Grismel Rosario Jimenez

Chef Manager Sr

Compass Group USA

Milwaukee

10.2023 - Current

Supervised all kitchen operations, including ordering supplies and equipment maintenance.
Maintained accurate records of food orders placed from suppliers as well as invoices received from vendors.
Monitored costs associated with food production and labor expenses to maintain budgetary goals.
Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
Coordinated communication between front-of-house personnel and back-of-house staff during peak business hours.
Reviewed monthly financial statements related to purchasing decisions for accuracy prior to submission for approval.
Evaluated existing recipes to make sure they met the highest standards of quality.
Conducted weekly inventory checks to identify any discrepancies in quantities of items ordered or received.
Tracked waste management procedures to minimize losses due to spoilage or other factors.
Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
Analyzed customer feedback data collected from surveys in order to improve overall dining experience.
Implemented innovative strategies designed to increase efficiency within the kitchen environment.
Provided guidance and direction to subordinates through coaching, counseling, mentoring, and performance reviews.
Performed cost analysis on existing recipes to determine if changes should be made in order to reduce expenses while maintaining quality standards.
Scheduled and coordinated daily kitchen staff shifts while ensuring adequate coverage at all times.
Enforced health department regulations regarding storage and preparation of foods.
Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
Employed training and motivational techniques to keep atmosphere constructive for employees.
Ordered food supplies every week to restock inventory, remaining aware of budgets.
Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
Cleaned and sanitized kitchen equipment, utensils and work stations.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Observed food safety and sanitation protocols to reduce germ spread.
Checked quality of food products to meet high standards.