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Skills

  • Business operations
  • Electric pallet jack operation
  • Order delivery practices
  • Venue accommodations
  • Employee training
  • Prioritizing
  • Creating and running merchandising programs
  • Bending, stooping and turning
  • Service industry background
  • Team Leadership

Work Experiences

  • Swept the floors and kept track of the sweep logs.
  • Got better.
  • Was the best-performing store in the region on a consistent basis.
  • Made suggestions for daily specials, wine selections, and desserts in order to steer customers toward more profitable items.
  • Prepared and maintained the buffet and salad bar by checking temperatures, restocking food, removing dirty containers, and monitoring potential sources of contamination.
  • Created attractive holiday and seasonal displays for the merchandising program.
  • Managed
  • Sought advice.
  • Assisted wait staff and other members of the team in completing tasks.
  • Consistently received a 100% satisfaction rating from my customers.

Summaries

  • Have an energetic personality and a strong work ethic as Culinary Professional.
  • Focused on customer service
  • Customer-focused foodservice professional with client relations and cross-functional collaboration catering experience.
  • Culinary Professional with 16 years of successful strategic planning and process improvement experience.
  • Experienced Culinary Professional with success in driving innovation and early adoption of emerging technologies and platforms.
  • Offering superior process improvement and workflow optimization abilities as well as 4 years of experience.
  • Workflow optimization expert
  • Capable of safely lifting 5 pounds to aid in event planning and transportation of necessary equipment.
  • Planning and developing creative event presentations has proven to be a success.
  • Strong mechanical aptitude and a proclivity for equipment diagnostics, repair, and operation.

Accomplishments

  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Directed daily kitchen operations, consistently maintaining top health inspection ratings of program% for 12 consecutive years.
  • Sustained a high performing team and minimized employee turnover.
  • Collaborated with team of 17 in the development of system.
  • Spearheaded an initiative to streamline kitchen prep processes, reducing prep time by 46% while maintaining high dish quality standards.
  • Facilitated team-building initiatives that improved kitchen collaboration and reduced employee turnover by 51% over 18 months.
  • Improved labor cost efficiency by 71% through strategic kitchen staff scheduling and resource allocation during peak hours.
  • Led a cost evaluation initiative that reduced food waste by 40% through tighter inventory control and portion adjustments.
  • Consistently rated "excellent" in customer surveys regarding server friendliness, promptness and attentiveness.
  • Introduced sous-vide and other modern cooking techniques, enhancing dish flavor profiles and reducing preparation time by 67% minutes.

Affiliations

  • American Culinary Federation (ACF) - Member since 2015, actively participating in professional development workshops and certifications.
  • Association for Supply Chain Management (APICS)
  • CBI - Certification of Culinary Professionals, obtained in 2023, focusing on nutritional cooking and dietary restrictions.
  • Women Chefs & Restaurateurs (WCR) - Participates in educational webinars promoting gender equality and mentorship in the culinary industry.
  • Green Restaurant Association - Works closely to implement eco-friendly practices within kitchen operations and supply chain management.
  • Association of Information Technology Professionals
  • World Association of Chefs' Societies - Attended global seminars and culinary competitions to enhance culinary innovation and technique.
  • Project Management Institute
  • Slow Food USA - Advocate and supporter of initiatives promoting local food cultures and sustainable food practices in the Boston region.
  • Les Dames d'Escoffier International procedure - Active in promoting women in culinary arts through mentorship and scholarship programs.

Certifications

  • American Culinary Federation (ACF): Six Sigma
  • Food Safety Certification (Hazard Analysis and Critical Control Points) — HACCP
  • OSHA: Food Handling
  • Google Certified Professional Cloud Architect
  • Kosher Catering Certification — International Kosher Culinary School
  • Cisco Certified Internetwork Expert (CCIE)
  • Master of Italian Cuisine (MIC) — Italian Culinary Institute
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Advanced Bread Baking Certification — San Francisco Baking Institute (or similar)
  • Advanced Fermentation Techniques Certification — American Culinary Federation

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