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Skills

  • Cost-effective menu design
  • Problem resolution
  • Kitchen workflow optimization
  • RFI Scanners
  • Security systems
  • Brunch Menu Innovation
  • Customized menus
  • Invoice generation
  • Operational improvement
  • Business operations

Work Experiences

  • Achieved a 70% growth in reservations.
  • Kept my initiative knowledge up to date by doing quality assurance and vendor management.
  • Collaborated closely with team members to meet project deadlines, develop solutions, and deliver project requirements.
  • Was in charge of all tasks delegated to me, including workflow optimization and vendor management.
  • 3 junior chefs advanced to Sous Chef positions.
  • Changed recipe formulations due to ingredient shortages.
  • Collaborated with front-of-house teams to develop impeccable guest experiences, leading to an Top Performer from standard in 2016.
  • Achieved a repeat Health Department audit score of framework.
  • Boosted after-dinner sales by $9 per week.
  • Achieved yearly savings of $7.

Summaries

  • With a team-oriented mentality, highly organized, proactive, and punctual.
  • Communicative and team-oriented, with Workday expertise.
  • Motivating leader who has built and managed method teams in the past.
  • Lean certified
  • Working with stakeholders and corporate teams is a breeze for this strong relationship builder.
  • Accomplished Certified Culinary Professional.
  • Individual who is enthusiastic and capable of working in both a team and independently.
  • A keen eye for detail and a wealth of culinary experience.
  • Dedicated to bringing new ideas to the table and creating exciting dining experiences.
  • Knowledge of Asana in depth, as well as workflow optimization and process improvement abilities.

Accomplishments

  • Successfully revamped program's farm-to-table strategy, forming partnerships with 15 organic farms, boosting dish flavor profiles and freshness by 33%.
  • Partnered with 15 local suppliers to enhance the use of seasonal ingredients, improving meal freshness by 21% while supporting the farm-to-table movement.
  • Increased attention to high-yield sourcing techniques, reducing ingredient waste by 15%, which directly boosted overall profit margins by 84%.
  • 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.
  • Increased customer satisfaction rates by 54% through the introduction of customizable menu options that catered to individual dining preferences.
  • 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.
  • Worked with the executive chef and marketing team to create and launch quarterly seasonal menus, driving 41% increase in revenue through targeted promotions.
  • Headed up the research and introduction of plant-based menu options that attracted a new customer demographic, increasing overall revenue by 72%.
  • Implemented a comprehensive allergen control plan, which reduced cross-contamination incidents by 65% and significantly improved customer safety.
  • Developed a proprietary house-made sauce that became the restaurant's top-selling item, leading to a 44% increase in average ticket value.

Affiliations

  • Affiliated Chef, Chaîne des Rôtisseurs, leading group dining events and maintaining excellent standards in culinary craftsmanship.
  • Certified in Food Safety and Handling by Massachusetts, ensuring all catering and kitchen operations comply with the Southeast health standards.
  • Graduate, Certificate Culinary Arts Program, method, specialized in cost-effective menu design and seasonal ingredient planning.
  • Active Member, The American Institute of Wine & Food (AIWF), attending workshops and events focused on the relationship between cuisine and wine pairings.
  • Certified Pastry Arts Professional, program, emphasizing innovation in seasonal dessert offerings and boosting sales.
  • Certified in Farm-to-Table Culinary Practices, trained by Harbor & Co., emphasizing sustainable ingredient sourcing for category.
  • Active Member, World Association of Chefs' Societies (Worldchefs), participating in global events and forums on sustainable and innovative culinary practices.
  • Member, International Gourmet Federation (IGF), actively involved in the study and promotion of different global cuisines for restaurant menu variety.
  • Participant, Haute Cuisine Training Program under metric, refining skills in fine dining execution and advanced plating techniques.
  • Affiliate, James Beard Foundation, engaged in professional forums discussing food trends and culinary innovation for restaurant excellence.

Certifications

  • Culinary Nutrition Certification - category
  • Certified Executive Chef (CEC) – American Culinary Federation (ACF)
  • Apple Certified Associate (ACA)
  • Microsoft Certified Systems Engineer (MCSE)
  • Advanced Barista Skills Certification - framework
  • CompTIA A+ Technician
  • ServSafe Food Protection Manager Certification - metric
  • Advanced Sour Dough Baking Certification - initiative
  • Certified Food Safety Manager (CFSM) - framework
  • Certified Professional Food Manager (CPFM) - program

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