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Skills

  • Developing and maintaining prep schedules
  • Expertise in system preparation and presentation
  • Advanced grilling and roasting techniques
  • Skilled in cross-functional collaboration
  • Exceptional food plating for high-end presentation
  • Managing kitchen operations during intensive service
  • Recipes and menu planning
  • Advanced knife skills
  • Expert in portion control to maximize profitability
  • Fine-dining expertise

Work Experiences

  • Avoided cross-contamination by using clean utensils, surfaces, and pans when preparing meals for people with food allergies and gluten intolerance.
  • Established
  • Created ground-breaking method menu items to put businesses on the map on a local, regional, and national scale.
  • Used sanitizing agents to clean the counters to avoid food poisoning.
  • Followed the restaurant's portion and serving size guidelines.
  • Used the "first in, first out" rule to manage food usage to ensure that expiration dates were followed.
  • Prepared roasting, sautéing, frying, and baking ingredients.
  • Identified
  • Raised the stakes.
  • Created a unique procedure menu with over 15 options.

Summaries

  • Have an energetic personality and a strong work ethic as Chef de Partie.
  • Chef de Partie with extensive experience in plating and designing elaborate food garnishes.
  • Bar Manager with a strong desire to increase revenue and productivity.
  • Innovative
  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Exceptional at overcoming obstacles and streamlining processes for maximum efficiency.
  • Motivated professional with experience chopping, frying, sautéing, and making sauces under the supervision of several top chefs.
  • Valuable team player who is always willing to pitch in and assist with any task.
  • Capable of safely lifting 16 pounds to aid in event planning and transportation of necessary equipment.
  • Chef de Partie is capable of efficiently and accurately processing customer transactions and bag items.

Accomplishments

  • Oversaw store renovation and expansion project, which increased revenue by 6%.
  • Developed a new prep station rotation schedule, which reduced preparation time by 6% and increased efficiency.
  • Managed the station responsible for producing over 2 dishes per service and consistently met quality and timing standards.
  • Won “method” Award for category.
  • Cross-trained across 11 kitchen stations, stepping in where needed to maintain optimal kitchen workflow during high-volume periods.
  • Helped organize a restaurant-wide charity event, utilizing locally-sourced ingredients and raising over 8 for category.
  • Consistently received a 100% rate of customer satisfaction.
  • Played a significant role in developing kitchen cleanliness protocols in compliance with health regulations, achieving a sanitation score of 8.
  • Implemented a new portion control system that led to a 59% reduction in food costs over several months.
  • Spearheaded the research and introduction of metric, which evolved into one of the most popular menu options and increased customer retention.

Affiliations

  • National Association of Social Workers
  • International Association of Administrative Professionals
  • Regional Culinary Federation – Associate Chef Member
  • Rotary International
  • Advanced Chef Techniques Network
  • Food Safety Professionals Alliance (FSPA)
  • International Council of Nurses
  • Jaycees
  • Chaine des Rotisseurs - International Association of Gastronomy
  • American Marketing Association

Certifications

  • Salesforce
  • SafeServ certification: Food Handling
  • Cisco Certified Network Associate (CCNA)
  • ISO 22000 Lead Auditor Certification (Food Safety)
  • Apple Certified Associate (ACA)
  • City & Guilds Level 3 Diploma in Professional Cookery
  • ServSafe
  • HACCP (Hazard Analysis and Critical Control Points) Certification
  • Gluten-Free Certification Program (GFCP)
  • Kosher Certification for Culinary Professionals

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