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Chef, Sous Chef, Kitchen Manager

Location:
Round Rock, TX
Salary:
55000
Posted:
March 31, 2018

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Resume:

Michael P. Jennings

**** ******* **. *** ****, Round Rock, TX 78665

210-***-****

ac4zn2@r.postjobfree.com

Culinary Manager

Specializing in team-building, high-volume sales, and execution of quality Italian, Asian, and American cuisine.

Focused on uncompromising food quality, guest satisfaction, and building repeat business.

Overview

With 18 years of culinary experience, I have sought to become a better chef, kitchen manager, and culinary leader. I gain great satisfaction from providing the best possible meal to enhance the guest’s dining experience. I have a passion for continuous learning and discovery in the Culinary field.

Areas of Expertise

Sous Chef/ Kitchen Manager; controlling inventory and food cost, building a successful kitchen staff, upholding and teaching company standards, executing menu items to spec

Internship at Bigas on the Banks under Chef Bruce

Training and development of employees into team leaders

Successful catering experience (1,200+ people)

Maximizing kitchen productivity and staff performance

ServSafe Certified

Professional Experience

Sushi Zushi

Kitchen Manager 2017-present

Implementing and maintaining standards and processes

Hiring, training, and developing a team that can execute at a high level of volume without sacrificing their integrity in food quality and presentation

Development of Team Leaders

Accountable for weekly food inventory and reconciliation

Creating and maintaining budgets for cost in my specific area of the P&L, namely BOH labor and food cost

Managing forecasted budgets through proper scheduling, ordering, and receiving

Responsible for training and implementation of menu rollouts

Maintaining the highest standards for food sanitation and quality

Maintaining kitchen equipment and facilities

Butchering of proteins

Working with the FOH to create a unique and exemplary guest experience and providing recovery assistance whenever needed

Utilization of Micros POS and Hotschedules

Brio Italian Grill

Sous Chef/ Kitchen Manager 2014-2017

Achieving goals set forth for sales, cost control and profitability

Upholding the highest standards for food sanitation and quality

Hiring, training and developing hospitality-focused Team Members, limiting turnover costs by creating a positive and rewarding work environment

Utilizing all forecasting systems for food production, inventory, labor and scheduling

Supporting and implementing all BBRG culinary programs; Consistently enforcing standards for recipe adherence, food preparation, production and presentation

Going "above and beyond" to accommodate Guests' requests and encouraging the same from kitchen staff

Mastery of Micros POS, product manager and use of Hotschedules

Pei Wei Asian Diner

Culinary Manager 2012-2014

Delivering a fast and exceptional dining experience where speed and quality go hand in hand

Accurate inventory completion to ensure proper ordering and receiving of fresh product on a daily basis

Controlling labor and food cost thru forecasting and following product mix

Working with and leading a team through high level training and coaching during peak hours

Controlling labor through scheduling and recognizing sales trends

Rainforest Café – San Antonio Riverwalk

Kitchen Supervisor, Management Growth Program

Kitchen Supervisor for multi-million dollar restaurant serving American cuisine.

Graduate of Kitchen Manager Growth Program

Controlled labor costs during peak and down times

Handled product inventory and receiving through Menu link

Maintained quality control of entrees from basic food preparation through proper plate presentation.

Educated employees about proper food safety and sanitation.

Developed recipes that are used at different concepts (Creole Rustica)

Handled scheduling for 45 employees

Aided guests with severe food allergies in choosing the right food and specially prepared their dishes.

Offered Kitchen Manager position at Rainforest in Grapevine, TX

2005-2012

Education & Qualifications

St. Phillips College

Graduated- Restaurant Management Degree and Culinary Arts Degree with Certification

Completion of Growth Program at Rainforest Café

Certified Trainer

References & Supporting Documentation Furnished Upon Request



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