Hi, I’m
Yolanda Moore
The Colony,TX
Summary
Highly trained Chef Manager/ Kitchen Manager gifted in handling all kitchen responsibilities with composure. A collaborative individual creates amazing, hardworking culinary teams. Ready to take on a new opportunity to and to grow with the company Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Professional culinary specialist with strong focus on delivering exceptional results and maintaining high standards. Skilled in menu planning, event coordination, and food safety. Known for effective team collaboration and adaptability to changing needs. Reliable, flexible, and driven to achieve outstanding outcomes.
Versatile Server with extensive experience in fast-paced locations. Coordinates service efforts for settings ranging from large banquets to casual dining rooms. Provides structured service and work plans, balancing needs of patrons and team members.
Overview
8
years of professional experience
1
Serv safe Certification
1
TABC Certification
Work History
Yolanda’s Savory Twisted KitchenThe Colony, TX
Caterer/Private Chef
02.2018 - Current
Job overview
- Provided friendly, courteous service to create memorable moments for guests.
- Enhanced client satisfaction by providing personalized catering services tailored to individual preferences and dietary requirements.
- Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
- Communicated with event coordinators and facility management to obtain appropriate catering accommodations.
- Replenished banquet stations and verified food temperatures and cleanliness of service areas.
- Collaborated with clients to plan event venues, menus and budgets.
- Led a team of catering staff to deliver exceptional service for various events such as weddings, corporate functions, and private parties.
- Trained new catering staff members on company policies, procedures, and best practices to maintain consistent service quality across all events.
- Designed catering menus containing ethnic food options to meet needs of diverse customer base.
- Designed thematic decoration plans for events, enhancing overall ambiance and client satisfaction.
- Negotiated with suppliers for better pricing, improving profit margins without compromising on quality.
Bar Louie-Music FactoryIrving, TX
Kitchen Manager
05.2022 - 10.2024
Job overview
- Trained employees on cooking techniques, safety standards and performance strategies
- Oversaw meal preparation and monitored food handling to encourage safety
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use
- Motivated kitchen staff by establishing goals to increase productivity and quality
- Maximized team performance by training new employees on proper food handling and restaurant protocols
- Maintained budgeted food costs using tools within inventory management system
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality
- Motivated staff to perform at peak efficiency and quality.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Cultivated an inclusive workplace culture that celebrated diversity within the kitchen team while promoting unity toward common goals.
- Coordinated and organized restaurant inventory.
- Managed inventory control and procurement processes for cost reduction and waste minimization.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Mickey’s Sports Bar GrilleGrand Prairie, TX
Bartender/Bartender Shift Manager
03.2022 - 07.2024
Job overview
- Served high customer volumes during special events, nights, and weekends.
- Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
- Kept bar presentable and well-stocked to meet customer needs.
- Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
- Assisted with staff training, sharing expertise in bartending techniques and customer service best practices.
- Obtained cash bank and stocked service bar to prepare for operation.
- Ensured compliance with health and safety regulations, routinely checking and documenting bar cleanliness and equipment functionality.
SMU University( Aramark)Dallas, TX
Chef Manager
08.2016 - 11.2021
Job overview
- Prepared recipes, menu cycles and portion sizes within restaurant budgets
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards
- Directed preparation, delivery and service of catering and special meal requests
- Created tasty dishes using popular recipes, delighting patrons and generating return business
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices
- Partnered with restaurant owners to create new menu items using locally sourced ingredients
- Ordered food supplies every week to restock inventory, remaining aware of budgets
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate
Education
Strayer UniversityCedar Hill, TX
Business Administration
University Overview
- 3.5 GPA
- Ranked in Top 10% of class
Auguste Escoffier School of Culinary ArtsBoulder, CO
Associate of Arts from Culinary Arts
10.2022
University Overview
- Honor Roll
- 3.5 GPA
- Ranked in Top 5 % of class
Auguste Escoffier School of Culinary ArtsAustin, TX
Certication from Culinary Arts
05.2018
Skills
- Training & Development
- Friendly, positive attitude
- Team building
- Communication
- Active listening
- Data management
- Team management
- Troubleshooting
- Organizational skills
- Customer service
- Reliable and trustworthy
- Flexible
- Computer skills
- Microsoft Office
- Conflict resolution
- Food safety
- Food presentation
- Sanitation practices
- Quality control
- Safe food handling
- Team contribution
- Food preparation
- Personable and friendly
- Problem-solving skills
- Banquet coordination
- Event management
- Kitchen management
- Staff development
- Inventory monitoring
- Ordering and invoicing
- TX
- Menu planning
- Menu development
- Vendor management
- Presentation skills
- Contract negotiations
- Revenue generation
- Kitchen staff coordination
- Regulatory compliance
- Table setting
- Nutrition
- Wine, liquor, and food service
- Equipment operation and maintenance
- Guest and client satisfaction
- Able to lift 50 pounds
- Food and beverage costing
- Organizing and prioritizing
- Attention to detail
- Catering and events
- Decision-making
- Cleaning and sanitation
- Food and beverage service
- Supply ordering
- Purchasing
- Team collaboration
- Banquets and catering
- Supply management
- Team leadership
- Purchasing equipment
- Staff supervision and coordination
- Workflow optimization
- Productivity optimization
- Batch cooking
- Sanitation guidelines
- Customer retention
- Food handlers card
- Portion and cost control
- Food inventories
- Cost control
- Equipment inspection and maintenance
- Fine dining
- Kitchen staff management
- BOH operations
Certification
- SafeServ Certified: Manager
- National Association for Catering and Events: Certified Professional in Catering and Events (CPCE)
Accomplishments
- Serve safe certification, 01/01/20 - 01/01/27
- Manager of the month, 01/01/21
- Manager of the month, 03/01/21
Timeline
Kitchen Manager
Bar Louie-Music Factory
05.2022 - 10.2024
Bartender/Bartender Shift Manager
Mickey’s Sports Bar Grille
03.2022 - 07.2024
Caterer/Private Chef
Yolanda’s Savory Twisted Kitchen
02.2018 - Current
Chef Manager
SMU University( Aramark)
08.2016 - 11.2021
Auguste Escoffier School of Culinary Arts
Certication from Culinary Arts
Strayer University
Business Administration
Auguste Escoffier School of Culinary Arts
Associate of Arts from Culinary Arts
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference
Work Type
Full TimeWork Location
On-SiteRemoteImportant To Me
Career advancementWork-life balanceCompany CultureFlexible work hoursPaid sick leave401k matchStock Options / Equity / Profit SharingPaid time offHealthcare benefitsPersonal development programsSimilar Profiles
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