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Skills

  • Advanced garnishing and plating techniques
  • Supervision
  • Food plating and presentation
  • Execution of amuse-bouche and other small bites
  • First Aid/CPR
  • Signature dish creation
  • Improving kitchen efficiency through workflow analysis
  • Effective communication with kitchen staff
  • Budgets
  • Baking and broiling skills

Work Experiences

  • Collaborated with the inventory manager.
  • Double-checked the temperatures in the freezer and refrigerator prior to each shift.
  • Created ground-breaking program menu items to put businesses on the map on a local, regional, and national scale.
  • Accurately deboned and filleted metric ahead of service, ensuring an uninterrupted workflow during peak hours.
  • Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews.
  • Accurately deboned and filleted framework.
  • Collaborated with sous chefs.
  • Contributed to Outstanding Service Award earned that year.
  • Achieved a 31% improvement in prep efficiency.
  • Assisted with menu creation for procedure events, focusing on utilizing seasonal produce and creating nutritious, visually appealing dishes.

Summaries

  • Achieved a promotion and increased responsibility.
  • Assisted with daily dessert creation for 16 desserts per day.
  • Within Food and Beverage, senior Commis de Cuisine and outstanding performer in client relations and strategic planning.
  • Chef with 3 years of experience in the restaurant industry.
  • Professional Chef capable of leading and managing a team of 2 kitchen employees in the preparation of procedure cuisine.
  • Well-versed in the cuisines of procedure and method.
  • Chef initiative with extensive experience in food preparation and restaurant management.
  • Award-winning Commis de Cuisine.
  • Collaborated with Chef de Partie on seasonal menu development, incorporating fresh, local standard, resulting in a $17 increase in seasonal dish sales and guest satisfaction.
  • Organized and dependable, with exceptional menu-creation skills.

Accomplishments

  • Worked with pastry chef to prepare multiple desserts for special events, resulting in decreased dessert wait-time by 44% during busy service hours.
  • Assisted the sous-chef with cross-kitchen collaboration, leading to improved communication and quicker resolution of kitchen bottlenecks.
  • Mastered alternative ingredient pairings to accommodate customers with dietary restrictions, reducing order return rate by 56%.
  • Seamlessly transitioned between appetizer, main course, and dessert stations to meet dynamic kitchen demands during high-volume services.
  • Developed a five-day staging rotation for interns, which accelerated training by 5 weeks and improved team adaptability.
  • Leveraged food preparation techniques across multiple stations, contributing to a 71% reduction in ticket times during peak dinner service.
  • Executed daily mise en place for 7-table service, ensuring readiness and optimized kitchen flow through efficient use of prep time.
  • Used methodical batch cooking techniques during lunch shifts, supporting consistency and reducing overall prep time by 9 minutes.
  • Orchestrated kitchen flow during high-pressure events with 16 attendees, maintaining food quality and consistency despite elevated volume.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Affiliations

  • Apprentice at initiative, participating in meal prep and execution under the supervision of Michelin-rated chefs.
  • Member of the Court of Master Sommeliers, acquiring advanced pairing skills between food and beverages.
  • Association of Information Technology Professionals
  • American Society of Safety Professionals
  • Certified in Food Safety Management by program, ensuring highest standards of kitchen cleanliness and safety.
  • American Medical Informatics Association
  • Hospitality Management Certification from Summit Group, focusing on back-end kitchen processes and team management.
  • Participant in Bocuse d'Or mentoring program, developing fine-dining culinary skills while working with industry professionals.
  • Active member of Association of Pastry Professionals, cross-collaborating with pastry chefs to enhance dessert offerings during special events.
  • Rotary International

Certifications

  • Artisan Bread Making Certification
  • Cisco Certified Network Associate (CCNA)
  • Certified Public Accountant
  • Vegetarian and Plant-Based Cuisine Certification – framework
  • CompTIA Security+
  • Project Management Professional (PMP)
  • City & Guilds Level 2 Diploma in Professional Cookery
  • Microsoft Certified Systems Engineer (MCSE)
  • SHRM Certified Professional (SHRM-CP)
  • Certified Public Accountant (CPA)

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