Dekovian Arnold
Baton Rouge
Summary
Experienced kitchen manager with a strong background in operational efficiency and staff leadership. Developed and implemented kitchen policies that improved compliance with health regulations while maintaining high standards of food safety and quality. Managed vendor relations to ensure accurate inventory levels and cost control, resulting in optimized budget management. Trained and evaluated kitchen staff, fostering a collaborative environment that enhanced team performance and customer satisfaction.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Texas Roadhouse
Baton Rouge
05.2012 - Current
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
- Developed and implemented kitchen policies, procedures and quality standards.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Ensured compliance with health and safety regulations.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Received, organized and rotated paper goods and food ingredients.
- Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Distributed food to service staff for prompt delivery to customers.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Resolved problems or concerns to satisfaction of involved parties.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Education
Some College (No Degree) - Business Administration And Management
Baton Rouge Community College
Baton Rouge, LASkills
- Inventory management
- Food safety
- Cost analysis
- Vendor relations
- Menu planning
- Staff training
- Performance evaluation
- Regulatory compliance
- Team leadership
- Customer service
- Conflict resolution
- Quality assurance
- Operational efficiency
- Scheduling management
- Financial reporting
- Process improvement
- Customer feedback handling
- Scheduling coordination
- Vendor relationship management
- Sanitation standards
- Expediting orders
- Kitchen staff coordination
- Strategic planning
- Employee scheduling
- Equipment condition evaluations
- Recruitment
- Profit margin analysis
- Operations management
- Performance monitoring
- Cost controls
- Food and beverage management
- Waste reduction
- Safety audits
- Menu preparation
- Sanitation
- Workflow planning
- Resource allocation
- Safe food handling
- Team building
- Food safety compliance
- Cost control
- Menu development
- Kitchen management
- Motivational style
- Ordering supplies
- BOH operations
- First aid
- Recruitment and hiring
- Scheduling
- Food preparation management
- Multitasking and organization
- Food production management
- Health inspections
- Labor cost management
- Food plating and presentation
- Attention to detail
- Annual business planning support
- Kitchen equipment operation and maintenance
- Order delivery practices
- Equipment maintenance
- Staff training and development
- Product rotation
- ServSafe certification
- High volume dining
- Event planning support
- Goal setting
- Health code compliance
- Purchasing
- Kitchen equipment maintenance
- New employee recruitment
- Budget management
- Staff coaching
- Leadership development
Languages
Spanish
Limited
Certification
Manager servsafe
Liquor license
Timeline
Kitchen Manager
Texas Roadhouse
05.2012 - Current
Some College (No Degree) - Business Administration And Management
Baton Rouge Community College