Johnson J Hainrick
Mililani Town,HI
Summary
Experienced with overseeing food service operations to maintain quality and efficiency. Utilizes team leadership and problem-solving skills to ensure smooth service. Track record of enhancing customer satisfaction through consistent service improvements.
Committed and hardworking Job Title with Number years of experience directing Industry food service. Well-rounded leader with talent for supervising employees and Skill. Swift problem solver with quick and effective solutions to wide array of issues.
Overview
27
27
years of professional experience
Work History
TA-SCHOOL FOOD SERVICE MANAGER
DOE- KIPAPA ELEMENTARY SCHOOL
Mililani Town, HI
08.2024 - Current
- Supervised daily food service operations, ensuring compliance with health and safety regulations.
- Trained staff on food preparation techniques and sanitation practices to improve service quality.
- Coordinated menu planning in collaboration with nutritionists to meet dietary needs of students.
- Managed inventory levels and conducted regular audits to maintain supply efficiency.
- Developed schedules for kitchen staff, enhancing workflow and reducing downtime during peak hours.
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Tracked food production levels, meal counts, and supply costs.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Addressed and resolved customer service issues to establish trust and increase satisfaction.
- Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
- Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
- Reduced food waste by closely monitoring inventory levels and implementing effective ordering procedures.
LINE COOK
CONVENTION CENTER- SEASONAL
Honolulu, HI
03.2011 - Current
- Prepared high-volume meals in fast-paced kitchen environments, ensuring quality and consistency.
- Operated kitchen equipment safely and efficiently, maintaining cleanliness and organization.
- Collaborated with team members to streamline food preparation processes, enhancing workflow efficiency.
- Trained new staff on cooking techniques and safety protocols, fostering a collaborative team atmosphere.
- Implemented food safety standards, minimizing risks and maintaining compliance with health regulations.
- Assisted in coordinating large-scale events, adapting quickly to changing demands and priorities.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
KITCHEN HELPER
DOE- PALOLO ELEMENTARY SCHOOL
Honolulu, HI
01.2021 - 07.2024
- Prepared and organized meals according to nutritional guidelines for students.
- Maintained cleanliness and sanitation standards in kitchen and dining areas.
- Assisted in inventory management, ensuring proper stock levels of food supplies.
- Collaborated with staff to streamline meal service processes for efficiency.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Sanitized dining ware and kitchen equipment according to health code standards.
- Enhanced customer satisfaction with timely meal preparation and consistent quality.
- Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
- Collaborated with team members to ensure seamless coordination during peak service hours.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Washed, peeled and cut fruits and vegetables by hand and machine and assembled and mixed salad ingredients, gelatin molds and fruit crisps.
- Followed sanitary food handling procedures, focused on correct use of covers and labels and discarded ingredients by expiration date.
- Trained new hires on kitchen procedures, equipment usage, and safety protocols, fostering a supportive learning environment.
- Provided excellent customer service by promptly addressing any concerns or questions regarding menu items or dietary restrictions.
KITCHEN HELPER-SUB
DOE- PEARLCITY HIGH SCHOOL
Pearl City, HI
08.2019 - 01.2021
- Assisted in meal preparation and assembly, ensuring adherence to food safety standards.
- Maintained cleanliness of kitchen equipment and work areas, promoting a safe cooking environment.
- Collaborated with kitchen staff to streamline food service during peak hours, enhancing service efficiency.
- Supported inventory management by organizing supplies and restocking items as needed.
- Monitored food quality during preparation and service, ensuring compliance with health regulations.
- Followed supervisor instructions to complete tasks on time.
- Cleaned and organized kitchen stations to promote team efficiency.
- Enhanced kitchen efficiency by assisting with meal preparation and ensuring timely food delivery to customers.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
- Operated standard kitchen equipment with focus on safety and sanitation.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
KITCHEN HELPER SUB
DOE- ALIAMANU MIDDLE SCHOOL
Salt Lake, Hi
01.2017 - 01.2021
- Prepared and organized ingredients for meal preparation in compliance with health and safety standards.
- Maintained cleanliness of kitchen equipment and work areas, ensuring a safe cooking environment.
- Assisted chefs in food preparation, contributing to timely service during peak hours.
- Managed inventory of kitchen supplies, facilitating efficient stock rotation and minimizing waste.
- Supported a clean and organized workspace by performing daily kitchen maintenance tasks, contributing to a safe work environment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
KITCHEN MANAGER
SUPERB SUSHI, INC
Honolulu, HI
12.2010 - 01.2021
- Oversaw daily kitchen operations, ensuring compliance with food safety regulations.
- Managed inventory levels, reducing waste through effective ordering and storage practices.
- Trained and mentored kitchen staff, enhancing team performance and culinary skills.
- Implemented new menu items based on customer feedback and seasonal ingredients.
- Streamlined food preparation processes, improving efficiency without compromising quality.
- Established standard operating procedures for kitchen tasks to maintain consistency.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Implemented customer feedback system to gather insights and improve dining experience.
- Improved customer satisfaction with timely and accurate food delivery.
- Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
- Enhanced dining experience by introducing themed culinary events and specials.
- Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
CARGO OPERATIONS AGENT
CONTINENTAL AIRLINES, INC
Honolulu, HI
01.2001 - 09.2010
- Coordinated cargo loading and unloading processes to ensure timely departures.
- Monitored adherence to safety regulations and operational procedures during cargo handling.
- Conducted inspections of inbound and outbound shipments for compliance with airline standards.
- Collaborated with team members to optimize cargo space utilization on aircrafts.
- Managed documentation for shipments, ensuring accuracy and efficiency in record-keeping.
- Implemented process improvements that increased operational efficiency within the cargo department.
- Liaised with various departments to resolve issues affecting cargo operations and service delivery.
- Managed shipment schedules effectively to avoid delays or penalties due to missed deadlines or improper documentation.
- Optimized warehouse space utilization through strategic planning of storage locations, enabling better organization and accessibility of cargo items.
- Evaluated transportation options regularly to select the most cost-effective methods for shipping goods efficiently without compromising quality standards.
- Coordinated with airlines, ground handlers, and warehouse staff to ensure timely processing of cargo shipments.
- Participated in industry seminars and trainings; applied acquired knowledge towards improving departmental processes and procedures.
- Conducted regular risk assessments on supply chain vulnerabilities; implemented contingency plans accordingly.
- Implemented technological solutions such as barcode scanners or automated tracking systems to improve accuracy in shipment management.
- Maintained accurate inventory records for incoming and outgoing shipments, ensuring smooth cargo operations.
- Collaborated with customs officials on import/export regulations compliance, avoiding fines or penalties due to non-compliant shipments.
- Trained new team members in company policies and standard operating procedures for successful integration into the team.
- Monitored performance metrics closely to identify areas for improvement in cargo operations processes.
- Streamlined cargo handling processes by implementing efficient procedures, resulting in reduced turnaround time.
- Implemented safety protocols within the workplace, reducing accidents and maintaining a safe work environment for all employees.
- Ensured compliance with regulatory requirements by conducting regular audits of shipment documents and operational procedures.
- Utilized computer systems to manage cargo shipments and accurately track goods.
- Prepared hazardous material shipments in compliance with safe handling practices.
- Operated cargo handling equipment to facilitate safe and quick loading and unloading of cargo.
- Updated clients on cargo and mail statuses by closely monitoring receipt and tracking processes.
- Implemented and maintained security protocols to safeguard cargo shipments.
- Compiled accurate cargo manifests, avoiding shipping errors and meeting regulatory standards.
- Detected damages and discrepancies in cargo shipments with careful inspections and close monitoring.
- Checked import and export documentation to determine cargo contents and classified goods into different tariff or fee groups.
- Examined cargo and freight shipments to check goods' condition.
- Observed and tracked consignments to verify timely deliveries and accurate invoicing.
- Entered shipping information into computer system and estimated freight and postal rates.
LINE COOK
YOSHINO RESTAURANT
Honolulu, HI
05.1999 - 01.2003
- Prepared high-quality dishes in fast-paced environment, ensuring adherence to safety and sanitation standards.
- Operated kitchen equipment efficiently, maintaining cleanliness and functionality throughout shifts.
- Collaborated with team members to streamline food prep processes, enhancing overall kitchen productivity.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Increased repeat customer numbers with consistent high-quality meal preparation.
- Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
- Reduced food waste significantly by implementing innovative inventory tracking system.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Monitored food quality and presentation to maintain high standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
Education
No Degree - Business Administration
Chaminade University Of Honolulu
Honolulu, HIHigh School Diploma -
Xavier High School
Chuuk, Micornesia05.1999
Timeline
TA-SCHOOL FOOD SERVICE MANAGER
DOE- KIPAPA ELEMENTARY SCHOOL
08.2024 - Current
KITCHEN HELPER
DOE- PALOLO ELEMENTARY SCHOOL
01.2021 - 07.2024
KITCHEN HELPER-SUB
DOE- PEARLCITY HIGH SCHOOL
08.2019 - 01.2021
KITCHEN HELPER SUB
DOE- ALIAMANU MIDDLE SCHOOL
01.2017 - 01.2021
LINE COOK
CONVENTION CENTER- SEASONAL
03.2011 - Current
KITCHEN MANAGER
SUPERB SUSHI, INC
12.2010 - 01.2021
CARGO OPERATIONS AGENT
CONTINENTAL AIRLINES, INC
01.2001 - 09.2010
LINE COOK
YOSHINO RESTAURANT
05.1999 - 01.2003
No Degree - Business Administration
Chaminade University Of Honolulu
High School Diploma -
Xavier High School