Kitchen Manager Human Resources

FRANÇOIS POIRIER

Vista, CA Phone: 760-***-**** Email: **********@*******.***

KITCHEN MANAGER / CHEF DE CUISINE

Hands-on Kitchen Manager / Chef de Cuisine with 25+ years of experience efficiently managing kitchen operations for high-volume restaurants that produce several million dollars in annual revenue. Proven record of adeptly managing food and labor budgets consistently meeting expectations. Skilled at planning and coordinating lines of service in the kitchen, leading high-performing teams of 15 to 25 employees. Adept at enforcing adherence to chef-prepared recipes, standard policies and procedures, and safety mandates.

CORE COMPETENCIES

Classically Trained Chef Kitchen Management & Operations Food Prep & Services Oversight Inventory Management Budget Planning & Preparation Cost Control Quality Control Streamline Processes Food Rotation Minimize Food Waste Plating & Food Presentation Staff Scheduling Client Satisfaction Problem Resolution Team Leadership & Motivation Maintain Cleanliness & Food Handling Standards Hire, Train, and Mentor Staff Human Resources Policy Compliance Manage Restaurant Openings Chef Services

WORK EXPERIENCE

CHEFS INTERNATIONAL INC., The Wharfside Seafood & Patio Bar, Point Pleasant Beach, NJ 2015 – 2023

Kitchen Manager / Chef

Managed several restaurants across multiple locations for the family hospitality business.

Oversaw and directed several large, high-volume restaurant kitchens that produced $5.5M per year in revenue.

Purchased proper quantities of foodstuff, ingredients, and supplies for the restaurant, upholding food quality and ensuring proper rotation to optimize inventory and minimize waste.

Planned, created, and maintained budget including food and labor costs according to company policies.

Managed back-of-house kitchen areas and staff, including the prep, cooking, and execution of company recipes. Set up service lines for efficient kitchen workflow / operations.

Oversaw and guided fast paced, orderly kitchen teams with 15 to 25 cooks, prep cooks, dishwashers, and more.

Addressed performance and human resources issues with staff regarding policy violations, terminations, etc.

Scheduled staff per restaurant volume ensuring optimal coverage.

Hired, trained, and mentored kitchen staff demonstrating proper food prep, cooking, presentation, and safety procedures. Ensured prepared meals met quality, freshness, and taste standards.

Managed the upkeep and cleanliness of kitchens complying with all safety and hygiene standards.

Relied on by leadership and executive chefs to resolve kitchen operations issues to ensure guest satisfaction.

Consistently received quarterly bonuses for meeting or coming under budget by making the best use of inventory, in-stock foodstuffs, proper food rotation, etc.

Effectively managed team and operational challenges caused by the COVID-19 pandemic, including adjusting to ever-changing dining mandates, switching to take-out delivery models, etc.

Hand-selected by company leadership to relocate to the New Jersey Shore to manage several restaurant kitchens due to extensive record of success in doing so in Florida.

Managed kitchen operations for fine dining banquets ensuring sufficient food quantities for meals and beverages, including reasonable substitutions and add-ons. Consistently delivered guest satisfaction.

FRANÇOIS POIRIER, PAGE 2

Phone: 772-***-**** Email: **********@*******.***

WORK EXPERIENCE, CONT.

CHEFS INTERNATIONAL INC., Lobster Shanty, Vero Beach, FL 2008 – 2015

Kitchen Manager / Chef

Managed and provided guidance for several large, high-volume restaurant kitchens that generated several million dollars per year in revenue.

Orchestrated food prep, cooking, plating, cleaning, and other activities for back-of-house, restaurant kitchens supervising teams of 15 to 25 cooks, prep cooks, dishwashers, and others.

Managed kitchen inventories ensuring essential food items were in stock. Ensured proper food rotation to maximize use of perishable items and minimize waste.

Ordered correct quantities of food items, ingredients, and related supplies based on demand and seasonality to maximize revenue production and profitability.

Prepared and managed food and labor budget consistently meeting expectations and receiving bonuses.

Oversaw employee performance and addressed any HR or policy issues.

Supervised kitchen employees enforcing adherence to recipes, processes, procedures, and safety standards.

Verified meals and prepared food were fresh, high quality, at the correct temperature, and tasty.

Leveraged extensive kitchen management experience to resolve issues in a timely manner.

On several occasions, chosen to manage operations for newly opened or renovated restaurants, which involved quickly learning new menus, themes, and kitchen layouts as well as training new staff.

Prior Experience: Chef de Cuisine, Mangrove Matties Restaurant, Fort Pierce, FL 15+ years

EDUCATION, CERTIFICATION, & SKILLS

Bachelor of Arts in French Culinary (equivalent), Lycee Hyacinthe Friant, Poligny, France, a French Culinary School

Certified ServSafe Food Protection Manager, American National Standards Institute (ANSI); expires Sept. 2028

Language Skills: Fluent in English and French; conversational Spanish

Computer Skills: Windows & Mac; Microsoft Office (Excel, Outlook, PowerPoint, Word)

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