Kitchen Manager Food Service

Misty Lim

Dynamic and creative Chef with over ** years of experience in preparing high-quality dishes in fast-paced kitchen environments. Skilled in menu development, food presentation, and team leadership. Adept at managing kitchen operations, ensuring food safety standards, and maintaining cost-effective inventory. Passionate about using fresh, local ingredients to create innovative and delicious meals. Proven ability to deliver exceptional dining experiences while maintaining efficiency and consistency. Strong communication skills and a dedication to fostering a collaborative, high-energy kitchen atmosphere.

Skills

Work History

Kitchen Manager/ Supervisor

Union Hall Pub and Grill, Fort Saskatchewan, AB July 2024 - Current 10014 104 Street Fort Saskatchewan, AB T8L 2E9 780-***-**** **********@*****.***

Superb Time Management Well Organized

Detail Oriented Inventory Management

Menu Planning Safe Food Handling

Great Verbal and Written Communication Customer Service Excellent Quality Control and Oversight

Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.

Developed kitchen staff through training, disciplinary action, and performance reviews. Scheduled and received food and beverage deliveries, adhering to food cost and budget. Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.

Delegated food preparation and work duties.

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

Designed and maintained menus to offer variety of high quality and consistency of dishes. Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.

Calculated prices of ingredients to monitor food costs and control expenses. Implemented and maintained food safety and sanitation standards to establish safe handling and Head Chef

Lakeview Inn & Suites/ Roustabout's Restaurant &

Bar, Fort Saskatchewan, AB

April 2023 - March 2024

Sous Chef

The Bothy Wine and Whiskey Bar, Edmonton, AB March 2017 - July 2022 preparation of food.

Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

Implemented effective inventory control systems to reduce food spoilage and waste. Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.

Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

Managed staff schedules and maintained adequate coverage for all shifts. Maximized quality assurance by completing frequent line checks. Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.

Optimized customer experience by delivering superior services and effectively troubleshooting issues. Evaluated customer needs and feedback to drive product and service improvements. Placed orders to restock items before supplies ran out. Developed and cooked memorable dishes that brought new customers into establishment. Inventoried food, ingredient, and supply stock to prepare and plan vendor orders. Hired, managed, and trained kitchen staff.

Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen. Arranged for kitchen equipment maintenance and repair when needed. Created recipes and prepared advanced dishes.

Monitored line processes to maintain consistency in quality, quantity, and presentation. Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Coordinated employee schedules and developed staff teams to boost productivity. Coordinated with team members to prepare orders on time. Implemented food cost and waste reduction initiatives to save money. Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques. Worked closely with front-of-house staff to facilitate excellent customer service. Assisted with menu development and planning.

Monitored food production to verify quality and consistency. Catering special events for the hotel.

Addressed customer complaints or concerns.

Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Education

No Degree in General Upgrading 2004

Concordia College, Edmonton, AB

High School Diploma 1999

Bev Facey High School, Sherwood Park, AB

Certifications

WHMIS

Food Safe

References

Upon Request

Planned and directed high-volume food preparation in fast-paced environment. Supervised kitchen food preparation in demanding, high-volume environments. Plated food according to restaurant artistic guidelines to promote attractive presentation. Assessed inventory levels and placed orders to replenish goods before supplies depleted. Conducted frequent line checks to keep food at proper temperatures in holding zones. Liaised closely with kitchen and FOH personnel.

Created diverse cuisines for full restaurant, special event, catering and tasting menus. Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.

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