Francis VanGaasbeck
Lake Katrine,NY
Summary
Seasoned Kitchen Manager with comprehensive experience in overseeing and coordinating all operations in busy kitchen environments. Strengths include strong leadership, maintaining high standards of food quality (also servsafe certified),budgeting and food costs with action plans, and effectively managing staff to ensure smooth operations. Proficient in managing staff, inventory, and budgets to ensure efficient and profitable operations. Skilled in maintaining high standards of food quality, safety, and customer service.
Overview
20
20
years of professional experience
Work History
Kitchen Manager
Ninety Nine Restaurants
Kingston , NY
07.2005 - Current
- Utilized various preparation and cooking methods to create menu items in accordance with recipes.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Coached staff on strategies to enhance performance and improve customer relations.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Explained goals and expectations required of trainees.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
Skills
- Recruitment
- Menu development
- Kitchen staff coordination
- Purchasing
- Employee monitoring
- Scheduling
- Inventory management
- Budget management
- Kitchen equipment operation and maintenance
- ServSafe certification
- Team collaboration and leadership
- Recipes and menu planning
- Food cost analysis
- Product rotation
- Portion control
- First aid
- Customer service
- Labor cost management
Timeline
Kitchen Manager
Ninety Nine Restaurants
07.2005 - Current