christina papadopoulos

Kitchen Manager

TGI Fridays Franchise

Orlando

05.2016 - Current

Managed kitchen operations to ensure timely food preparation and service.
Trained new staff on kitchen procedures and safety protocols.
Oversaw inventory management and ordered supplies as needed.
Ensured compliance with food safety standards by maintaining proper cooking temperatures and preparing for health department inspections.
Created weekly staff schedules to optimize kitchen workflow.
Ensured compliance with health and safety regulations in the kitchen.
Collaborated with front-of-house staff to enhance customer experience.
Implemented quality control measures for food presentation and taste.
Coordinated special menu items for seasonal promotions and events.
Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
Performed weekly inventories of food items stored in refrigerators or freezers.
Trained new kitchen staff on proper food handling techniques and safety regulations.
Created weekly schedules for kitchen staff members based on anticipated business volume.
Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
Inspected equipment regularly to identify necessary repairs or replacements.
Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
Developed and implemented kitchen policies, procedures and quality standards.
Oversaw meal preparation and monitored food handling to encourage safety.
Motivated kitchen staff by establishing goals to increase productivity and quality.
Monitored sanitation practices to ensure that all employees adhere to health department regulations.
Maintained accurate records of food costs, labor costs, waste management and other related expenses.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Received, organized and rotated paper goods and food ingredients.
Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
Ensured compliance with all applicable local, state and federal laws governing food service operations.
Utilized various preparation and cooking methods to create menu items in accordance with recipes.