Dedicated professional offering experience contributing to team success. Friendly, outgoing and reliable professional in restaurant industry with background in cooking and management responsibilities. Passionate about maximizing kitchen productivity.
Overview
9
9
years of professional experience
Work History
Kitchen Manager
Pillars Christian Learning Center
Midlothian
04.2022 - 09.2024
Reviewed vendor invoices for accuracy before authorizing payment transactions.
Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
Developed and implemented kitchen policies, procedures and quality standards.
Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
Ensured compliance with all applicable local, state and federal laws governing food service operations.
Inspected equipment regularly to identify necessary repairs or replacements.
Performed weekly inventories of food items stored in refrigerators or freezers.
Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
Oversaw food preparation, production and presentation according to quality standards.
Manger
Courtyard Marriott
Midlothian
07.2019 - 07.2022
Ensured compliance with regulatory requirements and industry standards.
Provided leadership during times of organizational change or crisis situations.
Conducted regular meetings with staff to discuss progress and identify areas of improvement.
Lead Environmental Services Housekeeper
Legacy Oaks
Mansfield
05.2015 - 12.2018
Coordinated with outside vendors for maintenance services as needed.
Prepared reports summarizing activities performed by housekeeping staff members.
Participated in quality improvement initiatives aimed at improving overall environmental services operations.
Followed departmental policies related to infection control practices in order to reduce potential health risks within the facility.
Collaborated with other departments within the organization such as Engineering, Security, and Food Service when necessary.
Conducted regular rounds throughout the building to identify any unsafe conditions or hazards requiring corrective action.