Roberta Hreiz
Hamilton ,NJ
Summary
Dynamic Kitchen Manager with a proven track record at Maschios Food Service, excelling in inventory management and staff training. Enhanced kitchen efficiency through streamlined processes, achieving significant waste reduction. Committed to food safety compliance and fostering a collaborative team environment, ensuring high standards of quality and customer satisfaction.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Maschios Food Service
- Supervised kitchen staff to ensure compliance with health and safety regulations.
- Developed and implemented efficient food preparation processes to enhance service speed.
- Managed inventory levels, reducing waste through effective stock rotation and ordering practices.
- Trained new team members on kitchen operations and safety protocols for optimal performance.
- Conducted regular quality control checks to maintain high food standards across all dishes served.
- Streamlined kitchen workflows, resulting in increased efficiency during peak service hours.
- Fostered a positive team environment, promoting collaboration and communication among kitchen staff.
- 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.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- 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.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Motivated staff to perform at peak efficiency and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- 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.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Assistant Director
Maschios Food Service
South Brunswick, NJ
08.2025 - 12.2025
Kitchen Manager
Chartwells Compass Group
South Brunswick NJ
2018 - 06.2025
- Oversaw menu planning, collaborating with chefs to introduce seasonal dishes that improved customer satisfaction.
- 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 kitchen staff through training, disciplinary action, and performance reviews.
Education
High School Diploma -
Saint Joseph
Lebanon 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
Staff management
Team collaboration and leadership
Sanitation standards
Health code compliance
Food production management
Product rotation
Order accuracy
Supply ordering
Food and beverage management
Food safety compliance
Inventory coordination
Goal setting
Order delivery practices
Food plating and presentation
Productivity improvement
Kitchen staff coordination
Staff coaching
ServSafe certification
Cost control
Health inspections
New employee recruitment
Sanitation
Policy and procedure enforcement
Portion control
Motivational style
Conflict resolution
Purchasing
Quality assurance
Cost controls
Verbal and written communication
Performance monitoring
Performance improvement
Workflow planning
Language fluency
Safety audits
Nutritional knowledge
First aid
Employee monitoring
Shift coverage
Reliable and responsible
Team leadership
Collaboration and teamwork
Employee supervision
Critical thinking
Training and onboarding
Certification
Servsafe
Allergy
Languages
Arabic
Native or Bilingual
English
Native or Bilingual
French
Limited Working
Timeline
Assistant Director
Maschios Food Service
08.2025 - 12.2025
Kitchen Manager
Maschios Food Service
Kitchen Manager
Chartwells Compass Group
2018 - 06.2025
High School Diploma -
Saint Joseph