Kitchen Manager Assistant
Resume:
Daniel Perez
adqall@r.postjobfree.com
Vaca Restaurant August 2016-march-2020
Grill cook
Responsibilities
Make a prep list of what i need for service and do all the prep for both shifts and be cooking at the same
time all the orders.
Watergrill (kings seafood company)
O.bar supervisor october 2016-march 2020
Responsibilities
Make sure to got all the prep done before am service and check the prep again before pm shift. Check
the schedules everyday and every week to make sure we got enough cook for every shift. Check the
product before every shift. And change the oyster manu every shift
Fig and Olive
Kitchen Manager
May 2014 – october 2016
Responsibilities
My responsibility are to make sure food quality is always up to fig and olives standards, checked all
orders and made sure all produce and proteins were good and non we're going bad. Worked expo
station for lunch and dinner if anyone called out I worked their station and am proficient is raw bar,
pantry, hot apps, broiler, sauté, dessert, and prep. Did schedules, Payroll analysis, inventory, entered
invoices, made prep lists for line cooks and prep cooks, and showed line cooks how to prepare and
execute new dishes that company were putting in.
Accomplishments
Expo ticket times before were always 16-20 min it has now been reduced to 8-12 min and every cook
has been putting more effort because before they never used to have respect for the management team
but I always worked with them helped them with prep jumped on the line before they even got
slammed and thanks to that every cook now has respect for the management team and are now going
above and beyond for the restaurant.
Skills Used
The skills I demonstrated were the experiences that I have with my skills knife I tried to teach as much as
I could to the cooks and whenever they needed help fixing a sauced etc I would help them out
Red Robin
Kitchen Manager
October 2007- May 2014
Responsibilities
My responsibility were making sure that labor wasn’t over and we were always under, order from
vendors, making sure food cost was good, inventory for the restaurant and making sure that ticket times
weren’t high and making sure the quality of the food was correct. I was also responsible for hiring new
staff member, discipline cooks that weren’t following company policies and teaching the assistant KM.
Accomplishments
Red robin had an issue in the Cypress location so I was sent to Cypress Red Robin to get the restaurant
back to where it needed to because everything was high labor, food cost, inventory, ticket time and the
quality of the food wasn’t their and while I was their I made sure that cooks were following recipes,
orders were correct, inventory was done correctly causing food cost to go down and making sure ticket
times didn’t pass 12 min. And after cypress been on we’re they want to be I been send to lakewood to
open a new location and they decided to make that location my home restaurant and after we kept
everything under control I been traveling on different city’s and different states to making openings and
helping on any other location.
Skills used
Most of the skills that I used were communication and teaching because the cooks weren’t being taught
correctly in the cypress location so they had to be retaught and recipes explained. The location that I
was originally at everyone knew because I showed them since the beginning and explain that it was
always has to done correctly.
Joes Crab Shack
May 2005- October 2007
Assistant KM
Responsibility
My Responsibility were scheduling, ordering, inventory, make sure prep cooks had a prep list to follow,
checking food quality, making sure ticket times weren’t high and if a cook called out or did show I would
work the station and anyone that needed help I would assist them.
Accomplishment
● I was able to bring the team together and they would always be happy coming in to work
because they knew that they had my support for whatever they needed.
CHEESECAKE FACTORY
June 2002-May 2005
I start as a cook 4 months later I got promoted to lead linecook
Responsibilities
To assist on any station needs help, to make sure everybody take break
To make sure to all the prep be ready before every shift and check to
all the cooks show up if not I was on charge to do adjustments to
Cover all station and assist to the kitchen manager with schedules,
Food cost, inventory and orders.
I start working on this industry since 1998.
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