Isaiah Perez

Kitchen Manager

Chipotle

Denver, CO

07.2017 - Current

Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
Performed weekly inventories of food items stored in refrigerators or freezers.
Trained new kitchen staff on proper food handling techniques and safety regulations.
Created weekly schedules for kitchen staff members based on anticipated business volume.
Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
Trained employees on cooking techniques, safety standards and performance strategies.
Inspected equipment regularly to identify necessary repairs or replacements.
Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
Developed and implemented kitchen policies, procedures and quality standards.
Oversaw meal preparation and monitored food handling to encourage safety.
Motivated kitchen staff by establishing goals to increase productivity and quality.
Monitored sanitation practices to ensure that all employees adhere to health department regulations.
Maintained accurate records of food costs, labor costs, waste management and other related expenses.
Planned kitchen staff schedules to maximize coverage and encourage collaboration.
Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Received, organized and rotated paper goods and food ingredients.
Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
Maintained budgeted food costs using tools within inventory management system.
Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
Maximized team performance by training new employees on proper food handling and restaurant protocols.
Ensured compliance with all applicable local, state and federal laws governing food service operations.
Utilized various preparation and cooking methods to create menu items in accordance with recipes.
Reviewed vendor invoices for accuracy before authorizing payment transactions.
Developed and implemented strategies to enhance team performance, improve processes and boost results.
Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
Trained new employees to perform duties.
Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Delegated work to staff, setting priorities and goals.
Oversaw food preparation, production and presentation according to quality standards.
Promoted safe working conditions by monitoring safety procedures and equipment.
Worked in close collaboration with team members to ensure customers received high-quality service.
Coached staff on strategies to enhance performance and improve customer relations.
Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
Resolved problems or concerns to satisfaction of involved parties.
Explained goals and expectations required of trainees.
Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
Inspected dining and serving areas for cleanliness and proper setup.
Distributed food to service staff for prompt delivery to customers.
Assisted staff by serving food and beverages or bussing tables.
Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
Supervised activities of dining room staff to maintain service levels and support guest needs.
Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.

Summary

Overview

Work History

Kitchen Manager

Education

High School Diploma -

Skills

Work Availability

Timeline

Kitchen Manager

High School Diploma -

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