Summary
Overview
Work History
Education
Skills
Timeline
Generic

Jennifer Jimenez

Paramount,CA

Summary

Resourceful Supervisor with a successful track record of resolving critical issues in a time-sensitive environment. Skilled in building and maintaining talented teams, with a proven history of motivating staff to achieve targets.

Overview

5
5
years of professional experience

Work History

Supervisor

Chartwells Higher Education
Los Angeles, CA
01.2023 - Current
  • Supervised and coordinated activities of food service personnel to ensure efficient operation of the restaurant.
  • Ensured compliance with health and safety regulations in all areas of the kitchen.
  • Scheduled staff shifts, monitored attendance, and managed payroll records.
  • Maintained inventory of supplies, equipment, and food items needed for daily operations.
  • Coordinated special events such as banquets or catering requests according to customer specifications.
  • Investigated complaints regarding food quality or customer service issues promptly and effectively resolved them.
  • Performed regular inspections of kitchen equipment and storage areas for cleanliness and functionality.
  • Assisted in recruiting, interviewing, hiring, onboarding new employees when needed.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Created and adjusted department schedules and individual shift assignments.
  • Purchased food and supplies according to department needs.
  • Oversaw work and guest areas to provide clean, tidy, and properly sanitized facilities according to established guidelines.
  • Executed hands-on preventive maintenance and repairs to keep equipment functional.
  • Delivered food prep training so that employees could effectively feed staff personnel.
  • Reviewed daily task list with employees and assigned tasks for completion.
  • Organized staff scheduling and trained new employees on food safety practices.
  • Coordinated delivery times with clients and ensured that all items ordered arrived on time.
  • Assisted in setting up tables, chairs, decorations., prior to a catered event.
  • Set up buffets with appropriate equipment and food items according to event specifications.
  • Organize catering supplies and verify inventory levels for upcoming events.

Supervisor

ARAMARK, Higher Education
Los Angeles, CA
02.2021 - 12.2022
  • Trained and mentored new FOH staff in restaurant procedures, food safety, and customer service standards.
  • Worked with managers to report and resolve customer issues or concerns.
  • Collaborated with kitchen staff to ensure timely delivery of meals to customers.
  • Performed opening and closing tasks such as cleaning duties, stocking supplies.
  • Resolved customer complaints in a professional manner while adhering to company policies.
  • Followed national, state and local safety, health and sanitation guidelines to protect guests.
  • Collaborated with management to implement promotional events and special offers.
  • Trained new front-of-house staff on policies, procedures, and customer service standards.
  • Supervised daily operations of the kitchen staff to ensure compliance with health and safety regulations.
  • Assigned tasks and monitored progress of all kitchen personnel.
  • Resolved customer complaints promptly in a professional manner.
  • Priced and ordered food products, kitchen equipment, and food service supplies.
  • Scanned kitchen and service areas for items that needed to be cleaned or replenished and directed staff to complete tasks.
  • Oversaw the maintenance and repair of restaurant equipment to ensure operational efficiency.
  • Developed and implemented staff schedules to ensure full coverage during peak hours.
  • Managed inventory levels, ordering supplies as needed to maintain stock.

Sous Chef

ARAMARK, Higher Education
Los Angeles, CA
08.2021 - 02.2022
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Assisted in menu development and recipe testing.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Developed daily specials utilizing seasonal ingredients.
  • Trained new hires in proper cooking techniques and recipes.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Contributed to the successful execution of catered events from start to finish.
  • Supervised cooks and other kitchen personnel during meal services.
  • Complied with all health department regulations regarding proper food handling methods.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Analyzed customer feedback to identify areas of improvement in service or product quality.
  • Resolved conflicts between kitchen staff members in an efficient manner.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Trained kitchen workers on culinary techniques.
  • Monitored food products, driving quality, freshness and integrity.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Liaised closely with kitchen and front-of-house personnel.

Lead Cook

ARAMARK, Higher Education
Los Angeles, CA
07.2019 - 08.2021
  • Trained new cooks on proper techniques for preparing dishes according to recipes.
  • Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
  • Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies of customers.
  • Inspected kitchen areas regularly for cleanliness; instructed staff members on sanitation protocols when necessary.
  • Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
  • Adhered strictly to company guidelines concerning safety procedures when handling hot surfaces or sharp objects.
  • Kept stations stocked and ready for use to maximize productivity.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Trained new chefs on menu items and kitchen procedures.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
  • Grilled and deep fried various foods from meats to potatoes.
  • Prepared garnishes for later use in meal production.
  • Served as lead cook, guiding and assisting training of less experienced cooks.
  • Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
  • Cut, chopped and sliced meat and produce to prepare for cooking.
  • Followed recipes and procedures to prepare, season and cook food products.

Education

Associate of Arts - Culinary Arts/Professional Baking

Cerritos College
Norwalk, CA
05-2009

High School Diploma -

St. Matthias High School
Downey, CA
06-2004

Skills

  • Schedule development
  • Inventory Control
  • Operations Management
  • Efficient time management
  • Teamwork and Communication

Timeline

Supervisor

Chartwells Higher Education
01.2023 - Current

Sous Chef

ARAMARK, Higher Education
08.2021 - 02.2022

Supervisor

ARAMARK, Higher Education
02.2021 - 12.2022

Lead Cook

ARAMARK, Higher Education
07.2019 - 08.2021

Associate of Arts - Culinary Arts/Professional Baking

Cerritos College

High School Diploma -

St. Matthias High School
Jennifer Jimenez