Lacey Coffer

lc Kitchen Manager

Professional Summary

Experienced Kitchen manager bringing

demonstrated success in developing and motivating

strong restaurant teams to assist Hundreds customers hourly. Keeps all areas clean and sanitized while

managing inventory and preventing waste. Positive

and upbeat with customers and team members

alike.

Work History

2013-03 -

Current

Kitchen Manager

Le Pain Quotidian, Ny, New York

Delegated food preparation duties down to

cooks and followed up with cooks to verify proper

preparation and production of meals.

Delivered in-depth training to workers in food

preparation and customer-facing roles to

promote strong team performance.

Created and deployed successful strategies to

boost restaurant performance, streamline food

prep processes and reduce waste.

Followed standardized recipes set by Chef for

production of breakfast, lunch and dinner meals.

Spearheaded regular maintenance and repair

operations to keep building and equipment in

peak condition.

Conducted daily checks of refrigerators and

freezers to verify proper food storage, container

labeling and surface cleaning.

Developed kitchen staff through training,

disciplinary action and performance reviews.

Applied knowledge of previous supply needs and

forecasted business levels to estimate required

Contact

Address

The Bronx, NY, 10456

Phone

212-***-****

E-mail

ad20lr@r.postjobfree.com

Skills

Food handlers

supplies.

Managed restaurant marketing, sales building

and community involvement.

Wiped down counters using sanitizing spray to

prevent cross-contamination among food items.

Scheduled and received food and beverage

deliveries, adhering to food cost and budget.

Checked and tested foods to verify quality and

temperature.

Identified team weak points and implemented

corrective actions to resolve concerns.

Reduced financial inaccuracies by using Software

system while verifying receipts.

Increased kitchen efficiency Number% by

streamlining processes, reducing waste and

mentoring team members on proper procedures.

Maintained kitchen cleanliness and sanitation

through correct procedures and scheduled

cleaning of surfaces and equipment.

Purchased food and cultivated strong vendor

relationships.

Maximized quality assurance by completing

frequent line checks.

Verified prepared food met standards for quality

and quantity before serving to customers.

Education

2008-01 -

2010-04

N/a: Facilities Planning And Management

TCI - Manhattan, Ny

1997-09 -

2000-06

Diploma

All Hallows' High School - The Bronx, NY

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