Manager Food
Resume:
Tobey Bisson
Email: ********@***********.***
Address:
City: Salem
State: MA
Zip: 01970
Country: USA
Phone: 603-***-****
Skill Level: Any
Salary Range:
Primary Skills/Experience:
Hardworking Cook with 10 years experience in high-volume restaurant facility.
Educational Background:
High School Dipolma from Southern Maine Tech, Portland ME 1/2001 to 6/2001 (Accounting)
Job History / Details:
Summary
Hardworking Cook with 10 years experience in high-volume restaurant facility.
Highlights
Extensive food/beverage Food safety certified
High level of cleanly kitchen maintenanceknowledge
Food and beverage handling
Restaurant experience
Food regulation compliance
Kitchen staff training
Food cost control
Food cost analysis
Kitchen management
Ability to handle fast-paced environment
Knowledge of inventory practices
Prior experience with Aloha POS system
Proficiency in inventory and ordering
Experience supervising kitchen staff
Food Handler certificate
Food safety certified
High level of cleanly kitchen maintenance
Accomplishments
Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning.
Checked the quantity and quality of received products.
Food Preparation
Managed food and produce receiving process with 100 percentage accuracy.Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen.Instructed cooks and other workers in the preparation, cooking, garnishing and presentation of food.
Performed serving, cleaning, and stocking duties in establishments.
Portioned and wrapped food.
Stored food in designated containers and storage areas to prevent spoilage.
Supervised and coordinated activities of cooks and workers engaged in food preparation.
Experience
September 2012 to Current
Village Tavern Salem, Mass
Sous Chef
Responsible for coordination of up to 18 servers in restaurant with capacity of 200.Supported all kitchen operations when chef was absent.Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stockEstimated amounts and costs of required supplies, such as food and ingredientsInspected and cleaned food preparation areas to ensure safe and sanitary food-handling practicesCommunicated with other kitchen team members to ensure food was prepared on time and correctlyEnsured food was stored and cooked at correct temperature
February 2012 to September 2012
99 Restaurant Lynnfield, Mass
Assistant KItchen Manager
Serve Safe & Alcohol Certified
Inspected and cleaned food preparation areas to ensure safe and sanitary food-handling practices
Verified freshness of products upon delivery.
Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.
Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
March 2011 to March 2012
99 Restaurant Woburn, MA
Kitchen Manager
Carefully interviewed, selected, trained and supervised staff.
Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Performed restaurant walk-throughs to gage timeliness and excellent service quality.
Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
Counseled and disciplined staff when necessary.
February 2008 to March 2012
99 Restaurant Danvers, MA
Sous Chef
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Implemented and supported company initiatives and programs.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Education
2001 Southern Maine Tech Portland, Maine
Associate of Science Accounting
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