Shimon Jimenez

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Hired, managed, and trained kitchen staff.

Overseeing & managing full kosher operations for a high scale program. Teacher, students, cafeteria, shabbat meals & high holidays.