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Skills

  • Excellent communication
  • Cooking procedures
  • Operational improvement
  • Customer satisfaction
  • Proficiency in client relations
  • Business Development
  • CRM Systems
  • Inventory management
  • Bilingual in Japanese
  • Team management

Work Experiences

  • Recommendation
  • Exercised and practiced under the supervision of athletic trainers or professional coaches to develop skills, improve physical condition, and prepare for competitions.
  • Kept track of everything.
  • Made a proposal
  • Ensured
  • Successfully led key projects that yielded a procedure.
  • Started it.
  • Kept meticulous records of what customers wanted and ordered, which helped to boost profits when they returned at a later date.
  • Cooked to perfection program food items by following recipes to cut, chop, and combine ingredients in the proper amounts and with proper technique.
  • Guided

Summaries

  • I worked on films that screened at Asians on Film Festival, Boston International Film Festival, Tri-Cities Fantastic Fest, and Mile High Horror Film Festival, among others.
  • A quick study who has worked in a variety of design fields to help companies strengthen their brands and grow their revenue.
  • For future mailings and newsletters, the database has been updated with updated addresses and other alumni contact information.
  • Service-driven
  • Focused on customer service
  • Proficient in promoting initiative by leveraging workflow optimization and client relations knowledge.
  • Method, procedure, and program are all available.
  • Demonstrated ability to cultivate relationships with key retail clients in order to expand client accounts and maintain business growth.
  • Articulate
  • Counter Service Pizza Maker and team leader with 11 years of experience in metric settings.

Accomplishments

  • Certified under procedure, ensuring the entire staff adhered to state health and safety regulations, leading to a successful health department inspection.
  • Increased upselling rates by 29% by effectively promoting seasonal or limited-time pizza offers to customers at the counter.
  • Resolved customer complaints swiftly, reducing the overall number of escalated issues by 75% over the course of 2017.
  • Conducted sales trend analysis to improve product placement, increasing visibility of key menu items and boosting sales of those items by 75%.
  • Successfully managed all cash register transactions, ensuring zero cash shortages for 14 consecutive shifts.
  • Successfully completed daily and weekly cleaning tasks according to health department standards, maintaining a spotless work environment.
  • Contributed to a 48% increase in total weekend sales through fast, efficient counter service and friendly customer interaction.
  • Monitored and adjusted pizza toppings to maintain high-quality standards while reducing ingredients costs by 49%.
  • Designed and implemented a streamlined pizza dough preparation process, reducing daily prep time by 15 minutes.
  • Enhanced ingredient usage efficiency, reducing food waste by 59%, via improved inventory tracking methods.

Affiliations

  • Member of the Culinary Institute of America Alumni Network, leveraging insights from top chefs and culinary professionals.
  • Attended a series of webinars on emerging pizza trends and menu diversification, sponsored by the Ironclad Systems, in 2019.
  • Community participant in 'Farm to Table' programs, supporting local farmers by incorporating fresh ingredients into pizza recipes.
  • Completed a specialized dough fermentation and proofing course from Beacon Labs, improving the quality of pizza crust.
  • Trained junior cooks at framework as part of a kitchen efficiency improvement initiative that began in 2021.
  • Member of the American Culinary Federation (ACF), focusing on pizza-specific culinary advancements and sustainable ingredient sourcing.
  • Certified in HACCP (Hazard Analysis Critical Control Point) with specific training for pizzerias, ensuring hygiene and food safety standards are met.
  • Received in-house certificate from program for exemplary performance in managing pizza prep during peak hours.
  • Collaborated with local Seattle vendors and farmers market as part of a 'Buy Fresh, Buy Local' initiative to improve ingredient quality.
  • Member of the International Association of Culinary Professionals, honing commercial kitchen management skills.

Certifications

  • Certified Food Protection Manager (CFPM)
  • Microsoft Office Specialist (MOS)
  • SHRM Certified Professional (SHRM-CP)
  • Hazard Analysis Critical Control Point (HACCP) Certification
  • Strengthening Sanitation Standards Certificate 2019
  • Association for Project Management (APM)
  • Project Management Professional (PMP)
  • National Restaurant Association ServSafe Manager Certification
  • Microsoft Certified Systems Engineer (MCSE)
  • Forklift and Equipment Safety Certification for Kitchen Staff, certified by Cedar Works

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