Nikiya Larae Grace Carter

• Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
• Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
• Placed orders to restock items before supplies ran out.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
• Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
• Maintained well-organized mise en place to keep work consistent.

Key Responsibilities & How I Handle Them: 1. Leadership & Team Management 2. Quality Control & Food Execution 3. Inventory & Cost Control 4. Menu Development & Innovation 5. Efficiency & Problem-Solving 6. Health & Safety Compliance My Management Style

As a Kitchen Manager , I oversee the day-to-day operations of the kitchen, ensuring efficiency, quality, and a well-organized workflow. My role demands a balance of strong leadership, culinary expertise, and the ability to adapt to high-pressure situations without compromising standards.

• Promoted teamwork and support within a structured operational framework.
• Facilitated understanding of required execution standards among all team members.
• Training is a priority—I ensure that my staff is well-versed in techniques, safety protocols, and kitchen efficiency. I personally mentor my cooks, helping them refine their skills and encouraging professional growth.
• I manage scheduling to balance efficiency and employee well-being, ensuring that the kitchen operates at peak performance without burning out the team.
• Implemented stringent quality control standards ensuring consistent taste, presentation, and portioning.
• I personally oversee key dishes, ensuring that sauces, proteins, and plated elements meet my exacting standards.
• I conduct regular taste tests and encourage my team to do the same, refining flavors and ensuring consistency across all stations.
• I manage inventory efficiently, keeping food waste to a minimum through strategic purchasing and portion control.
• I maintain relationships with suppliers to secure the best quality ingredients at optimal pricing.
• I ensure that the kitchen operates within budget without sacrificing the integrity of the menu.
• I am highly flexible with menu creation, adjusting dishes based on seasonality, customer preferences, and ingredient availability.
• I rotate menus to keep offerings fresh, while still maintaining a core selection of high-demand dishes.
• I use my expertise in French-Cajun cuisine to craft unique flavor profiles, elevating traditional dishes with refined techniques.
• I excel under pressure, maintaining composure during high-volume service while keeping the team focused and productive.
• Devised quick solutions to address unexpected challenges, such as equipment failures or dish inconsistencies, ensuring uninterrupted service.
• I stand my ground when necessary, making quick, informed decisions that protect the integrity of the kitchen and its operations.
• I strictly enforce sanitation and safety protocols, ensuring that all food handling and storage meet health department regulations.
• I implement and oversee kitchen cleaning schedules, ensuring that every surface, tool, and piece of equipment is maintained to the highest standard.

I am both hands-on and strategic, leading by example while ensuring that my team operates efficiently. I thrive in competition and high-pressure environments, using my skills to push the kitchen to its best performance. My goal is to create an atmosphere where passion for food meets discipline, resulting in a kitchen that operates at peak excellence.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Complied with portion and serving sizes as per restaurant standards.
• Prepared items for roasting, sautéing, frying, and baking.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.

• Helped customers navigate store, complete sales and process returns
• Adapted to changing priorities and unexpected situations with calm demeanor
• Processed payments quickly to keep customer flow moving

• Used knife skills for consistently high standard chopping
• Collaborated easily with mixture of personalities in high pressure environment
• Followed proper sanitation practices to maximize safety and prevent cross-contamination

• Helped customers navigate store, complete sales and process returns
• Adapted to changing priorities and unexpected situations with calm demeanor
• Processed payments quickly to keep customer flow moving