Julio Medina
Fort Muers,FL
Summary
Dynamic Kitchen Manager with a proven track record at Taíno Puerto Rican Cuisine, excelling in food safety compliance and staff training. Enhanced kitchen efficiency through waste reduction initiatives, achieving significant cost savings. Strong leadership and multitasking abilities foster a collaborative environment, driving high customer satisfaction and consistent quality in food production.
Developed leadership, organizational, and problem-solving skills in fast-paced kitchen environment, now seeking to transition into new field. Managed teams and ensured efficient operations, focusing on high-quality outcomes and customer satisfaction. Prepared to apply these skills in dynamic, collaborative setting to drive success in new role.
Bringing positive, organized, and energetic approach to managing kitchen operations. Understanding of food safety standards and inventory management, paired with skills in team leadership and efficient workflow coordination. Focused on creating cohesive kitchen environment that delivers high-quality dishes and maximizes customer satisfaction.
Offering strong foundation in organizational and leadership skills, ready to learn and grow within kitchen management role. Delivers ability to quickly grasp food safety standards and efficient kitchen operations. Ready to use and develop skills in team coordination and inventory management in Desired Position role.
Professional kitchen management expert with comprehensive experience in leading culinary teams, ensuring high-quality food preparation, and maintaining kitchen efficiency. Strong focus on team collaboration, adaptable to changing needs, and dedicated to achieving operational excellence. Skilled in inventory management, staff training, and maintaining health and safety standards. Reliable, results-driven, and prepared to make significant impact in any culinary environment.
Knowledgeable Desired Position with comprehensive background in managing kitchen operations and ensuring food safety. Proven track record in streamlining kitchen processes and enhancing team productivity. Demonstrated proficiency in inventory management and staff training.
Food service professional with extensive experience in kitchen management and culinary operations. Known for maintaining high standards of cleanliness and food safety while fostering collaborative team environment. Reliable and adaptable, with strong skills in leadership and problem-solving.
Experienced with overseeing kitchen operations and maintaining high standards of food safety and hygiene. Utilizes effective team leadership and organizational skills to ensure smooth daily operations. Track record of implementing efficient inventory management systems and staff training programs.
Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service.
Adaptable and enterprising Job Title with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Experienced Job title successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. Number years of progressive leadership experience.
Talented kitchen leader offer over Number years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills.
Skilled Kitchen Manager knowledgeable about best practices, safe food handling and inventory management.
Experienced Job title bringing demonstrated success in developing and motivating strong restaurant teams to assist Number customers hourly. Keeps all areas clean and sanitized while managing inventory and preventing waste. Positive and upbeat with customers and team members alike.
Overview
2022
2022
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Taíno Puerto Rican Cuisine
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- 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.
Lead Cook
Boathouse
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
- Taught kitchen staff safety protocols and restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
- Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
- Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Streamlined prep work by organizing kitchen stations effectively and training junior staff on best practices for efficient workflow.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
- Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
- Collaborated with fellow cooks to create unique culinary offerings that incorporated regional flavors and local ingredients.
- Prepared meals for lunch and dining services with average of Number tables per day.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
- Developed innovative seasonal menus that catered to diverse dietary needs and preferences, resulting in increased customer satisfaction.
- Managed relationships with approximately Number vendors to negotiate prices of ingredients and equipment, resulting in Number% savings.
- Spearheaded special event catering efforts, designing custom menus tailored to clients'' specific requirements and tastes.
- Managed ordering processes for kitchen supplies and ingredients, optimizing budget allocation while maintaining consistent product quality.
- Mentored junior staff members in culinary techniques, fostering an environment of continuous learning within the team.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Line Cook Supervisor
Lake House Banko Ranch
05.2021 - 05.2021
- Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
- Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
- Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
- Oversaw timely completion of daily prep lists, ensuring essential mise en place was readily available for efficient service execution.
- Addressed customer complaints promptly, demonstrating commitment to exceptional service and fostering repeat business.
- Assured food safety compliance by enforcing proper sanitation protocols and adherence to industry regulations.
- Facilitated ongoing training programs for line cooks, promoting professional growth and improving overall team performance.
- Monitored food quality at all stages of production, ensuring consistently high standards were met across all dishes served.
- Reduced food waste by implementing portion control measures and closely monitoring inventory levels.
- Collaborated with management to set performance standards, leading to a more consistent dining experience for guests.
Kitchen Manger
Foirst Round Draft
05.2019 - 05.2019
- 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.
- 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.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- 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.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- 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.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
- Improved customer satisfaction with timely and accurate food delivery.
- Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
- Boosted team morale and performance through effective leadership and training programs.
- Enhanced dining experience by introducing themed culinary events and specials.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Implemented customer feedback system to gather insights and improve dining experience.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Initiated community outreach programs, including cooking classes and food donation drives, to enhance restaurant's local reputation.
- Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Purchased food and cultivated strong vendor relationships.
- 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.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maximized quality assurance by completing frequent line checks.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Coordinated with catering staff to deliver food services for special events and functions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Developed unique events and special promotions to drive sales.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
Education
Cook Degree -
Culinary School Conneticut
Connecticut 03.2011
Skills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Staff supervision
- Food preparation
- Staff training and development
- Kitchen management
- Inventory control
- Attention to detail
- Waste reduction
- Problem-solving
- Safe food handling
- Kitchen equipment operation and maintenance
- Ordering supplies
- Cleaning and sanitation
- Staff management
- Vendor relations
- Operations management
- Team collaboration and leadership
- Sanitation standards
- Health code compliance
- Food production management
- Recipes and menu planning
- Product rotation
- Order accuracy
- Supply ordering
- Food and beverage management
- Kitchen equipment maintenance
- Food safety compliance
- Inventory coordination
- Goal setting
- Menu development
- Order delivery practices
- Employee scheduling
- Food plating and presentation
- Productivity improvement
- High volume dining
- Kitchen staff coordination
- ServSafe certification
- Staff coaching
- Cost control
- Health inspections
- Shift scheduling
- Flexible schedule
- New employee recruitment
- Expediting orders
- Policy and procedure enforcement
- Sanitation
- Portion control
- Motivational style
- Conflict resolution
- Purchasing
- Scheduling
- Recipe creation
- Quality assurance
- Cost controls
- Verbal and written communication
- Vendor relationship management
- Performance monitoring
- Performance improvement
- Sales projections
- Workflow planning
- Recruitment and hiring
- Strategic planning
- Process improvement
- BOH operations
- Budget management
- Scheduling coordination
- Equipment condition evaluations
- Recruitment
- Annual business planning support
- Equipment maintenance
- Resource allocation
- Language fluency
- Safety audits
- Event planning support
- Procurement processes
- Team building
- Leadership development
- Nutritional knowledge
- Supplier negotiation
- First aid
- Food cost analysis
- Supply chain management
- Catering coordination
- Menu costing
- Labor cost management
- Shift coverage
- Menu preparation
- Food preparation management
- Profit margin analysis
- Customer feedback handling
- Employee monitoring
- Reliable and responsible
- Team leadership
- Collaboration and teamwork
- Employee supervision
- Critical thinking
- Training and onboarding
Certification
Serve safe manager
Cook degree for state connneticut
Reliable work,always come to work,share my knowledge with my others coworkers
I have experienced with catering,production and I have my own restaurant for threee years,my kitchen working always like team,improve every day to be better!
Languages
Spanish
Full Professional
English
Full Professional
Timeline
Line Cook Supervisor
Lake House Banko Ranch
05.2021 - 05.2021
Kitchen Manger
Foirst Round Draft
05.2019 - 05.2019
Kitchen Manager
Taíno Puerto Rican Cuisine
Lead Cook
Boathouse
Cook Degree -
Culinary School Conneticut
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