As kitchen manager my responsibilities included:Control costsMake the schedulePlan and execute party’s and events through EEG entertainmentWork and expedited brunchHiring/employee controlOrdering for bar items as well as kitchen inventory PARS

Prepare items from menu, prep items, clean line, assist in special preparation and menu evolution.

Responsible for coming up with specials for menu.Responsible for all aspects of the kitchen duties; cleaning, washing dishes, cooking all meals.Set menu items and prices.Take complete inventory.Fabricate beef tenderloin, salmon, shrimp and anything else needed for menu.Very high standard for food.

Line cook 3 at Talavera steakhouse.Cooks for James beard nominated chef Samantha Sanz and head chef Chuck Kazmer.Worked garde mange, hit stations and prep.Prepared and cooked high quality mealsPrep seafood, stocks and meats dailyVery high standard for food

Responsibilities include- Preparing food for service, washing dishes, cooking all items on menu, cleaning restrooms, counting drawers and answering the phone.Trained as a fry cookSupervised kitchen quality standardsFollowed proper safe handling policiesSupervised all kitchen proceduresPrepared meals and took into account customer food allergiesPrepared beverages ordersPrepped ingredientsOperated deep fryer

Answer phones, take phone orders, take counter orders, manage complaints, handle the register.Occasionally worked on prep line and fryers.

Reduced expenses by submitting and reviewing weekly earnings and reports.Scheduled and directed staff in daily work assignments to maximize productivity.Efficiently resolved problems or concerns to the satisfaction of all involved parties.Continually monitored restaurant and took appropriate action to ensure foodquality and service standards were consistently met.Minimized loss and misuse of equipment through proper restaurant supervision and staff training.Developed and maintained exceptional customer service standards. Optimizeprofits by controlling food, beverage and labor costs on a daily basis.Developed and maintained a staff that provides hospitable, professional service while adhering to policies and business initiatives.Regularly updated computer systems with new pricing and daily food specials.Manage accounts payable, accounts receivable and payroll.

Customer serviceOrganized information and relayed it to managementTrained new employeesTook ordersBuss tables and prepare appetizers.

Duties performed:Cleaning duties, cooking, customer service, food preparation, drive through operator.

Generated personal client baseMade appointments and sales callsTrained in customer service and sales techniques