Nicholas Hill

Kitchen Manager

Tokyo Joes

09.2019 - Current

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.
Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
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.
Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
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.
Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
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.
Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
Maximized quality assurance by completing frequent line checks.
Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Implemented effective inventory control systems to reduce food spoilage and waste.
Verified prepared food met standards for quality and quantity before serving to customers.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Motivated staff to perform at peak efficiency and quality.
Oversaw food preparation and monitored safety protocols.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
Streamlined ordering process, minimizing errors and increasing kitchen productivity.
Improved customer satisfaction with timely and accurate food delivery.
Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
Boosted team morale and performance through effective leadership and training programs.
Optimized food presentation and plating techniques, elevating overall dining experience.
Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.

Summary

Overview

Work History

Kitchen Manager

Education

No Degree - Pharmacy

High School Diploma -

Skills

Timeline

Kitchen Manager

No Degree - Pharmacy

High School Diploma -

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