ERIC CHRISTOPHER D BARTOLOME
TopGolf
Kent,WA
12
years of professional experience
Kitchen Manager with cooking experience of 18+ years expertise in general operations with food cost and labor, high volume, fine dining experiences, staff development and training in a high volume restaurant. Excellent Team Leader with staff management skills and communication.
Work History
Kitchen Mananger
4 Years 3 Months- Monitored and controlled overhead and production costs with responsibility for profit and loss
- Trained and managed kitchen personnel and supervised all related culinary activity
- Developed and remained accountable for safety, quality, consistency and adherence to standards
Kitchen Manager
7 Years- Maintained skilled kitchen staff by properly coaching, counseling and disciplining employees
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
- Maintain food costs by setting standards for portion size and minimizing waste, following brand standards, coaching and teaching
- Achieved and exceeded performance, budget and team goals
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Prepared operational reports and analyses and made appropriate recommendations about progress and negative numbers
Sous Chef
3 Years 5 Months- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Education
High School Diploma
Skills
Serve Safe Certified
Cost Control Inventory Management
Safety Requirements
Daily Product Inventory
Manage High Volume Kitchen Staff
Smooth Kitchen Operation
Team Leadership
Local Sanitation
High-Pressure Culinary Environments
Maintaining standards
Timeline
Kitchen Mananger
TopGolf
07.2022 - CurrentRead More
Kitchen Manager
THE ROC
07.2015 - 07.2022Read More
Sous Chef
Inay's Asian Pacific Cuisine
01.2012 - 06.2015Read More
Federal Way High School
High School Diploma
Read More