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Skills

  • Process improvement
  • Food safety and sanitation protocols
  • Relationship development
  • Initiative equipment
  • Performance assessments
  • Communications
  • Project organization
  • Signature dish creation
  • Fine-dining expertise
  • Problem resolution

Work Experiences

  • Collaborated with 10-Michelin-starred chefs.
  • Became the restaurant's best-seller.
  • Achieved this for three consecutive quarters.
  • Achieved Outstanding Service Award for culinary excellence at #process, solidifying the restaurant’s position as a leader in fine dining within Portland.
  • Boosted demand during off-peak periods.
  • Conducted ongoing market research.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Procured fresh ingredients from local farms, such as program and framework, lowering grocery costs by 2%.
  • Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews.
  • Achieved Employee of the Year for culinary excellence.

Summaries

  • Corporate Executive Chef is a creative and well-respected Corporate Executive Chef who has been successful in driving and maintaining remarkable restaurant growth by providing unrivaled customer experiences.
  • Achieved a 22% reduction in kitchen energy consumption.
  • Achieved high customer satisfaction.
  • Recognized on a regular basis for outstanding performance and contributions to the Food and Beverage industry's success.
  • Strengths in team leadership and process improvement backed up by Food and Beverage training.
  • In high-stress situations, adept at staying focused and efficient while maintaining calmness.
  • Achieved a 27% increase in overall revenue.
  • Achieved by 2019.
  • Received the process Award for culinary excellence.
  • Achieved a 20% rise in sales of high-margin dishes.

Accomplishments

  • Collaborated with suppliers to negotiate premium ingredient contracts, securing 40% discounts and achieving an annual savings of 4.
  • Spearheaded the launch of a premium dining experience, generating an increase in average ticket price by $209,000 per guest, exceeding revenue growth targets by 34% within 6 months.
  • Designed and implemented a new catering program that increased off-premise event revenue by 56% in the first three years.
  • Developed a unique fusion tasting menu, merging metric with procedure, which led to the restaurant's highest recurring reservation rate in the past year.
  • Revitalized an underperforming location’s menu and operations, achieving full turnaround and a 28% increase in revenue within one year.
  • Established a cross-collaboration program with top-tier sommeliers to enhance wine-pairing offerings, resulting in a 78% increase in wine sales annually.
  • Leveraged culinary expertise to win 5 high-value food service contracts, increasing corporate catering revenue by $48,000 annually.
  • Facilitated training programs for chefs aspiring for Six Sigma, achieving a 31% certification pass rate across 14 locations.
  • Built strategic relationships with local farmers and suppliers, boosting fresh, sustainable ingredient sourcing by 34% across the restaurant portfolio.
  • Collaborated with marketing and operations teams to plan and execute loyalty programs that improved customer retention by 67%.

Affiliations

  • Chefs Collaborative – Sustainable Sourcing and Menu Development group
  • National Restaurant Association (NRA) – Certified Foodservice Professional
  • National Association of Social Workers
  • National Association for Catering and Events (NACE) – Award recipient 2020
  • World Association of Chefs Societies (WACS) - Member
  • Sustainable Food Trade Association (SFTA) community initiatives leader
  • International Foodservice Manufacturers Association (IFMA)
  • Michelin Guide culinary advisory council member 2018
  • Society of Women Engineers
  • Association for Healthcare Foodservice (AHF) leadership summits

Certifications

  • Forklift and Warehouse Operations Certification – Beacon Labs (Inventory Management Focus)
  • Cisco Certified Internetwork Expert (CCIE)
  • Advanced International Catering Certification – Institute of Culinary Education (ICE)
  • Certified Culinary Scientist (CCS) - metric
  • CompTIA Network+
  • Sous Vide Certification – Chamber of Commerce Raleigh or procedure
  • Certified Master Chef (CMC) – American Culinary Federation (ACF)
  • Google Certified Professional Cloud Architect
  • Certified Business Analysis Professional (CBAP)
  • Seafood HACCP Certification – National Fisheries Institute

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