Summary
Overview
Work History
Skills
Certification
Timeline
Generic

Latosha Dixion

Marietta,GA

Summary

Experienced Kitchen Manager successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. 9 years of progressive leadership experience.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Kitchen Manager

Parkers Kitchen
03.2023 - 02.2025
  • 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.
  • 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.
  • Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
  • Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • 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.
  • Streamlined ordering process, minimizing errors and increasing kitchen productivity.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.

Kitchen Manager

Gardens at Savannah
06.2019 - 12.2023
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
  • 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.
  • Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
  • Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.

Cook

Village At Lake Highland
12.2016 - 02.2019
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Communicated closely with servers to fully understand special orders for customers.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Mentored junior cooks in refining culinary skills through hands-on guidance.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
  • Collaborated with management team to develop new menu items.
  • Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
  • Introduced waste reduction program, contributing to environmental sustainability efforts.
  • Streamlined food preparation process, increasing kitchen productivity.
  • Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
  • Trained new kitchen staff, ensuring they met restaurant's high standards.
  • Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
  • Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
  • Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
  • Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
  • Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
  • Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
  • Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
  • Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
  • Developed system for inventory management, reducing waste and cutting costs.
  • Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
  • Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
  • Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
  • Developed and maintained clean and organized kitchen workspace, setting standard for team.
  • Enhanced kitchen efficiency by streamlining prep work processes.
  • Managed time effectively to ensure timely meal preparation, even during peak hours.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Managed opening and closing shift kitchen tasks.
  • Monitored food quality and presentation to maintain high standards.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.

Skills

  • Multitasking and organization
  • Customer service
  • Food safety
  • Inventory management
  • Health code compliance
  • Employee scheduling
  • High volume dining
  • ServSafe certification
  • Cost control
  • Health inspections

Certification

  • ServSafe Food Protection Manager Certification - National Restaurant Association.
  • First Aid/CPR/AED Certification - American Red Cross or American Heart Association.

Timeline

Kitchen Manager

Parkers Kitchen
03.2023 - 02.2025

Kitchen Manager

Gardens at Savannah
06.2019 - 12.2023

Cook

Village At Lake Highland
12.2016 - 02.2019

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Latosha Dixion