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Skills

  • Safe food handling
  • Budgets
  • Meat slicing expertise
  • Cooking methods
  • Inventory control
  • Multi-Task Management
  • Purchasing stock
  • Menu memorization
  • Food safety
  • Territory Sales Experience

Work Experiences

  • Was the best-performing store in the region on a consistent basis.
  • Was in charge of developing and maintaining the store's creative layout and product merchandising.
  • Kept track of everything.
  • Sought advice.
  • Was in charge of inspecting food production for quality, safety, and adherence to company standards.
  • Solved program issues, improved operations, and provided excellent customer service.
  • Salads, appetizers, and cold dishes, as well as portioned desserts and brewed coffee, were all prepared by me.
  • Was responsible for handling products and equipment in accordance with safety and sanitation regulations.
  • Informed guests about daily specials and menu options, allowing them to make informed decisions about appetizers, entrees, and desserts.
  • Investigated the costs and retail strategy of competitors.

Summaries

  • Deadline-driven
  • An aspiring food service professional and culinary arts student looking for work in a posh fine-dining establishment.
  • Ambitious
  • Recognized for category, hygienic habits, and dependability.
  • Innovative
  • In FOH and BOH operations, a competent and capable team member.
  • Knowledgeable in a variety of food preparation methods, as well as unusual ingredients, food pairings, and plate presentation.
  • Small tables and large parties are both easily accommodated.
  • Dedicated Chef Instructor capable of meeting the needs of a wide range of customers while remaining calm and professional at all times.
  • Bar Manager with a strong desire to increase revenue and productivity.

Accomplishments

  • Developed and implemented comprehensive safety and hygiene protocols, achieving a 54% reduction in safety incidents across kitchen operations.
  • Spearheaded curriculum revisions focusing on sustainability in the kitchen, leading to a 54% reduction in course operational costs.
  • Documented and resolved metric which led to system.
  • Developed and delivered chef training programs that increased culinary team efficiency by 20% at Vantage.
  • Oversaw store renovation and expansion project, which increased revenue by 3%.
  • Collaborated with team of 9 in the development of standard.
  • Resolved product issue through consumer testing.
  • Recognized for outstanding customer service.
  • Introduced advanced foodservice technology across the kitchen, streamlining processes and improving workflow efficiency by 73%.
  • Redesigned curriculum to align with current industry standards, improving job readiness of graduates by 15%.

Affiliations

  • International Association of Administrative Professionals
  • Community College Culinary Advisory Board Member
  • National Association of Catering and Events (NACE)
  • American Marketing Association
  • Rotary International
  • Institute of Culinary Education (ICE) Alumni
  • Edible Schoolyard Project Educator Network
  • Member, Kitchen Leadership Programs 2024
  • Professional Association of Culinary Instructors (PACI)
  • International Association of Culinary Professionals (IACP)

Certifications

  • Association for Project Management (APM)
  • CompTIA Security+
  • Food Safety Manager Certification (FSMC) - Ironclad Systems
  • Cisco Certified Network Associate (CCNA)
  • Certified Master Chef (CMC) – American Culinary Federation (ACF)
  • Certified Food & Beverage Executive (CFBE) – American Hotel & Lodging Educational Institute
  • Advanced Artisan Bread Certification - standard
  • American Culinary Federation (ACF): Certified Culinary Educator (CCE)
  • Certified Professional Food Manager (CPFM – Prometric)
  • Certified Foodservice Professional (CFSP) - North American Association of Food Equipment Manufacturers (NAFEM)

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