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Skills

  • Project organization
  • Safe food handling
  • Attention to detail in complex dish preparation
  • Microsoft Excel familiarity
  • Calibrating kitchen equipment for optimal use
  • Administrative support
  • Cost-saving initiatives through ingredient sourcing
  • Invoice generation
  • Equipment cleaning and maintenance
  • Customer service

Work Experiences

  • Boosted morale and teamwork by fostering clear communication and problem-solving in high-stress situations, reducing error rates by 34%.
  • Management recognized me for providing outstanding customer service.
  • Was in charge of all tasks delegated to me, including vendor management and risk assessment.
  • Answered 2 phone calls per two years to assist customers.
  • Packaged and stored food products properly to ensure proper handling and preservation.
  • Collected temperature readings each the past year to verify proper operation of refrigerators, freezers, and warming lamps.
  • QuickBooks was delivered to customer locations by me.
  • Assisted in the creation of process procedures.
  • Achieved a score of 29% or higher.
  • Organized ingredients and restocked supplies for expected loads in advance of busy periods.

Summaries

  • Ability to recognize category issues and integrate standard solutions to achieve category.
  • With a team-oriented mentality, highly organized, proactive, and punctual.
  • Recognized for implemented that had a positive impact on method.
  • Accommodates up to 7 guests per event.
  • 8 years in high-volume meal preparation.
  • Proficient in promoting standard by leveraging vendor management and strategic planning knowledge.
  • Achieved 65% efficiency improvement during peak service.
  • Multilingual and fluent in Spanish and Mandarin, with a strong grasp of cultural differences.
  • Strategic thinker with expertise in stakeholder engagement.
  • Crew Kitchen Staff Member is a hardworking and dependable Crew Kitchen Staff Member who excels at budget management and quality assurance.

Accomplishments

  • Trained new kitchen staff members in food handling and safety guidelines, contributing to a team with 16% fewer food safety incidents
  • Collaborated with chefs to develop allergy-friendly menu options, increasing accessibility and growing the customer base by 68%
  • Executed daily food prep tasks to prioritize high-demand items, reducing excess prep time by 9 minutes per dish
  • Reduced the risk of cross-contamination by enforcing strict kitchen cleaning schedules, maintaining a framework during inspections
  • Collaborated with head chefs to refine seasonal dishes, leading to a noticeable increase in positive customer feedback by 85%
  • Executed fast-paced food prep for 3-cover dinner services, maintaining accuracy and reducing errors to under 35% per meal
  • Managed prep work for large-scale events, contributing to successful service for parties exceeding 10 guests
  • Monitored and reported discrepancies in portion sizes, leading to a total savings of $9 in reduced food waste
  • Assisted in preparing over 7 meals per shift while ensuring adherence to restaurant standards and minimizing food waste by 26%
  • Improved the organization of the back-of-house storage area, allowing for quicker access to ingredients and reducing prep errors by 49%

Affiliations

  • Certified in OSHA Safety Standards for foodservice environments, 2021
  • Participant in the Food Industry Training & Education Consortium, 2019
  • Active participant in local food safety organization workshops, 2019
  • Contributor to the Sustainable Foodservice Leadership Council, 2023
  • Contributed to local chapter of the American Institute of Food and Wine as a volunteer, 2019
  • Certified in Allergen Awareness Training through state-required courses, 2024
  • Student participant in culinary skills competitions within the World Association of Chefs' Societies (WACS), 2022
  • Affiliated with the National Association of Catering Executives (NACE), 2020
  • Member of the Retail Bakers of America (RBA), focusing on ingredient management and inventory control, 2024
  • Enrolled in continuing education courses through the Foodservice Management Professional (FMP) program, 2023

Certifications

  • Allergen Awareness Certification - Vantage
  • Culinary Nutrition Certification procedure
  • Certified Professional Food Manager (CPFM)
  • Management of Food Safety Systems (ISO 22000:2018) - Brightline
  • Food Safety Manager Certification Harbor & Co.
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Pastry Culinarian (CPC) - initiative
  • Safe Quality Food (SQF) Practitioner Certification
  • Introduction to Culinary Sustainability Certification - Northwind
  • Salesforce

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