Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Ryan Balajadia

Woodburn

Summary

Hardworking and experienced with 10+ years of experience in the service industry, managing operations and leading teams. Proven track record of implementing cost-saving measures, streamlining workflow processes, and improving employee retention rates. Skilled in navigating complex challenges, optimizing processes, and cultivating positive workplace cultures, multi-tasking, menu planning, inventory management, and employee training. Known for adaptability, effective communication, and strong decision-making abilities. Proficient in data analytics and customer service. Fast learner and willingness to grow and adapt. Work well with others.

Overview

20
20
years of professional experience
1
1
Certification

Work History

Kitchen Manager

Harvester Taproom
07.2022 - 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.
  • 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.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • 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.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.
  • Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
  • Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
  • Collaborated with management to develop strategies for increasing restaurant profitability.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
  • Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.

General Manager of Food Service

MOD Pizza
11.2017 - 03.2022
  • Reduced food waste through better inventory management and portion control, leading to increased profitability.
  • Increased customer satisfaction by implementing effective staff training and performance management programs.
  • Created a positive dining atmosphere by maintaining high standards of cleanliness and organization throughout the establishment.
  • Optimized scheduling practices for efficient staffing levels during peak hours, reducing labor costs without sacrificing service quality.
  • Cultivated an inclusive workplace culture that encouraged teamwork, promoted diversity, and supported professional growth opportunities for all employees.
  • Boosted employee morale with regular team-building activities, improving communication and collaboration.
  • Developed and implemented comprehensive employee training programs that covered essential foodservice skills, customer service, and safety protocols.
  • Ensured compliance with health and safety regulations through regular inspections, staff training, and process improvements.
  • Contributed to community engagement efforts through participation in local events, sponsorships of charitable initiatives, and partnerships with area schools or organizations.
  • Controlled labor hours and inventory costs through hands-on management and proactive changes.
  • Oversaw training of more than 30 team members.
  • Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
  • Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
  • Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
  • Addressed and resolved customer service issues to establish trust and increase satisfaction.
  • Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • 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.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.

Shift Leader

MOD Pizza
09.2014 - 11.2017
  • Trained new employees and delegated daily tasks and responsibilities.
  • Maintained a clean and safe work environment while ensuring all employees adhered to safety guidelines and protocols.
  • Completed cash and credit card transactions accurately using POS software.
  • Oversaw daily cash handling procedures, maintaining accurate records and minimizing discrepancies.
  • Resolved customer complaints and issues and offered thoughtful solutions to maintain customer satisfaction.
  • Collaborated with other shift leaders to maintain consistent standards across all shifts, promoting a cohesive workplace culture.
  • Enhanced customer satisfaction through prompt and courteous service, addressing concerns immediately.
  • Enforced company policies and regulations with employees.
  • Managed shift operations, supplied resources and monitored team performance to keep business profitable and running smoothly.
  • Managed inventory and ordered supplies to keep location well stocked with necessary supplies.
  • Served as a reliable point-of-contact for upper management when needed, effectively communicating any issues or successes from daily operations.
  • Resolved conflicts between team members in a professional manner, preserving strong working relationships in the process.
  • Developed strong communication skills among staff members by encouraging open dialogue during shift meetings or one-on-one discussions.
  • Improved team productivity by implementing efficient scheduling and task delegation methods.
  • Prepared shift summary reports for supervisor and communicated regularly on goals and progress.
  • Supported a culture of continuous improvement by identifying and addressing areas for potential growth, both individually and as a team.
  • Conducted regular team meetings to discuss targets and strategies, keeping everyone aligned with goals.
  • Developed training program for new employees, speeding up their integration into team.
  • Fostered positive work environment, leading to higher employee morale and reduced turnover.
  • Ensured compliance with all legal and company policies, minimizing risks of fines or sanctions.
  • Evaluated customer needs and feedback to drive product and service improvements.
  • Evaluated staff performance and provided coaching to address inefficiencies.
  • Helped meet changing demands by recommending improvements to business systems or procedures.

Cook

Daisy's Cafe
02.2012 - 07.2014
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
  • Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
  • Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
  • Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.

Line Cook

Turtles Bar and Grill
12.2010 - 01.2012
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Plated and presented all dishes to match established restaurant standards.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Grilled meats and seafood to customer specifications.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Improved team morale and productivity through effective communication and collaboration.
  • Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
  • Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.

Sous Chef

The Bridge Bar and Grill
04.2007 - 11.2010
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • 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.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.
  • Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
  • Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
  • Monitored food production to verify quality and consistency.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.

Breakfast Cook

Marche Cafe
03.2005 - 03.2007
  • Consistently maintained a positive attitude under pressure, fostering a supportive team environment within the kitchen staff.
  • Enhanced customer satisfaction by consistently preparing and serving high-quality breakfast dishes.
  • Handled special dietary requests with care, ensuring the satisfaction of all guests regardless of restrictions or preferences.
  • Maintained a clean and safe working environment, adhering to strict health and safety guidelines.
  • Exhibited strong multitasking abilities to simultaneously manage multiple cooking stations during busy service periods.
  • Ensured optimal freshness of ingredients with proper storage techniques and rotation practices.
  • Maximized kitchen efficiency by effectively organizing and managing food preparation tasks.
  • Collaborated with fellow team members to maintain smooth kitchen operations during peak service hours.
  • Continually expanded culinary knowledge through ongoing research and experimentation, staying current on industry trends and best practices.
  • Efficiently executed large catering orders for events such as corporate meetings or social gatherings, maintaining quality standards while meeting tight deadlines.
  • Assisted in training new hires, sharing valuable skills and knowledge for successful job performance.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Managed opening and closing shift kitchen tasks.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.

Education

High School Diploma -

Father Duenas Memorial School
Mangilao, Gu
06-2004

Skills

  • Multitasking and organization
  • Customer service
  • Inventory management
  • Staff supervision
  • Staff training and development
  • Attention to detail
  • Problem-solving
  • Operations management
  • Team collaboration and leadership
  • Food safety compliance
  • Menu development
  • Employee scheduling
  • Leadership development
  • Critical thinking
  • Leadership and team building
  • Time management
  • P&L management
  • Administrative skills
  • Purchasing
  • Critical Thinker
  • Cash handling
  • Quality control assurance

Certification

Oregon Food Handlers

Timeline

Kitchen Manager

Harvester Taproom
07.2022 - Current

General Manager of Food Service

MOD Pizza
11.2017 - 03.2022

Shift Leader

MOD Pizza
09.2014 - 11.2017

Cook

Daisy's Cafe
02.2012 - 07.2014

Line Cook

Turtles Bar and Grill
12.2010 - 01.2012

Sous Chef

The Bridge Bar and Grill
04.2007 - 11.2010

Breakfast Cook

Marche Cafe
03.2005 - 03.2007

High School Diploma -

Father Duenas Memorial School

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Ryan Balajadia