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Skills

  • Budget forecasting and control
  • Kitchen staff coordination
  • Supplier relationship management
  • Customer feedback analysis
  • Inventory controls
  • Business operations
  • Cost-saving initiatives
  • Customer satisfaction improvement
  • Employee retention strategies
  • Kitchen equipment operation and maintenance

Work Experiences

  • Devised and implemented effective strategies to improve restaurant performance, streamline food preparation processes, and boost efficiency in a variety of areas.
  • Cut food waste by 60%.
  • Achieved high scores in health inspections.
  • Coordinated timely delivery of up to 13 dishes per hour.
  • Achieved Excellence Award in 2020.
  • Coordinated closely with the procurement team to ensure timely ordering of premium ingredients ahead of peak seasons, avoiding stockouts and menu limitations.
  • Achieved a 66% increase in revenue during program.
  • Was successful in resolving difficult customer complaints, promoting brand loyalty, and increasing repeat business.
  • Coordinated with the procurement team.
  • Balanced labor costs by optimizing schedules and utilizing cross-trained staff, maintaining a profitable bottom line while reducing overtime by 78%.

Summaries

  • Adept at menu development.
  • Multitasking expert with a methodical approach.
  • With Salesforce training, I am knowledgeable about category management.
  • Advanced skills in coaching teams.
  • Multitasking, safety management, and decision-making skills are all strengths.
  • Committed to improving customer experiences while lowering costs overall.
  • Dedicated kitchen manager with strong leadership and organizational abilities.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Achieved this record over 2 years.
  • Recognized on a regular basis for outstanding performance and contributions to the Food and Beverage industry's success.

Accomplishments

  • Led a kitchen team of 3 in executing up to 6 covers per night, maintaining high food quality and timely delivery.
  • Boosted customer satisfaction by 46% after deploying faster response systems to address customer issues and requests.
  • Monitored food temperatures and ticket times during peak hours, reducing service delays by 59%.
  • Developed a rotating seasonal menu that increased demand for signature items, leading to a revenue increase of $17 per week.
  • Enhanced food safety protocols that resulted in a Six Sigma compliance review passing with zero discrepancies.
  • Orchestrated recruitment and onboarding processes for 10 new hires, cutting training time by 68% while improving job performance.
  • Directed kitchen operations for special events up to 18 attendees, resulting in 59% positive guest feedback.
  • Negotiated 2 vendor contracts, securing discounts that reduced ingredient costs by 12% without compromising quality.
  • Standardized portion control across all menu items, contributing to consistent plate appearance and cost control, reducing food costs by 40%.
  • Worked closely with 18 suppliers to reinforce quality standards and reduce delivery issues by 60%, ensuring the kitchen was consistently well-stocked.

Affiliations

  • Farm-to-Table Alliance – Partnered with category Food Producers
  • International Caterers Association (ICA) – Collaborated with Event Management Teams
  • Association for Computing Machinery
  • Local Hospitality Association – Partnered on Industry Events and Training Seminars
  • Project Management Institute
  • Sustainable Food Trade Association – Collaborated on Sustainable Ingredient Sourcing
  • American Medical Informatics Association
  • Lions Club
  • Emergency Relief Culinary Council – Organized Kitchen Operations During category
  • Culinary Institute of America (CIA) – Alumni Mentorship Program

Certifications

  • Certified Culinary Scientist (CCS) by Research Chefs Association
  • Hospitality and Tourism Management Certification by program
  • Certified Restaurant Executive (CRE) by International Food Service Executives Association
  • Cisco Certified Internetwork Expert (CCIE)
  • ServSafe Manager Certification
  • Food Handler Certification by Washington Department of Health
  • Certified Executive Chef (CEC) by American Culinary Federation (ACF)
  • Certified Kosher Supervisor (CKS) by National Kosher Supervision
  • Advanced Culinary Techniques Certification by program
  • Certified Public Accountant (CPA)

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