Kitchen Manager
Four Sisters a Taste of Vietnam
Fort worth, TX
08.2022 - 09.2023
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- 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.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
- Coordinated with catering staff to deliver food services for special events and functions.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
