Cook Manager
3amigos
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Recruited and hired employees to build effective culinary team for $Amount annual revenue-producing restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Pitched in to work line during busy periods or in place of sick employees.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.