Heidi Jensen
Lincoln,NE
Summary
Prior to my experience in catering, I organized many breast cancer awareness events for many years. That continued into the catering job at doorstep diner where I was hired as a catering assistant. Later on I was promoted to kitchen manager, where I oversaw the workflow of not only staff, but the food preparation and scheduling for all of the staff. After having over six years of experience in the food and catering industry, this has given me many good qualities for fast pace paced work flows. My best qualities for this job would be excellent time management, customer service and communication, staff management and communication, along with multitasking in fast pace environments. I come with a winning attitude and desire to deliver exceptional dining experience. Focused on setting high expectations and raising service standards. Keen to expand customer base through careful oversight and novel promotional methods.
Overview
6
6
years of professional experience
Work History
Kitchen Manager
Doorstep diner
Lincoln, NE
01.2018 - 06.2024
- Trained new employees on kitchen procedures and policies.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Received, organized and rotated paper goods and food ingredients.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
Skills
- Menu development
- Inventory Management
- Workflow Planning
- Product Rotation
- Supply Ordering
- Food Safety
- Purchasing
- Quality Assurance
- Scheduling
- Staff Supervision
- Recruitment
- Kitchen Management
- Cost Control
- Problem-Solving
- Health Code Compliance
- Shift Scheduling
- Menu preparation
- Strategic Planning
- Performance monitoring
- Cost controls
- First aid knowledge
- Inventory Coordination
- Productivity Improvement
- Food Preparation
- Recruitment and hiring
- Sanitation Standards
- Safe Food Handling
- Verbal and written communication
Timeline
Kitchen Manager
Doorstep diner
01.2018 - 06.2024