Summary I kitchen manager six years BOH operations. Demonstrated team leadership excellent staff management skills.I also Motivated chef 5+ years experience fast-paced restaurant kitchens. looking work company I put talent skill good use I hands manager well respected amongst employees staff members nothing giving work hard earn every title, promotion i,ve ever held I give 110% always focus goal give every best do. afraid start bottom line cook sous chef work way top good respectable company Hard working food service professional KITCHEN MANAGER CATERING AND EVENTS CHEF Highlights ServSafe certified High volume production capability Focused disciplined Well-tuned palette Focus portion cost control Inventory management familiarity Bilingual (English/spanish Chef sun tower hotel Fort Lauderdale Beach Cash handling Reliable punctual Reliable team worker Neat, clean professional appearance Comfortable standing long time periods Delivers exceptional customer service Commercial deep fryer slicer operation Proven leader American cuisine expert Willing work pressure Excellent multi-tasker Culinary knowledge Fluent spanish Restaurant management Ethnic foods preparation Food cost control specialist Successful kitchen staff supervisor Interviewing training ability Non-smoker Plate presentation skills Proficiency inventory ordering Reliable, punctual committed customer service Experience Company Name City State kitchen Manager Catering events chef 07/2011 01/2014 Apportioned served food facility residents, employees, patrons. Checked quantity quality received products Cleaned prepared various foods cooking serving Managed kitchen operations high grossing, fast-paced fair concession kitchen. Developed variety menu items catering customers food allergies diet restrictions gluten-free vegan items. Trained staff twenty three employees correct facility procedures, safety codes, proper recipes plating techniques. Examined trays ensure contained required items Inspected dining serving areas ensure cleanliness proper setup Managed preparation presentation desserts catered events.Oversaw 8cooks 17 staff members part overall back house operations. oversaw meal wheels operation saint luice county Company Name City State Kitchen manager Executive chef 01/2008 06/2011 Checked deliveries signed products received. Performed tableside food preparation including carving meats, boning fish fowl preparing flaming dishes. Regularly inquired member guest satisfaction, anticipated additional needs fulfilled requests. Effectively used items stock decrease waste profit loss. Seasoned cooked food according recipes personal judgment experience Ensured first-in-first-out system ingredients labeled stored properly Oversaw kitchen employee operations ensure production levels service standards maintained Regularly inquired member guest satisfaction, anticipated additional needs fulfilled requests. Company Name City State Executive chef 02/2005 02/2008 Delivered exceptional dining experience friendly, fast service. Consistently adhered quality expectations standards. Accurately recorded orders partnered team members serve food beverages exceeded guests' expectations. Regularly checked guests' satisfaction. Effectively communicated kitchen staff regarding customer allergies, dietary needs special requests. Answered questions menu selections made recommendations requested. Maintained knowledge current menu items, garnishes, ingredients preparation methods. Served meals snacks employing families guests Served residents guests meal times speed efficiency Responded resident guest complaints regarding food service Provided guests menus Prepared special diet foods, salads, desserts, nourishments Company Name City State Lead line cook 02/2001 01/2005 Served fresh, hot food smile timely manner. Communicated clearly positively co-workers management. Cut chopped food items cooked grill fryers. Operated large-volume cooking equipment grills, deep-fat fryers griddles. Accurately measured ingredients required specific food items. Carefully maintained sanitation, health safety standards work areas. Prepared buffet salad bar dinner service. Checked deliveries signed products received. Delivered exceptional dining experience friendly, fast service. Accomplishments Recognized peers management going beyond normal job functions. Successfully managed kitchen staff 40+ employees high volume dinner services 500 diners night .Communicated kitchen staff, dietitians doctors assure compliance complex frequently changing dietary needs clients Baked, roasted, broiled, steamed meats, fish, vegetables foods. Checked temperatures freezers, refrigerators, heating equipment ensure proper functioning. Cleaned inspected galley equipment, kitchen appliances, work areas. Cleaned sterilized equipment facilities. Ensured freshness food ingredients checking quality, keeping track old new items rotating stock. Executed daily production lists goals. Helped preparation, set-up, service catering events. Planned menus according employers' needs diet restrictions. Prepared food items.. Education GED Culinary arts 1996 Lyndon B Johnson City State USA graduated GED culinary certificate station cook Associate Applied Science Culinary arts 1999 Lincoln college City State USA Graduated top 5 class Courses Hospitality Restaurant Management Basic Vocational Certificate: Prep Cook Nutrition courses Classes Restaurant Facility Operations Coursework Food Beverage Operations serve safe management Certifications Serve safe AA applied science Station cook certificate Four dietary certificate Languages Bilingual Spanish/English/ 1/3 creole Skills Grill cook specialist Fry cook specialist Saucier Soups /salads specialist Inventory specialist Menu catering planner Waste management specialist Sautee broiler specialist Event planner Expert preparing daily specials Scheduling Profit lost specialist Team player Excellent customer service Training employee