Kitchen Manager Resume Samples - Page 2

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Kitchen Managers make sure that a professional kitchen runs smoothly in terms of food preparation and timely service. Skills listed on sample resumes of Kitchen Managers include ensuring quality food by cooking and preparing food to order, monitoring food waste and inventory levels, and training and developing crew members to be future Kitchen Managers. Some Kitchen Managers are able to list an associates or bachelor's degree in restaurant and hospitality or the culinary arts on their resume, while others advance to the position after starting out as line cooks or wait staff.

Looking for cover letter ideas? See our sample Kitchen Manager Cover Letter.

11

Kitchen Manager and Full Time Cook

Managed food cost and placed weekly supply order.

  • Prepared breakfast, lunch and dinner items for busy diner while adhering to established pars.
  • Responsible for creating meal specials and other menu items.
  • Supervised, evaluated and trained all kitchen employees.
  • Cooked entrees and side items to order on busy food line.
  • Met with patrons to gather feedback on menu items, service and other concerns.
Candidate Info
12
years in
workforce
6
years
at this job
12

Kitchen Manager

Reinforced company slogan by delivering the highest quality product to welcomed customers

  • Developed and trained incoming crew members on proper procedure and overall food safety
  • Exercised preventative maintenance on all equipment and scored well on monthly assessments
  • Created a comfortable and inviting atmosphere by building relationships with regular customers
  • Cashiering: received payment by cash/credit card/gift card
Candidate Info
7
years in
workforce
5
years
at this job
HS
High School Diploma
BS
Sociology
13

(foh) / Bar/ Kitchen Manager

Encouraged a top-line orientation through operational focus, ensured that correct operational procedures were followed at all times, and identified and implemented cost-efficient processes.

  • Coached, mentored, and trained diverse staff to ensure operational excellence, and monitored processes to ensure quality training of team members, professional advancement and growth opportunities.
  • Provided and shared key learnings and best practices, maintained effective relationships with vendors, and instilled a strong passion for culinary excellence and guest service.
  • Played key role to drive teams in the areas of new product introductions and promotional programs, and implemented innovative training programs to ensure staff commitment.
  • Served as Certified Training Manager at company's Regional Training Store, representing best practices, commitment to cost and process efficiencies, team leadership, and company mission.
  • Maintained accurate counts of inventory, cash handling, budgets, and reduced waste of perishable products by developing and implementing a new cooling process that met new health code guidelines.
  • Demonstrated confidence and focus during periods of high volume or/and unexpected events to keep company operating to standards and to set a positive example for employee teams.
Candidate Info
15
years in
workforce
5
years
at this job
AS
Associate of Science
AS
Christian Counseling And Human Services
14

Kitchen Manager

  • Performed a variety of duties such as assigning daily cleaning and kitchen duties, observing food quality before served, and assisting in the kitchen operations.
  • Helped in the acquisition of new cooks by looking through applications for new positions and assisting in interview process
  • Demonstrated strong organizational skills and attention to detail by creating food orders for kitchen and stocking the kitchen with food order.
Candidate Info
8
years in
workforce
1
year
at this job
BBA
Economics / Human Resources Cumulative
15

Kitchen Manager

Managed kitchen staff of 5-6 employees'

  • Estimated food costs and beverage costs and purchased supplies
  • Developed and implemented cost reducing procedures
  • Prepared weekly work schedule for kitchen staff
  • Took inventory of stock on-hand
  • Controlled food costs and labor costs
Candidate Info
15
years in
workforce
2
years
at this job
HS
High School Diploma
16

Kitchen Manager

Maintain daily operational and event stock using proper inventory and ordering techniques

  • Implemented an organized and proficient ordering and inventory system
  • Oversee monthly and quarterly inventory program
  • Building and maintaining fruitful relationships with vendors and prospective vendors
  • Responsible for managing café and event staff of up to 30 associates
  • Responsible for coordinating and cooking for in-house and off-premise events, in addition to daily operations
Candidate Info
10
years in
workforce
3
years
at this job
AS
Associate of Science
17

Kitchen Manager

Consulted on the opening of the restaurant; helped plan and execute for all aspects of the kitchen

  • Trains and mentors new kitchen staff
  • Manages and organizes all wine and wine list; assists patrons in wine selection
  • Builds a reputation for providing excellent customer service
  • Earned recognition from managers for strong performance; Was promoted based on excellent performance
Candidate Info
5
years in
workforce
2
years
at this job
AS
Culinary Management
18

Kitchen Manager

Ensured customer satisfaction and acted proactively to prevent complain.

  • Maintained store inventory and make order at part levels.
  • Administered the restaurant training employees.
  • Actively developed team member's abilities and interest while ensuring their compliance with corporate standards and procedure.
  • Maintained restaurant cleanliness.
Candidate Info
11
years in
workforce
1
year
at this job
19

Kitchen Manager

After being employed with the bistro which is a privately owned French restaurant I have
been training to take over for the owner/ chef for him to step down. This is the first time for me in more than 10 years that I have had the opportunity to work for a privately owned
smaller well established business.

  • Responsible for creating all daily specials for lunch, dinner, and pastry
  • In charge of training staff for proper preparation and presentation of plates
  • Work with the owner/ Chef for inventory and ordering
  • We average 100 - 125 covers daily but not including outside catering events
  • We Have an exceptional check average of $40.00 per customer during lunch and $85.00
  • I am personally responsible for up to 5 People. Due to the small nature of the property it
Candidate Info
38
years in
workforce
2
years
at this job
20

Kitchen Manager

After being employed with the bistro which is a privately owned French restaurant I have
been training to take over for the owner/ chef for him to step down. This is the first time for me in more than 10 years that I have had the opportunity to work for a privately owned
smaller well established business.

  • Responsible for creating all daily specials for lunch, dinner, and pastry
  • In charge of training staff for proper preparation and presentation of plates
  • Work with the owner/ Chef for inventory and ordering
  • We average 100 - 125 covers daily but not including outside catering events
  • We Have an exceptional check average of $40.00 per customer during lunch and $85.00
  • I am personally responsible for up to 5 People. Due to the small nature of the property it
Candidate Info
38
years in
workforce
2
years
at this job

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