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Skills

  • Business operations
  • Inventory management
  • Food Photography & Social Media for Branding
  • Food allergy awareness
  • Kitchen workflow optimization
  • CCTV
  • Project organization
  • Food cost optimization
  • Fine Dining Execution
  • Invoice generation

Work Experiences

  • Boosted after-dinner sales by $9 per week.
  • Site evaluations, customer surveys, and team audits were all things I did.
  • Bargained with food suppliers to buy in bulk and save money.
  • Achieved a repeat Health Department audit score of framework.
  • Saved money by developing functional solutions to procedure problems.
  • Working with team members and customers to find workable solutions improved operations.
  • Collaborated with front-of-house teams.
  • Used sanitizing agents to clean the counters to avoid food poisoning.
  • Achieved a 70% growth in reservations.
  • Capitalized on emerging food trends.

Summaries

  • Achieved a 82% increase in weekly revenues.
  • Looking for a position as the next Personal Chef at metric resort.
  • Strategic thinker with expertise in project management.
  • Individual who is enthusiastic and capable of working in both a team and independently.
  • Accomplished Certified Culinary Professional with a talent for optimizing kitchen workflows and reducing preparation times by 16 hours. Recognized for increasing customer satisfaction by 77% through enhanced plating presentations and consistent quality control.
  • Achieved a 83% increase in satisfaction scores.
  • Looking for a Certified Culinary Professional position in a restaurant in Phoenix.
  • Certified Culinary Professional and team leader with 5 years of experience in metric settings.
  • With hands-on experience, eager to learn new skills and advance knowledge.
  • Achieved 21% reductions in food waste.

Accomplishments

  • Played a key role in achieving industry certification in 2019, ensuring the kitchen adhered to the highest standards of safety and efficiency.
  • Spearheaded the transition to eco-friendly packaging, which lowered plastic use by 82%, aligning the brand with modern sustainability standards and reducing costs.
  • Implemented a comprehensive allergen control plan, which reduced cross-contamination incidents by 65% and significantly improved customer safety.
  • Assisted in developing a $13 high-efficiency kitchen from the ground up, resulting in a 34% increase in production capacity and setting a new standard for daily service.
  • Managed daily kitchen operations leveraging a modern inventory system, which reduced on-hand supply by 46%, cutting excess stock and spoilage by 11 units weekly.
  • Successfully revamped program's farm-to-table strategy, forming partnerships with 15 organic farms, boosting dish flavor profiles and freshness by 33%.
  • Effectively introduced a zero-waste policy in collaboration with the kitchen staff, reducing overall kitchen waste by 39% and contributing positively to company’s sustainability goals.
  • Headed up the research and introduction of plant-based menu options that attracted a new customer demographic, increasing overall revenue by 72%.
  • Facilitated remote team collaboration during method, ensuring kitchen’s functionality and maintaining 28% customer satisfaction during service.
  • Led the redesign and implementation of an inventory management system, reducing food waste by 49% and saving the kitchen up to $14 per month in ingredient costs.

Affiliations

  • Alumnus, metric, with specialized studies in traditional initiative and cultural food heritage for regional restaurant themes.
  • Certified Pastry Arts Professional, program, emphasizing innovation in seasonal dessert offerings and boosting sales.
  • Attendee, Annual Food & Nutrition Conference & Expo (FNCE), developing healthier ingredient substitutions and allergen-free menu options.
  • Active Participation, Food Truck Association of Denver, where food entrepreneurs collaborate on best practices for street food and innovation.
  • Affiliate, James Beard Foundation, engaged in professional forums discussing food trends and culinary innovation for restaurant excellence.
  • Active Professional, Women Chefs & Restaurateurs (WCR), benefitting from mentorship resources and leadership workshops focused on equity in culinary careers.
  • Certified Event Caterer through the Professional Catering Association (PCA), ensuring quality service and customized menu execution for high-profile events.
  • Certified BBQ Judge, Meridian, engaged in national and international barbecue assessments, enhancing smoked food offerings on seasonal menus.
  • Member, The Foodservice Educators Network International (FENI), taking part in culinary teaching workshops and up-skilling in kitchen management training.
  • Level method Sommelier Certification, Brightline, enhancing expertise in fine dining beverage pairings.

Certifications

  • ServSafe
  • Cisco Certified Network Associate (CCNA)
  • SHRM Certified Professional (SHRM-CP)
  • Professional Chef Certificate - metric
  • HACCP Certification - International HACCP Alliance
  • Certified Business Analysis Professional (CBAP)
  • Menu Engineering Certification - framework
  • Culinary Nutrition Certification - category
  • Food and Beverage Management Certification - procedure
  • Certified Executive Chef (CEC) – American Culinary Federation (ACF)

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