Robert Woodard
Granbury,TX
Summary
Dynamic kitchen manager with extensive experience at Ketzlers, excelling in meal preparation and food safety. Proven track record of enhancing kitchen efficiency and reducing food costs through innovative menu development. Strong leadership and training skills foster a collaborative team environment, ensuring high-quality food presentation and customer satisfaction.
Overview
1
1
Certification
Work History
Lead Cook/kitchen Manager
Ketzlers
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
- Taught kitchen staff safety protocols and restaurant standards.
- 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.
- Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
- Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
- Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Streamlined prep work by organizing kitchen stations effectively and training junior staff on best practices for efficient workflow.
- Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
- Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
- Developed innovative seasonal menus that catered to diverse dietary needs and preferences, resulting in increased customer satisfaction.
- Spearheaded special event catering efforts, designing custom menus tailored to clients'' specific requirements and tastes.
- Managed ordering processes for kitchen supplies and ingredients, optimizing budget allocation while maintaining consistent product quality.
- Mentored junior staff members in culinary techniques, fostering an environment of continuous learning within the team.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- 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.
Education
GED -
Abilene High
Abilene, TXSkills
- Meal preparation
- Kitchen management
- Food safety
- Kitchen organization
- Crew training
- Training management
- Employee supervision
- Food inventory management
- Scheduling
- Food presentation
- Cost reduction
- Ingredient preparation
- Ingredient knowledge
- Food processing
- Staff coordination
- Kitchen sanitation
- Emergency protocols
- Task delegation
- Sanitation practices
- Cooking techniques
- Knife safety
- Food safety monitoring
- Collaboration
- Shift leadership
- Cleaning and sanitation
- Kitchen equipment operation and maintenance
- Food plating and presentation
- Inventory control
- Knife skills
- Cooking
- Inventory oversight
- Kitchen staff management
- Food preparation
- Staff training
- Training and mentoring
- Restaurant operations
Certification
Food handlers card
Texas food management certificate
Timeline
Lead Cook/kitchen Manager
Ketzlers
GED -
Abilene High