Joseph Bareno - Lead Line Cook /Kitchen Manager - Neptune's Net

Summary

Results-driven Kitchen Manager with expertise in staff supervision, inventory management, and food safety. Proven ability to streamline operations and enhance team performance, resulting in reduced food costs and increased customer satisfaction.

Overview

11

years of professional experience

Work History

Lead Line Cook /Kitchen Manager

Neptune's Net

Malibu

03.2015 - Current

Coordinated daily kitchen operations, maintaining high productivity levels during peak service hours.
Supervised kitchen staff, ensuring adherence to food safety regulations and quality standards.
Developed training programs for new hires, enhancing team skills and operational consistency.
Streamlined inventory management processes to minimize waste and optimize supply chain efficiency.
Implemented cost control measures, successfully reducing food costs while maintaining menu quality.
Fostered a collaborative work environment by encouraging open communication among kitchen staff members.
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.
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.
Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
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.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
Improved customer satisfaction with timely and accurate food delivery.
Maintained meticulous records of health inspections, consistently achieving high scores.
Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
Motivated staff to perform at peak efficiency and quality.

Education

No Degree -

San Diego City College

San Diego, CA

High School Diploma -

Bonita Vista High

Chula Vista, CA

Skills

Food safety compliance
Food safety compliance
Sanitation compliance
Safe food handling
Cleaning and sanitation
Inventory management
Inventory control
Procurement strategies
Supply ordering
Vendor relations
Food preparation
Food production management
Recipes and menu planning
Kitchen equipment operation
Waste reduction
Health code compliance
Health inspections

Kitchen management
Kitchen equipment operation and maintenance
Kitchen equipment maintenance
Staff supervision
Team collaboration and leadership
Attention to detail
Operational efficiency
Kitchen equipment care
Food safety compliance standards
ServSafe certification
Shift management

Timeline