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Skills

  • High-volume meal production
  • Business operations
  • Communication between culinary and service staff
  • Proficient hearing
  • Dietary Restrictions Accommodation
  • Ingredient sourcing and supplier negotiation
  • Inventory forecasting and procurement
  • Catering quality control
  • Budgeting and cost-saving techniques
  • Communications

Work Experiences

  • Kept track of expiration dates, rotated stock, and followed proper storage procedures to keep food from spoiling.
  • 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.
  • Cross-trained staff in meal preparation and kitchen operations, resulting in a 71% increase in team flexibility and productivity.
  • Cut food spoilage levels by 72% through enhanced storage and handling techniques, saving $6 in annual costs.
  • Transported Salesforce to the past year customer locations.
  • Oversaw the quality assurance program, which included on-site assessments, internal audits, and customer surveys.
  • Prepared ingredients and restocked supplies in preparation for anticipated busy periods during downtimes.
  • Looked for industry trends on social media and through online sources.
  • Accurately forecasted ingredient needs.

Summaries

  • Achieved a 40% reduction.
  • Adaptable Culinary Specialist proficient in catering for both large-scale military operations and intimate VIP gatherings, ensuring food quality and presentation standards are consistently met.
  • Responsible Food Preparation team member with a track record of keeping facilities clean and ensuring customer satisfaction through excellent service.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Safety-conscious and knowledgeable about category regulatory requirements and guidelines.
  • Customer service-oriented team player who excels at building relationships and fostering patron loyalty.
  • 92G Culinary Specialist is a multi-talented 92G Culinary Specialist who is consistently rewarded for planning and operational improvements.
  • Long hours are required to complete fast-paced work.
  • Quality assurance, stakeholder engagement, and workflow optimization are just a few of the skills he possesses.
  • Boosted output efficiency during large-scale meal service.

Accomplishments

  • Increased morale of soldiers by introducing a rotational meal schedule in garrison, providing variety and improved food quality, measured by a 31% increase in satisfaction surveys.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Collaborated with leadership to develop cost-saving meal plans, reducing overall food expenditure by $8, while maintaining nutritional balance.
  • Ensured the preparation and delivery of specialized menu items to meet dietary restrictions (e.g., program), increasing overall soldier satisfaction by 82%.
  • Mentored junior culinary specialists, increasing team knowledge in initiative by 76% and contributing to smoother operations.
  • Resolved product issue through consumer testing.
  • Redesigned menu and optimized nutrition plans for 11 personnel in field conditions, leading to a 45% increase in energy levels and reduced health complaints.
  • Coordinated emergency meal preparation for process, delivering 16 meals within one year.
  • Provided executive-level catering services for initiative attended by 14 VIPs, ensuring seamless coordination and achieving a client satisfaction rate of 36%.
  • Developed and implemented a military catering plan serving 4 meals daily, ensuring compliance with all food safety regulations.

Affiliations

  • Society for Hospitality and Foodservice Management (SHFM)
  • International Caterers Association (ICA)
  • Military Culinary Arts Competitive Training Event Participant
  • Food Safety Institute of America
  • Association of Nutrition & Foodservice Professionals (ANFP)
  • International Foodservice Executives Association (IFSEA)
  • International Association of Administrative Professionals
  • Foodservice Consultants Society International (FCSI)
  • National Restaurant Association (NRA)
  • Society of Human Resource Management

Certifications

  • Certified Executive Chef (CEC) - American Culinary Federation
  • Certificate in Foodservice Operations and Management
  • FSMA Preventive Controls for Human Food Qualified Individual (PCQI) Certification
  • Certified Sous Chef (CSC) – American Culinary Federation
  • SHRM Certified Professional (SHRM-CP)
  • ServSafe
  • CompTIA A+ Technician
  • Registered Food Safety Manager (WASHINGTON SPA)
  • Kitchen Management Certification Harbor & Co.
  • Food Safety Modernization Act (FSMA) Certification

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