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, CA05-2009
High School Diploma -
St. Matthias High School
Downey, CA06-2004
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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