Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Certification
References
Timeline
Generic

Khristian Batista

Cranston,RI

Summary

Experienced in leading high-volume kitchen operations and enhancing team performance through effective employee monitoring and motivational techniques. Achieved a 30% increase in customer satisfaction at T's Restaurant by implementing strong coordination and sanitation practices. Skilled in menu development and cost controls, with a proven ability to thrive in fast-paced culinary environments.

Overview

4
4
years of professional experience
1
1
Certification

Work History

Restaurant Kitchen Manager

T's Restaurant
East Greenwich, RI
10.2021 - Current
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Monitored sanitation practices to ensure that all employees adhere to health department regulations.
  • Ensured compliance with all applicable local, state and federal laws governing food service operations.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.
  • Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
  • Inspected equipment regularly to identify necessary repairs or replacements.
  • Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
  • 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.
  • Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
  • Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
  • Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
  • Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
  • Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
  • Reviewed vendor invoices for accuracy before authorizing payment transactions.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Utilized various preparation and cooking methods to create menu items in accordance with recipes.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Received, organized and rotated paper goods and food ingredients.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

Lead Line Cook

T's Restaurant
East Greenwich, RI
07.2020 - 10.2021
  • Troubleshot any kitchen equipment issues or malfunctions quickly and efficiently.
  • Planned, prepared and cooked meals according to restaurant specifications.
  • Ensured proper food safety standards were met at all times.
  • Managed a team of kitchen staff including assigning tasks and monitoring performance.
  • Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
  • Supervised the inventory of food items to ensure adequate supplies for daily operations.
  • Ordered food supplies as needed to maintain sufficient stock levels.
  • Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
  • Kept up-to-date records of orders placed, received, stored, used, discarded or returned.
  • Performed other related duties as assigned by the Head Chef or Kitchen Manager.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Kept stations stocked and ready for use to maximize productivity.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Assisted in food inventory and control while properly receiving and storing delivered items.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.

Education

Associate of Science - Computer Science

CCRI
Warwick, RI

Skills

  • Employee monitoring
  • Purchasing
  • Menu development
  • Kitchen staff coordination
  • Recruitment
  • Scheduling
  • Recruitment and hiring
  • Kitchen equipment operation and maintenance
  • Order delivery practices
  • Verbal and written communication
  • High-volume dining
  • Sanitation
  • Motivational style
  • Performance monitoring
  • Food preparation management
  • Food production management
  • Food plating and presentation
  • Cost controls
  • Cleaning and sanitation

Accomplishments

  • Best In RI
  • Sales Record

Languages

English
Full Professional
Spanish
Professional

Certification

  • CPR Certified
  • Food Safety Manager ServSafe

References

References available upon request.

Timeline

Restaurant Kitchen Manager

T's Restaurant
10.2021 - Current

Lead Line Cook

T's Restaurant
07.2020 - 10.2021

Associate of Science - Computer Science

CCRI

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Khristian Batista