Michael Garcia
Waynesville,MO
Summary
Productive Kitchen Manager focused on high-quality, cost-effective ingredients and providing speedy, quality service. Customer-oriented leader with high level of stamina and excellent relationship-building capabilities. Versed in employee scheduling, inventory management and crew leadership. I have a winning attitude and desire to deliver exceptional dining experience. Focused on setting high expectations and raising service standards. Keen to expand customer base through careful oversight and novel promotional methods. Committed job seeker with a history of meeting company needs with consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
17
17
years of professional experience
Work History
Kitchen Manager
OPAA! Food Management
Waynesville, MO
08.2022 - 02.2024
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Received, organized and rotated paper goods and food ingredients.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
First Cook
E.D.P. Enterprises Inc.
Fort Leonard Wood, MO
07.2007 - 08.2022
- Instructed other cooks on how to prepare a variety of menu items.
- Followed all safety protocols while operating kitchen equipment such as ovens, stoves, fryers.
- Kept accurate records of food waste and made adjustments accordingly during future meal preparations.
- Assisted in training new staff members on proper cooking techniques, sanitation procedures and safety regulations.
- Maintained high standards of cleanliness in the kitchen and ensured that all equipment was properly sanitized and stored correctly.
- Checked food temperature with thermometers to ensure it met health department guidelines.
- Planned and prepared meals according to recipes and menus, ensuring quality of food served.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Followed recipes and procedures to prepare, season and cook food products.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Operated variety of kitchen equipment to measure and mix ingredients.
Education
Associate of Science - General Studies
Drury University
Springfield, MO06-2016
Skills
- Cost Control
- Scheduling
- Supply Ordering
- Recruitment
- Staff Supervision
- Food Safety
- Kitchen Management
- Inventory Management
- Purchasing
- First Aid Knowledge
- Safe Food Handling
Timeline
Kitchen Manager
OPAA! Food Management
08.2022 - 02.2024
First Cook
E.D.P. Enterprises Inc.
07.2007 - 08.2022
Associate of Science - General Studies
Drury University