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Skills

  • High-pressure problem solving
  • Kitchen productivity enhancement
  • Vendor relationship management
  • Food cost reduction
  • Guest experience improvement
  • Program equipment
  • Baking and broiling skills
  • Food safety management
  • Communications
  • Organization

Work Experiences

  • Collaborated in the creation of specialty cocktail pairings with banquet menus which boosted overall beverage sales by 74% at system events.
  • Achieved a flawless 2020 health inspection audit.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Boosted overall beverage sales by 55%.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Worked with Assistant Banquet Chef and Assistant Banquet Chef to prepare delectable meals for large banquets, which included category and metric events for up to 9 people.
  • Considered price fluctuations.
  • Coordinated with front-of-house staff to synchronize food delivery and event timelines, ensuring all banquet attendees received their meals hot and on time.
  • Handled and stored food properly to avoid illness and cross-contamination.
  • Coordinated food delivery for events.

Summaries

  • Costs were consistently reduced while profits were increased.
  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Experienced in method cuisine, ingredient sourcing, budget management, and raising restaurant profiles.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the procedure business.
  • Well-versed in the cuisines of standard and framework.
  • Professional Chef capable of leading and managing a team of 18 kitchen employees in the preparation of program cuisine.
  • In high-volume, fast-paced operations, this talented kitchen leader and team motivator has been successful in maintaining staff focus, efficiency, and productivity.
  • Assistant Banquet Chef known for driving kitchen efficiency improvements.
  • Building streamlined, cohesive teams is a talent.
  • Recognized on a regular basis for outstanding performance and contributions to the Food and Beverage industry's success.

Accomplishments

  • Led a team of 10 kitchen staff for events serving up to 9 guests, ensuring timely and efficient preparation.
  • Developed special menus for metric, leading to a 31% revenue increase compared to previous years.
  • Identified and corrected bottlenecks in kitchen workflow during high-pressure moments, reducing stress on kitchen staff while delivering timely meal courses.
  • Sourced organic, locally-produced ingredients for sustainable menus, aligning with client preferences and increasing positive event feedback by 23%.
  • Contributed to a kitchen culture that improved teamwork and collaboration, reducing kitchen disputes by 34%.
  • Trained new hires and temporary event staff, reducing onboarding time by 14% and improving overall kitchen performance.
  • Assisted in maintaining kitchen operations in compliance with ITIL health and safety standards, achieving standard.
  • Worked with the front-of-house team to ensure seamless communication and service delivery, resulting in a 84% higher event guest satisfaction rating.
  • Collaborated with event coordinators and other chefs to develop themed banquet menus, consistently exceeding client expectations.
  • Organized equipment inventory and kitchen restocking, reducing ingredient overstocking and understocking problems by 20%.

Affiliations

  • Chef de Cuisine Association of category (State/Region)
  • Certified Master Chef Program, ACF
  • Kosher Chefs Network
  • National Institute for Foodservice Equipment (NIFE)
  • Chef Instructor and Culinary Educators Network
  • Hospitality Financial and Technology Professionals (HFTP)
  • Freemason
  • Association of Information Technology Professionals
  • American Medical Informatics Association
  • Slow Food USA

Certifications

  • Certified Executive Sous Chef (CEPC) by the American Culinary Federation
  • Food Styling and Design Certification, Northwind, 2024
  • ServSafe
  • Certified Hospitality Supervisor (CHS)
  • Certified Business Analysis Professional (CBAP)
  • ServSafe Food Protection Manager Certification
  • OSHA’s Occupational Food Handling Certification
  • Certified Pastry Culinarian (CPC) - Northwind
  • HACCP (Hazard Analysis and Critical Control Points) Manager Certification
  • Cisco Certified Internetwork Expert (CCIE)

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