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Skills

  • Customer service
  • Handling High-Volume Orders
  • Budgets
  • Fast-paced environment adaptation
  • Communications
  • Customer satisfaction improvement
  • Batch cooking for large events
  • Daily cleaning procedure implementation
  • Supervision
  • Food preservation and storage methods

Work Experiences

  • Had an excellent attendance record and was always on time for work.
  • Looked for industry trends on social media and through online sources.
  • Addressed equipment issues promptly.
  • Accurately checked and processed daily food deliveries, ensuring that all items met freshness and quality standards, reducing spoilage by 61%.
  • Assisted wait staff and other members of the team in completing tasks.
  • Assisted in prepping Tableau.
  • Checked and processed daily food deliveries.
  • Increased customer satisfaction by following standard recipes and making adjustments based on individual customer needs.
  • Maintained my cool and produced high-quality work while under duress.
  • Assisted in menu development by testing recipes, which resulted in a 42% rise in repeat customers after the introduction of new dishes.

Summaries

  • Adept at utilizing time management skills.
  • Implemented was recognized for outstanding contributions that resulted in standard.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Contributions and skills are transferable across team leadership or line operations.
  • Collaborated in designing new dishes and meals that resulted in a significant increase in customer satisfaction and a 32% rise in sales.
  • Responsible Food Preparation team member with a track record of keeping facilities clean and ensuring customer satisfaction through excellent service.
  • Costs were consistently reduced while profits were increased.
  • Collaborated with chefs to create specialized menu items.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Collaborated with the entire restaurant team.

Accomplishments

  • Improved kitchen throughput by reorganizing workstation layouts, reducing cooking times by 77% per order.
  • Supported kitchen operations by cross-training in multiple stations, allowing for flexibility and improved workflow when understaffed.
  • Regularly prepared dishes with precision and consistency, receiving positive feedback scores from patrons and supervisors alike.
  • Coordinated with supply vendors, ensuring timely deliveries and reducing stock shortages, resulting in continuous product availability during peak hours.
  • Collaborated with team of 18 in the development of category.
  • Implemented a new ingredient organization system which reduced food waste by 68% and improved kitchen efficiency.
  • Ensured that all food safety guidelines were followed, contributing to Northwind's perfect health inspection score in 2018.
  • Demonstrated flexibility by taking on additional roles during kitchen rushes, resulting in zero service delays or customer complaints.
  • Assisted in developing a streamlined cleaning schedule that met all health codes and improved kitchen cleanliness efficiency by 23%.
  • Managed prep station and reduced ingredient wastage by 49% through proper portioning and rotation of fresh items.

Affiliations

  • American Food Operators Association
  • Kitchen Inventory and Supply Chain Management Certification
  • Food and Beverage Management Certification (2021)
  • National Culinary Apprentice Program
  • Global Hospitality Certification (2022)
  • Society of Women Engineers
  • Local Food Safety and Sanitation Council 2023
  • Society of Human Resource Management
  • Toastmasters
  • Local Chapter of Atlanta Culinary Association

Certifications

  • Certified Culinary Arts Professional (CCAP)
  • Knife Handling and Food Safety Certification
  • Project Management Professional (PMP)
  • Commercial Kitchen Equipment Maintenance Training
  • Certified Professional—Food Safety (CP-FS)
  • Certified Restaurant Server (CRS)
  • ServSafe
  • National Restaurant Association Food Handler Certification
  • Food Temperature and Equipment Calibration Certification
  • Hazard Analysis and Critical Control Points (HACCP) Certification

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