Summary
Overview
Work History
Education
Skills
Timeline
Generic
Oscar Busch

Oscar Busch

Bradenton,FL

Summary

A seasoned Kitchen Manager and Head Chef, I've elevated culinary standards at Carrabba's through innovative menu development and meticulous quality assurance. Leveraging skills in staff management and food safety, I've spearheaded initiatives that significantly reduced waste, enhanced team efficiency, and ensured compliance with health codes. My leadership is marked by a commitment to excellence and a keen eye for detail.

Overview

2025
2025
years of professional experience

Work History

Kitchen Manager

Road House Grill
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • 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.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Oversaw food preparation and monitored safety protocols.
  • Motivated staff to perform at peak efficiency and quality.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.

Head Chef

Sophias
09.2022 - 11.2024
  • Placed orders to restock items before supplies ran out.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Head Chef

Obricks
11.2016 - 11.2024
  • Placed orders to restock items before supplies ran out.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Created recipes and prepared advanced dishes.
  • Hired, managed, and trained kitchen staff.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Maintained well-organized mise en place to keep work consistent.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Coordinated with team members to prepare orders on time.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Monitored food production to verify quality and consistency.
  • Worked closely with front-of-house staff to facilitate excellent customer service.

Kitchen Manager

Carrabba‘s
11.2006 - 11.2010
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • 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.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Oversaw food preparation and monitored safety protocols.
  • Motivated staff to perform at peak efficiency and quality.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • 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.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • 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.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • 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.
  • Maximized quality assurance by completing frequent line checks.
  • Managed staff schedules and maintained adequate coverage for all shifts.

Education

N/a -

South East High
Bradenton, FL
08.1997

Skills

  • Employee monitoring
  • Recruitment
  • Purchasing
  • Menu development
  • Kitchen staff coordination
  • Scheduling
  • Supply chain management
  • Recipe creation
  • Attention to detail
  • Quality assurance
  • Product rotation
  • Staff supervision
  • Budget management
  • Food safety
  • Cost control
  • Staff management
  • Recipes and menu planning
  • Sanitation
  • Expediting orders
  • Sanitation standards
  • Workflow planning
  • Event planning support
  • Verbal and written communication
  • Labor cost management
  • Health code compliance
  • BOH operations
  • Resource allocation
  • Multitasking and organization
  • Order accuracy
  • Waste reduction

Timeline

Head Chef

Sophias
09.2022 - 11.2024

Head Chef

Obricks
11.2016 - 11.2024

Kitchen Manager

Carrabba‘s
11.2006 - 11.2010

Kitchen Manager

Road House Grill

N/a -

South East High

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Oscar Busch