Jose Bernal
Salt Lake City,UT
Summary
Productive Kitchen Manager focused on high-quality, cost-effective ingredients and providing speedy, quality service. Customer-oriented leader with high level of stamina and excellent relationship-building capabilities. Versed in employee scheduling, inventory management and crew leadership.
Overview
38
38
years of professional experience
Work History
Kitchen Manager
Yellowfinn Sushi & Sake Bar
Salt Lake City, Utah
10.2021 - Current
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Developed and implemented kitchen policies, procedures and quality standards.
Kitchen Manager
Red Iguana
Salt Lake City, Utah
03.2020 - 10.2021
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
Kitchen Manager
Garage Grill
Draper, Utah
10.2019 - 03.2020
- Developed and implemented kitchen policies, procedures and quality standards.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.
Head Chef
The huddle sports bar and grill
Salt Lake City, Utah
01.2017 - 10.2019
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
Sushi Chef
Tsunami Japanese Steakhouse And Sushi Bar
South Jordan, Utah
05.2014 - 01.2017
- Prepared sushi rolls with fresh ingredients and traditional recipes.
- Cleaned, cut, and prepared fish for sushi dishes.
- Organized the kitchen in a clean and sanitary manner to meet health standards.
- Ensured quality of product was consistent throughout shift.
- Followed proper food handling techniques to ensure safety of customers.
- Demonstrated knife skills to properly prepare ingredients for sushi rolls.
- Assisted in opening and closing duties such as cleaning, restocking.
- Developed creative new recipes for unique sushi dishes.
Head Chef
Bar named sue
Salt Lake City, UT
06.2012 - 01.2017
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Established portion control guidelines to reduce waste and maximize profits.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
Bistro Chef
Smiths market place
Salt Lake City, UT
06.2006 - 06.2012
- Planned menus, ordered supplies and managed kitchen staff.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
Line Cook
Hard Rock Cafe
Salt Lake City, UT
02.2002 - 07.2006
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Performed basic knife skills such as dicing onions or slicing meats.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
Line Cook/Teppanyaki Chef
47 Samurai
Salt Lake City, UT
06.1986 - 06.1994
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Performed basic knife skills such as dicing onions or slicing meats.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
Education
High School Diploma -
Est High School
Salt Lake City, UT06-1991
Skills
- Cook Training
- Basic Recordkeeping
- Food Handling Guidelines
- Food Service Safety Training
- Safe Food Handling Procedures
- Kitchen Crew Training
- Food Ordering
- Food Prep Planning
- Food Inventories
- Food Service Standards
- Recipes And Menu Planning
- Safe Food Handling
Languages
Spanish
Professional
Timeline
Kitchen Manager
Yellowfinn Sushi & Sake Bar
10.2021 - Current
Kitchen Manager
Red Iguana
03.2020 - 10.2021
Kitchen Manager
Garage Grill
10.2019 - 03.2020
Head Chef
The huddle sports bar and grill
01.2017 - 10.2019
Sushi Chef
Tsunami Japanese Steakhouse And Sushi Bar
05.2014 - 01.2017
Head Chef
Bar named sue
06.2012 - 01.2017
Bistro Chef
Smiths market place
06.2006 - 06.2012
Line Cook
Hard Rock Cafe
02.2002 - 07.2006
Line Cook/Teppanyaki Chef
47 Samurai
06.1986 - 06.1994
High School Diploma -
Est High School
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