Executive Kitchen Manager
Salt Waterfront Bar And Grill
2021.05 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Obtained fresh, local ingredients to lower grocery costs. Maintained 27% food cost.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw food preparation and monitored safety protocols.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maximized quality assurance by completing frequent line checks.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Coordinated and organized restaurant inventory.
- Hired and managed entire kitchen staff.
- Purchased food and cultivated strong vendor relationships.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- 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.
