RANDI-JANE MOUSINHO
Burlington,ON
Summary
I am an energetic Kitchen Manager enthusiastic about working with high-performance teams. I am very personable, responsible and hardworking. I am adaptable and enterprising with solid industry background and proven expertise in building and leading successful teams. I am very knowledgeable about best practices, safe food handling and inventory management.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Deli Clerk
Metro Food
07.2005 - Current
- Promoted new or high-value food items by creating attractive displays in cases and other customer-facing areas
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods
- Created appealing food arrangements for party trays and specialized orders
- Responded to telephone inquiries regarding available products and services and helped customers make appropriate choices
- Greeted customers at counter to fulfill requests and answer questions
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures
- Scanned shelves and product cases for expired stock and discarded outdated or spoiled items
- Accurately operated cash register to process customer payments
- Maintained clean, trash-free workspaces to maximize productivity and safety.
FOH Manager/ Kitchen Manager
Recipe Unlimited
12.2021 - 10.2022
- Managed team schedule with eye for coverage needs and individual strengths
- Delivered full-scale business strategies resulting in increased customer satisfaction and operational enhancement
- Motivated, trained and disciplined employees to maximize performance
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Sous Chef
Industria Pizzeria and Bar
06.2020 - 12.2021
- Planned and directed high-volume food preparation in fast-paced environment
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Obtained fresh, local ingredients to lower grocery costs
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Established and updated staff schedules and assignments to optimize coverage of peak times
- Acted as head chef when required to maintain continuity of service and quality
- Developed and remained accountable for safety, quality, consistency and adherence to standards
- Disciplined and dedicated to meeting high-quality standards
- Trained and managed kitchen personnel and supervised all related culinary activity.
Front Of House Manager
Front Of House Manager at Canyon Creek Chophouse/ Scaddabush
05.2018 - 06.2020
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards
- Drove excellent customer service through coaching, role modeling and incorporating customer feedback to reinforce and improve quality of service
- Initiated server side-work chart rotation to promote solidarity and standard of cleanliness
- Controlled cash and credit receipts by adhering to cash handling and reconciliation procedures to comply with company policies and procedures
- Helped hosts and hostesses execute timely and efficient processes to drive first class guest service
- Created and distributed staff schedules and maintained time cards to facilitate efficient payroll process
- Performed cash handling activities and secured nightly bank deposits
- Managed all dining and bar costs by conducting weekly depletion analysis.
Kitchen Manager
Fionn MacCool's
02.2015 - 05.2018
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies
- Developed kitchen staff through training, disciplinary action and performance reviews
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning
- Hired and managed all kitchen staff
- Purchased food and cultivated strong vendor relationships
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Assistant Kitchen Manager
Fraticellis
04.2013 - 02.2015
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals
- Checked and tested foods to verify quality and temperature
- Identified team weak points and implemented corrective actions to resolve concerns
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Motivated staff to perform at peak efficiency and quality
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Coordinated and organized all restaurant inventory
- Developed unique events and special promotions to drive sales
- Verified prepared food met all standards for quality and quantity before serving to customers.
Line Cook/AKM/FOH Supervisor
Montanas Cookhouse
03.2008 - 03.2013
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Managed relationships and negotiating prices with vendors for ingredients and equipment
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal
- Handled portion control activities according to specified instructions provided by chef
- Unloaded food supplies from distributor trucks to efficiently organize inventory
- Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Education
SOME COLLEGE (NO DEGREE) - FIRE FIGHTING
Fire And Emergency Services Training Institute
Mississauga, ONHIGH SCHOOL DIPLOMA -
Robert Bateman High School
Burlington, ONSOME COLLEGE (NO DEGREE) - PERFORMING ARTS
Sheridan College Institute of Technology And Advanced Learning
Oakville, ONSkills
- Inventory Management
- Report Writing
- Spreadsheet Management
- Data Entry
- Invoice Processing
- Office Administration
- Microsoft Excel
- Data organization
- Attention to Detail
- First aid knowledge
- Multitasking and Organization
Languages
English
Full Professional
Certification
- NFPA 1001 Level I/II
- NFPA 472 Hazardous Materials
- Rope Rescue Awareness Certification
- Confined Space Awareness/Operation Level Certification
- Standard CPR Level C with AED
- Emergency Medical Responder with BLS Certification
Timeline
FOH Manager/ Kitchen Manager
Recipe Unlimited
12.2021 - 10.2022
Sous Chef
Industria Pizzeria and Bar
06.2020 - 12.2021
Front Of House Manager
Front Of House Manager at Canyon Creek Chophouse/ Scaddabush
05.2018 - 06.2020
Kitchen Manager
Fionn MacCool's
02.2015 - 05.2018
Assistant Kitchen Manager
Fraticellis
04.2013 - 02.2015
Line Cook/AKM/FOH Supervisor
Montanas Cookhouse
03.2008 - 03.2013
Deli Clerk
Metro Food
07.2005 - Current
SOME COLLEGE (NO DEGREE) - FIRE FIGHTING
Fire And Emergency Services Training Institute
HIGH SCHOOL DIPLOMA -
Robert Bateman High School
SOME COLLEGE (NO DEGREE) - PERFORMING ARTS
Sheridan College Institute of Technology And Advanced Learning
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