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Skills

  • Effective use of cooking utensils and tools
  • Maintaining consistent quality during varying volumes
  • Collaboration with sous chefs
  • High-volume food prep proficiency
  • Adapting to changing menus and seasonal items
  • FIFO (First-In, First-Out) inventory management
  • Supervision
  • Efficient use of prep time
  • Data-driven adjustment of ingredient orders
  • Regulatory compliance

Work Experiences

  • Adhered to restaurant prep guidelines.
  • Produced consistently high-quality baked goods by carefully mixing, dividing, shaping, and proofing.
  • Taught new employees about proper food preparation, storage, kitchen equipment use, sanitation, and safety.
  • Interacted with customers by providing menu information, making suggestions, and expressing genuine gratitude for their business.
  • Reduced the restaurant's annual food and labor costs by 14% through proper budgeting, scheduling, and inventory management.
  • Met all of the production requirements for banquet and outlet desserts, as well as breakfast pastries.
  • Ensured that proper portion sizes were followed and that high food quality standards were consistently met.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Assessed daily sales data.
  • Checked the temperature of the meat, adhering to strict food safety and preparation standards prior to plating and serving dishes.

Summaries

  • Professional Chef capable of leading and managing a team of 4 kitchen employees in the preparation of category cuisine.
  • Exceptional at closely monitoring kitchen activities and adhering to health code requirements.
  • Energetic culinary professional with blend of creativity, passion for food and exceptional cooking skills. Work well as dynamic leader in high-pressure metric restaurant settings.
  • Adept at strategic inventory stocking.
  • Achieved 5 in savings from reduced spoilage.
  • In high-pressure situations, he is known for working quickly and efficiently.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • Expertise in maintaining profitable margins while maintaining high standards for taste and quality.
  • In high-pressure framework restaurant settings, work well as a dynamic leader.
  • Streamlining kitchen procedures for maximum efficiency and speed is a proven track record.

Accomplishments

  • Led a kitchen team of 9 cooks, ensuring smooth operations during busy weekend shifts with order output averaging 8 orders per hour.
  • Successfully managed weekly ingredient inventory, ensuring cost-effective sourcing practices while preventing ingredient shortages for 2022 months.
  • Worked collaboratively with sous chefs to reduce overstock by managing ingredient ordering based on menu trends, saving an average of system per month.
  • Documented and resolved standard which led to initiative.
  • Recognized for minimizing food waste by following portion control guidelines and using leftover ingredients creatively to produce special dishes.
  • Resolved product issue through consumer testing.
  • Managed time-sensitive multi-dish orders on the line during peak times, effectively coordinating cook times across different stations to ensure a smooth kitchen workflow.
  • Acted as the lead cook for the grill station, successfully managing rush orders for up to 18 diners per hour while adhering to portion control and cooking times.
  • Led the preparation team in setting up multiple stations, consistently meeting the demanding pace of up to 15 orders per hour during weekend shifts.
  • Developed and maintained daily mise en place, ensuring all station items were prepped within 6 minutes before operation start time to ensure seamless service.

Affiliations

  • American Culinary Federation (ACF) Member since 2024.
  • Association of Nutrition & Foodservice Professionals (ANFP) - Member
  • National Restaurant Association (NRA) Member
  • State Hospitality Employers Association in Chicago
  • Attendee of Annual Food and Beverage Expo in Boston
  • Contributor to Local Culinary School's (e.g., procedure) Alumni Networking Group
  • Volunteer at category Food Service Program
  • Member of Chefs Collaborative, advocating for sustainable food systems
  • Rotary International
  • ServSafe Food Handler Certification from method

Certifications

  • HACCP Certification (Hazard Analysis and Critical Control Points)
  • Leadership in the Kitchen - Team Management Training initiative
  • CompTIA Security+
  • Culinary Health and Safety Training
  • Basic HACCP Compliance Certification
  • Cisco Certified Network Associate (CCNA)
  • Certified Public Accountant (CPA)
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Project Management Professional (PMP)
  • Food Safety and Quality Systems (FSQS) Certification

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