Keith Robinson
Woodlawn ,Maryland
Summary
-
Senior Kitchen Manager Backgrounditchen Manager with over 8 h-volume,ced kitchens including full-service casual dining like The Cheesecake Factory. Proven track record of managing kitchen operations, maintaining high food quality standards, ensuring food safety compliance, and training staff for peak efficiency. Recognized for strong leadership, team building, and operational excellence, including multiple awards such as Manager of the Quarter and Manager of the Area. Skilled in inventory control, scheduling, coaching, and driving consistent guest satisfaction through clean execution and attention to detail.
Overview
1
1
Certification
Work History
SR. KITCHEN MANAGER
Cheesecake Factory Inc
06 2012 - Current
Lead Trainer
Cheesecake Factory Inc
12 2014 - Current
- Facilitated open forums for employee feedback, fostering a sense of ownership and involvement in their own professional development.
- Promoted a culture of continuous learning within the organization by regularly sharing industry trends and best practices among colleagues.
Line Cook Supervisor
Black tie Caterer
06 2004 - 06 2008
- Oversaw timely completion of daily prep lists, ensuring essential mise en place was readily available for efficient service execution.
- Collaborated with management to set performance standards, leading to a more consistent dining experience for guests.
Cook
John Hopkins club
06 2006 - 06 2010
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
SR. KITCHEN MANAGER
Cheesecake factory
06 2005 - Current
- Established productive relationships with vendors, negotiating favorable pricing on high-quality ingredients.
- Elevated guest satisfaction by maintaining high standards of food quality and presentation.
- Consistently met or exceeded budget targets by closely monitoring expenses and making strategic adjustments as needed.
- Managed employee scheduling to maintain optimal staffing levels during peak business hours while minimizing labor costs.
- Oversaw equipment maintenance and repair schedules to minimize downtime and maintain operational efficiency.
Education
Diploma. - Food Service
Edmondson -Westside high
06.2005
Skills
- Food plating and presentation
- Scheduling
- High-volume dining
- First aid knowledge
- Recruitment
- Operations management
- Food preparation and safety
- Kitchen staff coordination
- Verbal and written communication
Certification
- [Area of certification] Training - [Timeframe]
Timeline
SR. KITCHEN MANAGER
Cheesecake Factory Inc
06 2012 - Current
Lead Trainer
Cheesecake Factory Inc
12 2014 - Current
Line Cook Supervisor
Black tie Caterer
06 2004 - 06 2008
Cook
John Hopkins club
06 2006 - 06 2010
SR. KITCHEN MANAGER
Cheesecake factory
06 2005 - Current
Diploma. - Food Service
Edmondson -Westside high
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