• Qualified to handle food rotation and
food inventory activities, and ensuring that low stock level situations are communicated to the kitchen manager in a timely manner.
Not exact matches
Job duties may include, but are not limited to, healthy
food preparation, baking, supervising a team, managing a
food budget, implementing promotions, catering, serving, clean - up,
inventory management, record keeping, cash handling, computer data entry, and Harvest of the Month
activities.
• Committed to delivering exceptional customer services in a bid to ensure repeat business • Focused on working as a collaborative team member to make sure that each work module is handled in a professional manner • Skilled in taking and delivering orders in an accurate and time efficient manner • Excellent skills in preparing
food items according to preset recipes and carefully wrapping and delivering them • Particularly effective in monitoring dining room
activities and going the extra mile to ensure customer satisfaction • Proficient in following critical standards for raw and finished product quality and service speed • Adept at following all
food safety and hygiene requirements and practices • Hands - on experience in handling station preparation, stocking and
inventory duties • Demonstrated expertise in following recipes accurately and maintaining
food preparation processes, including marinating, seasoning and cooking • Qualified to anticipate customer volume throughout the day and prepare
food items accordingly to ensure that no wastage occurs • Documented success in maintaining appropriate portion control and consistently monitor line
food levels
RELEVENT EXPERIENCE McDonald's, Edenton, NC Manager Jan 2008 — Present • Supervise team members in order to ensure quality of service • Supervise kitchen
activities to ensure quality of
food • Hire, train and schedule the
activities of
food service personnel • Ensure cleanliness of the outlet • Investigate and resolve complaints akin to
food service and quality • Maintain
inventory and ensure adequate stocks • Manage cash register
• 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
• Handling
food inventories and stock control
activities • Preparing and mixing ingredients to create tasty green salads and molded fruit mixes • Portioning and packaging
food items according to set standards of the restaurant • Ascertaining
food hygiene and general sanitization of the kitchen area
Executive Chef 3/1/2008 — 6/1/2013 Anna's Tavern — Watertown, NY Planned and directed all
food service
activities, including catering services, for independent farm - to - table restaurant; oversee sales development, budgeting, seasonal and holiday menu planning, policy planning, hiring and staff development, and
inventory management.
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
• Track record of following recipes and product directions to prepare
food item in accordance to quality standards • Special talent for operating and maintaining
food preparation equipment according to specific
food items to be cooked • Demonstrated success in
food handling procedures such as wrapping, labeling, dating, stocking and storing • Extensive awareness of managing
food rotation
activities and following
food temperature control • Skilled at chopping, cutting, peeling, grinding, stirring and slicing meats, fruits and vegetables in predesignated cuts and portions • Well - versed in handling and maintaining
food inventories, with special focus on stock levels and procurement
activities • Competent at coordinating standards of quality
food handling with proper sanitation standards • Excellent communication and listening skills, aimed at understanding and carrying out
food preparation instructions accurately and in a time efficient manner • Superb time management abilities targeted at ensuring that
food items are prepared prior to commencement of cooking
activities
• Highly skilled in bussing tables by ensuring that everything is in sync to the preset rules of the restaurant • Hands - on experience in completely periodic / daily banquet and buffet setup procedures • Competent at cleaning up spilled
food or drink and ensuring that any broken glass or plates are removed promptly • Proficient in handling
inventory duties such as stocking cabinets and serving areas with condiments • Qualified to handle
food portioning and garnishing
activities to ensure menu - appropriate
food items • Special talent for maintaining adequate supplies of items such as tablecloths, silverware, glassware, trays and dishes • Proven ability to effectively stock refrigerating units with wines, bottled beer and soft drinks • Demonstrated ability to mix and prepare flavors for mixed drinks and stocking vending machines with
food items • Well - versed in cleaning spills and make sure that any problems with kitchen equipment or tools is looked into and resolved on an immediate basis • Adept at handling customers» complaints and ensuring prompt and effective resolutions to their problems • Proficient in ensuring that
food safety and hygiene standards are maintained throughout service times
SUCCESS IN CAFETERIA
FOOD SERVICE MANAGEMENT • Ensured constant availability of food items by revamping the cafeteria's inventory system • Kept well under budget by incorporating bulk buying activities of non-perishable cafeteria goods • Trained seven people as cafeteria workers within three months, right in time for the cafeteria's opening • Created two types of cafeteria menus boasting of both regular and health food i
FOOD SERVICE MANAGEMENT • Ensured constant availability of
food items by revamping the cafeteria's inventory system • Kept well under budget by incorporating bulk buying activities of non-perishable cafeteria goods • Trained seven people as cafeteria workers within three months, right in time for the cafeteria's opening • Created two types of cafeteria menus boasting of both regular and health food i
food items by revamping the cafeteria's
inventory system • Kept well under budget by incorporating bulk buying
activities of non-perishable cafeteria goods • Trained seven people as cafeteria workers within three months, right in time for the cafeteria's opening • Created two types of cafeteria menus boasting of both regular and health
food i
food items
Bringing expertise in overseeing the propriety of
food preparation and service
activities, setting and assisting staff members in achieving targets, and overseeing
food and supplies
inventory.
Accomplishments * Responsible for coordination of up to 18 servers in restaurant with capacity of 40 + * Training Manager * Consistently performing under monthly controllable expense budget * Drove
food costs down by 12 % by effectively improving
inventory procedures and reducing spoilage levels * Compiled and maintained records of
food use and expenditures * Directed the operation of kitchens and all
food - related
activities,...
Tags for this Online Resume: Time management, Counsel clients / residents about good nutrition / special diets, Maintain diet orders and client diet records, Coordinate
activity of department, Hire, train, supervise staff, maintain staff records, Order and
inventory all supplies,
food, equipment and chemicals