Toby Soo

Kitchen Manager

Napa Udon House

01.2019 - 01.2024

Udon, sushi and kitchen food.
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.
Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
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.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Oversaw food preparation and monitored safety protocols.
Managed staff schedules and maintained adequate coverage for all shifts.
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.
Monitored and adjusted pricing, discounts and promotions to maximize profitability.
Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.