Kitchen Supervisor resume examples

As a member of the Meat Department team, my responsibilities included

• Promptly taking and accurately filling all customer orders for product in the meat department.
• Ensuring accurate weight and labeling for all customer product from the meat department.
• Maintaining cleanliness and order behind the counter during and after service hours.
• Maintaining the meat display case during service hours, and emptying and cleaning the case in the evening.
• Cleaning and sanitizing meat preparation area and equipment each evening.

As a Customer Service Associate, my responsibilities included

• Promptly assisting all customers in ascertaining their battery needs and working to provide them with battery solutions to those needs.
• Answering telephone and email queries.
• Contacting customers whose batteries had arrived or whose repairs had been completed.
• Maintaining order in both the showroom and storeroom, including sweeping, mopping, and shelf maintenance.

As a Bookseller, my responsibilities included

• Maintaining product on both customer and storeroom shelving.
• Answering all customer queries regarding books and merchandise.
• Filling online and telephone orders in the store.
• Supporting the cashier station whenever necessary
• Completed all point of sale opening and closing procedures, including counting the contents of the cash register.

• Memorizing recipes for 24 specialty coffee beverages and seasonal offerings.
• Advising customers on whole bean and bulk tea purchases, detailing origin, flavor and pairing recommendations.
• Maintaining and operating espresso machines, blenders, commercial coffee brewers, grinders, coffee pots and other equipment.​
• Complied with standards for merchandising, stocking and storing product.
• Conducted successful cash audits at the end of each shift.
• Trained new team members with positive reinforcement and respectful, encouraging coaching.

As a barista, my responsibilities included

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• Constantly expanding personal knowledge of coffee styles and varieties.
• Engendering customer loyalty by remembering personal preferences and allergy information.
• Advising customers on whole bean and bulk tea purchases, detailing origin, flavor and pairing recommendations.
• Maintaining and operating espresso machines, blenders, commercial coffee brewers, coffee pots and other equipment.
• Prioritizing drink requests while managing interruptions.
• Cleaning counters, machines, utensils and seating areas daily.

As a Delivery Attendant, my responsibilities included

• Transporting entrée, sides, soups, and desserts for 250 diners daily from a prep kitchen to service areas
• Ensuring all food resources reached the appropriate locations.
• Performing buffet style lunch service for 50 people, including setup and breakdown.
• Proper cash handling procedure for aforementioned lunch service.
• Returning all service ware to prep kitchen.
• Storing any remaining food product in a safe and sanitary way, following all HAACP procedure.

• Working to help open the coffee bar at a new headquarters building.
• Setting standards regarding beverage size, choice, and ingredients.​
• Constantly expanding personal knowledge of coffee styles and varieties.
• Engendering customer loyalty by remembering personal preferences and allergy information.
• Maintaining and operating espresso machines, blenders, commercial coffee brewers, coffee pots and other equipment.
• Prioritizing drink requests while managing interruptions.
• Providing assistance to the kitchen with light preparatory work, including slicing fruit, vegetables, and desserts.
• Cleaned counters, machines, utensils and seating areas daily.
• Conducted successful cash audits at the end of each shift.

• Overseeing team of six cashiers and service staff.
• Encouraging development of new cashiers with positive reinforcement.
• Entering financial data into the company accounting database to be verified and reconciled.
• Generating catering invoices upon receipt of billing information and tracking collection progress.
• Streamlining daily reporting information entry for efficient record keeping purposes.
• Entering financial information and payments to guarantee that employees and vendors were paid accurately and on time.
• Communicating with customers to identify and resolve outstanding payments.

In this role, I supervised a team of nine people working for Guckenheimer at the Google data center in Council Bluffs, Iowa. At Google, specially designed spaces called Micro Kitchens provide users with a wide variety of food and beverage options. My responsibilities included

• Developing and driving planogram placement standards of food and beverage.
• Maintaining company standards regarding cleanliness and presentation of spaces.
• Ordering a wide variety of food and beverage from 10 to 15 different vendors.
• Adhering to a set food and beverage budget while providing nearly 1,000 people at nine different food spots with daily nutrition.
• Proper collection of invoices and entering those invoices into our company accounting system.
• Effectively communicating expectations between management and staff.

• Carefully interviewing, selecting, training and supervising front of house staff.
• Correctly calculating inventory and supervising the ordering of appropriate supplies.
• Recognizing and formally acknowledging outstanding staff performance to boost company morale and productivity.
• Leading and directing team members on effective methods, operations and procedures.
• Overseeing front of house personnel to maintain adequate staffing and minimize overtime.
• Maintaining a safe working and guest environment to reduce the risk of injury and accidents.
• Overseeing payroll operations for a team of 40 individuals.
• Communicating budget expectations set by the client to three separate kitchens and nine separate food spots, and scaling back labor and food spend when necessary to meet those budgets.

• Selecting and ordering small wares related to the daily function of the business.

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
• Maintained high standards of cleanliness and sanitation.
• Stocked and maintained cleanliness of stations.
• Checked each food item to ensure that it was fresh and provided feedback to kitchen supervisor in cases where freshness was an issue.
• Performed waste management duties by ensuring that trash was properly and safely disposed of.
• Developed and maintained positive working relationships with others to reach business goals.

• Set up stations and collect all necessary supplies to prepare menu for service
• Prepared a variety of foods including meat, seafood, poultry, and vegetables
• Prepared sauces and garnishes for allocated station
• Served food in keeping with the standards of establishment
• Taste all food items for quality purpose before service
• Assisted staff with other duties as assigned by kitchen manager
• Cleaned kitchen before and after shift

• Supervised the cleaning, maintenance and care of building and grounds.
• Mixed water and detergents in containers to prepare chemical cleaning solutions.
• Vacuumed rugs and carpeted areas in offices, lobbies and corridors.
• Cleaned and tile floors using industrial cleaning equipment.
• Dusted picture frames and wall hangings with a cloth.
• Polished all metal hardware fixtures.
• Removed waste paper and other trash from the premises to designated area.
• Disinfected and mopped bathrooms to keep them sanitary and clean.
• Collected trash and moved garbage cans from kitchen areas to pick-up stations.
• Used chemicals and other cleaning equipment in a proper, safe and responsible manner.

• Prepared salads and cooked classic Mexican dishes as tacos, quesadillas, burritos, re-fried beans, rice, enchiladas, different kinds of Mexican sauces and much more.
• Cooked meals to order on time and well presented to customers dining in, delivery and take out.
• Displayed enthusiasm and knowledge about the restaurant menu and products.
• Kept kitchen areas clean and free of debris and water.
• Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
• Comprehensive knowledge of food and catering trends.
• Practiced safe food handling procedures at all times.

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
• Properly wrapped, boxed, and weighed meats, seafood and vegetables products.
• Maintained preparation and service areas in a sanitary condition.
• Cleaned and sterilized with soapy water and chlorine solution equipment and facilities.
• Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.

• Established a routine of proper opening and closing procedures.
• Critical scheduling for over 25+ staff.
• Established a work plan and delegate assignments to each department's supervisors.
• ​Revenue consolidation.
• Inventory management.
• Interview screenings and hiring new employees.
• Providing proactive ideas to lower payroll without being detrimental to the daily operations.