Jose Rodriguez
Kissimmee,FL
Summary
I am very organized and detailed to menu recipe's and able to multi task in high volume with any challenges after a proper training on the unit for future success. I have great communication skills and able to improve leadership and role any disciplinary actions that need to be enforced so any facility that im involved. We as a team can improve consistency , profit and successful management team to its next level. High-achieving Kitchen Manager offers 9 years' experience in restaurant industry. Skilled Kitchen Manager knowledgeable about best practices, safe food handling and inventory management. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
19
19
years of professional experience
Work History
Kitchen Manager
Landrys
Kissimmee, FL
07.2013 - Current
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Checked and tested foods to verify quality and temperature.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
- Motivated staff to perform at peak efficiency and quality.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- 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.
- Increased kitchen efficiency [Number]% by streamlining processes, reducing waste and mentoring team members on proper procedures.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Sous Chef
Peabody Hotel
Orlando, FL
05.2010 - 07.2013
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Sous Chef
Caribe Royale All-suite Hotel & Convention Center
Orlando, FL
07.2003 - 05.2010
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with staff members to create meals for large banquets.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Obtained fresh, local ingredients to lower grocery costs.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Education
Culinary Associate Degree - Culinary Arts
Technical Education Center-Osceola
Kissimmee, FL03.2005
Skills
- Inspection and Observation
- Room Preparation
- Food Safety and Sanitation
- Verbal and Written Communication
- Delegating Assignments and Tasks
- Labor and Overhead Cost Estimation
- Employee Performance Evaluations
- Kitchen Management
- Portion Sizes
- Safe Food Handling
- Quality Assurance
- Managing Deliveries
- Staff Supervision
- Anticipating Problems
- Staff Training
- Team Leadership
- Health Code Compliance
- Fire Safety Regulations
- Policy and Procedure Enforcement
- Cost Control
- Equipment Maintenance
- Staff Scheduling
- Performance Monitoring
- Kitchen Equipment Operation
- Shift Scheduling
- Monitoring Food Preparation
- Multitasking and Organization
- Productivity Improvements
- Portioning Understanding
- Performance Improvement
- Customer Service
- Supply Ordering and Management
- Disciplinary Action
- Purchasing Strategies
- Waste Reduction
- Attention to Detail
- Food Item Purchasing
- Microsoft Word
- Food Plating and Presentation
- Portion and Cost Control
- Work Planning and Prioritizing
- Establishing Work Schedules
- Teamwork and Collaboration
- Restaurant Operation
- Portion Standards
- Station Preparation
- Dietary Restrictions
- High-Volume Environments
- Work Assignments
- Customer Retention
- Catering Services
Languages
Spanish
Full Professional
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
Success is not final; failure is not fatal: It is the courage to continue that counts.
Winston S. Churchill
Timeline
Kitchen Manager
Landrys
07.2013 - Current
Sous Chef
Peabody Hotel
05.2010 - 07.2013
Sous Chef
Caribe Royale All-suite Hotel & Convention Center
07.2003 - 05.2010
Culinary Associate Degree - Culinary Arts
Technical Education Center-Osceola
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