Veronica Lopez
San Antonio,TX
Summary
Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service. Skilled Kitchen Manager knowledgeable about best practices, safe food handling and inventory management. Talented kitchen leader offer over 8 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
6
6
years of professional experience
Work History
Kitchen Manager
Indigo Hotel
12.2022 - Current
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- 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.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Sous Chef
Emily Morgan Hotel
08.2018 - Current
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- 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.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
Executive Chef
Enrique Tomas
02.2022 - 12.2022
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
Education
No Degree - Hotel And Restaurant Business Management
Boston College
Chestnut Hill, MAPastry - Diploma in Pastry
Auguste Escoffier School of Culinary Arts
Austin, TX06.2020
Skills
- Quality Assurance
- Food Safety
- Menu Development
- Purchasing
Timeline
Kitchen Manager
Indigo Hotel
12.2022 - Current
Executive Chef
Enrique Tomas
02.2022 - 12.2022
Sous Chef
Emily Morgan Hotel
08.2018 - Current
No Degree - Hotel And Restaurant Business Management
Boston College
Pastry - Diploma in Pastry
Auguste Escoffier School of Culinary Arts
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