Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Amanda Rivera

Bradenton,FL

Summary

Dynamic Kitchen Supervisor with a proven track record at Rod and Reel Pier, excelling in menu planning and cost control. Adept at training staff and enhancing team performance, I implemented strategies that reduced waste by 20%, ensuring high-quality food production and exceptional customer service. Committed to maintaining health code compliance and fostering a collaborative kitchen environment.

Overview

21
21
years of professional experience

Work History

Kitchen Supervisor

Rod and Reel Pier
Ana Maria Island, FL
01.2017 - 11.2024
  • Assisted with menu planning, budgeting and cost control processes in the kitchen.
  • Provided guidance to junior chefs on complex cooking techniques.
  • Worked closely with front-of-house personnel during peak hours ensuring customer satisfaction.
  • Performed regular inspections of storage areas, coolers, freezers, ovens.
  • Collaborated with other supervisors on various projects related to restaurant operations.
  • Established standards for portion sizes and plating presentation.
  • Created daily, weekly and monthly work schedules for kitchen staff.
  • Implemented strategies for improving efficiency in the kitchen while minimizing waste.
  • Resolved customer complaints regarding food quality or service issues.
  • Ordered necessary supplies and equipment to maintain efficient operations in the kitchen.
  • Reviewed invoices from vendors to ensure accuracy of orders placed.
  • Developed menus for special occasions and events as requested by management.
  • Coordinated with other departments to ensure timely delivery of meals to guests.
  • Conducted regular performance evaluations of kitchen personnel.
  • Maintained a clean working environment by delegating tasks appropriately among staff members.
  • Trained new employees on proper cooking techniques, recipes and food preparation methods.
  • Enforced strict adherence to health codes and safety protocols in the workplace.
  • Ensured all kitchen staff adhered to food safety and sanitation regulations.
  • Monitored inventory levels of ingredients, supplies and equipment.
  • Analyzed financial data related to kitchen operations including labor costs, revenue.
  • Maintained records of employee attendance and payroll information.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Executed hands-on preventive maintenance and repairs to keep equipment functional.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Collaborated with server trainees to promptly resolve potential customer concerns.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Maintained food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Planned menus while taking into account special dietary requirements.
  • Oversaw personnel scheduling to maintain adequate staffing and minimize overtime.
  • Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Produced detailed documentation to outline potential worker issues.
  • Investigated and resolved complaints regarding food quality, service or accommodations.
  • Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
  • Explained goals and expectations required of trainees.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Delegated work to staff, setting priorities and goals.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Distributed food to service staff for prompt delivery to customers.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.

Kitchen Manager

Bone Fish Bar & Grill
Bradenton, FL
03.2004 - 09.2016
  • Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
  • Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
  • Trained new employees on kitchen procedures and policies.
  • Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
  • Ensured compliance with health and safety regulations.
  • Monitored sanitation practices to ensure that all employees adhere to health department regulations.
  • Ensured compliance with all applicable local, state and federal laws governing food service operations.
  • Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.
  • Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
  • Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
  • Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
  • Maintained accurate records of food costs, labor costs, waste management and other related expenses.
  • Reviewed vendor invoices for accuracy before authorizing payment transactions.
  • Inspected equipment regularly to identify necessary repairs or replacements.
  • Trained new kitchen staff on proper food handling techniques and safety regulations.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Maximized team performance by training new employees on proper food handling and restaurant protocols.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Received, organized and rotated paper goods and food ingredients.
  • Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
  • Utilized various preparation and cooking methods to create menu items in accordance with recipes.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Trained new employees to perform duties.
  • Explained goals and expectations required of trainees.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Delegated work to staff, setting priorities and goals.
  • Assisted staff by serving food and beverages or bussing tables.
  • Distributed food to service staff for prompt delivery to customers.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.

Education

High School Diploma -

Allado Collegio
Mexico, ME
11-1973

Skills

  • Menu planning
  • Cost control
  • Food safety
  • Inventory management
  • Employee training
  • Quality assurance
  • Customer service
  • Team building
  • Conflict resolution
  • Performance evaluation
  • Time management
  • Project management
  • Sanitation practices
  • Recipe development
  • Kitchen operations
  • Schedule coordination
  • Ordering supplies
  • Kitchen management
  • Health code compliance
  • Performance improvement
  • Menu pricing
  • Kitchen equipment operation and maintenance
  • Schedule development
  • Sanitation standards
  • Sanitizing
  • Inventory ordering
  • Staff training
  • Team management
  • Nutrition
  • Order delivery practices
  • Kitchen staff coordination
  • Health code requirements
  • Waste reduction
  • Culinary techniques
  • Culinary arts background
  • Weekly menu preparation
  • Menu development
  • Inventory control
  • Scheduling staff
  • Housekeeping skills
  • Catering oversight
  • Order accuracy
  • Operations management
  • High volume dining
  • Staff management
  • Equipment maintenance
  • Inventory controls
  • Recruitment
  • Recipe creation
  • Meal service coordination
  • Policy enforcement
  • Serving expertise
  • Opening and closing procedures
  • Food production management
  • Food plating and presentation
  • Teardown experience
  • Recipes and menu planning
  • Food presentation
  • Allergy awareness
  • BOH operations
  • Kitchen organization
  • Preparation oversight
  • Food safety compliance
  • Food preparation
  • Active listening
  • Adaptability
  • Labor cost control
  • Food pairing
  • Nutritional assessments
  • Nutritional knowledge
  • Vendor negotiation
  • Quickbooks
  • Dining room management
  • Personnel data reporting
  • Goal setting
  • Deposit preparation
  • Beverage service
  • Theft procedures establishment
  • Time management abilities
  • Payroll preparation

Languages

English
Limited
Spanish
Full Professional

Timeline

Kitchen Supervisor

Rod and Reel Pier
01.2017 - 11.2024

Kitchen Manager

Bone Fish Bar & Grill
03.2004 - 09.2016

High School Diploma -

Allado Collegio

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Amanda Rivera