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Skills

  • Supervision
  • Custom Menu Curation for High-Profile Events
  • Vendor negotiation
  • Signature dish creation
  • Inventory management systems
  • Event Coordination with Planners & Clients
  • Performance assessments
  • Organization
  • Problem resolution
  • Workflow Optimization

Work Experiences

  • Collaborated with banquet sales and F&B managers.
  • Achieved positive feedback from 14 prestigious clients.
  • Addressed dietary restrictions and food sensitivities by creating dishes that suited the needs and preferences of my customers.
  • Collaborated closely with suppliers.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Kept track of business volume forecasts and adjusted manpower, productivity, and costs as needed.
  • Achieved higher client reviews.
  • Double-checked the temperatures in the freezer and refrigerator prior to each shift.
  • Collaborated effortlessly with banquet sales and F&B managers, achieving 60% over the targeted monthly revenue goal.
  • Prepared meals from scratch using authentic, well-known recipes to generate repeat business.

Summaries

  • Experienced in procedure cuisine, ingredient sourcing, budget management, and raising restaurant profiles.
  • Adhered to strict dietary guidelines.
  • To meet or exceed guest expectations and attract future business, coordinates, plans, and supervises food production, plating, and presentation.
  • Chef procedure with extensive experience in food preparation and restaurant management.
  • Within Food and Beverage, senior Banquet Chef Executive and outstanding performer in performance reporting and risk assessment.
  • Excellent communication skills, including the ability to give subordinates clear instructions.
  • Accomplished in supplier management, effectively reducing ingredient sourcing costs by 45% while ensuring premium ingredient quality for large-scale events.
  • Accomplished culinary leader.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • Accomplished culinary leader specializing in farm-to-table initiatives, reducing ingredient costs by 75% while maintaining top-tier food quality and presentation standards.

Accomplishments

  • Managed inventory using initiative, effectively controlling food costs and reducing waste by 33%.
  • Led the creation of custom menus for high-profile clients, collaborating with event organizers to deliver tailored culinary experiences that resulted in repeat business.
  • Monitored compliance with ServSafe food safety regulations, achieving PMP accreditation across the banquet kitchen staff within 2022.
  • Implemented a waste reduction strategy, resulting in 79% savings on food costs while maintaining high-quality presentation.
  • Executed multi-course meals for VIP clients and corporate events, ensuring adherence to high standards under tight timeframes and receiving praise in client feedback.
  • Successfully led a team during a framework for 12 attendees, achieving initiative without exceeding the allocated budget.
  • Introduced a new banquet service style, allowing for faster meal service and improving guest satisfaction scores by 41%.
  • Developed a seasonal menu featuring locally sourced ingredients, resulting in a 62% reduction in food costs and increased guest satisfaction at Boston.
  • Crafted high-volume catering menus and executed service for weddings, corporate events, and other large-scale gatherings, receiving positive client feedback for initiative.
  • Documented and resolved metric which led to framework.

Affiliations

  • Golden Toque Society
  • International Council of Nurses
  • Freemason
  • Society of Professional Chefs for Special Events
  • World Association of Chefs Societies (WACS) - Member
  • Affiliate Member, Slow Food USA
  • Association of Information Technology Professionals
  • Association for Supply Chain Management (APICS)
  • Member, The Research Chefs Association (RCA)
  • American Culinary Federation (ACF)

Certifications

  • Salesforce
  • Certified Business Analysis Professional (CBAP)
  • Certified Culinary Administrator (CCA) - method
  • HACCP Certification (Hazard Analysis Critical Control Points) – metric
  • ServSafe® Food Protection Manager Certification – framework
  • CompTIA Security+
  • Certified Hospitality Supervisor (CHS) – American Hotel and Lodging Educational Institute
  • Quality Control Assurance in Commercial Kitchens – process
  • Advanced Sous Vide Techniques Workshop – category
  • Allergen Awareness Certification – process

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