitchen staff»

Supervised kitchen staff of 10 people and ensured proper set - up, food preparation, kitchen clean - up and proper shut down.

Supervised kitchen staff of 20 people and ensured proper event set - up, food preparation, kitchen clean - up and proper shut down.

From my experience I can state that Sous chefs have to handle the routine operations in a kitchen: preparing food or supervising the kitchen staff.

Adaptable Restaurant Culinary Manager skillfully supervising kitchen staff and promoting optimal customer satisfaction in fast - paced environments.

For example: As a sous - chef, Jon was responsible for prepping the kitchen, managing inventory, and supervising the kitchen staff, among other things.

Create Resume Cathy Celeste 100 Broadway LaneNew Parkland, CA, 91010Cell: [phone] [email protected] Professional Summary Adaptable Restaurant Culinary Manager skillfully supervising kitchen staff and promoting optimal customer satisfaction in fast - paced environments.

Not exact matches

Joe oversees the operation of 92 full - service kitchens and ten satellite locations, serving almost ten million meals per year with a $ 36 million budget; he also directly or indirectly supervises a staff of 750 employees.

Although state regulations may vary, all five surveyed states require that a member of the school nutrition staff be designated as the «person in charge» and pass a food safety exam from an accredited certification program.15 This person is responsible for supervising people in the kitchen, whether school staff or community members, to ensure that they comply with all state and local regulations.

At Dorchester County School District 2 in Summerville, South Carolina, for instance, Nutrition and Food Service Director Debi Filomarino ensures that users are aware that her district charges $ 30 an hour for a member of her staff to supervise the kitchen outside regular school hours.

Hiring, training, developing, and supervising up to 21 staff members, including servers, bartenders, kitchen hands, and line cooks.

A lead cook monitors and supervises the activities of kitchen staff in preparing various foods.

The typical duties of a lead cook include scheduling work for staff, supervising staff activities, generating new recipes, calculating the loss and profit of kitchen and many more.

The duty of kitchen supervisors include planning menus and setting prices, supervising kitchen helpers and cooks and ensuring that all the employees respect the safety standards; interviewing new staff and hiring or firing kitchen staff.

Manage kitchen staff on behalf of the Executive Chef by recruiting, orienting, training, assigning, and supervising production

Promoted to GM for multimillion - dollar restaurant, and oversaw all aspects of operations, hiring of management and kitchen and wait staff, and successfully supervised staff of 80 personnel that included 5 managers.

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.

Supervised engineering staff in the maintenance and repair of plumbing, hotel rooms, A / C and heating, ice machine, swimming pools, lighting, kitchen equipment, refrigeration, laundry, emergency generators, switch rooms, etc..

Promoted to GM for numerous multimillion - dollar restaurants, and oversaw all aspects of operations, hiring of management and kitchen and wait staff, and successfully supervised staff of up to 165 personnel that included 5 managers and kitchen personnel.

Common duties listed on a Dining Room Manager resume sample include supervising servers, coordinating kitchen staff, scheduling employees, greeting guests, solving customer complaints, and developing restaurant procedures.

Supervise engineering staff in areas of repairing A / C rooms, plumbing, emergency generators, kitchen equipment and switch rooms

A kitchen supervisor monitors and supervises the activities of kitchen staff like cooks and kitchen helpers.

It is also the responsibility of a kitchen manager to supervise the staff and ensure that their work place meets the expected health and safety requirements.

Coordinated and supervised work of kitchen staff.

Supervised the staff of the kitchen and the cleaning staff, as well as their shifts.

PROFESSIONAL EXPERIENCE Busser The Marquette Hotel, Valley Cottage, NY 2013 — Present • Bus tables and buffets by ensuring that the right type of flatware, dishware, and silverware is placed on them • Clear away dirty dishes and linen and ensure that tables are reset before the next set of patrons arrive • Assist servers in relaying order information to the kitchen area and follow up on orders • Provide support in delivering food items to patrons tables and serving large orders • Server water and welcome drinks, and ensure that patrons» glasses are refilled as desired by them • Set up buffet tables for restaurant events, ensuring that food items are replenished continuously Ascertain that condiments and service stations are adequately stocked, and oversee supplies inventory • Supervise janitorial staff to ensure constant cleanliness and sanitization of assigned restaurant areas

The responsibilities of a chef range from deciding on the day to day menu, arrange meals, oversee presentation of cooked food ready to be served to the customers, determine the quantity and quality of food that will be cooked every day, ensure proper packaging when undertaking outdoor catering, supervise the work of the kitchen staff, ensure adherence to food hygiene and safety measures etc..

HOMEWATCH CAREGIVERS, Salt Lake City, UT (5/2008 to Present) Private Housekeeper • Determine the daily needs of the household and make lists to ensure that they are taken care of • Clean surfaces in living areas, halls, bedrooms and kitchens by sweeping and cleaning • Wash bathrooms and ensure that they are disinfected on a regular basis • Replenish supplies such as toilet paper, soap and towels in bathrooms and powder rooms • Perform laundry duties by carefully separating colored clothes from white ones and ensuring that they are washed and dried separately • Ascertain that clothes and linen are properly ironed and hung / placed in dedicated closets • Develop menus according to household members» specific tastes and nutritional needs and ensure that food items are cooked accordingly • Dust and polish furniture and fixtures on a regular basis and change light bulbs as required • Clean rugs by vacuuming or washing them and ensure that they are properly dried before reinstalling them • Run errands such as grocery shopping and bills payment • Supervise and train other housekeeping staff to ensure delivery of exceptional services

Jan 2011 — Present Regency Inn, Worland, WY Butler • Supervise the activities of kitchen and housekeeping staff • Proactively greet all guests with special attention to VIP guests • Supervise room service and food and beverage operations for guests • Assist customers with their demands and problems • Arrange for personal services such as haircuts, manicures and massages

Professional Highlights • Highly skilled in ensuring patron satisfaction through consistent and quick preparation of menu items • Competent in supervising and coordinating the activities of kitchen staff to ensure smooth operations • Expert in planning menus according to the specific tastes of patrons • First - hand experience in handling and overseeing supplies and food items inventory to ensure constant availability of both

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

KEY QUALIFICATIONS • Over 4 years of experience working as a Sous Chef with the leading hotels in Oregon • Exceptionally proficient in assisting the executive chef in meeting and exceeding the hotel's kitchen expectations • First - hand experience in offering professional and friendly guest service concerning food and beverages • In - depth knowledge of supervising multiple levels of culinary staff • Hands - on experience in advocating advanced cooking techniques

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.

Motivated Chef Manager adept at managing a kitchen staff and supervising all cooking and food prep activities.

Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

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

Supervised restaurant staff of 14 people and ensured proper event set - up, food preparation, kitchen clean - up and proper shut down.