- Hired and managed all kitchen staff. - Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls. - Aligned seasonal plans with ingredient availability and key area events for optimal promotions. - Monitored line processes to maintain consistency in quality, quantity and presentation. - Properly handled and stored food to eliminate illness and prevent cross-contamination. - Generated employee schedules, work assignments and determined appropriate… Show more - Hired and managed all kitchen staff. - Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls. - Aligned seasonal plans with ingredient availability and key area events for optimal promotions. - Monitored line processes to maintain consistency in quality, quantity and presentation. - Properly handled and stored food to eliminate illness and prevent cross-contamination. - Generated employee schedules, work assignments and determined appropriate compensation rates. - Monitored and controlled overhead and production costs with responsibility for profit and loss. - Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers. - Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen. - Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews. - Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests. - Planned promotional menu additions based on seasonal pricing and product availability. - Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control. - Developed and remained accountable for safety, quality, consistency and adherence to standards. - Developed menus, controlled food costs and oversaw quality, sanitation and safety processes. -Reviewed pricing and ordered food ingredients, kitchen appliances and supplies. - Maximized quality assurance by completing frequent checks of line. - Motivated staff to perform at peak efficiency and quality. - Trained staff on proper cooking procedures as well as safety regulations and productivity strategies. - Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank Twice Show less

Ensuring unit profitability, maintaining gross profit percentages, stock levels, stock control, various functions., liaising with customers and clients on a daily basis. managing a complement of 12 staff, Menu and function planning, ordering. Banking, Ensuring that the unit complies with hygiene and health and safety requirements.

Ensuring unit profitability, maintaining gross profit percentages, stock levels, stock control, various functions., liasing with customers and clients on a daily basis. managing a complement of 18 staff, Menu and function planning, ordering. Ensuring that the unit complies with hygiene and health and saftey requirements.

Owning and Managing a Take away, Stock management, Staff Management, hygiene, purchasing and ordering.

Ensuring unit profitability, maintaining gross profit percentages, stock levels, stock control, various functions., liasing with customers and clients on a daily basis. managing a complement of 18 staff, Menu and function planning, ordering. Ensuring that the unit complies with hygiene and health and saftey requirements.