Jacob klein

Kitchen Manager/chef

Perlmutter's Kitchen

01.2012 - Current

Developed kitchen staff through training, disciplinary action, and performance reviews.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Checked and tested foods to verify quality and temperature.
Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Calculated prices of ingredients to monitor food costs and control expenses.
Designed and maintained menus to offer variety of high quality and consistency of dishes.
Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Motivated staff to perform at peak efficiency and quality.
Purchased food and cultivated strong vendor relationships.
Oversaw food preparation and monitored safety protocols.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Kept facility compliant with health codes, sanitation requirements and license regulations,
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Implemented effective inventory control systems to reduce food spoilage and waste.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Verified prepared food met standards for quality and quantity before serving to customers.
Managed staff schedules and maintained adequate coverage for all shifts.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Trained kitchen staff to perform various preparation tasks under pressure.
Monitored food production to verify quality and consistency.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Developed new recipes and flavor combinations to enhance customer dining experience.
Utilized culinary techniques to create visually appealing dishes.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Coordinated with team members to prepare orders on time.

Summary

Overview

Work History

Kitchen Manager/chef

Summer camp kitchen chef/Manager in Charge

Skills

Languages

Timeline

Summer camp kitchen chef/Manager in Charge

Kitchen Manager/chef

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