Kelly Cimino
Toms River,NJ
Summary
Experienced Chef bringing demonstrated success in developing and motivating strong restaurant teams to assist 100 customers hourly. Keeps all areas clean and sanitized while managing inventory and preventing waste. Positive and upbeat with customers and team members alike.
Overview
9
9
years of professional experience
Work History
Kitchen Manager
Pj Sweeny's
11.2022 - Current
- 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.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Checked and tested foods to verify quality and temperature.
- Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Managed restaurant marketing, sales building and community involvement.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Purchased food and cultivated strong vendor relationships.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Head Chef/Executive Kitchen Manager
LavallettevYqcht Club
04.2018 - 11.2022
- 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.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Checked and tested foods to verify quality and temperature.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Managed restaurant marketing, sales building and community involvement.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Purchased food and cultivated strong vendor relationships.
Head Chef/Kitchen Manager
Eagle Ridge Golf Club
03.2014 - 04.2018
- 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.
- 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.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Managed restaurant marketing, sales building and community involvement.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Developed unique events and special promotions to drive sales.
- Helped general management develop prices based on inventory costs and portion sizes.
- Maximized quality assurance by completing frequent line checks.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining [Number]% accuracy.
- 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.
- Purchased food and cultivated strong vendor relationships.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Enhanced business productivity by training 7 team members and 17 servers on best practices and protocols.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Increased kitchen efficiency 37% by streamlining processes, reducing waste and mentoring team members on proper procedures.
- Enhanced sales by promoting food products and assisting with creative menu selections.
- Reduced financial inaccuracies by using quick book and pos system while verifying receipts.
Education
High School Diploma -
Toms River High School North
Toms River, NJ06.1992
Skills
- Managing Deliveries
- Staffing and Sales Reporting
- Quality Assurance
- Employee Performance Evaluations
- Shift Scheduling
- Team Leadership
- Diverse Beverage Knowledge
- Kitchen Management
- Verbal and Written Communication
- Budget Management
- Room Preparation
- Customer Service
- Front of House Management
- Portioning Understanding
- Labor and Overhead Cost Estimation
- Performance Improvement
- Vendor Relations
- Investigating Complaints
- Supply Ordering and Management
- Portion Sizes
- Staff Training
- Policy and Procedure Enforcement
- Cost Control
- Menu Pricing and Writing
- Kitchen Equipment Operation
- Monitoring Food Preparation
- Food Safety and Sanitation
- Food and Beverage Management
- Anticipating Problems
- Health Code Compliance
- Inventory Management
- Database Interface and Query Software
- Performance Monitoring
- Complaint Resolution
- Safe Food Handling
Accomplishments
- Reduced labor costs 24% by reworking schedules and workflow.
- Saved $275 per month in inventory costs by renegotiating key contracts.
- Eliminated food waste, saving $50 per shift.
- Increased team productivity by implementing key process improvements.
- Resolved product issue through consumer testing.
- Supervised team of 15 staff members.
Timeline
Kitchen Manager
Pj Sweeny's
11.2022 - Current
Head Chef/Executive Kitchen Manager
LavallettevYqcht Club
04.2018 - 11.2022
Head Chef/Kitchen Manager
Eagle Ridge Golf Club
03.2014 - 04.2018
High School Diploma -
Toms River High School North
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