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.
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 standards.
- Managed inventory control processes, reducing waste and optimizing supply usage.
- Trained staff on food preparation techniques and customer service protocols.
- Implemented menu planning strategies to enhance student meal offerings and nutrition.
- Monitored food service budgets, identifying cost-saving
- Facilitated communication between school administration and food service team for seamless operations.
- 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.
- Promoted a positive work environment by fostering open communication among team members and resolving conflicts effectively.
- Enhanced safety protocols for both employees and guests by adhering to strict food handling guidelines, ensuring proper storage of ingredients, and maintaining up-to-date certifications on equipment usage.
- Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
- Ensured high standards of cleanliness and sanitation with regular inspections and staff training.
- Improved customer satisfaction by implementing new menu options and streamlining food preparation processes.
- 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.
- Maintained a high level of quality control by regularly reviewing dishes for taste, presentation, and adherence to established standards.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Managed daily food service operations to ensure compliance with health and safety standards.
- Trained staff on proper food handling and sanitation practices to maintain quality service.
- Developed menus in collaboration with nutrition guidelines to meet student dietary needs.
KITCHEN HELPER
DOE- PALOLO ELEMENTARY SCHOOL
Honolulu, HI
01.2022 - Current
- Assisted in food preparation and assembly to ensure timely service during meal periods.
- Maintained cleanliness and organization of kitchen spaces, adhering to health and safety standards.
- Operated kitchen equipment efficiently, ensuring proper usage and maintenance protocols were followed.
- Supported inventory management by tracking supplies and notifying staff of low stock levels.
- Collaborated with team members to improve workflow and enhance overall kitchen operations.
- Trained new staff on kitchen procedures, promoting safety and efficiency in daily tasks.
- Followed supervisor instructions to complete tasks on time.
- Cleaned and organized kitchen stations to promote team efficiency.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Assisted chefs with various cooking tasks, contributing to the creation of diverse and delicious menu items for satisfied patrons.
- Expedited food service by efficiently assembling dishes according to presentation standards, enhancing overall dining experience.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Followed recipes and chef instructions to prepare food correctly.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Cleaned and maintained work areas, equipment and utensils.
- Followed food safety practices and sanitation guidelines.
- Stocked and rotated food items according to expiration dates.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Lifted and carried heavy materials.
- Monitored food temperature, discarding items not stored correctly.
LINE COOK
HAWAII CONVENTION CENTER-SEASONAL
Honolulu, HI
01.2021 - Current
- Prepared high-quality dishes following standardized recipes and presentation guidelines.
- Operated kitchen equipment efficiently, ensuring adherence to safety protocols and cleanliness standards.
- Coordinated with team members to streamline food preparation processes during peak service hours.
- Trained new staff on kitchen procedures, enhancing team productivity and performance consistency.
- Implemented improvements in food plating techniques, elevating overall guest dining experience.
- Maintained organized workstations, promoting efficiency and compliance with health regulations.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- 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.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- 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.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
KITCHEN HELPER- SUB
PEARL CITY HIGH SCHOOL
Honolulu, HI
01.2021 - 12.2022
- Assisted in food preparation and assembly for daily meals, ensuring adherence to health standards.
- Maintained cleanliness and organization of kitchen areas, promoting a safe work environment.
- Operated kitchen equipment efficiently, following safety protocols and operational guidelines.
- Supported inventory management by tracking supplies and notifying supervisors of low stock levels.
- Transported food items from storage areas to kitchen for prepping.
- Unloaded food deliveries and stored items in proper locations for easy access.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Followed recipes and chef instructions to prepare food correctly.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
KITCHEN HELPER- SUB
ALIAMANU MIDDLE SCHOOL
Honolulu, HI
08.2018 - 01.2021
- Assisted in food preparation and presentation for student meals.
- Maintained cleanliness and organization of kitchen equipment and supplies.
- Supported cooking staff by preparing ingredients and following recipes accurately.
- Ensured compliance with health and safety regulations in food handling practices.
- Plated and presented food following chef requirements.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Expedited food service by efficiently assembling dishes according to presentation standards, enhancing overall dining experience.
- Cleaned and maintained work areas, equipment and utensils.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Monitored food temperature, discarding items not stored correctly.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
KITCHEN MANAGER
SUPERB SUSHI, INC
Honolulu, HI
02.2006 - 06.2019
- Oversaw daily kitchen operations, ensuring adherence to food safety and sanitation standards.
- Trained and mentored culinary staff on preparation techniques and menu execution.
- Implemented cost control measures to optimize food inventory management.
- Developed new menu items based on seasonal ingredients and customer preferences.
- Established efficient workflow processes to enhance kitchen productivity and service speed.
- Collaborated with suppliers to negotiate pricing and ensure quality ingredient sourcing.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- 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.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- 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.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Calculated prices of ingredients to monitor food costs and control expenses.
- 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.
- Improved customer satisfaction with timely and accurate food delivery.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Coordinated with catering staff to deliver food services for special events and functions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
CARGO OPERATIONS AGENT
CONTINENTAL AIRLINES, INC
Honolulu, HI
05.2003 - 09.2018
- Coordinated cargo loading and unloading operations, ensuring compliance with safety regulations.
- Monitored shipment status and tracked delivery schedules to optimize logistics efficiency.
- Communicated with ground services to resolve issues and enhance operational workflows.
- Implemented process improvements that reduced turnaround times for cargo handling.
- Trained new staff on cargo handling protocols, enhancing team performance and safety compliance.
- Managed documentation for international shipments, ensuring accuracy and adherence to regulatory standards.
- Coordinated with airlines, ground handlers, and warehouse staff to ensure timely processing of cargo shipments.
- Streamlined cargo handling processes by implementing efficient procedures, resulting in reduced turnaround time.
- Collaborated with customs officials on import/export regulations compliance, avoiding fines or penalties due to non-compliant shipments.
- Prepared hazardous material shipments in compliance with safe handling practices.
- Utilized computer systems to manage cargo shipments and accurately track goods.
- Compiled accurate cargo manifests, avoiding shipping errors and meeting regulatory standards.
- Checked import and export documentation to determine cargo contents and classified goods into different tariff or fee groups.
- Entered shipping information into computer system and estimated freight and postal rates.
LINE COOK
YOSHINO RESTAURANT
Honolulu, HI
05.1999 - 03.2003
- Prepared diverse dishes in high-volume kitchen environment, ensuring quality and consistency.
- Collaborated with team members to streamline food preparation processes and improve service efficiency.
- Maintained cleanliness and organization of kitchen equipment and workstations to adhere to health standards.
- Assisted in training new staff on cooking techniques, safety protocols, and kitchen operations.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Plated and presented all dishes to match established restaurant standards.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- 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.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Optimized food presentation, resulting in positive customer feedback and increased social media attention.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Monitored food quality and presentation to maintain high standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- 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.
- Checked food temperature regularly to verify proper cooking and safety.
- Grilled meats and seafood to customer specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Education
No Degree - Business Administration
CHAMINADE UNIVERSITY OF HONOLULU
Honolulu, HIHigh School Diploma -
XAVIER HIGH SCHOOL
CHUUK, MICRONESIA05-1999
Skills
- Customer service
- Food storage
- Staff leadership
- Food presentation
- Catering coordination
- Food preparation
Timeline
TA- SCHOOL FOOD SERVICE MANAGER
DOE- KIPAPA ELEMENTARY SCHOOL
08.2024 - Current
KITCHEN HELPER
DOE- PALOLO ELEMENTARY SCHOOL
01.2022 - Current
LINE COOK
HAWAII CONVENTION CENTER-SEASONAL
01.2021 - Current
KITCHEN HELPER- SUB
PEARL CITY HIGH SCHOOL
01.2021 - 12.2022
KITCHEN HELPER- SUB
ALIAMANU MIDDLE SCHOOL
08.2018 - 01.2021
KITCHEN MANAGER
SUPERB SUSHI, INC
02.2006 - 06.2019
CARGO OPERATIONS AGENT
CONTINENTAL AIRLINES, INC
05.2003 - 09.2018
LINE COOK
YOSHINO RESTAURANT
05.1999 - 03.2003
No Degree - Business Administration
CHAMINADE UNIVERSITY OF HONOLULU
High School Diploma -
XAVIER HIGH SCHOOL