FARJANA Akter
Tustin
Summary
Dynamic Kitchen Manager with extensive experience at Newport-Mesa Unified School District, excelling in employee training and food safety compliance. Proven track record in enhancing team performance and achieving cost control through strategic menu planning. Adept at fostering collaboration and resolving conflicts, ensuring high-quality service and operational excellence.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Newport-Mesa Unified School District, Credentials
Costa Mesa
03.2023 - Current
- Trained new employees on kitchen procedures and policies.
- Ensured compliance with health and safety regulations.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Received, organized and rotated paper goods and food ingredients.
- Utilized various preparation and cooking methods to create menu items in accordance with recipes.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Trained new employees to perform duties.
- Distributed food to service staff for prompt delivery to customers.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Coached staff on strategies to enhance performance and improve customer relations.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Resolved problems or concerns to satisfaction of involved parties.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Assisted staff by serving food and beverages or bussing tables.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Oversaw food preparation, production and presentation according to quality standards.
NUTRION Service Assistant1
Newport-Mesa Unified School District, Credentials
Costa Mesa
08.2014 - 04.2023
- Checked expiration dates on products to ensure freshness.
- Maintained accurate records of customer orders, returns, refunds and exchanges.
- Created reports on inventory levels, sales volumes, stock movements and other relevant data.
- Ensured all products were properly priced before being placed on shelves or sold to customers.
- Operated point-of-sale systems accurately and efficiently.
- Maintained cleanliness of store by organizing shelves and displays according to company standards.
- Performed opening and closing duties as assigned, such as setting up the sales floor for business hours.
- Assisted wait staff by delivering food and beverages to guest tables.
- Maintained adequate levels of linens, trays, and silverware items for customers and performed washing and sanitation.
- Checked tables and removed all dishes, glassware and utensils when guests finished meals.
- Coached new personnel to verify staff employees followed company procedures and protocols.
- Restocked service stations and bus stations as well as ice bins and buckets.
- Cleaned and sanitized menus, tables and chairs when appropriate.
- Took food orders, refilled beverages and offered menu item recommendations.
- Effectively multitasked within fast-paced environment.
- Supported serving staff in delivering accurate and well-presented food orders.
Sales Associate
Kmart
Costa Mesa
03.2007 - 07.2013
- Processed transactions using a point-of-sale system.
- Assisted customers with product selection, sizing and styling.
- Handled customer complaints in a professional manner.
- Attended weekly team meetings to review performance goals and objectives.
- Conducted inventories on a regular basis to track stock levels.
- Restocked shelves as needed to ensure sufficient inventory levels.
Assistant Cook Manager
Radisson Blu hotel Bangladesh
02.2002 - 04.2006
- Evaluated existing recipes and created new dishes when required.
- Maintained accurate records of food costs, labor costs, and other expenses related to the kitchen operation.
- Reviewed customer feedback forms regularly in order to identify areas for improvement.
- Prepared work schedules for the cooking staff based on expected customer volume.
- Maintained accurate records of employee attendance and payroll information.
- Assigned tasks to cooks and dishwashers as needed throughout the day.
- Analyzed monthly financial reports related to kitchen operations.
- Conducted daily inspections of all kitchen equipment to ensure proper functioning.
- Coordinated with vendors regarding pricing, delivery dates, product availability.
- Created menus, planned meals, and ordered food supplies according to budget requirements.
- Organized weekly team meetings to discuss menu items, changes in staffing needs.
Education
High School Diploma -
BUSINESS UNIVERSITY BECHELOR TECHNOLOGY
Bangladesh DHAKA06-2004
Associate of Science -
Orange Coast College
Costa Mesa, CASkills
- Employee training
- Food safety
- Inventory management
- Quality control
- Menu planning
- Cost control
- Supplier negotiation
- Team building
- Scheduling
- Performance evaluation
- Customer service
- Problem solving
- Time management
- Effective communication
- Conflict resolution
- First aid
- Problem-solving
- Recipe creation
- Health code compliance
- New employee recruitment
- Leadership development
- Sanitation
- Food safety compliance
- Staff training and development
- Menu development
- Strategic planning
- Goal setting
- Policy and procedure enforcement
- Safe food handling
- Recruitment and hiring
- Workflow planning
- Portion control
- Resource allocation
- Team collaboration and leadership
- Staff coaching
- Flexible schedule
- Order accuracy
- Equipment maintenance
- Kitchen equipment maintenance
- Recipes and menu planning
- Verbal and written communication
- Kitchen management
- Shift scheduling
- ServSafe certification
- Health inspections
- Kitchen equipment operation and maintenance
- Food production management
- Employee monitoring
- Waste reduction
- Performance monitoring
- Operations management
- Food and beverage management
- Quality assurance
- Food preparation
- Inventory control
- Supply ordering
- Event planning support
- Product rotation
- Vendor relations
Certification
- I HAVE SERVSAFE CERTIFICATE.
Languages
English
Professional
BANGLA
Professional
Hindi
Professional
Timeline
Kitchen Manager
Newport-Mesa Unified School District, Credentials
03.2023 - Current
NUTRION Service Assistant1
Newport-Mesa Unified School District, Credentials
08.2014 - 04.2023
Sales Associate
Kmart
03.2007 - 07.2013
Assistant Cook Manager
Radisson Blu hotel Bangladesh
02.2002 - 04.2006
High School Diploma -
BUSINESS UNIVERSITY BECHELOR TECHNOLOGY
Associate of Science -
Orange Coast College
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