Kitchen Manager

Beatrice Dalgleish

**** ** ******** ******, ******** Oregon 97220

Cell Phone: 503-***-**** *********@*****.***

OBJECTIVE: I am a detail oriented and hardworking professional seeking to transition from leading in the kitchen and into an HR or clerical role in the restaurant or hotel industry. Due to my many years of experience as an employee and manager, I have the ability to understand the needs of both the company and the staff. Below you will see a small snapshot of my experience, but in total I have been in the culinary profession for fifteen years.

EDUCATION & SKILLS :

Kendall College, Chicago, IL 2010-2014

AAS Culinary Arts & BA Hotel Restaurant Management Kendall College 2014

Valid Oregon State Food Worker Card/OLCC

Knowledgeable in using: Zoom, Quickbooks, Microsoft Office, PowerPoint and Excel.

Grand Central Bakery:

CK Kitchen Manager Current Position

Oversees all Commissary Kitchen operations in support of GCB’s mission to serve customers delicious, authentic food made from high quality local and sustainable ingredients. Developing skilled and passionate workers whose mission is to create the highest quality and most delicious products efficiently and safely is a core responsibility. Kitchen Manager is responsible for ensuring the kitchen staff has the tools, knowledge, systems, and support in place to produce consistent products of exceptional quality within the parameters of GCB’s mission and financial goals.

Fat Back Kitchen: July 2022- July 2023

Prep Cook

Duties include large batch style cooking in a commissary kitchen setting, time management was key to complete the daily prep list and cleaning task.

Bumble Bath Soap LLC: April 2020- June 2023

Owner/Creator

We are a company that creates handmade soaps, bath bombs, and skin care products. We supply to various stores around Portland, fulfill and ship orders around the USA, and participate in pop up markets. In addition to creating the products I run the social media, online shop, advertising, and create the branding and packaging for our products.

Namu Food Truck: May 2021 to May 2022

Lead Cook

Duties include not only cooking all menu items but also a customer service component. I took and prepared all orders, prepped food before opening and after closing. I had to record the daily sales, and manage inventory. Also any and all cleaning tasks were done before my shift was over. One person is working in the cart at a time so you must be good at multitasking and time management.

Yonder: June 2020 to December 2020

Prep/Lead Line Cook

Duties included working as a team to fulfill orders as well as preparing the farm fresh ingredients, multitasking projects, cleaning and organizing dry storage areas, inventory management, and food quality control.

West Coast Grocery Company: July 2019-March 2020 (Laid off due to Covid-19)

Executive Chef

As the chef it was my duty to implement standardized recipes, write seasonal menus, and create weekly specials. I was also in control of hiring, firing, and training staff.I held myself to high food standards and hygiene standards while creating a fun team dynamic. I also performed administrative tasks: seeking new cost-effective purveyors, labor costs, food costs, obtaining feedback on food and service quality, and coordinating catered events from start to finish.

Verdigris: February 2019- June 2019

Sous Chef

Responsibilities included: daily ordering and purchasing, schedule writing, butchery and sausage production, classic French sauce making, light pasta, bread and dessert production, training staff, assisting with weekend brunch, and expediting and cooking during service

Bollywood Theater: June 2017-October 2018

Line Cook/AM Lead

Duties included: organizing daily prep lists and working alongside a partner to ensure all prep tasks are complete before service; delegating prep and cleaning tasks to the night crew. As an AM lead we had to be proficient in working all the stations on the line, including expediting. We were also expected to train other employees. At times we would have to lead team meetings and hold each other accountable when it came to quality control.

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