Manager Food Safety
Resume:
Keenan Green
Dorchester MA, *****
******.**************@*****.***
OBJECTIVE
My objective is to obtain a rewarding position with a great hospitality company with the opportunity for growth
October 2016-Current
Darryl’s Corner Bar & Grill
My responsibilities include processing the BOH shift schedule for a staff of 10 cooks. Plan all quarterly menus for BOH as well as order the food products for the restaurant. Take care of weekly and monthly inventory and report to upper management. Ensure entrees are proportioned and properly plated. Maintained efficient communication with the FOH to ensure smooth and timely transition of orders. Ensure all hygiene and food safety standards are met in all stages of food preparation.
June 2015-July 2016
Grille District (Air Ventures) - Chef Manager
In this position my responsibilities include working with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision overseeing a kitchen staff of 20-25 people. Come up with new dishes which appeal to the clients, whenever required. Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish. Ensured that all food prepared comes out in a timely manner and produced high quality dishes. Interviewed and hired chefs and train them in order to reach the high standards of the location. Establish the working schedule and organize the work in the kitchen so that everything works accordingly.
May 2008-June 2015
Vineyard Grille (Air Ventures) -Chef Manager
Plan the food design in order to create a perfect match between the dish’s aspect and its taste. Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources. Maintain order and discipline in the kitchen during working hours. Establish the working schedule and organize the work in the kitchen so that everything works accordingly. Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door. Make sure that the professional equipment is in good conditions and signal any malfunction.
Professional References
Glen Rochon Director of Operations -617-***-**** ****.**************@*****.***
Bruce Thompson Corporate Chef 440-***-****
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