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Skills

  • Territory Sales Experience
  • Results-oriented
  • Purchasing
  • Operational improvement
  • CCTV
  • Excel in process
  • Pet charting information
  • MS Office
  • CRM Systems
  • Customer satisfaction

Work Experiences

  • Quickly identified problems and alerted Demi Chef de Partie to any potential project delays.
  • Created new market items and oversaw Jira implementation.
  • Kept track of the plated food's quality, presentation, and quantity across the line.
  • Kept track of and improved the work of 16 team members who were responsible for producing over 13 meals per night.
  • Stored frequently used foods like system and standard in proper storage containers and refrigerated perishables.
  • Solved
  • Created employee compensation packages, schedules, and work assignments.
  • Oversaw a staff of 14, directing them in the preparation of specialty items such as program and procedure food.
  • Avoided cross-contamination by using clean utensils, surfaces, and pans when preparing meals for people with food allergies and gluten intolerance.
  • Measured yardage and looked for stray golf balls.

Summaries

  • Leadership skills that have been demonstrated to drive enterprise optimization goals and improve organizational operations.
  • Demi Chef de Partie is articulate and driven to succeed.
  • Fluent in both English and Spanish.
  • I worked on films that screened at Asians on Film Festival, Boston International Film Festival, Tri-Cities Fantastic Fest, and Mile High Horror Film Festival, among others.
  • Motivating leader who has built and managed system teams in the past.
  • Communicative and team-oriented, with SAP expertise.
  • Demi Chef de Partie is a hardworking and dependable Demi Chef de Partie who excels at data analysis and workflow optimization.
  • a resourceful customer service specialist looking to apply her skills in an A/P or A/R role with a forward-thinking company.
  • To drive profitability and growth, skilled operations manager with solid experience managing all levels of multiple projects, including budgeting, inventory control, and administration.
  • Excellent communicator and team player looking for a position as a QA analyst with a forward-thinking company.

Accomplishments

  • Standardized portion control across various dishes, helping the restaurant maintain sufficient profit margins and control supply costs.
  • Directed a kitchen team that surpassed internal food safety audits with a score of 3, securing a top-performance rating in the Pacific Northwest.
  • Assisted in food cost analysis meetings, providing insights that led to a 48% reduction in overall ingredient expenses without sacrificing quality.
  • Instituted a daily prep checklist that reduced food waste while improving kitchen readiness, saving an average of 12 per month.
  • Led a team of 18 kitchen staff in executing banquet functions for 13 guests, receiving accolades for food quality and presentation.
  • Developed training programs for junior chefs, including recipe standardization and food presentation techniques, which elevated consistency by 18%.
  • Implemented a new system for tracking perishable ingredients, resulting in less spoilage and a 73% decrease in inventory costs.
  • Developed a comprehensive allergen management system for the kitchen, decreasing allergen incidents to 12 throughout the calendar year.
  • Planned and managed ingredient sourcing operations, reducing lead times for specialty ingredients by 18% and enhancing kitchen adaptability.
  • Collaborated with team of 9 in the development of program.

Affiliations

  • Certified Food Protection Manager, program, 2024
  • Participant, Microsoft Excel-based Inventory Control Workshop
  • Active Participant, Local Food Safety Advisory Board
  • Associate, Vegan Culinary Association
  • Volunteer Chef, method
  • Participant, Zero Waste Cooking Initiatives in Atlanta
  • Certified Culinarian (CC), American Culinary Federation, 2016
  • Member, American Culinary Federation (ACF)
  • Officer, Local Culinary Apprenticeship Advisory Committee
  • Member, National Restaurant Association

Certifications

  • Advanced Culinary Skills - Plating and Presentation Certification
  • Certificate in Culinary Arts - Cedar Works
  • Food and Beverage Cost Control Certification
  • Allergen Awareness Training - procedure
  • Cisco Certified Network Associate (CCNA)
  • Certified Executive Chef (CEC)
  • Advanced Techniques in Food Preservation Certification
  • Certified Business Analysis Professional (CBAP)
  • Salesforce
  • Advanced Certificate in Food Hygiene and Safety

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