Tom Mitrou
Neptune City,NJ
Summary
Experienced with overseeing kitchen operations and maintaining high standards of food safety and hygiene. Utilizes effective team leadership and organizational skills to ensure smooth daily operations. Track record of implementing efficient inventory management systems and staff training programs.
Overview
12
12
years of professional experience
Work History
Kitchen Manager
The Center
03.2023 - Current
- Manage an extensive volunteer schedule
- Create daily menus with donated and purchase product
- In charge of making sure every resident and client off the street has a meal everyday
- 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.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
Head Chef/Kitchen Manager
Jersey Shore BBQ and Catering
09.2016 - 09.2023
- Daily food prep and execution
- In charge of scheduling kitchen
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Sous Chef
709 Coastal Cuisine
08.2014 - 09.2016
- 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.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Sous Chef
Bank on Mattison American Cuisine
01.2013 - 08.2014
- 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.
Education
Associates degree - Culinary arts
Johnson and Wales University
03.2012
Skills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Staff supervision
- Food preparation
- Staff training and development
- Attention to detail
Timeline
Kitchen Manager
The Center
03.2023 - Current
Head Chef/Kitchen Manager
Jersey Shore BBQ and Catering
09.2016 - 09.2023
Sous Chef
709 Coastal Cuisine
08.2014 - 09.2016
Sous Chef
Bank on Mattison American Cuisine
01.2013 - 08.2014
Associates degree - Culinary arts
Johnson and Wales University
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