Head Cooks are in charge of
coordinating kitchen operations and assigning tasks to cooking personnel.
Not exact matches
Executive Chefs are experienced cooks who oversee daily
operations in a
kitchen and
coordinate staff.
Coordinated operation of all food services activities such as storing, cooking, and maintaining
kitchen cleanliness to FDA standards.
Coordinated with Supervisors, Bartenders and
kitchen staffs to ensure smooth restaurant
operations.
Skill Highlights
Kitchen operations management New business development Staff development Menu planning and design Inventory management and cost control Process improvement and optimization Professional Experience Executive Chef 7/1/2013 — Present Splashlight — New York, NY Direct day - to - day kitchen operations at multimillion - dollar generating restaurant, including scheduling, coordinating, and developing kitchen staff to achieve high food quality standards and labor cost t
Kitchen operations management New business development Staff development Menu planning and design Inventory management and cost control Process improvement and optimization Professional Experience Executive Chef 7/1/2013 — Present Splashlight — New York, NY Direct day - to - day
kitchen operations at multimillion - dollar generating restaurant, including scheduling, coordinating, and developing kitchen staff to achieve high food quality standards and labor cost t
kitchen operations at multimillion - dollar generating restaurant, including scheduling,
coordinating, and developing
kitchen staff to achieve high food quality standards and labor cost t
kitchen staff to achieve high food quality standards and labor cost targets.
Managed day - to - day
kitchen operations, including
coordinating inventory, purchasing, and disbursement of supplies.
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
Restock glassware, silverware, and dishes in
kitchen and
coordinate with back of house staff to expedite dishwashing and service
operations.
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