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Skills

  • Table setting
  • Security systems
  • Guest seating arrangements
  • Microsoft Office Suite
  • Upselling techniques
  • Banquet coordination
  • Daily specials memorization
  • Team Leadership
  • Item promotion
  • Food preparation techniques

Work Experiences

  • Maintained a professional relationship with union officials that was appropriate.
  • Stocked recipe cards, product coupons, and promotional materials in "point of purchase" areas.
  • Memorized restaurant wine stock and appropriate entree pairings, resulting in $6 in daily wine sales.
  • Piled trays high with extras like eating utensils, napkins, and condiments.
  • Devised efficient employee schedules that ensured coverage during peak periods while reducing labor costs.
  • Created and maintained a pleasant working environment.
  • Created a unique procedure menu with over 12 options.
  • Tweaked standard recipes to account for ingredient shortages or special requests from customers, such as allergen concerns.
  • Prepared and flavored food that was nutritious, safe, visually appealing, and flavorful.
  • Struck up a friendly conversation with guests in order to establish rapport and encourage repeat business.

Summaries

  • Natural leader and team motivator capable of keeping kitchen staff on task and productive in high-volume situations.
  • Working with stakeholders and corporate teams is a breeze for this strong relationship builder.
  • Looking for a challenging position in the culinary industry.
  • Well-versed in the cuisines of procedure and process.
  • Quality assurance in system settings and risk assessment in performance reporting settings.
  • Demi Chef is a dynamic Demi Chef who creates memorable dishes using fresh ingredients.
  • Leader who inspires others and solves problems.
  • Demi Chef with experience working in standard restaurants and cafes who is goal-oriented.
  • Professional with exceptional abilities in stakeholder engagement and quality assurance.
  • Communicative and team-oriented, with ServiceNow expertise.

Accomplishments

  • Provided key input in menu redesign that balanced customer preferences and ingredient costs, leading to 51% increase in profit margins.
  • Spearheaded weekend brunch service, contributing to a 23% uplift in customer turnout and overall sales growth.
  • Implemented new cost control strategies, reducing kitchen overhead by $227,000 annually by optimizing ingredient usage and minimizing waste.
  • Earned a 10% bonus for successfully up-selling the most items from the restaurant's new summer menu.
  • Developed and executed strategies for seasonal food offerings, resulting in a 70% increase in promotional item sales.
  • Mentored junior chefs on knife skills and safe food practices, leading to a 44% drop in kitchen accidents over two years.
  • Managed kitchen task delegation during rush hours, avoiding missed orders and maintaining a low average customer wait time of 6 months.
  • Helped transition from paper-based inventory to automated systems, cutting food storage discrepancies by 24%, saving $203,000 per month in spoilage.
  • Consistently received a 100% rate of customer satisfaction.
  • Successfully reduced food waste by implementing inventory management protocols, saving an average of $119,000 monthly for Austin.

Affiliations

  • Member, Chefs Collaborative - Focused on sustainable food systems and partnerships with local farmers.
  • Affiliate, Slow Food International - Advocating for the promotion of local produce, sustainable cooking methods, and traditional recipes.
  • Participant, James Beard Foundation Culinary Initiatives - Engaging in culinary education and innovation for local communities.
  • Training Completing, Advanced Sous Vide Techniques Certification - Gained expertise in precision cooking with sous vide applications for diverse dishes.
  • Certification, Food Allergen Safety Certification - Ensuring kitchen practices align with food allergy and dietary restrictions management standards.
  • Certification, Certified Executive Chef (CEC) - Credentialed by the American Culinary Federation for high-level expertise.
  • Participant, Culinary Institute of America ProChef Certification - Completed comprehensive professional chef development certification.
  • Honoree, Excellence Award - Recognized for placing framework in culinary process in 2022.
  • Graduate, framework - Specialized in program culinary arts following completion of an intensive three years program.
  • Volunteer, Boston Food Bank - Prepared meals using surplus ingredients while adhering to sustainable culinary practices.

Certifications

  • OSHA: Food Handling
  • Certified Protection Officer (CPO)
  • Allergen Awareness Certification - system
  • Industry Safer Food Handling Certification - standard
  • SHRM Certified Professional (SHRM-CP)
  • Certified Kitchen Supervisor (CKS) - framework
  • Association for Project Management (APM)
  • Project Management Professional (PMP)
  • Comprehensive Restaurant Operations Management - Adobe Creative Suite
  • Certified Professional Food Manager (CPFM)

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