Ysidro Alvarez
GOTHA,FL
Summary
Self-starting Culinary Manager with 3 years of experience. Trained in leadership and sustainability practices with to motivate a kitchen staff while taking on multiple tasks. Adept at menu preparation and cost-effective management.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Culinary Manager
Red Lobster
04.2022 - Current
- Implemented detailed recipe documentation procedures, ensuring consistency in taste and presentation across all dishes served.
- Attracted new clientele with creative marketing initiatives such as themed events or special promotions highlighting unique culinary experiences.
- Motivated team of 20-30 employees to maintain high standards of food preparation and efficiency.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Improved workflow efficiency by designing an ergonomic kitchen layout that optimized space utilization and minimized unnecessary movement of staff members.
- Optimized kitchen staffing levels to maintain a balance between efficient service delivery and cost management, reducing labor costs without compromising quality or guest satisfaction.
- Increased employee retention by offering competitive compensation packages and fostering a supportive work environment that prioritized professional development opportunities for staff members.
- Mentored kitchen staff, facilitating professional growth through training sessions on cooking techniques and presentation skills.
- Reduced food waste and costs with careful menu planning, ingredient sourcing, and portion control.
- Maintained kitchen hardware and repaired tools or ordered equipment.
- Maintained consistently high food safety standards by enforcing strict adherence to sanitation guidelines and conducting regular inspections of kitchen facilities.
- Scheduled kitchen staff of 20 people.
- Established a positive work environment by fostering teamwork among kitchen staff members, resulting in improved productivity and morale.
- Motivated staff to perform at peak efficiency and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maximized quality assurance by completing frequent line checks.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Verified prepared food met standards for quality and quantity before serving to customers.
Education
Laws
O&M University
Dominican Republic 07.2017
Skills
- Leadership trained
- Knife Skills
- Sanitation Standards
- Kitchen Operations
- Food Storage
- Allergen awareness
- Grilling Techniques
- Cost Control
- ServSafe Manager
- Minimizing food waste
- Customer Service
- Problem-Solving
- Reliable and Responsible
- Collaboration and Teamwork
- Critical Thinking
- Money Handling
- Safe Food Handling
- Employee Supervision
- Work Planning and Prioritization
- Supply Ordering and Management
- Recruitment and hiring
- Operations Management
- Quality Control
- Inventory Management
Certification
Servsafe Manager
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Culinary Manager
Red Lobster
04.2022 - Current
Laws
O&M University