LIJO JOY
KITCHEN MANAGER
RIYADH
Summary
Talented kitchen leader offer over 14 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Skilled Kitchen Manager knowledgeable about best practices, safe food handling and inventory management.
Overview
21
21
years of professional experience
4
4
years of post-secondary education
16
16
Certifications
3
3
Languages
Work History
Kitchen Manager
TEXAS DE BRAZIL
RIYADH
05.2021 - Current
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Identified team weak points and implemented corrective actions to resolve concerns.
- 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.
- 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.
- Checked and tested foods to verify quality and temperature.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Managed restaurant marketing, sales building and community involvement.
- Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
- Purchased food and cultivated strong vendor relationships.
- 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.
- Developed unique events and special promotions to drive sales.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Enhanced business productivity by training 30 team members and 15 servers on best practices and protocols.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining100% accuracy.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- 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.
Kitchen Manager &Asst Rest Manager
Chili's Restaurant ksa
Riyadh
10.2011 - 04.2021
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
- Managed restaurant marketing, sales building and community involvement.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Checked and tested foods to verify quality and temperature.
- Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining 100% accuracy.
- Increased kitchen efficiency 25% by streamlining processes, reducing waste and mentoring team members on proper procedures.
- Oversaw food preparation and monitored safety protocols.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Purchased food and cultivated strong vendor relationships.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Motivated staff to perform at peak efficiency and quality.
- 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.
- Developed unique events and special promotions to drive sales.
- Maximized quality assurance by completing frequent line checks.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Cook Trainer
Chilis Riyadh ksa
Riyadh
06.2006 - 10.2011
- Implemented training for boh-of-house team members to understand kitchen procedures.
- Supported management strategies to build cooperative and skilled kitchen team.
- Monitored and managed kitchen staff during busy rush periods to maintain service levels.
- Stayed current on specialized kitchen terminology and menu item abbreviations to best train workers for fast-paced work.
- Learned how to prepare menu items according to precise recipes, cooking procedures and methodologies.
- Coordinated group training to share kitchen procedure changes.
- Enforced cooking, plating and garnishing rules across shifts and staff members.
- Cooked same meals over and over during shifts with exact quality results.
Commis Chef
PAGODA RESORT
ALLEPPEY
07.2005 - 06.2006
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Seasoned and marinated cuts of meat, poultry and fish.
- Monitored recipe portioning to control food costs.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Modernized work processes to reduce guest wait times and boost daily output.
- Ordered new ingredients and supplies to meet expected needs.
Commis 1
Golden Fork Ernakulam
Ernakulam
01.2005 - 06.2005
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Wiped down counters and mopped up liquid spills to prevent accidents and contamination.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Cook
Edassery Mansion Kochi
Kochi
06.2003 - 12.2004
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed kitchen staff to supervise preparation of foods and explain steps for readying specialty items.
Cook's Assistant
Edassery prince palace TVM
Trivandrum
09.2001 - 04.2003
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
- Distributed food during busy peak periods to drive customer satisfaction.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Worked with chef to prepare daily food specials and other supplies.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food orders to support waitstaff and other team members.
- Seasoned and cooked food according to recipes or personal judgment and experience.
Trainee Cook
Hotel Lakeview Ooty
Ooty
04.2001 - 07.2001
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Maintained food safety and sanitation standards.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Internship Training Cook
AIMS COCHIN
Ernakulam
10.2000 - 04.2001
- Actively listened to customers' requests, confirming full understanding before addressing concerns.
- Developed and implemented performance improvement strategies and plans to promote continuous improvement.
- Delivered services to customer locations within specific timeframes.
- Participated in team-building activities to enhance working relationships.
Education
High School Diploma -
GOVT HIGH SCHOOL POOTHRIKKA
POOTHRIKKA 06.1997 - 03.1998
STATE BOARD oF VOCATIONAL HIGHER SECONDARY - Printing Technology
GOVT VHSE MANEED
MANEED 06.1998 - 03.2000
DIPLOMA iN PROFESSIONAL COOKERY - COOKERY COURSE
IIMS KOCHIN
KOCHIN 06.2000 - 07.2001
Skills
- Recipes and menu planning
Accomplishments
- Increased team productivity by implementing key process improvements.
- Reduced labor costs 25% by reworking schedules and workflow.
- Hired, trained and oversaw kitchen staff for new 450-seat restaurant.
- Saved month in inventory costs by renegotiating key contracts.
- Eliminated food waste, saving per shift.
- Resolved product issue through consumer testing.
Certification
- COOK TRAINER CERTIFICATION FROM CHILIS RIYADH
Timeline
- PASS SAFE 12 EDITION EXAMINATION FROM CHILI'S RIYADH
07-2022
- HIGHFIELD LAVEL -3 AWARD IN FOOD SAFETY FOR CATERING [CERTIFICATE#FS3864840]
01-2022
- ABUDAWOOD TRAINING PROGRAM FOR ECOLAB CHEMICAL/PRODUCTS KNOWLEDGE,HANDLING&SAFETY FOR STEWARDING,BOH,FOOD SAFETY,CROSS CONTAMINATION&PERSONAL /KITCHEN HYGIENE
07-2021
Kitchen Manager
TEXAS DE BRAZIL
05.2021 - Current
- SERVSAFE [CERTIFICATE#19864547]
09-2020
- WSO KSA FIRE WARDEN/MARSHALL AWARENESS
07-2020
- COMPLETED SERVE SAFE RE-OPENING GUIDANCE COVID-19 PRECAUTIONS
05-2020
- MBRU LETS BREAK THE CHAIN OF COVID-19 INFECTION PROGRAM
05-2020
- COMPLETED SERVE SAFE TAKE OUT COVID-19 PRECAUTIONS
05-2020
- COMPLETED SERVE SAFE DELIVERY COVID-19 PRECAUTIONS
05-2020
- HOH MANAGER OF THE YEAR IN CHILIS KSA
01-2017
- EMERGENCY FIRE DRILL PROGRAM
10-2016
- SERVE SAFE [CERTIFICATE#12482782]
06-2015
- ABUDAWOOD TRAINING PROGRAM PERSONAL HYGINE ECOLAB PRODUCT KNOWLEDGE &CHEMICAL SAFETY
05-2015
- LEVEL 3 AWARD IN SUPERVISING FOOD SAFETY IN CATERING
06-2012
Kitchen Manager &Asst Rest Manager
Chili's Restaurant ksa
10.2011 - 04.2021
- THE MANAGER TRAINING PROGRAM FROM CHILIS ANDAULS JEDDAH
10-2011
- COOK TRAINER CERTIFICATION FROM CHILIS RIYADH
01-2007
Cook Trainer
Chilis Riyadh ksa
06.2006 - 10.2011
Commis Chef
PAGODA RESORT
07.2005 - 06.2006
Commis 1
Golden Fork Ernakulam
01.2005 - 06.2005
Cook
Edassery Mansion Kochi
06.2003 - 12.2004
Cook's Assistant
Edassery prince palace TVM
09.2001 - 04.2003
Trainee Cook
Hotel Lakeview Ooty
04.2001 - 07.2001
Internship Training Cook
AIMS COCHIN
10.2000 - 04.2001
DIPLOMA iN PROFESSIONAL COOKERY - COOKERY COURSE
IIMS KOCHIN
06.2000 - 07.2001
STATE BOARD oF VOCATIONAL HIGHER SECONDARY - Printing Technology
GOVT VHSE MANEED
06.1998 - 03.2000
High School Diploma -
GOVT HIGH SCHOOL POOTHRIKKA
06.1997 - 03.1998
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