Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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Phillip Romero

Phillip Romero

Culinary
Indio,CA

Summary

Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service, with over 7 years of experience in preparing and serving diverse foods. I am someone who motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills.

Overview

8
8
years of professional experience

Work History

Kitchen Manager

Broken Yolk Cafe
10.2023 - 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.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • 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.
  • 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.
  • Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
  • Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
  • Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
  • Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.

Lead Line Cook

Tommy Bahama Miramonte Resort And Spa
01.2023 - 09.2023
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Trained and assisted new kitchen staff members.
  • Cleaned and sanitized work areas, utensils and equipment.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.

Lead Line Cook

JW Marriott Desert Springs Resort & Spa
01.2021 - 01.2022
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
  • Grilled meats and seafood to customer specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.

Lead Sauté Cook

Fortuns Kitchen And Bar
01.2020 - 01.2022
  • Covered, dated, rotated and properly stored food items to preserve quality and freshness.
  • Organized server tickets to expedite food orders.
  • Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
  • Maintained neat appearance and clean uniform to project professionalism to customers.
  • Prepared sauces and garnishes to complement sauteed menu items.
  • Set up and maintained saute station to facilitate kitchen operations.
  • Liaised with sous chef throughout shift to obtain food prep and kitchen management instructions.
  • Performed thorough quality checks of food plating and presentation.
  • Notified kitchen manager of shortages to maintain inventory.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.

Education

None -

Palm Springs High School
Palm Springs, CA

Skills

  • Multitasking and Organization
  • Customer Service
  • Food Safety
  • Inventory Management
  • Staff Supervision
  • Food Preparation
  • Staff Training and Development
  • Kitchen Management
  • Inventory Control
  • Attention to Detail
  • Waste Reduction
  • Problem-Solving
  • Safe Food Handling
  • Ordering Supplies
  • Cleaning and sanitation
  • Team Collaboration and Leadership
  • Sanitation Standards
  • Health Code Compliance
  • Food production management
  • Order Accuracy
  • Food Safety Compliance
  • Goal Setting
  • High-volume dining
  • Kitchen staff coordination
  • Cost Control
  • Purchasing
  • Team Leadership
  • Collaboration and Teamwork
  • Employee Supervision
  • Critical Thinking
  • Training and Onboarding
  • Relationship Building
  • Back of House Management

Accomplishments

  • Increased team productivity by implementing key process improvements.
  • Eliminated food waste, saving $12% per shift.
  • Documented and resolved cleanliness issue which led to a cleaner Kitchen and Food Environment.
  • Supervised team of 5 staff members.
  • Reduced labor costs by reworking breaks

Timeline

Kitchen Manager

Broken Yolk Cafe
10.2023 - Current

Lead Line Cook

Tommy Bahama Miramonte Resort And Spa
01.2023 - 09.2023

Lead Line Cook

JW Marriott Desert Springs Resort & Spa
01.2021 - 01.2022

Lead Sauté Cook

Fortuns Kitchen And Bar
01.2020 - 01.2022

None -

Palm Springs High School

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