James Armijo
Denver,Colorado
Summary
Successful at keeping kitchen operations moving quickly and accurately to produce high-quality, attractive dishes that meet guest expectations. Knowledgeable about labor and inventory controls, recipe development and menu planning. Hardworking Kitchen Supervisor driven to maximize guest satisfaction with exceptional food. Train, motivate and take corrective action if needed to team members to promote best level of excellence. Proven history of innovative dishes, effective leadership and maximized productivity. Astute supervisor dedicated to comprehensive leadership for cutting costs and maximizing quality. Committed to enhancing customer experiences while cutting overall costs.
Work History
Head of Kitchen
Little Bar & Grill
2 2019 - 11 2019
- Supervised food presentation and plating to enhance visual appeal.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- open setup, made and expidited orders, food prep, made orders, inventory, closing and nreakdown of kitchen as well as all other cook and kitchen duties.
Education
General Education Development Diploma - General Education
3 . 2008
Skills
- Baking and broiling skills
- Food inventories
- Food plating and presentation
- Sanitation guidelines
- Equipment Maintenance
- Employee training and development
- Workflow Optimization
- Problem-solving
- Kitchen Management
- Performance assessments
- Ingredient selection
- Food spoilage prevention
- Serving and cleanup
- Food delivery
- Institutional kitchen settings
- Food preparation and safety
- Special Events
- Performance improvement
- Order delivery practices
- Proper food storage
- Dietary restrictions
- Deep frying
- Food processing
- Kitchen organization
- Food inspection
- Efficient multitasking
- Ingredients measuring
- Institutional and batch cooking
- Food rotation
- Portioning
- Food running
- Serving food
- Food handling
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Head of Kitchen - Little Bar & Grill
2 2019 - 11 2019
Community College of Denver at Lookout Mountain Academy - General Education Development Diploma, General Education