Kitchen and Restaurant Manager CV
Kitchen managers are responsible for the overall operations for the back of house and kitchen area of a restaurant. Kitchen managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. They ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Kitchen managers also make sure that the kitchen meets all sanitary standards, is properly cleaned on a schedule, and food is disposed of properlу.
Kitchen managers also hit the books, by keeping tabs on food cost, waste and employee hours, doing their best to optimize profit for their company.
Although not necessarily required, a bachelor's degree in food service management or similar is valuable to employers. Once hired, many restaurant chains send managers through intense training programs, which combines classroom and real kitchen experience. Certification is available, but not required.
Kitchen managers might have to interact with customers, and they have to keep their eyes on a lot of elements: food standards, costs, safety, etc. In fact, they not only deal with food, they also have to deal with costs, pricing, creating work schedules and more. They must have organizational skills, deal with employee conflict, irate customers and wrong stock orders. Being able to come up with a solution quickly is a needed skill. They need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.
On this page you will find a few samples of Kitchen Manager CVs:
- Head Cook/Kitchen Manager
- Manager of Restaurant, Catering, Kitchen/Food, Bartender and Administrative
- Restaurant Manager
- Restaurant Manager, another CV
- Senior Kitchen Manager CV
- Kitchen Manager CV
- Sous Chef/Kitchen Manager
- Assistant Kitchen Manager/Kitchen Manager CV
- Chef/Senior Kitchen Manager CV
- Shift/Kitchen Manager CV
- Kitchen Staff
- Kitchen Manager
- Kitchen Manager CV
- Kitchen & Service Manager CV
- Line Cook CV
- Experienced Restaurant Operator
- Chef Manager
- Food Service Worker/Handler
Head Cook/Kitchen Manager
Work Experience
Head Cook/Kitchen Manager
Alondra Hot Wings
Alhambra, CA
March 2013 to Present
Included opening, closing, taking and maintaining inventory daily, ensuring refrigerated temperatures at each and every food station (grill, pizza, salad, wing, sandwich). Training and evaluating new hire cooks and existing cooks moving in to new stations. Delegating tasks and assigning breaks for smooth and safe kitchen operations. Daily kitchen tasks included making at least 2 batches of pizza dough- through to portioning and weighing out 3 pizza sizes for daily use. Skills include chopping, ingredient prepping and labeling, sauce making, and cooking at every station to have kitchen completely covered during my shift and on the others breaks taken by cooks and handlers. Having mastered every station, I knew my team was fast, safe and efficient. We took pride in every item that left our hands.
Head cook / kitchen manager
Joes pizza
Monterey Park, CA
April 2010 to February 2013
Responsibilities
Opening and closing the restaurant. Cooking all food and pizzas at a fast and steady perfect pace. Operating and coordinating with my delivery drivers to get my customers fresh and hot food. Doing all cash register money drops. Making batches of dough, one in the morning and one at night
Accomplishments
I really had my staff motivated. Maintained a great atmosphere in my kitchen. Greeted and spoke with all customers. Generating more sales and revenue.
Skills Used
One of my best assets would have to definitely be multi-tasking by far. I'm one to get a lot done just on my own.
Host in my first year
Ordonez Restaurant & Cantina
Montebello, CA
May 2001 to July 2009
Expanded responsibilities advanced to server, also bartended when required. Experienced in menu memorization, check computation, tipping out protocol, "last call" requirements, customer service etc. Restaurant is an "open 24hours" operation that only closed 1-2 days annually. Was most always chosen to serve with both Owner and Manager on pre-arranged large parties of 10-25. Worked well with all staff members on floor, in bar, and observed and duly noted duties of kitchen personnel to make my technique as server more efficient
Howard Building Corporation
Los Angeles, CA
November 1998 to April 2001
Duties: Working various shifts, duties included general interior construction/demolition involving drywall, lumber, lighting, drop ceilings, ductwork, floors, columns, etc. with some electrical and plumbing.
Education
Construction Technology
Don Bosco Technical Institute -
Rosemead, CA
September 2002 to June 2004
Don Bosco Technical Institute
September 2000 to June 2003
Related skills and abilities
Effectively handle new materials and tasks.
Learn and apply knowledge rapidly.
Ability to effectively work both as part of a team or independently.
Ability to effectively maintain flexibility and adapt in shifting/changing situations.
Excellent at customer service.
Maintaining focus, expertise, and the extra drive to push myself and my team to succeed.
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| The Ideal Kitchen Manager. Photo by Elena |
Manager of Restaurant, Catering, Kitchen/Food, Bartender and Administrative
Work Experience
Manager of Restaurant, Catering, Kitchen/Food, Bartender and Administrative
Nicks Taste of Texas
Covina, CA
July 2011 to Present
Manager of Restaurant, Catering, Kitchen/Food, Bartender and Administrative
Assistant. Managed a staff of 10 in all areas of restaurant operations. Supervised and worked along with cashiers, kitchen staff, bartenders and busers. Handled customer complaints. Handled all of the office duties, such as payroll, checking receipts and cash, daily delivery of cash to bank, trouble shoot POS system and ordering of all supplies.
Nick's Taste of Texas is a family owned business with a 300 (inside service) and 200 (patio service) customer capacity. They are also an entertainment facility.
Cashier
Mcdonalds
Irwindale, CA
October 2004 to May 2011
Basic cashier duties such as: taking an order, putting it into the computer, taking money from a customer and providing change.
Cashier
AMC THEATRE
Covina, CA
October 2000 to September 2004
Basic cashier duties such as: taking an order, putting it into the computer, taking money from a customer and providing change.
Education
Medical Coding and Billing
Mt. San Antonio College -
Walnut, CA
2014 to 2015
Diploma in High School Diploma
New Harvest High School -
Azusa, CA
1996 to 2000
Skills
High Volume Cash handling
Qualifications
Ability to maintain and develop working relationships, experience with diverse populations. Excellent customer service experience. Capable of multitasking.
Dependable, responsible, trustworthy, creative and hardworking. Familiar with Spanish.
Restaurant Manager CV
I thought it was beneficial for you to hear from me what type of team member you would be receiving. I am a self starter, a fast learner, a natural leader and well respected teammate of any and every company I've ever worked for. There has not been a situation that I've been a part of that my presence hasn't made better not a challenge that I haven't been able to meet and exceed. I have a quick understanding of what a company’s goals are and how to reach them in excellence.
Not every partnership is a perfect match, but take a minute and sit down with me and let’s see if I can help meet your company's needs.
Thank you...
Work Experience
Restaurant Manager
Kitchen Table DTLA
Los Angeles, CA
January 2011 to February 2015
Responsibilities
Recruit, hire, and oversee training for staff. Monitor inventory, track staff schedules and pay, and perform other record keeping tasks. Total receipts and balance against sales, deposit receipts, and lock facility at end of day. Resolve customer complaints about food quality or service. Schedule work hours for servers and kitchen staff. Organizing marketing activities, such as promotional events and discount schemes.
CEO/President
More Fire Nation
Los Angeles, CA
January 2009 to December 2010
As CEO I do everything from creating, implementing and evaluating programs to fundraising to marketing and communications. Also, recruiting and developing members of the Board of Directors and effectively finding, training managing all interns and volunteers.
Server/Bartender
Oceana Hotel
Santa Monica, CA
June 2007 to December 2008
Responsibilities
VIP host
Bartender/Server/Host/Room Service
Education
Bachelors Degree in Communications
Florida Atlantic University -
Boca Raton, FL
1996 to 2000
Additional Information
Qualifications
Extensive experience using the principles and processes for providing excellent customer service.
Wide knowledge of marketing strategies and techniques.
Strong abilities in communication and interpersonal skills.
Restaurant Manager
Work Experience
Restaurant Manager
Pat & Oscar's/O's American Kitchen
Orange, CA
August 2006 to June 2015
Arrange for routine maintenance and repairs of the restaurant's equipment and facilities, and coordinate a variety of services such as waste removal and pest control
Work cross-functionally with the owners and provide written reports on the activities of the restaurant and its employees
Create manager's monthly work schedule to make sure restaurant operates with a manager/lead during all hours of operation
Enforce sanitary practices in accordance with state law for food handling, general cleanliness, and maintenance of kitchen, to ensure the health and safety of our customers and employees
Investigate and resolve complaints regarding employee conflicts, food quality, guest service, or facility cleanliness
Manage all administrative and human-resource functions of the restaurant including; recruiting and training new employees on policies and procedures, and preparing the bi-weekly payroll
Collect and analyze year-over-year sales and labor data; helping to reduced labor costs by 10% over the last 5 years
Regularly evaluate employee performance and make recommendations for promotions, disciplinary actions and termination
Respond to guest comments and criticism in a constructive and positive manner, looking at such as an opportunity to build guest count
Schedule catering services and use of our restaurant's facilities for events such as banquets or receptions, and negotiate pricing and details of arrangements with clients
Total receipts and balance them against sales, and prepare bank deposits on a daily basis, ensuring a high degree of accuracy and attention to detail to avoid financial discrepancies
Assistant Manager
Restaurant Lead
February 2002 to July 2006
Created front-of-the-house monthly work schedules, and tracked employee attendance to make sure all shifts and jobs were adequately covered
Contacted local schools regarding our restaurants participation in charity events and other promotional activities to expand our customer base
Performed weekly analysis of food inventory to keep adequate levels to serve customers
Resolved any guest complaints or team member issues that arose during scheduled shift, reporting the information of events to senior management
Spearheaded and managed caterings for banquets and receptions in and outside of the restaurant
Restaurant Server
Students of neighboring elementary schools
September 2000 to February 2002
Identified food orders when ready and delivered items to tables in a timely manner
Led numerous tours of the restaurant for students of neighboring elementary schools
Developed effective telephone techniques and etiquette to provide excellent customer service
Maintained full knowledge of menus, recipes, and other pertinent information to provide to guests when needed
Provided a high level of customer service to ensure that guests had a positive experience
Education
Newbridge College -
Santa Ana, CA
September 2001
Associates
Santiago Canyon College -
Orange, CA
May 2004
Senior Kitchen Manager
Hard working and personally motivated with a positive attitude, excellent communication skills, with proficient knowledge of sales and customer service expectations. Strengths include the following:
Detail oriented with strong organizational skills
Excellent clerical and problem solving abilities
Knowledgeable in inventory and ordering responsibilities including sku-ing and stocking
Ability to work in a fast paced environment and able to take on many tasks at once
Able to lead in confidence while also working with a team to achieve goals
Work Experience
Senior Kitchen Manager
Delifornia
September 2011 to June 2015
I was responsible for running the entire kitchen area, and sometimes even running the front end and cash register/pos system simultaneously. Responsibilities included taking a daily inventory of food supplies, placing supply orders with multiple distributors, all cooking and food preparation duties. Assisting customers by being knowledgeable about all meats and cheeses. I was also in charge of making the schedule, training employees, organizing and keeping track of invoices, cleaning the entire store top to bottom, and depositing all cash at the end of the day.
Server/Cashier/Food Prep
Healthy Junk
July 2003 to July 2011
Responsibilities include food prep, running orders to tables, washing dishes, and helping to maintain a healthy and sanitary working environment. I was also responsible for cashiering and cash handling duties, assisting customers with the menu, making recommendations, accommodating customers with special dietary needs, as well as training new employees.
I would run business related errands for my boss
Mail Order Department, MerchConnection.com
November 2000 to June 2003
Responsible for compiling orders from the website and fulfilling them, as well as organizing stock in the warehouse. Other duties include correcting and changing sku numbers, keeping track of inventory, weighing out orders, and printing postage. On some occasions, I would run business related errands for my boss, as well as personal errands.
Cashier/Customer Assistance
Video Fox
August 1997 to October 2000
I was in charge of entering data for all new releases, checking in returns, checking out rentals, all cash handling duties, organizing shelves/inventory, loss prevention, maintaining a tidy and clean work environment, making suggestions and recommendations to customers, as well as assorted maintenance and repair duties.
Vitamin Sales Associate/Cashier
Stock
February 1996 to August 1997
Responsible for assessing the needs of customers on an individual basis in order to help them select the products that best fit their personal, as well as dietary requirements. In charge of shipping, receiving, and sku-ing all incoming inventory for the vitamin department, as well as performing cycle counts for existing inventory. Other duties included cash handling, specialty orders, merchandising, building elaborate displays to further support sales, and maintaining overall customer satisfaction.
Call Center Representative
Site Maintenance
January 1995 to February 1996
Responsible for handling customer/managerial interactions including and not limited to taking messages, making appointments, accepting credit card payments, and renting new units over the phone for over 78 locations in California, Illinois, Missouri, Nevada, and Hawaii. In my first 6 months with the company, I was primarily responsible for on-site maintenance duties such as cleaning out and locking abandoned/delinquent units as well as maintaining the office, trash, and restroom facilities.
Sales Associate
Toys R Us
November 1994 to January 1995
Kitchen Manager CV
See Diary Queen
Mahwah, NJ
Kitchen manager with a track record for success seeks a position with upward mobility
Key attributes include:
Excellent communication and interpersonal skills
Ability to quickly respond to new and demanding challenges
Outstanding time management skills emphasizing productivity
Independent, self-motivated, dedicated worker with integrity
Passion for promoting unity and teamwork among staff member
Work Experience
Kitchen Manager
See Diary Queen
Mahwah, NJ
2005 to Present
Hired and trained all staff for opening of new restaurant
Plan menus according to popularity of various dishes
Scheduled cooks and other personal based on performance
Maintained the standard of the quality to ensure that cost food remains economical
Chef
Legal Seafoods
Garden City, NY
January 2001 to December 2004
Inspect, Taste and touch food and bar items to ensure freshness, temp and recipe adherence
Create and demonstrate daily specials based on seasonal choices
Place orders to maintain adequate stock of inventory
Expedite food prep by checking lead time and monitor ticket times
Verify that daily production planning matches the projected guest count and menu item preferences.
Balance staffing levels and labor costs to achieve a cost effective plan for running restaurant.
MANAGER
KF
Westbury, NY
July 1990 to December 2000
Responsibilities include: Guest relations, supervision of all staff and staffing levels.
Ordering and fulfillment of supplies, quality of food and beverage, house-keeping safety and pace.
Scheduling and development of FOH and BOH staff, training kitchen staff for new menu implementations.
All opening and closing operations, food and labor cost and employee morale.
Conducts personal functions such as coaching, counseling and recommending disciplinary actions if necessary.
Oversee food production and line activities to ensure that fresh, flavorful food is prepared and served and meets acceptable times; monitor for proper temperature, portioning, and presentation of all foods.
CHEF/MANAGER
Londonborough
London, UK
January 1989 to May 1995
Changed over from using cycle menu's to creating new weekly menus thus increasing guest check avg, by 20 %
Maintain smooth and organized food production.
Orchestrate menu development based on guest trends/preferences, and seasonal considerations.
Assists in maintaining agreed upon food costs.
Consistently follow HACCP guidelines to guarantee food safety; actively involved in recording food and equipment temperatures and following all food handling procedures.
CHEF
Potato Emporium
Miami, FL
November 1988 to November 1989
Design menu for home meal replacement program, prepare all hot entrees and weekly specials.
Insured compliance with highest standards of sanitation throughout kitchen.
Responsible for all ordering and food cost control.
Developed and supervised catering events.
Education
PETER KUMPS N.Y COOKING SCHOOL
September 1984 to May 1986
Sous Chef/Kitchen Manager
Work Experience
Sous Chef/Kitchen Manager
Redwood Grille
Santa Monica, CA
February 2012 to Present
Responsibilities
Oversaw beginning to ending shift procedures. Kept track of FIFO. Kept track of Stock as well as made food orders. Scheduling for shifts.
Sous Chef
Local 1205
Santa Monica, CA
June 2010 to October 2012
Menu creation, knife handling, brick oven cooking, worked part of deli along with making other food needed
Chef
Zynq
Santa Monica, CA
March 2009 to May 2010
Made salads, tar tars, food safety
Grill Cook
Wurstkuche
Venice, CA
September 2004 to February 2009
Took care of all grilling needs
Pasta chef
Buca de Beppo
Santa Monica, CA
January 2000 to March 2009
Made pastries, pizza, and all pasta
Server/Bartender
Venice bistro
Venice, CA
September 1998 to March January 2000
Serve food and beverages, handled money, made drinks from bar of needed
Line Cook
Freebirds
Venice, CA
June 1996 to August 1998
Made all food, preformed prep work, customer service
Delivery Driver
Liquid ice co
Santa Clarita, CA
September 1995 to May 1996
Delivered water
Service Technician
Simplex Grinnell
Santa Clarita, CA
March 1993 to September 1995
Install and repairs, supervised crew, plan reading
Plumbing Apprentice
Aust plumbing
Santa Clarita, CA
December 1989 to February 1993
Install, maintain, repair residential/commercial/ industrial plumbing
Sales Representative
Toys r us
Santa Clarita, CA
May 1988 to November 1989
Inventory and brought out the expensive items and sales
Education
Certificate of completion in Culinary
Chef Eric's culinary class -
Santa Monica, CA
2010 to 2011
Diploma in High School
Hart High School
Santa Clarita, CA
1999 to 2003
Assistant Kitchen Manager/Kitchen Manager CV
Lily Was Here Cafe
Brooklyn, NY
To work at an institution where I am able to use my culinary skills
Work Experience
Assistant Kitchen Manager/Kitchen Manager
Lily Was Here Cafe
Brooklyn, NY
2010 to Present
Completed the food inventory for the restaurant
Supervised the kitchen employees to ensure that it is running in a smooth and timely manner
Specified the number of servings made when dealing with any product that relates to portion control cost
Supervised the employee break rotation and kept the kitchen moral in good standing
Supervised how the food was prepared to ensure its conformance with the restaurant's recipes and appearance standards
Line Cook/Prep
Lily Was Here Cafe
Brooklyn, NY
2006 to 2010
Prepared all food items in a hygienic and timely manner
Maintained proper food and supply par levels
Prep and execute all menu items, including those dealing with seasonal specials, Grab n Go and catering
Execute tickets in a timely and orderly fashion
Followed the complete cleaning and food safety checklist
Cleaned and maintained the kitchen equipment
Familiar with F.I.F.O
Familiar with the thermometer and temperature checklist
Performed extra responsibilities when requested by the Kitchen Manager
Trained new employees
Porter
Lily Was Here
Brooklyn, NY
2003 to 2005
Periodically checked and removed the garbage from trash bins
Cleaned, sanitized and stocked the bathroom
Washed the dishes
Cleared debris from kitchen storage areas and the walk in refrigerator floors
Picked up and/or delivered food
Maintained cleanliness of the restaurant
Education
Simon Bolivar High School -
Manhattan, NY
1999 to 2003
Additional Information
Contains over eight years of experience in the restaurant field
Worked every BOH station in an elegant restaurant
Well-versed in using and maintaining all equipment in a workstation correctly
Experienced in specifying the number of servings made when dealing with any product that relates to portion control costs
Helped the kitchen manager supervise the preparation of food
Able to adapt quickly to seasonal menu changes Knowledge of safety, cleanliness and food handling measures
Extremely organized and efficient
Team player with great leadership skills
Chef/Senior Kitchen Manager CV
Work Experience
Senior Kitchen Manager
UCLA
Los Angeles, CA
November 2011 to March 2016
Under the general direction of the Assistant Director, Dining Services, the Senior Dining Manager is responsible for overall operation of a large campus restaurant. Manage the daily operation, including food production, labor scheduling and coordination, facility and equipment management, and gracious meal service. Provide sound team leadership to approximately 5 Food Service Managers, 30-50 career team members and 40-60 student employees. Recruit, hire, train, supervise, coach, and evaluate team members. Maintain strong financial controls for the various parameters of the restaurant including food cost, nonfood costs, and labor expenses. Prepare and analyze the annual budget and monthly operating statements. Ensure the restaurant complies with proper procedures including the use of standardized recipes, portion control, quality control, cash handling procedures, sanitation, and safety standards. Participate in the management of special events that occur throughout the year. Conduct group training on topics such as customer service, employee safety, and sanitation.
Chef de Cuisine
Sheraton Agoura Hills
Agoura Hills, CA
July 2008 to October 2010
Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
Chef de Cuisine
Costa Cruise Line
Shanghai China, Fukuoka Japan, Seoul Korea
May 2001 to June 2010
Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control.
Trains and monitors all levels of Commis to Chef De Partie for proper skill and service. Conducts training for new recipes, portion control, cooking techniques, proper use of equipment, work place safety, deep fat fryer, USPH & HACCP, OPP protocols & knowledge, ACF culinary training and any updates/upgrades in system & procedures on board.
Private Head Chef
Universal Studio Pictures Chairman Marc Shummger
Brentwood, CA
December 2000 to May 2001
Planned and executed daily meals for the chairman and their families according to client requests and dietary needs, as well as catered to various events, including annual staff Parties, penance dinners, and other group events.
Chef de Partie
The Peninsula beverly hills hotel
Beverly Hills, CA
November 1995 to September 1999
Prepared for lunch and dinner daily while performing pantry cooking, grill cooking, special events catering, banquet events, and menu coasting, purchasing of inventory, and receiving. Maintain and focus on modern American cuisine and providing our guest with 13 consecutive years of AAA Five diamond Award services.
US ARMY
82nd Airborne division 1-505th panther
Fayetteville, NC
February 1991 to July 1995
Training all new hires in technique of cooking method and managing dining facility
Supervising shift activity and cooking procedure. Responsible for scheduling and coordination job duties between shifts.
Education
BA Hospitality management in Hospitality management
Art institutes of California
North Hollywood, CA
2014 to 2016
BS in Culinary management, catering, restaurant
Arts Institute of California -
North Hollywood, CA
2011 to 2013
Associate in Culinary science
California School of Culinary Arts -
Pasadena, CA
2003
Skills
Intermediate Spanish, Speak Fluent Korean, English
Military Service
Service Country: United States
Branch: US ARMY
Rank: Corporal E-4 promotable
Awards
US ARMY Good Conduct medal
Certifications
Servsafe Certification
Additional Information
I am highly skilled in inspecting food items, planning and developing menus, food purchase specifications, recipes, presentation standards and pricing for all menu items and specials. Moreover, I am well versed in developing techniques for food preparation and presentation and able to assist in establishing menu prices. In addition, I have a demonstrated ability to train line cooks on technique and utilization of products and able to ensure that inventory is stocked with fresh ingredients.
Furthermore, I possess a professional appearance, and capable of maintaining high standards of sanitization, health and safety. Over and above, I am extremely capable of evaluating food products to assure freshness and quality standard are attained, and inspecting supplies, equipment, and work areas to ensure compliance to established standards.
Shift/Kitchen Manager CV
Work Experience
Shift/kitchen manager
Freebirds world burrito
Orange, CA
October 2011 to Present
Responsibilities
Run and execute the shift
Guide tribe members through daily cleanliness and guest preparation
Make sure all food is tempted and fully ready for all guest
Assign dedicated positions for tribe members
Money handling
Inventory every Thursday and Sunday of the week
Line and grill closing
Usually every Sunday is my day as the "opener"
I take on cold side and hot side duties as well as set the line lobby and manager duties (only person in the restaurant until 20 minutes until opening)
Accomplishments
Established and perfected a new position for the company
Have closed multiple positions at once by myself
Catering coordinator
Trained multiple people to run and execute kitchen and shift duties
Skills Used
Leadership
A strong will to get the job done I the cleanest and most effective way possible
Responsibility and devotion to tribe members and restaurant
Can be moved restaurants and still have the same effectiveness of labor, sales, & COGS.
Education
High school diploma
Clovis east high school -
Clovis, CA
2008 to 2012
Kitchen Staff
Administrative Assistant with strong interpersonal and organizational skills with a keen ability to multitask a variety of challenges and responsibilities.
Work Experience
Kitchen Staff
Magen David Yeshivah High School
Brooklyn, NY
July 2010 to Present
Manage cash register and daily cash in-take
Manage invoicing and bill payments
Assist with determining pricing of food
Help prepare food for all students and faculty
Serve as a liaison between school and kitchen to arrange for events to be catered
Administrative Assistant
Complex Systems Inc
Manhattan, NY
May 2001 to June 2010
Served as a liaison between departments and operating units in the resolution of day-to-day administrative and operational problems
Provide administrative/secretarial support such as answering telephones, assisting visitors and resolving a range of administrative problems and inquiries
Operated desktop computer to prepare, transcribe, compose, type, edit and distribute agendas and minutes of numerous meetings
Scheduled and coordinated meetings, interviews, appointments, events and other similar activities for supervisors
Bilingual Customer Service Representative
Cablevision
Melville, NY
December 1998 to April 2001
Provided professional, courteous, responsive and accurate service to customers
Effectively communicated to explain customer bills, payment issues and handling of billing disputes
Maintained a detailed record of each client conversation in central database
Provided customer support to Spanish Speaking customers in Spanish
Met all delivery, technical, productivity, and process goals
Effectively and efficiently handled customer transactions while using multiple software applications
Consistently exceeded expectations at yearly manager reviews
Education
Associates in Liberal Arts
Kingsborough Community College
2002
Skills: Proficient in Microsoft Office, bilingual - Spanish, and deliver excellent customer service
Kitchen Manager
Head kictchen manager with 15 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Looking to prepare a variety of dishes in a professional and rewarding establishment as a cook or kitchen manager.
- High volume production capability Servsafe certified
- Excellent communication skills. Talent development
- Good knowledge of portion and cost control Able to multi-task
- Able to work well under high pressure Seasoned in creating company schedules situations
Work Experience
Kitchen Manager
Kate Mantilini
Beverly Hills, CA
March 1989 to Present
Able to reduce food costs by expertly purchasing needs and buying through the approved suppliers.Kate Mantilini
Beverly Hills, CA
March 1989 to Present
Systematically tasted and smelled all prepared dishes, observed colors, textures, and garnishes. Have
Accounted for staffing needs and adjusted hourly schedules in accordance with demand patterns, budgets, and local labor laws.
Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product, and employee issues. Followed proper food handling methods and maintained correct temperatures of all food products.
Line Cook
Hamburger Hamlet
Los Angeles, CA
January 1981 to February 1989
Assist with cooking preparation and help chef perform other duties as assigned.
Kitchen and Service Manager CV
Highly competent professional who can be trusted with even the most confidential projects. Excels in turning disorganized environments into smooth-running operations. Self-starter and quick learner who always exceeds expectations
Work Experience
Kitchen & Service Manager
Taps Fish & Brewery
February 2011 to Present
Responsible for interviewing, hiring, scheduling, developing, mentoring, managing and leading a workgroup.
Maintained relationships and managed expenses with reputable food purveyors.
Head Cook, preparing and cooking the food in a fast paced environment with a substantial track record.
Oversees kitchen operations during a shift and is responsible for about 20-25 staff (line/prep/dish) within the kitchen and front of the house.
Personal Assistant
X-pert Packaging
July 2004 to March 2011
In charge of servicing multiple accounts which included all contractual items.
Supervising the on-site staff.
Preparing the budget; negotiating contract renewal.
Develop strong relationships with established accounts while acquiring new accounts.
Coordinated the administration of product orders, understood customer needs.
Education
Business Administration
Fullerton College
2012 to Present
Skills
Outstanding training, leadership and excellent interpersonal skills.
Expert knowledge and abilities in written communication.
Hard working and able to multitask efficiently.
Organized and detailed orientated, knack for understanding procedures and logistics.
Kitchen Manager
Orlando, FL
July 2010 to Present
Responsibilities
Stocking, inventory, financial capabilities, organize, managed kitchen and staff, scheduled various meetings
Accomplishments
I had a great impact at this job. My communication skills were a great asset. The company utilized my diligence and appreciated how I was able to interact with clientele. Promotions, employee of the month, and best cook award.
Skills Used
I am someone with excellent communication skills. I pride myself on diligence and being resourceful. As well as being punctual and someone who is able to handle difficult situations appropriately. I am also Computer literate, and customer service skills.
Kiwi Restaurant
Ypsilanti, MI
October 2007 to June 2010
Responsibilities
Keeping track of employee's, collecting all receipts, making appointments, making conference calls, and making financial decisions.
Accomplishments
Customer service, Microsoft programs, communication skills, inventory, stocking, collecting different data.
Skills Used
Customer service, Microsoft programs, communication skills, inventory, stocking, collecting different data, helping design and create new ideas.
Education
G.E.D in GED
Burlington County College
Orlando, FL
2006 to 2007.
Line Cook CV
To work in a professional environment and to achieve successful goals for the organization, while performing to the best of my abilities for a company I can grow with.
Work Experience
Line Cook
Bo-beau Kitchen & Rooftop
Akron, OH
March 2013 to Present
Prepare all food items in a hygienic and timely manner
Set up location in line with restaurant guidelines
Clean and maintain service station
Follow recipes, piece controls and presentation specifications as set by the restaurant management
Restock all items as required throughout shift
Arrange sauces and supplementary garnishes for allocated station
Close the kitchen correctly and follow the closing checklist for kitchen stations
Facilitated weekly team meetings and conducted monthly evaluation sessions
Prepared and delivered bi-annual performance reviews
Perform extra responsibilities as requested by the Chef, Sous Chef or Kitchen Manager
Security Guard
Delaney Delaney & Voorn, Ltd
Chicago, IL
June 2010 to March 2013
Patrol industrial and commercial premises to prevent and detect signs of intrusion and ensure security of doors, windows and gates
Direct traffic to and from the main building
Check identity cards of personnel before admitting into the building
Investigate and report any nefarious activity
Write reports of daily activities and irregularities, such as equipment or property damage, theft, presence of unauthorized persons, or unusual occurrences
Answer telephone calls to take messages, answer questions and provide information during non-business hours
Store Clerk
Albertsons
Long Beach, CA
February 2009 to June 2010
Assist with training new store personnel as requested by Store Manager
Assist customers with their questions; obtaining price verification on products
Developed and implemented team recognition programs
Facilitated weekly team meetings and conducted monthly evaluation sessions
Managed employee files and administered disciplinary action when required
Conduct Training for new hire employees and Supervisors
Listened to and evaluated recorded calls on a monthly basis
Facilitated weekly team meetings and conducted monthly evaluation sessions
Prepared and delivered bi-annual performance reviews
Attended manager huddles and provide team results
Assisted customers to discuss and resolve complex billing/and or service issues
Assisted in the recruitment and hiring of qualified applicants
Customer Service Representative/Administrative Assistant
Pitchblend
Long Beach, CA
April 2001 to December 2008
Answer multi-line telephone system, transfer telephone calls to the appropriate person in an efficient manner
Schedule appointments arrange meetings prepares facility and make travel and transportation arrangements
Prepare documents letters memorandums and presentations
Greet clients and visitors
Assist the Director in the management of their schedule
Customer Service Representative
Pitchblend
Tustin, CA
May 1995 to March 2001
Handled high call volume
Conducted training for new hire employees and Supervisors
Assist customers with registration and account information.
Obtain and examine all relevant information in order to determine resolution to assist customer.
Followed up on customer complaints about services and products.
Kept records of customer interactions and transactions, recording details of inquires complaints and comments, as well as actions taken.
Assist in managing discrepancies and complaints.
Provide pricing information to customers.
Customer Service Representative
Pitchblend
Downey, CA
August 1991 to May 1995
Entered customer information into computer to review vehicle history
Conducted a thorough service review to inform the customer of the recommendations
Cashed out customers and informed them of the services performed
Updated customer information in computer
Performed services on vehicles to help maintain customer's vehicle
Prepared and distributed work orders to staff
Assisted customers by phone and in person regarding repairs and services
Education
High School Diploma
Long Beach City College
1994
Additional Information
15+ years of experience in Customer Service
Committed to professional excellence; highly motivated and reliable
Strong organizational, verbal and written skills; detail oriented
Ability to adapt quickly and remain focused in high-pressure environments
Resourceful; ability to prioritize and complete assignments within deadlines
Highly skilled in preparation of diverse food items
Knowledge of safety, cleanliness and safe food handling measures
Team player, assertive, reliable and able to multi-task.
Experienced Restaurant Operator
Restaurant Manager driven by guest satisfaction and increasing bottom line sales. Known for operating within tight time frames and meeting budgets. Skilled at motivating staff and colleagues to achieve goals. Deal well with details, and enjoy being of service to others. Work exceptionally well with colleagues and clients from highly diverse backgrounds. Compassionate, loyal, enthusiastic, and supportive to all professional relationships. Excel at leading staff to achieve maximum potential. Knowledge of MS Word and Excel, and numerous restaurant-based systems.
Work Experience
Dining/Kitchen Manager - Sales and Marketing Manager
California Pizza Kitchen
New York, NY
2007 to 2015
Directed daily operations of entire restaurant, and supervised approximately 60 staff members, with oversight of performance appraisals, attendance, policies and procedures, etc. Determined production schedules and staff requirements. Ordered and requisitioned food and other supplies. Executed daily line checks to prevent spoilage of product and loss of quality. Studied sales records to determine most popular items, used information to maximize efficient use of product and minimize waste. Monitored sanitation practices to ensure compliance with all health department standards and regulations.
Increased takeout sales by 15% between 2010-2012 by spearheading marketing/advertising programs with local businesses, introducing potential customers to varieties of dishes, and establishing discounts for certain large companies, such as Bloomingdales and New York Life.
Created 24 successful fundraisers, bringing in $2000 per event ($48,000) before taxes and gratuities, for community organizations including local non-profits and schools. Restaurant acted as host and fundraiser, contributing 20% of revenue (minus tax and gratuities) to various 501(c)3 organizations.
Senior Manager
BJ's Restaurant
Westlake Village, CA
2003 to 2007
Managed daily operations of entire restaurant including bar, restaurant and hospitality. Supervised 70 staff members, scheduled work hours and resolved conflicts. Trained new managers with daily dining room operations.
Mentored lower level management. Handled purchase and maintenance repairs of all restaurant equipment. Inspected supplies, equipment and work areas to comply with established health code standards. Organized banquets of maximum of 100 guests daily. Worked with corporate office to determine salaries of entire staff.
Ensured that customer satisfaction met 'Gold Standard' service by training new servers, hosts, and cashiers in customer service skills including courtesy and respect, proper forms of address, and being attentive to customer expression and body language. Used BJ's proprietary software system to manage inventory, staff schedules and payment processing.
Redesigned servers' floor maps to provide for fewer tables and better locations, ensuring maximum efficiency.
Lowered bar expenses from 20% to 18% in one 4-week period, by testing bartender pour-outs and close supervision.
Led team of staff members in creating signature drink added to menu nationwide.
Food & Nutrition Supervisor
Maimonides Medical Center
2000 to 2003
Oversaw all phases of patient food service operations. Acted as liaison between dietitians and kitchen staff to ensure compliance with patient nutritional needs. Spearheaded efforts to ensure that personnel, equipment and food supplies were being effectively utilized. Led quarterly training sessions on fire safety mandated by OSHA. Scheduled, trained and evaluated staff to maintain skilled workforce.
Dietician Assistant
Maimonides Medical Center
1998 to 2000
Assisted patients with menu selections according to optimum nutritional needs. Modified menus according to master menu, patient's personal food preferences and prescribed therapeutic diet. Effectively utilized hospital's MACS system to obtain reports with patient nutritional requirements.
Education
BA in Health Sciences
Brooklyn College/CUNY
June 2001.
Chef Manager
St. LUKES EPISCOPAL HOSPITAL
Houston, TX
Chef in the Department of Surgical Services
Grand Itasca Clinic and Hospital
My field of work and expertise has always been the kitchen.
Work Experience
Chef Manager
Eurest, Port Newark New Jersey Firmenich Inc
Newark, NJ
January 2008 to October 2015
Responsibilities
Responsible for planning and creating menu to determine food quantities, number and types of meals to be served, practice economical use of left over’s.
Accountable for food budgeting Accounts Payable/Receivable, & Payroll.
Manage staff of 7.
Appropriately respond to all complaints, resolve problems and work to insure customer satisfaction.
Participate in production/assist in set up of all catered special functions.
Prepare and cook cafeteria style catering for up to 600 employees.
Oversee temperature controls, kitchen inventory, proper safety techniques and use of kitchen equipment.
Provide ongoing training to staff & peers, reinforcing service excellence standard & behaviors to increase customer satisfaction.
Skills Used
Food cost and budgeting experience. Various computer applications including but not limited to: Microsoft Office, Microsoft Windows, RMS, Instill, MyFinance. Possess strong bookkeeping, A/P & A/R, Menu/Food Preparation, Knife Handling, and Food Garnishing skills. Safe Serve Certified. Proficient in Sign Language.
Chef Manager
Eurest, Quest Diagnostic
Lyndhurst, NJ
February 2003 to December 2007
Responsibilities
Responsible for planning and creating menu to determine food quantities, number and types of meals to be served, practice economical use of left over’s.
Accountable for food budgeting Accounts Payable/Receivable, & Payroll.
Manage staff of 4.
Appropriately respond to all food complaints, resolve problems and work to insure customer satisfaction.
Participate in production/assist in set up of all catered special functions.
Prepare and cook cafeteria style catering for up to 400 employees.
Oversee temperature controls, kitchen inventory, proper safety techniques and use of kitchen equipment.
Provide ongoing training to staff & peers, reinforcing service excellence standard & behaviors to increase customer satisfaction.
Education
Business law and business math
Newport School of Business
Skills
Food cost and budgeting experience. Various computer applications including but not limited to: Microsoft Office, Microsoft Windows, RMS, Instill, MyFinance. Possess strong bookkeeping, A/P & A/R, Menu/Food Preparation, Knife Handling, and Food Garnishing skills. Safe Serve Certified. Proficient in Sign Language.
Food Service Worker/Handler
20+ years in food production, distribution. Kitchen casino. Hospital retail food handler and cook.
I have more experience in the food industry. I worked 12 years as a baker (oven operator). in a distribution center, for a grocery retail stores in California. I have experience working in Las Vegas casinos as a kitchen worker. I have experience in working in a hospital as a food handler and food service worker. I worked in dietary. Preparing food for patients, pertain to there diets by doctors and nurses order
Work Experience
Food Service Worker/Handler
University Medical Center- Kitchen
Las Vegas, NV
August 2008 to July 2015
Responsibilities
Prepared hot and cold food for hospital workers and others customers. Utilized grills, broilers and ovens. Followed menus and recipes. Knife skills. Made salads and sandwiches for kiosk. Before cooking, I started out as maintenance cleaner. Took apart and cleaned grills and ovens, and meat slicers. Cleaned floors with mop and auto scrubber. Wash pots and pans in a 3 compartment sink.
Accomplishments
Ran a successful exhibition station which I had repeat customers. Prepared fresh fast food for their lunchtime.
Skills Used
Knife skills. Cooked meats and vegetable on grills and broilers. Used a meat slicer
Delivery Driver/Warehouse Worker
Sands Plumbing
Las Vegas, NV
February 2006 to March 2007
Responsibilities
Operate vehicle to pick up plumbing plans, checks and other paperwork used in our office.
Delivered all types of plumbing accessories like copper pipes to the plumbers out in the field.
Worked in the yard when not driving. Moved parts and boxes around with a forklift.
Accomplishments
Made timely delivery's for the company . Keep warehouse clean. Inventory warehouse supply's. Preventive maintenance on vehicles.
Skills Used
Forklift Operator
Kitchen Worker
The Cannery
North Las Vegas, NV
January 2001 to February 2006
Responsibilities
Take apart, clean and sanitize ovens, grills, ovens and vent covers. Wash pots and pans in a 3 compartment sink. Clean, scrub and mop kitchen floors. Clean butcher shop equipment, Wash mats with jet sprayer.
Skills Used
Disassemble kitchen equipment, Dish washing pots and pans, Clean restaurant kitchens in the casino without supervision.
Education
High School Diploma in Math, Science and History
Sonora High School - La Habra, CA
1977 to 1981
Skills
Customer service in a retail cafeteria in a hospital kitchen and casino kitchen. Can cook and handle food in a casino and hospital kitchen utilizing ovens, flat top grill, broilers and fryers. Make salads and sandwiches with recipes given to me. Clean, take apart and sanitize ovens, grills, change fryer oil. Experienced in kitchen chemicals and running a floor auto scrubber. Run a dishwasher, wash pots and pans in a 3 compartment sink and hood vents. Computer literate. Can operate forklift
Certifications
Clark County Health Card
July 2015 to July 2017
Food Handler Card
Ecoscape Solutions Group Inc
North Charleston, SC
Kitchen manager with a track record for success seeks a position with upward mobility
Key attributes include:
Excellent communication and interpersonal skills
Ability to quickly respond to new and demanding challenges
Outstanding time management skills emphasizing productivity
Independent, self-motivated, dedicated worker with integrity
Passion for promoting unity and teamwork among staff members
Work Experience
Kitchen Manager
Maxi Entreprises
West Tawakoni, TX
2001 to Present
Responsible for all Back of the House operations for a multi-million dollar per year corporate restaurant.
Key responsibilities include:
Assist in creating annual budget, balancing location needs while increasing profit
Write accurate weekly sales projections based on prior and current trends
Maintain appropriate inventory for sales, meeting needs of restaurant while staying within allowable budget
Analyze Profit and Guest Metrics daily to ensure goals standards are being exceeded
Write weekly staff schedules to maximize productivity without exceeding labor budget
Responsible for all training within the kitchen; food safety and sanitation procedures, new menu items, equipment use and maintenance, etc.
Facilitate weekly meetings with Management Team to communicate progress and establish goals
Hire, orient, train and develop all new kitchen staff
Editorial Assistant
Maxi Entrerprises
2000 to 2002
Work within the Higher Education Division of a leading scientific/trade publishing company. Responsibilities include:
Offering administrative assistance to the Associate Publisher of the Higher Education division
Assist in creating and implementing production schedules for contracted manuscripts
Act as liaison with contracted authors, as well as the Production and Marketing Departments, to ensure projects remain on schedule
Skills and Certifications
ServSafe Certified (2009, 2014); Proficient in Microsoft Word, Excel and PowerPoint
Education
Ryerson University
April 2005
Journalism
School of Communication Arts
Psychology
School of Social Sciences and Human Services
Kitchen Manager
North Charleston, SC
Kitchen manager with a track record for success seeks a position with upward mobility
Key attributes include:
Excellent communication and interpersonal skills
Ability to quickly respond to new and demanding challenges
Outstanding time management skills emphasizing productivity
Independent, self-motivated, dedicated worker with integrity
Passion for promoting unity and teamwork among staff members
Work Experience
Kitchen Manager
Maxi Entreprises
West Tawakoni, TX
2001 to Present
Responsible for all Back of the House operations for a multi-million dollar per year corporate restaurant.
Key responsibilities include:
Assist in creating annual budget, balancing location needs while increasing profit
Write accurate weekly sales projections based on prior and current trends
Maintain appropriate inventory for sales, meeting needs of restaurant while staying within allowable budget
Analyze Profit and Guest Metrics daily to ensure goals standards are being exceeded
Write weekly staff schedules to maximize productivity without exceeding labor budget
Responsible for all training within the kitchen; food safety and sanitation procedures, new menu items, equipment use and maintenance, etc.
Facilitate weekly meetings with Management Team to communicate progress and establish goals
Hire, orient, train and develop all new kitchen staff
Editorial Assistant
Maxi Entrerprises
2000 to 2002
Work within the Higher Education Division of a leading scientific/trade publishing company. Responsibilities include:
Offering administrative assistance to the Associate Publisher of the Higher Education division
Assist in creating and implementing production schedules for contracted manuscripts
Act as liaison with contracted authors, as well as the Production and Marketing Departments, to ensure projects remain on schedule
Skills and Certifications
ServSafe Certified (2009, 2014); Proficient in Microsoft Word, Excel and PowerPoint
Education
Ryerson University
April 2005
Journalism
School of Communication Arts
Psychology
School of Social Sciences and Human Services
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