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Click here or scroll down to respond to this candidateRWCandidate's Name
EMAIL AVAILABLE PHONE NUMBER AVAILABLE Florence, SC Street Address
Sta SupervisionMenu developmentPurchasingSchedulingKitchen ManagementInventory ManagementFood SafetyQuality AssuranceRecruitmentSupply OrderingWorkow PlanningCost ControlProduct RotationBOH OperationsOrder AccuracyAttention to DetailRed Bone Alley FlorenceKitchen Manager01/2024 - 09/2024Developed and implemented kitchen policies, procedures and quality standards.Conducted regular sta meetings to discuss menu changes, safety protocols and performance reviews.Trained new kitchen sta on proper food handling techniques and safety regulations.Maintained accurate records of food costs, labor costs, waste management and other related expenses.Monitored sanitation practices to ensure that all employees adhere to health department regulations.Created weekly schedules for kitchen sta members based on anticipated business volume.Inspected equipment regularly to identify necessary repairs or replacements.Analyzed nancial data including sales reports, budgeting information and cost analysis reports to make operational decisions. Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation. Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.Promoted an atmosphere of teamwork among kitchen sta members by fostering open communication between team members. Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.Reviewed vendor invoices for accuracy before authorizing payment SummarySkillsExperiencetransactions.Performed weekly inventories of food items stored in refrigerators or freezers.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 sta on proper use. Motivated kitchen sta by establishing goals to increase productivity and quality.Planned kitchen sta schedules to maximize coverage and encourage collaboration.Maximized team performance by training new employees on proper food handling and restaurant protocols.Worked with vendors to establish strong relationships and maintain proper inventory supplies.Received, organized and rotated paper goods and food ingredients. Interviewed, hired and supervised back of house sta to clean tables, remove dishes, take food to tables and assist servers and bartenders. Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.Oversaw food preparation, production and presentation according to quality standards.Trained new employees to perform duties.Worked in close collaboration with team members to ensure customers received high-quality service.Delegated work to sta, setting priorities and goals. Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.Resolved problems or concerns to satisfaction of involved parties. Distributed food to service sta for prompt delivery to customers. Velocity Truck Center Florence, SCWarehouse Worker03/2020 - 12/2023Maintained stock levels in accordance with company policies. Received and tracked incoming inventory shipments. Organized warehouse space for ecient storage of products. Loaded and unloaded trucks with hand-trucks, pallet jacks, and forklifts. Assembled orders according to customer requests.Operated scanners, computers, and other equipment to track orders. Performed cycle counts to maintain accurate inventory records. Inspected damaged goods prior to disposal or return to vendor. Ensured safety protocols were followed at all times while operating machinery.Provided assistance in loading and unloading containers from ships and trains.Managed hazardous waste removal operations per government regulations.Identied discrepancies between physical count and computer data. Assisted customers with product selection inquiries when needed. Processed returns of defective merchandise as required. Followed established guidelines for picking orders accurately. Transported goods to designated areas within the warehouse facility. Red Bone Alley Florence, SCKitchen Manager03/2010 - 06/2020Developed and implemented kitchen policies, procedures and quality standards.Conducted regular sta meetings to discuss menu changes, safety protocols and performance reviews.Trained new kitchen sta on proper food handling techniques and safety regulations.Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.Maintained accurate records of food costs, labor costs, waste management and other related expenses.Monitored sanitation practices to ensure that all employees adhere to health department regulations.Ensured compliance with all applicable local, state and federal laws governing food service operations.Created weekly schedules for kitchen sta members based on anticipated business volume.Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.Inspected equipment regularly to identify necessary repairs or replacements.Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation. Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies. Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.Reviewed vendor invoices for accuracy before authorizing payment transactions.Performed weekly inventories of food items stored in refrigerators or freezers.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 sta on proper use. Motivated kitchen sta by establishing goals to increase productivity and quality.Utilized various preparation and cooking methods to create menu items in accordance with recipes.Planned kitchen sta schedules to maximize coverage and encourage collaboration.Maximized team performance by training new employees on proper food handling and restaurant protocols.Education and TrainingSouth Florence High School Florence, SCHigh School Diploma06/1992 |
