Sentences with phrase «kitchen operations with»

How he or she is able to handle kitchen operations with respect to preparing food items, assisting with food rotation activities, and providing support to lead chefs so that orders are delivered on time, is the information that will go into a resume summary.

I excel at overseeing day - to - day kitchen operations with full responsibility for maintaining inventories, purchasing foods, enforcing food hygiene regulations, and assigning schedules and tasks.

My background includes three years of experience supporting general kitchen operations with Marina Bar & Grill in Santa Monica.

Not exact matches

(Executives at Oak Brook have since conducted an «operations reset» and brought what they call high - density prep tables into the kitchen to help with speed and customization.)

The company's big tech changes, such as installing kiosks, were coupled with behind - the - scenes adjustments to make operations faster and easier, such as simplifying kitchen display systems.

The business world is not short on stories about manufacturers that got started in their founder's home garage, a construction worker starting with one hammer and a few nails that grew into a multimillion - dollar operation, and restaurants with concepts that were developed in their creators» kitchens.

The concept of the green kitchen started when Boudreaux — who has been a client of FMG's for approximately 28 years and at the time was running a foodservice operation in a specialty hospital — told Witten about his dissatisfaction with his hospital's current foodservice.

Standing out against the competition were candidates Maya, of JKS Restaurants, who is working alongside head of operations to develop the drinks offering across the group, and The Railway Kitchen's Martin Bilsborough, both of whom will work closely with bartenders in their respective cities and around the country to deliver bespoke training sessions, interactive master - classes, and consumer and trade tasting events to communicate the distinctive flavour profile and production process of Half Hitch gin.

Source Reduction, the top level of the hierarchy, aligns with our broader business strategies to ensure freshness throughout our supply chain, thereby reducing the volume of surplus food waste in our own operations and in our guests» kitchens.

At Baltimore (Md.) Country Club, Executive Chef Richard Jallet oversees a $ 5 million F&B operation, consisting of five kitchens spread between two clubhouses (in Baltimore and Lutherville, Md.) with more than -LSB-...]

Check with your local food bank or food rescue operation (soup kitchens, pantries, and shelters) to find out what items they will accept.

I can help with residential kitchen build - outs, home - staffing, menu and recipe development, and general service - industry operations.

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.

Any outside use of the kitchen facility must not interfere with operation of school meal programs.

We do not commit to any physical retail operation with regards to retailing of kitchen and home appliances.

A self - published book can mean almost anything... from what gets spilled out of the fingers and mind of the author to the presentation from the local printing shop and sometimes looking like it was put together at the kitchen table with a glue - stick; to a vanity press like a LuLu, AuthorHouse / Solutions (known to many as publishing predators); or any of the pay to publish operations that claim to offer different types of packages / templates for the author to select from as well as claiming to do more personalization and hand - holding than a vanity press operation; to Amazon's CreateSpace and the Ingram Spark (higher quality); to the author doing the publishing himself with his name or a «looks like a publishing company» name on it (always recommended).

They like to disrupt the workflow by playing fetch with wand toys and directing food operations in the kitchen.

Upgrades include full kitchen remodel with granite slab countertops, Shaw vintage style farm sink, Frigidaire Deluxe Stainless Steel appliances, custom kitchen and bathroom cabinetry in bamboo hardwood with self - closing operation and designer sinks, mosaic glass back splash, re-textured ceilings throughout, porcelain plank - style flooring in living area, new living room furniture, and more!

With pupping season well under way along the West Coast, the Sausalito - based Marine Mammal Center has issued an urgent call for volunteers to keep its kitchens and other operations running apace with the arrival of young new patieWith pupping season well under way along the West Coast, the Sausalito - based Marine Mammal Center has issued an urgent call for volunteers to keep its kitchens and other operations running apace with the arrival of young new patiewith the arrival of young new patients.

After all, there are few areas that are really «denied» to men, if the level of operations demanded be transcendent, responsible or rewarding enough: men who have a need for «feminine» involvement with babies or children gain status as pediatricians or child psychologists, with a nurse (female) to do the more routine work; those who feel the urge for kitchen creativity may gain fame as master chefs; and, of course, men who yearn to fulfill themselves through what are often termed «feminine» artistic interests can find themselves as painters or sculptors, rather than as volunteer museum aides or part time ceramists, as their female counterparts so often end up doing; as far as scholarship is concerned, how many men would be willing to change their jobs as teachers and researchers for those of unpaid, part - time research assistants and typists as well as full - time nannies and domestic workers?

Commercial refrigerators and freezers are designed and tested with commercial operations in mind which requires them to keep food at specific temperatures in hot kitchen environments as well as subject to frequent door openings.

With my enthusiasm and rock - solid work ethic, I am confident that I would quickly exceed your expectations and benefit your busy restaurant's kitchen operations.

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.

Talk about your duties and responsibilities in your previous positions like supervised the entire operations in the kitchen or collaborated with the head chef in hiring personnel.

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.

Outstanding ability to regulate restaurant operations by constant communication with servers and kitchen staffs

Coordinated with Supervisors, Bartenders and kitchen staffs to ensure smooth restaurant operations.

Mentor kitchen staff and work with business managers to meet operations and customer service goals.Key Achievements Consistently retained 35 % staff with 7 % rotation due to job transition and 2 % turnover.

• 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

HIGHLIGHTS • 6 years» supervisory experience in food service operations • Profound ability to hire, coach, and develop kitchen and dining room staff • Demonstrated ability to operate ordering and production system • Ability to delegate assignments to the suitable individuals in keeping with their skills, roles and interests • Able to use production sheets, temperature logs, sanitation forms and freezer pull sheets

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

Assisted Central Kitchen Manager with warehouse and production support project to continuously grow operations and brand.

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

Restock glassware, silverware, and dishes in kitchen and coordinate with back of house staff to expedite dishwashing and service operations.

Learned and became familiar with OSHA and other regulations pertaining to commercial kitchen operation.

FOOD TIME, Milan, MI (1/2010 to 6/2011) Food Service Worker • Provided support in overseeing food preparation activities • Acted as a liaison between managers and kitchen staff to ensure smooth restaurant operations • Assisted in menu and recipe creation and purchasing goods by maintaining liaison with suppliers and vendors • Ascertained that all staff members comply with health and safety regulations • Handled payrolls and light financial duties such as balancing cash drawers

With my two years of previous line cooking experience, deep understanding of kitchen operations and good communication skills, I have the capacity to work perfectly in this role and exceed your expectations.

A lead cook is hired by a restaurant to ensure that all kitchen operations such as cooking, food preparation, and supplies inventory and staff management is handled with precision and care.

PROFESSIONAL SUMMARY 28 years» experience in the Restaurant and Hospitality industry with a special focus on the business, from the kitchen to the front of the house in restaurant and hotel management Versatile portfolio of experience from business owner for 10 years, multiple General Manager positions in diverse settings such as Catering operation, Four stars Restaurant, Hotel F&B department and Casino F&B department.

His talent coupled with experience presents an elevated level of skill in executing commercial kitchen / hospitality business operations, leading all levels of commercial kitchen team members, and exemplary experience in culinary arts.

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,...

Supervised all daily operations of hotel kitchen and negotiated with food suppliers and vendors to participate in all wholesale promotions when available.

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

• Certified Chef with expertise in menu design, kitchen operations management, catering and banquet management, and staff management.

• Certified Chef with expertise in menu design, kitchen operations management, catering and special event menu management, and staff management.

• Certified manager with expertise in menu design, kitchen operations management, catering and banquet management, and staff management.

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

• Certified Chef with expertise in menu design, kitchen operations management, and staff management.