Sentences with phrase «manage kitchen staff»

Able to effectively manage kitchen staff and prepare food in accordance with set standards.

Proven capability to manage kitchen staff and oversee daily restaurant operations.

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

While at OTTO, she oversaw the salumi and antipasti programs, executed the company's green initiatives and managed the kitchen staff.

Essential responsibilities of a Sous Chef include: creating menus, managing kitchen staff, identifying training needs, directing food preparation when the head chef is not available, creating plate designs, and adhering to food hygiene standards.

The role involves managing kitchen staff, providing instructions on preparing various menus and preparing meals to meet guest satisfaction.

7 + years» experience in managing kitchen staff, menu planning, tracking inventory, controlling costs, developing recipe and serving patrons.

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.

Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste.

Not exact matches

Kitchen use must be prioritized according to the districts» staff capacity to effectively manage the number of requests and meet the needs of all interested parties.

School food authorities, * or SFAs, are managing to serve healthier meals despite challenges, such as limitations in their existing kitchen equipment and infrastructure and in the knowledge and skills of food service staff.5 As of September 2013, USDA data confirm that 80 percent of schools reported meeting the standards.6 These changes are a huge step forward for child nutrition and, therefore, children's health.

From my years working in plant - based restaurants in Los Angeles, I knew that managing staff and working in a kitchen were not my spaces of joy.

Managing energy use can also have additional benefits of improving the quality of food produced as well as the working environment for kitchen staff.

With this in mind, the Carbon Trust says that managing energy use in the school canteen can result in additional benefits of improving the quality of food produced as well as the working environment for kitchen staff.

As part of the game, individuals can create their own hotel restaurant, purchase supplies for the kitchen, manage orders from the chefs, and even hire staff.

Handle the tasks of managing and assisting kitchen staff in producing food for banquets, catered events and dining areas

Line Chefs are responsible for preparing food to chef specifications; common duties of a Line Chef are preparing ingredients, setting up working stations, collaborating with the kitchen staff, managing leftovers, stocking inventories, adhering to food hygiene standards, accommodating special requests from customers, and cleaning up stations.

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.

A successful candidate for the job of Maitre D' should be able to complete the following duties: greeting guests, showing them to tables, managing the flow of guests in the restaurant, collaborating with the kitchen and staff floor, and organizing special occasion arrangements.

Not only have I been successful in creating and implementing nutrition plans, but I have also worked extensively with kitchen staff members, where laying down ground rules, managing portioning activities and ensuring sanitation and food safety is prime.

Kitchen assistants are an important part of the support staff in a kitchen as they are capable of managing minute details that will otherwise be leKitchen assistants are an important part of the support staff in a kitchen as they are capable of managing minute details that will otherwise be lekitchen as they are capable of managing minute details that will otherwise be left out.

Chef 2011 - Present Frugen — North Platte, NE • Manage day - to - day operations of the kitchen • Develop menu and prepare a wide variety of foods • Oversee and participate in food preparation and production • Determine quantities to be cooked and servings to be served • Keep food expenditure within budget • Coach, teach and train kitchen staff • Ensure that the kitchen staff is attired correctly and following the restaurant's guidelines • Ensure proper sanitation standards

RELEVANT EXPERIENCE Brought in to open new location, managing all vendor relations, hiring and training of new restaurant staff, developed and oversaw all restaurant operations, shift schedules, and kitchen schedules.

Professional Experience General Manager — Le Bistro, Stockton, CA 2008 — Present Oversee all restaurant operations, food and beverage, food safety handling, kitchen operations, staff training, and directly manage large wine inventory of more than $ 60K.

Manage reservations; answer phones and coordinate with kitchen staff on volume.

Interviewing, hiring, training, disciplining (when necessary), and managing restaurant employees — including servers, bar staff, and kitchen workers — to drive restaurant success.

In order to create a cover letter that has the same impact as our professional kitchen staff cover letter sample, you can use strong action words such as connected, created, cooked, cleaned, managed, responded, developed, coordinated, resolved, and established.

• Direct and manage serving, bar, and kitchen staff of 50 personnel; schedule shifts and assign facility stations; deal with conflicts and resolve issues to maintain a motivated staff and meet the needs of customers.

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

• Energetic Executive Chef seeking a position at Patina Restaurant Group employing expertise in planning menus and creating recipes, along with exceptional ability to manage and train kitchen staff at all levels.

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

An inborn leader who efficiently manages the activities of line cooks and kitchen staff, and oversees food preparation to ensure quality production.

Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.

Kitchen Manager «Repeated records of success providing quality services by effectively managing kitchen activities and staff to provide the best of culinary services.Kitchen Manager «Repeated records of success providing quality services by effectively managing kitchen activities and staff to provide the best of culinary services.kitchen activities and staff to provide the best of culinary services.»

Implemented highly motivated training materials using contests and games Managed the departmental trainers (coaches) Provided the development and training of all new and existing team - members Invented supplemental training materials to complement the corporate training Designed and presented Hospitality Training presentations for 7 stores in our region Developed and maintained the training budget for Mayfield Heights, Ohio Maintained weekly schedules for coaching staff, new team - members, and service department Generated all in store creative and graphic design projects including Recruitment flyers and posters In store training materials and posters Communication and display boards Maintained kitchen labor and productivity at / above company standards.

Accomplishments Successfully managed small kitchen staff during high volume dinner services.

Repeated records of success providing quality services by effectively managing kitchen activities and staff to provide the best of my culinary experiences.

Seeking to use culinary... managed and assisted kitchen staff in producing food for banquets, catered events and member dining

Manage inventory of supplies... kitchen staff.

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

Buca Di Beppo 02/2005 — 04/2007 Chef Partner and Kitchen Manager • Managed purchasing, expenses, and company budget • Oversaw staff recruitment and scheduling • Ensured customer satisfaction and repeat business

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 intManage 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 intManage 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 intmanage security of facilities, assets and personnel in hostile territory Consistently promoted for excellence in team leadership, dedication, professionalism, and integrity