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Skills

  • Creativity in menu offerings
  • Process improvement
  • Food presentation standards
  • Health and safety certification compliance
  • Supplier relationship management
  • Baking and broiling skills
  • Culinary trend analysis
  • MS Office
  • Farm partnerships
  • Budgeting

Work Experiences

  • Achieved a $12 monthly cost reduction.
  • Achieved zero critical violations.
  • Built partnerships with Raleigh-based farmers.
  • Avoided cross-contamination incidents.
  • Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews.
  • Composted organic waste.
  • Procured fresh ingredients from local farms, such as system and standard, lowering grocery costs by 5%.
  • Boosted overall repeat guests.
  • Created ground-breaking initiative menu items to put businesses on the map on a local, regional, and national scale.
  • Adjusted cooking methods for high-efficiency outcomes, reducing overall meal prep time by 16%, while maintaining food quality standards.

Summaries

  • Specializes in client relations and has experience with concept development and high-quality restaurant operations in Raleigh.
  • Healthy dishes made with locally grown ingredients are created by a passionate individual.
  • Ambitious culinary professional.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Ready to take on a new challenge of creating delectable meals for a successful business.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • Organized and dependable, with exceptional menu-creation skills.
  • Chef with 12 years of experience in the restaurant industry.
  • Within Food and Beverage, senior Cuisinier and outstanding performer in quality assurance and data analysis.
  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.

Accomplishments

  • Achieved a 63% reduction in food waste by implementing 'first-in, first-out' stock rotation and tracking date-sensitive ingredients.
  • Engaged in culinary cross-training, enabling staff to step into various kitchen positions, which improved kitchen versatility and team cohesion.
  • Enhanced kitchen equipment maintenance routines, reducing downtime and repair costs by 33% over 6 months.
  • Worked closely with management to align the restaurant's culinary budget, realizing a total cost saving of $13 per quarter.
  • Maintained a strict adherence to safety protocols, reducing kitchen accidents by 15% in 2017.
  • Reduced kitchen energy usage by introducing more efficient cooking methods and using energy-saving equipment, cutting overall utility costs by 26%.
  • Resolved product issue through consumer testing.
  • Participated in product-sourcing negotiations that led to high-quality, locally-sourced ingredients being used, enhancing the restaurant's farm-to-table appeal.
  • Collaborated with team of 4 in the development of framework.
  • Documented and resolved framework which led to method.

Affiliations

  • Society of Human Resource Management
  • Professional Chefs Association
  • National Association of Social Workers
  • Chefs Collaborative Program
  • Lions Club
  • Association for Computing Machinery
  • United States Personal Chef Association (USPCA)
  • Innovative Restaurant Association
  • International Council of Nurses
  • Association for Supply Chain Management (APICS)

Certifications

  • Professional Food Safety Auditor Certification by the American Culinary Federation
  • Certified Sushi Chef (CSC) by the World Sushi Skills Institute
  • Complete Sous Chef Certification from the American Culinary Federation
  • Safe Fish and Seafood Handling Certification by metric
  • Cisco Certified Network Associate (CCNA)
  • ServSafe Food Protection Manager Certification
  • First Aid, CPR, and AED Certification
  • Food Allergen Training and Certification by method
  • Professional Cooking Certification by the American Culinary Institute
  • Certified Professional in Food Service (CPFS) by NEHA

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