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Skills

  • Cash handling expert
  • Daily specials memorization
  • Presentation skills
  • Compliance standards
  • System Cuisine knowledge
  • To-go order preparation
  • Fine-dining expertise
  • Item promotion
  • Operational improvement
  • Weights and measures

Work Experiences

  • Created ground-breaking procedure menu items to put businesses on the map on a local, regional, and national scale.
  • Was in charge of handling money, balancing tills, processing credit card payment batches, and preparing bank deposits while maintaining accuracy of 8%.
  • Improved employee morale by motivating and disciplining employees and implementing a new mentoring program.
  • Keep meat products at the proper temperature and humidity.
  • Bussed, cleaned, and set 3 tables to ensure quick turnover and increase the number of covers every 6 months.
  • Was in charge of loading customer bags into cars.
  • Kept the store floor clear of shopping carts and hand baskets.
  • Created sales and profit margin plans, kept margins in check, and set turnover goals.
  • Shared my knowledge of menu items and flavors with customers, allowing them to make personal choices based on their preferences and interests.
  • Predicted seasonal staffing levels and conducted interviews and hires for new employees.

Summaries

  • Well-versed in the cuisines of metric and system.
  • Chef de Cuisine with experience working in system restaurants and cafes who is goal-oriented.
  • Work as a grocery store cashier with a marketing background and a passion for providing excellent customer service.
  • Leader who inspires others and solves problems.
  • Chef de Cuisine is a focused Chef de Cuisine who excels at multitasking and providing prompt and courteous service to all customers.
  • Excellent system abilities that have been demonstrated.
  • Within Food and Beverage, senior Chef de Cuisine and outstanding performer in project management and process improvement.
  • Chef de cuisine with experience in mixology, beer, liquor, and wine, as well as a strong background in team leadership and business decision-making.
  • Proven leadership skills and extensive knowledge of the food and beverage industry.
  • Received the framework Award for culinary excellence.

Accomplishments

  • Created signature dishes that contributed to a 64% uplift in overall restaurant sales, enhancing brand recognition in the local dining scene.
  • Recognized for outstanding customer service.
  • Created and executed team-building initiatives, boosting overall kitchen morale and reducing staff turnover by 36%.
  • Earned a 10% bonus for successfully up-selling the most items from the restaurant's new summer menu.
  • Designed a comprehensive kitchen workflow system that reduced prep time by 9% during peak service periods.
  • Designed and implemented a waste-free kitchen program, contributing to a reduction in overall waste production by 77% in the past year.
  • Refined ordering procedures to align with sustainable practices, reducing the carbon footprint of the kitchen by 81% over the past year.
  • Won “system” Award for program.
  • Increased customer satisfaction by 15% through the customization of special dietary requirement menus.
  • Successfully managed front and back of house workflow dynamics in collaboration with restaurant leadership, ensuring a 30% improvement in service timing.

Affiliations

  • Global Plant-Based Chefs Network – Advisory Board Member
  • International Council of Nurses
  • James Beard Foundation – Sustainable Restaurant Program Leadership
  • Association for Supply Chain Management (APICS)
  • Rotary International
  • International Association of Culinary Professionals (IACP) – Food Innovation Committee
  • National Association of Social Workers
  • Food Allergy Research & Education (FARE) – Hospitality & Restaurant Consultant
  • Project Management Institute
  • Association of Information Technology Professionals

Certifications

  • SafeServ certification: Food Handling
  • Certified Executive Chef (CEC) - method - 2020
  • Allergen Awareness Certification for Foodservice Professionals
  • OSHA: HACCP
  • Hospitality and Tourism Management Certification - system
  • Certified Business Analysis Professional (CBAP)
  • Certified Public Accountant (CPA)
  • First Aid/CPR Certified
  • ServSafe
  • Kitchen Management Software Expert Certificate - QuickBooks (2020)

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