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
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