Culinary Manager
Red Lobster Hospitality LLC
- Maintained kitchen hardware and repaired tools or ordered equipment.
- Implemented detailed recipe documentation procedures, ensuring consistency in taste and presentation across all dishes served.
- Improved workflow efficiency by designing an ergonomic kitchen layout that optimized space utilization and minimized unnecessary movement of staff members.
- Maintained consistently high food safety standards by enforcing strict adherence to sanitation guidelines and conducting regular inspections of kitchen facilities.
- Contributed to the restaurant''s reputation for excellence by consistently delivering high-quality dishes that delighted guests and earned rave reviews.
- Reduced food waste and costs with strict recipe adherence and portion control.
- Established a positive work environment by fostering teamwork among kitchen staff members, resulting in improved productivity and morale.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Optimized kitchen staffing levels to maintain a balance between efficient service delivery and cost management, reducing labor costs without compromising quality or guest satisfaction.
