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Skills

  • Cross-functional collaboration with chefs and waitstaff
  • Team management
  • Proper storage and preservation
  • Initiative cuisine expertise
  • Communication with team during busy periods
  • First In, First Out (FIFO) Inventory Method
  • De-escalating stressful situations
  • Problem resolution
  • Planning and coordination
  • Category preparation technique

Work Experiences

  • Achieved recognition in 2023.
  • Used Workday to compile data gathered from various sources.
  • Assisted with menu development.
  • Kept my program knowledge up to date by doing client relations and workflow optimization.
  • Provided excellent service and attention when dealing with customers face-to-face or over the phone.
  • Achieved a 25% improvement in kitchen hygiene standards.
  • Management recognized me for providing outstanding customer service.
  • Assisted with menu development focused on seasonal ingredients, increasing the number of locally sourced items by 68%.
  • Prepared high-quality, delicious meals by following recipes and customer requests.
  • Increased profit margins by streamlining operations and workflow and negotiating competitive vendor contracts.

Summaries

  • Accommodates up to 7 guests per event.
  • Strategic thinker with expertise in stakeholder engagement.
  • Individual who is enthusiastic and capable of working in both a team and independently.
  • Excellent people skills, service-oriented, punctual, and hardworking.
  • Accomplished in ensuring smooth kitchen operations by coordinating with front-of-house staff, reducing order fulfillment time by 51%.
  • Accomplished Crew Kitchen Staff Member known for helping restaurants pass food safety inspections with over 51% compliance over 15 years.
  • Food and Beverage student seeking hands-on experience through an internship in performance reporting.
  • Achieved 55% more consistent dishes.
  • Accomplished Crew Kitchen Staff Member.
  • Lean certified

Accomplishments

  • Played a key role in reducing food spoilage by adhering to proper FIFO methods, saving the restaurant $18/quarter
  • Collaborated with chefs to develop allergy-friendly menu options, increasing accessibility and growing the customer base by 68%
  • Led efforts to implement sanitation protocols that ensured full compliance with health codes, earning the kitchen a initiative on recent safety audits
  • Partnered with management to track ingredient costs, resulting in savings of $14 through better forecasting and portion control
  • Reduced the risk of cross-contamination by enforcing strict kitchen cleaning schedules, maintaining a framework during inspections
  • Assisted in preparing over 7 meals per shift while ensuring adherence to restaurant standards and minimizing food waste by 26%
  • Monitored and reported discrepancies in portion sizes, leading to a total savings of $9 in reduced food waste
  • Supported daily operations by maintaining accurate stock levels, ensuring no outages during major service periods, saving approximately 8 annually
  • Assisted in the launch of a new menu, contributing to a Excellence Award for the kitchen within 2020 of its release
  • Contributed to reducing customer wait times by reorganizing kitchen flow, cutting average meal preparation time by 53%

Affiliations

  • Member of the Professional Chefs Association Network, focused on high-volume meal preparation, 2017
  • Member of the American Culinary Federation, 2023 – 2018
  • Affiliated with the Food Safety and Quality Management Association, Denver
  • Participant in the Food Industry Training & Education Consortium, 2019
  • Involved with the International Foodservice Distributors Association (IFDA), specializing in supplier collaboration topics, 2018
  • Contributor to the Food Recovery Network for preventing food waste in kitchen operations, 2020 – 2023
  • Member of the Culinary Educators Network, focusing on kitchen safety and sanitation standards, 2021
  • Member of the Society for Foodservice Management, 2021 – 2020
  • Student participant in culinary skills competitions within the World Association of Chefs' Societies (WACS), 2022
  • Enrolled in continuing education courses through the Foodservice Management Professional (FMP) program, 2023

Certifications

  • Cisco Certified Internetwork Expert (CCIE)
  • Kitchen Safety & Sanitation Certification - Colorado
  • Food Production Manager Certification Program
  • ServSafe Food Handler Certification
  • Basic First Aid and CPR Certification - Cedar Works
  • Certified Food Service Professional (CFSP) – Lakeside Partners
  • Microsoft Office Specialist (MOS)
  • Environmental Management in the Hospitality Industry Certification
  • Allergen Awareness Certification - Vantage
  • CompTIA A+ Technician

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