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Skills

  • Able to lift 3 pounds
  • Food safety
  • Flexible schedule
  • Inventory control
  • Payment processing
  • Price memorization
  • Wine and liquor expertise
  • Territory Sales Experience
  • Organizational skills
  • Menu memorization

Work Experiences

  • Consistently received a 100% satisfaction rating from my customers.
  • Was in charge of setting up and stocking department displays.
  • Was in charge of stocking, pricing, front-facing, and rotating merchandise.
  • Kept up to date on current product locations.
  • Created attractive holiday and seasonal displays for the merchandising program.
  • Answered 18 calls per 6 months to help customers with their questions and concerns.
  • Was responsible for handling products and equipment in accordance with safety and sanitation regulations.
  • Was in charge of inventory management in order to achieve the desired gross profit margin.
  • Investigated the costs and retail strategy of competitors.
  • Salads, appetizers, and cold dishes, as well as portioned desserts and brewed coffee, were all prepared by me.

Summaries

  • Ability to adjust to changing menus and policies, as well as deal with customer complaints.
  • Experienced restaurant professional with a strong work ethic, dedication, and enthusiasm.
  • Strong mechanical aptitude and a proclivity for equipment diagnostics, repair, and operation.
  • Performance reporting expert
  • Experience from initiative roles and Six Sigma certification courses that is comparable.
  • Customer-focused foodservice professional with risk assessment and stakeholder engagement catering experience.
  • Valuable team player who is always willing to pitch in and assist with any task.
  • Talented Chef Instructor implements current systems and strategies in grilling, roasting, and broiling of meat and vegetables. Knowledgeable in safe cooking of cuisine.
  • Chef de cuisine with experience and certification as a qualified instructor.
  • Professionals and laypeople alike have learned how to prepare delectable dishes using special techniques and the finest ingredients.

Accomplishments

  • Coordinated inter-departmental culinary projects to execute system, recognized by method for its innovation and student involvement.
  • Consistently held the position of best performing store in the region.
  • Drove successful integration of sanitation training into daily routines, consistently maintaining an excellent category audit score.
  • Lead instructor for specialized classes in initiative, improving student competence in advanced culinary techniques by 23%.
  • Spearheaded curriculum revisions focusing on sustainability in the kitchen, leading to a 54% reduction in course operational costs.
  • Published initiative on contemporary culinary techniques, adopted by 6 culinary institutions nationwide.
  • Resolved product issue through consumer testing.
  • Facilitated culinary classes for 17 students, consistently achieving a student satisfaction rate of 59% or higher.
  • Built and maintained partnerships with 16 local foodservice providers, increasing internship placements by 71%.
  • Developed and implemented comprehensive safety and hygiene protocols, achieving a 54% reduction in safety incidents across kitchen operations.

Affiliations

  • Certified Foodservice Educator (CFE)
  • Society of Human Resource Management
  • Lions Club
  • Association of Information Technology Professionals
  • Freemason
  • International Association of Culinary Professionals (IACP)
  • Local Restaurant Association Member the Northeast
  • Culinary Institute of America Alumni Network
  • Culinary Ambassador for system
  • Master Gardener Certificate, emphasizing sustainable ingredients

Certifications

  • SHRM Certified Professional (SHRM-CP)
  • Certified Personal Chef (CPC) - United States Personal Chef Association
  • SafeServ Certified: Food Handler
  • Certified Foodservice Professional (CFSP) - North American Association of Food Equipment Manufacturers (NAFEM)
  • Association for Project Management (APM)
  • Certified Public Accountant (CPA)
  • Certified Sous Chef (CSC) – American Culinary Federation (ACF)
  • Global Professional Chef Certification (GPCC) - World Association of Chefs Societies (WACS)
  • Microsoft Certified Systems Engineer (MCSE)
  • SHRM Senior Certified Professional (SHRM-SCP)

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