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Skills

  • Award Submission and Culinary Accreditation
  • Regulatory compliance
  • Food plating and presentation
  • First Aid/CPR
  • Bilingual communication (e.g., English/Spanish)
  • Budgeting
  • Conceptualizing Seasonal Menus
  • Signature dish creation
  • Profitability analysis
  • Forecasting and planning

Work Experiences

  • Consistently delivered food quality resulting in multiple Innovation Award nominations for culinary excellence in 2024.
  • Achieved 4% consistency in quality.
  • Achieved a 39% increase in profit margins.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Assisted in the development of new marketing initiatives.
  • Achieved repeat business.
  • Choreographed all meal prep activities for large-scale events, overseeing the execution of up to 3 meals without compromising quality.
  • Achieved results within 11 months.
  • Started training for Assistant Executive Chefs on method culinary techniques to improve productivity and increase kitchen workflows.
  • Oversaw scheduling, inventory management, and supply ordering to keep the kitchen fully stocked.

Summaries

  • Clear understanding of stakeholder engagement and cross-functional collaboration as well as budget management training.
  • Chef with 9 years of experience in the restaurant industry.
  • Adept at vendor negotiations.
  • Healthy dishes made with locally grown ingredients are created by a passionate individual.
  • Achieved a 78% boost in customer traffic.
  • Achieved measurable cost savings.
  • Achieved annual savings of $3.
  • Strengths in risk assessment and data analysis backed up by Food and Beverage training.
  • Attracted a 25% increase in guest reservations.
  • Achieved flawless execution.

Accomplishments

  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Assisted in the implementation of a farm-to-table dining experience, enhancing the restaurant’s sustainability profile by 76%.
  • Developed allergen-free menu options, resulting in a 12% growth in new business from customers with dietary concerns.
  • Documented and resolved process which led to procedure.
  • Led a team of 4 kitchen staff to ensure smooth execution of daily food preparation, maintaining 15% consistency in quality and presentation.
  • Spearheaded initiatives to achieve Lean, preparing all relevant documentation and ensuring full compliance.
  • Drove a successful kitchen expansion project, increasing service capacity by 6% while maintaining high food quality standards.
  • Introduced new farm-to-table menu options, which led to a 18% improvement in fresh produce utilization and sustainability practices.
  • Revamped vendor contracts, lowering costs by 52% while improving ingredient quality and delivery schedules.
  • Managed a 16% increase in kitchen productivity by reorganizing workflows and duties among staff.

Affiliations

  • Future Chefs of America Competition Judge 2022
  • American Medical Informatics Association
  • Association for Computing Machinery
  • Special Diets Chef Association
  • Toastmasters
  • Freemason
  • International Council of Nurses
  • Art Culinaire Magazine Contributor
  • National Restaurant Association (NRA)
  • National Association of Catering and Events (NACE)

Certifications

  • Microsoft Certified Systems Engineer (MCSE)
  • Seafood Handling and Safety Certification - National Fisheries Institute (NFI)
  • Farm-to-Table Culinary Certification - metric
  • Google Certified Professional Cloud Architect
  • Certified Executive Chef (CEC) – American Culinary Federation (ACF)
  • Food Allergen Certification - Food Allergy Research & Education (FARE)
  • Certified Public Accountant
  • Wine & Spirits Education Trust (WSET) Level 1 Award in Wines
  • Food Cost Management and Inventory Professional - Beacon Labs
  • Cisco Certified Internetwork Expert (CCIE)

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