The training will consist of company expectations, customer service,
kitchen equipment operation, basic principles of electric, gas and steam in addition to hands - on equipment training.
PROFESSIONAL SKILLS • Customer service • Communication •
Kitchen equipment operations • Ability to work long hours standing and walking • Excellent manual dexterity • Ability to lift up to 40 lbs
• Adept at training kitchen members in following appropriate safety procedures, including knife handling and
kitchen equipment operations.
Not exact matches
The National Restaurant Association today announces the recipients of the 2018
Kitchen Innovations (KI) Awards, honoring progressive
equipment that increases efficiencies and productivity for back - of - the - house
operations and benefits restaurant operators.
Their expertise includes food
operations,
kitchen safety,
equipment specifications and more.
The grant will be used to help sustain the
operations of the
kitchen, as well as purchase the additional
equipment necessary for the
operation of SCCC's culinary arts program.
Oversaw all aspects of food service and
kitchen operations, housekeeping, and
equipment maintenance.
• 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
Kitchen Aide • Assisted the cook in preparing and serving meals • Helped in storing supplies • Cleaned kitchen, utensils and equipment • Ensured the smooth operation and outstanding quality of t
Kitchen Aide • Assisted the cook in preparing and serving meals • Helped in storing supplies • Cleaned
kitchen, utensils and equipment • Ensured the smooth operation and outstanding quality of t
kitchen, utensils and
equipment • Ensured the smooth
operation and outstanding quality of the food
After training for CNC
operations, I moved into working for an employer whose business was outdoor
kitchen equipment, such as camp stoves and grills.
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.
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
Professional Duties & Responsibilities Directed all daily
operations, customer service, personnel, and finances for multiple hotels and resorts Designed and implemented marketing and sales campaigns resulting in increased business Planned and executed successful community events which enhanced brand awareness Responsible for multimillion dollar inventory, facility, and professional food preparation
equipment Recruited, trained, and oversaw customer service personnel,
kitchen staff, and cleaning crews Set company budgets, maintained profit / loss statements, and ensured overall financial health Cut operational costs through effective inventory management and employee scheduling Negotiated contracts and agreements with suppliers securing quality products at low prices Performed site inspection tours as well as potential client tours Built and maintained highly profitable corporate accounts Ensured compliance with all applicable health and safety regulations Created employee development programs building staff skill sets and value Utilized employee recognition tactics to build morale and company loyalty Crafted an atmosphere of respect, professionalism, and dedication to excellence Developed a loyal client base through excellent customer service and a quality guest experience Built and strengthened relationships with clients, staff, and community leaders Performed administrative duties such as data entry, filing, faxing, and phones as needed
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
Professional Duties & Responsibilities Directed all daily
operations, customer service, personnel, and finances for varied restaurants Designed and implemented marketing and sales campaigns resulting in increased business Planned and executed successful community events which enhanced brand awareness Responsible for multimillion dollar inventory, facility, and professional food preparation
equipment Recruited, trained, and oversaw assistant managers, hosts, waiters, and
kitchen staff Set company budgets, maintained profit / loss statements, and ensured overall financial health Cut operational costs through effective inventory management and employee scheduling Negotiated contracts and agreements with suppliers securing quality products at low prices Ensured compliance with all applicable health and safety regulations Created employee development programs building staff skill sets and value Utilized employee recognition tactics to build morale and company loyalty Crafted an atmosphere of respect, professionalism, and dedication to excellence Developed a loyal client base through excellent customer service and a quality product Ensured staff compliance with corporate food and beverage standards of excellence Built and strengthened relationships with clients, staff, and community leaders Performed administrative duties such as data entry, filing, faxing, and phones as needed