Manuel Rubio
SR. COOK /KITCHEN MANAGER LABORER
Minot,North Dakota
Summary
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
10
10
years of professional experience
Work History
Assistant Kitchen Manager
Vardon Golf Course
Burl Ington, North Dakota
08.2021 - 08.2022
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Checked and tested foods to verify quality and temperature.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Managed restaurant marketing, sales building and community involvement.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- 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.
- Verified prepared food met standards for quality and quantity before serving to customers.
- 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.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maximized quality assurance by completing frequent line checks.
- Developed unique events and special promotions to drive sales.
- Helped general management develop prices based on inventory costs and portion sizes.
- Increased kitchen efficiency Number% by streamlining processes, reducing waste and mentoring team members on proper procedures.
Kitchen Manager
Paradiso Mexican Food
Minot, ND
05.2015 - 10.2021
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Checked and tested foods to verify quality and temperature.
- Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
- Managed restaurant marketing, sales building and community involvement.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- 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.
- Maximized quality assurance by completing frequent line checks.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining Number% accuracy.
- Helped general management develop prices based on inventory costs and portion sizes.
- Developed unique events and special promotions to drive sales.
- Increased kitchen efficiency Number% by streamlining processes, reducing waste and mentoring team members on proper procedures.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Enhanced business productivity by training Number team members and Number servers on best practices and protocols.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Enhanced sales by promoting Type products and assisting with creative menu selections.
- Reduced financial inaccuracies by using Software system while verifying receipts.
Grain Inspector
Minot Grain Inspection
Minot, North Dakota
08.2013 - 09.2015
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours; night, weekend, and holiday shifts.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Maintained energy and enthusiasm in fast-paced environment.
- Proved successful working within tight deadlines and fast-paced atmosphere.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Offered friendly and efficient service to customers, handled challenging situations with ease.
- Developed and maintained courteous and effective working relationships.
Education
Qnone - General Education
08.2001
Skills
- Food Safety and Sanitation
- Kitchen Equipment Operation
- Disciplinary Action
- Shift Scheduling
- Budget Management
- Complaint Resolution
- Service Delivery Management
- Team Leadership
- Performance Monitoring
- Labor and Overhead Cost Estimation
- Fire Safety Regulations
- Customer Experience
- Equipment Maintenance
- Optimal Inventory Levels
- Resource Allocation
- Process Improvement
- Staffing and Sales Reporting
- Shipment Preparation
- Vendor Relations
- Diverse Beverage Knowledge
- Kitchen Management
- Portion Sizes
- Investigating Complaints
- Productivity Improvements
- Customer Service
- Inventory Management
- Employee Performance Evaluations
- Performance Improvement
- Chef Support
- Delegating Assignments and Tasks
- Portioning Understanding
- Anticipating Problems
- Staff Training
- Verbal and Written Communication
- Cost Control
- Database Interface and Query Software
- Safe Food Handling
- Policy Application
- Front of House Management
- Staff Scheduling
- Monitoring Food Preparation
- Room Preparation
- Cutting Meat
- Health Code Compliance
- Food and Beverage Management
- Policy and Procedure Enforcement
- Menu Planning
- Inspection and Observation
- Money Handling
- Staff Supervision
- New Employee Recruitment
- Supply Ordering and Management
- Quality Assurance
- Meat Preparation
- Menu Pricing and Writing
- Multitasking and Organization
- Employee Development
- Annual Business Planning Support
- Proper Storage Procedures
- Purchasing Strategies
- Guest Relations
- Corrective Actions
- Meal Monitoring
- Strategic Development
- Performance Strategies
- Expediting Orders
- Waste Reduction
- Company Quality Standards
- Storage Organization
- Process Evaluations
- Work Assignments
- Portion Standards
- Billing and Payment Processing
- Station Preparation
- Brand Loyalty
- Safe Work Practices
- Customer Retention
- Project Management
- High-Volume Environments
- Profit Target Achievement
- Restaurant Operation
- Rotation Procedures
- Attention to Detail
- Standardized Recipes
- Food Item Purchasing
- Equipment Condition Evaluations
- Guest Satisfaction
- Microsoft Word
- Dietary Restrictions
- Intuit QuickBooks
- Work Planning and Prioritizing
- Teamwork and Collaboration
- Portion and Cost Control
- Food Plating and Presentation
- Soundboard Operation
- Liquor Law Compliance
- Catering Services
Languages
Spanish
Native or Bilingual
Timeline
Assistant Kitchen Manager - Vardon Golf Course
08.2021 - 08.2022
Kitchen Manager - Paradiso Mexican Food
05.2015 - 10.2021
Grain Inspector - Minot Grain Inspection
08.2013 - 09.2015
Banning High School - Qnone, General Education