Kitchen Staff Customer Service

CORNICE MANN

***********@*****.*** 626-***-**** Los Angeles, CA

PROFESSIONAL

SUMMARY

A talented leader with a proven track record of improving operations through efficiency updates, cost control strategies and profit management optimization. 100% pass rate on all food safety audits. Successfully developed high-performance teams with excellent customer service skills and in-depth menu knowledge and well-versed in hospitality standards.

WORK HISTORY

Sous Chef California State University 01/2023 - CURRENT

•Assist in the creation of new menu items and seasonal specials that were well-received by customers and resulted in increased sales.

•Manage kitchen inventory ordering, resulting in adequate supplies and minimizing waste and loss.

•Successfully managed kitchen budget by monitoring expenses and optimizing ingredient usage.

•Orchestrate effective communication with kitchen staff and management, resulting in efficient coordination of tasks and successful service execution.

General Manager A La Couch 06/2020 – 09/2022

•Led succession planning by introducing hiring criteria to help fill open positions 17% faster in 12 months.

•Sustained employee retention rate 25% higher than industry standard through management training programs, periodic performance reviews, and motivational coaching tactics.

•Consistently exceed monthly goals by a minimum of 10% through tighter controls on overtime expenditures and inventory waste.

Culinary Supervisor Staples Center/ Levy Restaurants 09/2021 - 09/2022

•Hired, trained, and coached 35+ staff members on customer service skills, food and beverage knowledge, and COVID-19 safety standards.

•Interfaced with 500+ customers on an average per shift helping them make selections and upselling them by 10%.

•Investigated and resolved complaints regarding food quality, service, or accommodations.

•Implemented a revised inventory system focused on storage conditions, and ordering techniques resulting in a 6% decrease in losses created by food waste.

Sous Chef Compass Group 10/2018 - 03/2020

•Maintained an A rating with the Department of Health by standardizing cleaning procedures.

•Mentored and trained junior staff, improving performance by 20%.

•Assisted in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

•Supported supervision of kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

•Leveraged design thinking elements to create a comprehensive menu offering that resulted in a 20% check increase.

Kitchen Supervisor/Sous Chef Little Caesars Arena 07/2017 - 02/2020

•Supervised kitchen staff members and managed food planning, preparations, and production for 500 – 2,000 persons.

•Trained new kitchen employees to company and kitchen standards.

•Managed food and product ordering by keeping detailed records and worked with existing systems to improve waste reduction and manage budgetary concerns.

•Conducted kitchen staff trainings at all levels, which improved service levels by 15%.

Supervisor/Manager Peas & Carrots Hospitality 06/2014 - 06/2017

•Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.

•Scheduled and received food and beverage deliveries, adhering to food cost and budget.

•Delivered in-depth training to workers in food preparation and customer facing roles to promote strong team performance.

EDUCATION

LE CORDON BLEU COLLEGE OF CULINARY ARTS, Tucker, GA

Associate of Arts Degree: Culinary Arts

ADDITIONAL

INFORMATION

• ADDITIONAL INFORMATION, BUREAU OF SECURITY & INVESTIGATIVE,

SERVICES (BSIS) California Security Guard License eFoods Handlers

California Food Handler Card

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