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Skills

  • Workflow Optimization
  • Budgets
  • Customer-Centric Menu Engineering
  • Supervision
  • Allergen-friendly menu creation
  • Sanitation guidelines
  • System equipment
  • Team building
  • Recipes and menu planning
  • Baking and broiling skills

Work Experiences

  • Started training for Consultant Executive Chefs on process culinary techniques to improve productivity and increase kitchen workflows.
  • Achieved President's Club.
  • Updated the kitchen staff's category and metric processes, which reduced guest wait times and increased daily output from 4 meals to 14.
  • Allowed staff to cover multiple culinary stations.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Created ground-breaking program menu items to put businesses on the map on a local, regional, and national scale.
  • Conducted cost-benefit analysis.
  • Collaborated with framework on a televised special, showcasing sustainable cooking practices and bringing a 59% visibility boost to the restaurant.
  • Championed allergen-conscious cooking strategies, resulting in a 80% growth in clientele with dietary restrictions.
  • Achieved an 80% retention rate.

Summaries

  • In high-volume, fast-paced operations, this talented kitchen leader and team motivator has been successful in maintaining staff focus, efficiency, and productivity.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Within Food and Beverage, senior Consultant Executive Chef and outstanding performer in stakeholder engagement and quality assurance.
  • Award-winning Executive Chef recognized for driving an 15% increase in customer satisfaction through innovative, seasonal menu adaptations and menu redesigns.
  • Achieved 62% improvement in positive feedback.
  • Acclaimed for innovative menu design.
  • Excellent communication skills, including the ability to give subordinates clear instructions.
  • Building streamlined, cohesive teams is a talent.
  • Aligned dishes with global culinary trends.
  • Achieved a 75% decrease in prep time.

Accomplishments

  • Evolved the brunch offerings based on guest preferences, which led to an increase in weekend customers by 81%.
  • Conducted monthly cooking classes that increased brand awareness and resulted in a 17% boost in reservation bookings.
  • Collaborated with marketing to create a food photography campaign promoting seasonal dishes, boosting online engagement by 58%.
  • Coordinated staff to comply with allergen guidelines, resulting in zero reported incidents for several months.
  • Standardized dish recipes, ensuring consistent flavor and presentation across all shifts and locations.
  • Designed and implemented a kitchen layout that reduced prep time for key dishes by 27%, contributing to faster service.
  • Developed a seasonal menu in collaboration with the restaurant owner, resulting in a 37% increase in customer satisfaction.
  • Implemented cost control strategies, reducing food waste and saving the kitchen procedure per month.
  • Led the development and rollout of a profitable to-go menu during the pandemic, generating 58% of total restaurant revenue in 2024.
  • Introduced locally-sourced ingredients to the menu, enhancing dish quality while supporting local farmers and reducing supply chain disruptions.

Affiliations

  • Zero Waste International Alliance, Partner in Zero-Waste Kitchen Initiatives
  • Toastmasters
  • World Association of Chefs Societies (WACS/WorldChefs), Active Member
  • American Marketing Association
  • International Sommelier Guild, Completed Wine Pairing Certification
  • Chaine des Rotisseurs, Member and Participant in Culinary Competition 2019
  • Institute of Food Safety and Health (IFSH), Certified in Food Safety Standards
  • Association for Computing Machinery
  • International Council of Nurses
  • Chef's Collaborative, Supporter of Sustainable Cooking Practices

Certifications

  • Plant-Based Professional Certificate - Rouxbe Online Culinary School
  • Food Safety Manager Certification (National Registry of Food Safety Professionals - NRFSP)
  • Farm-to-Table Culinary Certification - framework
  • Project Management Professional (PMP) – Project Management Institute (PMI)
  • Salesforce
  • Advanced Kitchen Operations Certification - metric
  • SHRM Certified Professional (SHRM-CP)
  • Restaurant Revenue Management Course Certification - Cornell University
  • Cisco Certified Internetwork Expert (CCIE)
  • Certified Dietary Manager (CDM) – Association of Nutrition & Foodservice Professionals (ANFP)

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