Sentences with phrase «professional restaurant kitchen»

Our resident chef prepares evening table d'hote dinner in our professional restaurant kitchen (available to resident guests only by prior arrangement).

Not exact matches

From a favorite restaurant to a meal at a college, foodservice distributors deliver what professional kitchens need.

Rouxbe can be found in the kitchens of homes, schools, restaurants and professional culinary academies in over 180 countries.

The event, held in Napa Valley from Nov. 14 - 16, brought together 700 chefs, restaurant operators and culinary professionals from around the globe to focus on the theme of «Kitchens Connected.»

His products are used by professional chefs in restaurants, hotels and resort kitchens.

The Ranch offers secluded cabins with EPA approved low - emission fireplaces and kitchen facilities, two guest lodges, including the newly opened High Lonesome Lodge, two restaurants featuring organic / sustainably focused cuisine, 35 miles of trails for hiking and mountain biking (summer) and 130 + km Nordic trail system for cross country skiing and snowshoeing (winter), a year round professional horsemanship program and stables including Summer Wrangler Camps, trail riding, skill training and feed rides as well as hiking, mountain biking, fly - fishing, zip - lining, stand up paddle boarding, adventure / skill training courses, and a nature - based, 18,000 sq. ft. restorative spa featuring massage, facials, body wraps, soaks and more.

During the conference, attendees were able to advance their professional development through business seminars, cooking demonstrations focused on how to incorporate green and sustainable cooking concepts into restaurant kitchens, culinary competitions and awards.

During the conference, foodservice professionals were able to advance their professional development through business seminars, cooking demonstrations focused on how to incorporate green and sustainable cooking concepts into restaurant kitchens, culinary competitions and awards.

An award - winning, progressive culinary professional with more than 15 years of experience in the kitchen, Chef Marc Krampe brings his creativity and skills from several high - end restaurants specializing in French, Japanese, New American, and Thai cuisine to Social Southern Table & Bar.

3M will be exhibiting its water filter portfolio designed to protect professional catering equipment in commercial kitchens, pubs, bars, restaurants and hotels from expensive scale build up caused by hard water.

Our division FL Kitchen & Ventilation, provide Kitchen deep cleans and Duct work & ventilation cleans for the catering industry providing a professional service to many Essex restaurants, Schools and Public House Kitchens.

It would be a bit like saying «A benefit of cooking at home vs at a professional kitchen is that you aren't legally required to sanitize your equipment» [when of course, you should be sanitizing your equipment at home, just like a restaurant is legally required to do].

106 staff including general manager; guest services manager; chef and kitchen team, restaurant staff, housekeeping; 24 - hour security; 24 - hour concierge, professional spa team, engineering, gardening, laundry and drivers.

PROFESSIONAL EXPERIENCE Busser The Marquette Hotel, Valley Cottage, NY 2013 — Present • Bus tables and buffets by ensuring that the right type of flatware, dishware, and silverware is placed on them • Clear away dirty dishes and linen and ensure that tables are reset before the next set of patrons arrive • Assist servers in relaying order information to the kitchen area and follow up on orders • Provide support in delivering food items to patrons tables and serving large orders • Server water and welcome drinks, and ensure that patrons» glasses are refilled as desired by them • Set up buffet tables for restaurant events, ensuring that food items are replenished continuously Ascertain that condiments and service stations are adequately stocked, and oversee supplies inventory • Supervise janitorial staff to ensure constant cleanliness and sanitization of assigned restaurant areas

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.

Results - oriented, dedicated culinary professional serving at five - star restaurants» kitchens in the capacity of a chef for five years.

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 tKitchen 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 tkitchen operations at multimillion - dollar generating restaurant, including scheduling, coordinating, and developing kitchen staff to achieve high food quality standards and labor cost tkitchen staff to achieve high food quality standards and labor cost targets.

As in the professional kitchen manager cover letter sample here, explain why your characteristics and experience make you the kitchen manager this restaurant needs.

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

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.

PROFESSIONAL SUMMARY Worked in two locations as a General Manager / Managing Partner Manage both FOH and BOH operations, up to 70 employees, for this high volume restaurant Oversee and involved in all hiring, training and development of hourly employees and promotions of trainers and Dining Room Shift Leaders and Kitchen Shift Leaders Handle weekly inventory and vendor relations to ensure the timely and cost - effective purchas...

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 phonProfessional 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 phonprofessional 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

Walk - in refrigerators — Professional kitchens akin to what one may find in a five - star restaurant have taken over luxury homes.

Shop at a restaurant supply store for freestanding metal counters and shelves found in professional kitchens.