Angel Reyes
Prior Lake,MN
Summary
Dynamic Kitchen Manager with extensive experience at T.J. HOOLIGANS, excelling in staff training and food safety. Proven track record in reducing waste and optimizing inventory management, while fostering a collaborative team environment. Skilled in menu development and maintaining high health inspection scores, ensuring exceptional dining experiences through effective problem-solving and organization.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Kitchen Manager
T.J. HOOLIGANS Prior Lake
10.2017 - 01.2025
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
- Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
Sub Chef
Burbon Butcher
07.2016 - 09.2017
- Followed recipes and presentation guidelines to assemble high-quality Type fare.
- Shared Area of expertise knowledge with others to improve efficiency and quality of food served in Type environment.
- Ensured strict adherence to food safety regulations through proper storage techniques and sanitation practices.
- Spearheaded weekly inventory management, ensuring optimal stock levels and reducing waste.
- Collaborated with head chef to develop new menu items, resulting in increased customer satisfaction.
- Set production flow, maintained inventory and managed budget of $Amount for Type kitchen.
- Coordinated with front-of-house staff to ensure seamless communication between kitchen and dining room teams, leading to better guest experiences.
- Mentored junior staff members, enhancing overall team performance and fostering professional growth.
- Developed expertise in various cooking methods, expanding the restaurant''s repertoire of dishes offered to guests.
- Enhanced dining experience by creating visually appealing and flavorful dishes for restaurant guests.
- Received recognition from guests for exceptional attention to detail in presentation and flavor combinations of dishes served.
- Maintained consistent quality standards by regularly testing recipes and adjusting as needed based on feedback from the head chef or customers.
- Implemented effective workflow strategies during peak service hours to maintain timely delivery of dishes without sacrificing quality.
Kitchen Manager
Muddy Cow
01.2013 - 08.2014
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.
- Improved customer satisfaction with timely and accurate food delivery.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maximized quality assurance by completing frequent line checks.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Developed unique events and special promotions to drive sales.
Education
High School Diploma -
México
Mexico, ME06.2008
Skills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Staff supervision
- Food preparation
- Staff training and development
- Waste reduction
- Problem-solving
- Safe food handling
- Ordering supplies
- Cleaning and sanitation
- Product rotation
- Supply ordering
- Menu development
- Kitchen staff coordination
- ServSafe certification
- Shift scheduling
- New employee recruitment
- Portion control
- Recipe creation
- Cost controls
Certification
Serv safe certificación
Ertificate number: 26691438
Exame form number: 5702
Date examination: 12/16/2024
Date expiration: 12/16/29
Timeline
Kitchen Manager
T.J. HOOLIGANS Prior Lake
10.2017 - 01.2025
Sub Chef
Burbon Butcher
07.2016 - 09.2017
Kitchen Manager
Muddy Cow
01.2013 - 08.2014
High School Diploma -
México
Similar Profiles
Ella AnderbergElla Anderberg
Housekeeper at Prior Lake StallionsHousekeeper at Prior Lake Stallions
Riana McCraveRiana McCrave
Student Council Vice President at Prior Lake Student CouncilStudent Council Vice President at Prior Lake Student Council
Stacey RetzerStacey Retzer
Special Education Teacher at Prior Lake-Savage Area SchoolsSpecial Education Teacher at Prior Lake-Savage Area Schools