IS THIS YOU?
To partner with or work in an expanding company that can challenge my skill level in operations and allow expression through experienced innovative food service knowledge.
With an aggressive attitude for cost reduction, productivity analysis, sales promotions and training, I will help create a result-oriented team to push the bottom line growth. My experience includes opening and running Independent and Franchise Chain businesses and creating concept integration, corporate policy and standard operating procedure implementation, customized training manuals and government regulations and compliance incorporation. I also have extensive culinary knowledge culminating in a successful Executive Chef career.
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Kitchen Operational Documents
(A Tiny Snippet)
Chefs and kitchen managers have a huge responsibility of representing on average 65% of sales and the majority of costs associated with a restaurant style food service establishment. A wide variety of kitchen operational documents and worksheets are used to train and apply the most effective productivity data to facilitate the continuous flow of products for sale. The Kitchen Day Report is similar in structure to the Administrative Day Report, (ADR) but gives a more detailed view of production status and it can be found in Back of the House / Kitchen Management Operations Master. Some of the spreadsheets are taken directly from the ADR as in the Daily Sales Report (DSR) and others pertain just to kitchen operations. It is used to give the chef access to up-to-date kitchen projections vs. actual and a variety of other daily information modified for the ADR. If the company software does not automatically input the data at the end of the shift or day, the chef or kitchen manager (and any trainee) should put it in manually.