Christopher Broffman

• My wife was hurt at work and involved in a motor vehicle accident in 2022 I have been taking care of her and the house as she cannot do so
• Doing everything from running errands to cooking
• Also making sure food is prepared and cooked for the family to eat
• As well as cleaning up after each meal as well as clean the other rooms of the house
• Made sure the kids eat, bathe and sleep required amount of time
• I also help my wife with anything she needs done

• Helped prep food for the day for around 500 plates of food
• Cleaning work station
• Also made sure items were close making the job smoother
• Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
• Reduced food waste by properly storing ingredients and monitoring expiration dates.
• Maintained optimal food quality by adhering to strict guidelines for food safety and sanitation.
• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.

Some responsibilities were to make schedules, manage staff, ordering the food and matching the inventory to the records

• To make sure that the food was cooked and prepped correctly
• Took care of the hiring/firing of the kitchen staff as well as training and development
• Weekly revenue was between 52,000 to 65,000
• Also managed the P&L's to stay within budget

• Was responsible for cooking at least 500 dishes
• Had to know how the food should look before the guest receives it
• Had to clean when there was nothing cooking
• Had to stock the line when there was time as well as at the end of the night
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.

Some responsibilities were but not limited to the daily operations as well as hiring and firing employees

• Ordering the food and beverage as well as the other items needed for proper operation
• To oversee the preparation of meals
• Would set up an arrangement with the business like the church
• The Cafe donated unused food items
• Would deliver food to the factories so all the workers could enjoy a hot meal and not slow production down
• During breakfast service there was a program with the schools that would help feed the students even if they could not pay
• The Cafe served breakfast, lunch and dinner
• The annual gross income at the start was around $75,200
• When I closed the doors to take care of my mom the annual gross income was around $200,000
• Managed day-to-day business operations.
• Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
• Increased customer satisfaction by providing high-quality services and timely communication.
• Spoke professionally with customers regarding complaints, gathering all necessary information to make educated decisions and address issues.
• Consulted with customers to assess needs and propose optimal solutions.
• Established strong relationships with suppliers, ensuring consistent delivery of goods and services at competitive prices.
• Ensured compliance with relevant regulations, maintaining proper documentation and licensing requirements.
• Developed and implemented successful marketing strategies, resulting in increased brand awareness and customer base.
• Cultivated a positive work environment, leading to higher employee retention rates and overall job satisfaction.
• Trained and motivated employees to perform daily business functions.
• Assessed income and expenses and adapted plans to improve profit levels.

• Title was the chef/kitchen manager of The Fort, one of 4 restaurants on grounds
• Some responsibilities included making the menu, cooking and ordering the food, as well as making the schedule
• Checked and tested foods to verify quality and temperature.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Developed and implemented kitchen policies and procedures
• Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
• 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.
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• Some responsibilities were but not limited to cooking and cleaning
• To make sure that the employees had everything that was needed to make the day go smoothly as possible
• There were about 30 servers per shift
• Was in charge of making sure that each plate came out of the kitchen in a timely manner, that each plate had what was on the ticket and looked good
• Also helped out where help was needed
• Also trained and developed staff
• 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.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
• 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.
• 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.
• Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.

Some responsibilities were but not limited to cooking and cleaning

• Also did the food ordering for deliveries, checking in each delivery making sure that everything that was ordered came in
• Also made sure that every plate that left the kitchen looked presentable
• Making the schedule for BOH employees as well as doing the hiring of BOH employees
• Also had to manage p&l's to keep in budget
• Checked and tested foods to verify quality and temperature.
• Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
• Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
• Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.

• At the beginning of my time with the company as a kitchen manager some responsibilities included making sure the food came out correctly, nightly check outs and food order
• I then moved to front of the house management where I was responsible for making everyone had what they needed to make the night go as smooth as possible
• I did nightly cash deposit, checked to make sure the liquor sales matched the amount in the bottles
• At the end of my career with the company I was a corporate trainer ending in Cleveland, Ohio
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
• Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.