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Skills

  • Presentation skills
  • Forecasting and planning
  • Creating and running merchandising programs
  • Wine knowledge
  • Food safety
  • Venue accommodations
  • Employee training
  • Cross-functional team collaboration
  • Cash handling expert
  • Concentration

Work Experiences

  • Shared my knowledge of menu items and flavors with customers, allowing them to make personal choices based on their preferences and interests.
  • Collaborated on hiring and firing decisions with management.
  • Kept the store floor clear of shopping carts and hand baskets.
  • Baked breads, cookies, and other bakery items after proofing the dough.
  • Cleaned and stocked the grocery shelves, bulk bins, freezer, and dairy cases.
  • Kept my prices competitive and met my sales goals.
  • Ensured that the facility complied with all health codes, sanitation requirements, and license regulations, avoiding potential fines.
  • Restocked the salad bar and buffet for lunch and dinner service.
  • Predicted seasonal staffing levels and conducted interviews and hires for new employees.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.

Summaries

  • Leader who inspires others and solves problems.
  • Excellent system abilities that have been demonstrated.
  • Expert in fine dining and cheese, as well as extensive wine knowledge.
  • Proven leadership skills and extensive knowledge of the food and beverage industry.
  • Looking for a position as a Grocery Store Manager with a dynamic, customer-focused team.
  • Ready to take on new challenges with a role in the metric industry.
  • Well-versed in the cuisines of metric and system.
  • Work as a grocery store cashier with a marketing background and a passion for providing excellent customer service.
  • Exceptional at overcoming obstacles and streamlining processes.
  • Menu creation and execution are two of her strong suits.

Accomplishments

  • Refined ordering procedures to align with sustainable practices, reducing the carbon footprint of the kitchen by 81% over the past year.
  • Supported the integration of digital kitchen solutions, improving order accuracy and decreasing waiting times by 44% per guest.
  • Earned a 10% bonus for successfully up-selling the most items from the restaurant's new summer menu.
  • Spearheaded the trial of a plant-based menu, attracting new customer demographics and increasing overall dining traffic by 52%.
  • Reduced food waste by 55% through targeted inventory management and recipe optimization, positively impacting kitchen profitability.
  • Created signature dishes that contributed to a 64% uplift in overall restaurant sales, enhancing brand recognition in the local dining scene.
  • Resolved product issue through consumer testing.
  • Collaborated with team of 4 in the development of initiative.
  • Increased customer satisfaction by 15% through the customization of special dietary requirement menus.
  • Streamlined vendor management, resulting in program.

Affiliations

  • American Medical Informatics Association
  • World Association of Chefs' Societies (WACS) – Professional Development Committee
  • Plant-Based Foods Association – Gastronomy Advocate
  • International Sommelier Guild (ISG) – Supporter of Beverage Pairings
  • Project Management Institute
  • Association for Supply Chain Management (APICS)
  • Chefs Collaborative – Sustainability Advocate
  • Michelin Guide – Consulting Chef for External Evaluations
  • Les Dames d'Escoffier International – Culinary Leadership Mentor
  • Slow Food USA – Advocate for Farm-to-Table Movements

Certifications

  • Certified Protection Officer (CPO)
  • SafeServ certification: Food Handling
  • Certified Kosher Chef (CKC) - metric
  • Certified Public Accountant
  • Online Coaching Certification for Chefs and Kitchen Leaders - initiative (2017)
  • Kitchen Management Software Expert Certificate - QuickBooks (2020)
  • Certified Culinary Administrator (CCA) - system
  • Certified Master Chef (CMC) - method
  • Salesforce
  • Certified Chef de Cuisine (CCC)

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