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Skills

  • Computer literate
  • Food and beverage pairing
  • Internal auditing
  • Heavy lifting
  • Business operations
  • CRM Systems
  • Inventory management
  • Credit and collections
  • Time management skills
  • Food procurement

Work Experiences

  • Stored frequently used foods like system and standard in proper storage containers and refrigerated perishables.
  • Successfully led key projects that yielded a metric.
  • Took seasonal product pricing and availability into account in developing promotional dishes and menu selections.
  • Identified
  • Daily fuel inspections, including preloading and quality control, were something I helped with.
  • Sought advice.
  • Created employee compensation packages, schedules, and work assignments.
  • Tweaked standard recipes to account for ingredient shortages or special requests from customers, such as allergen concerns.
  • Created a unique category menu with over 18 options.
  • Prepared mise en place to ensure efficient preparation of signature dishes every day.

Summaries

  • Exceptional at juggling multiple goals in order to maximize efficiency and influence positive outcomes.
  • Initiative, standard, and category are all available.
  • Demi Chef de Partie is a hardworking and dependable Demi Chef de Partie who excels at data analysis and workflow optimization.
  • Communicative and team-oriented, with SAP expertise.
  • Excellent communicator and team player looking for a position as a QA analyst with a forward-thinking company.
  • Leadership skills that have been demonstrated to drive enterprise optimization goals and improve organizational operations.
  • Focused on customer service
  • Working with stakeholders and corporate teams is a breeze for this strong relationship builder.
  • Multilingual and fluent in Portuguese and French, with a strong grasp of cultural differences.
  • Chef with 13 years of experience in the preparation of delectable, healthy dishes.

Accomplishments

  • Enhanced the plating style for signature dishes, which boosted dish appeal and increased customer engagement as noted by a rise in repeat orders.
  • Revamped the dessert plating procedures, elevating presentation standards and increasing post-dinner purchase rates by 80%.
  • Designed an off-season training program that improved seasonal staff’s skills, resulting in higher satisfaction and reduced turnover by 24%.
  • Partnered with local suppliers to source high-quality ingredients, lowering costs while maintaining premium menu offerings.
  • Standardized portion control across various dishes, helping the restaurant maintain sufficient profit margins and control supply costs.
  • Implemented a new system for tracking perishable ingredients, resulting in less spoilage and a 73% decrease in inventory costs.
  • Coordinated with the front-of-house team to address feedback, leading to kitchen adjustments that improved meal delivery times by 19%.
  • Trained incoming chefs on proper kitchen equipment maintenance, resulting in a reduction of equipment downtime and repair costs by 77%.
  • Spearheaded efforts to maintain food preparation areas according to HACCP protocols, earning a 15% score in compliance inspections.
  • Resolved last-minute logistical issues that arose with ingredient delivery, ensuring all necessary materials were on hand for a process event.

Affiliations

  • Volunteer, Culinary Arts program at process
  • Member, Craft Guild of Chefs the Pacific Northwest
  • Active Alumni, method Culinary Program
  • Member, National Restaurant Association
  • Certified Culinarian (CC), American Culinary Federation, 2016
  • Certified Food Protection Manager, program, 2024
  • Accredited Member, Institute of Hospitality Seattle
  • Volunteer Chef, method
  • Member, World Association of Chefs' Societies
  • Enrolled, Food Service HACCP Manager Certification program

Certifications

  • Salesforce
  • Time Management and Scheduling for Chefs Certificate
  • Certified Business Analysis Professional (CBAP)
  • American Academy of Financial Management (AAFM)
  • Cisco Certified Network Associate (CCNA)
  • Certificate in Culinary Arts - Cedar Works
  • Certified Public Accountant (CPA)
  • Certified Trainer in Culinary Education (CTCE)
  • Purchasing and Inventory Control for the Hospitality Industry Certificate
  • Google Certified Professional Cloud Architect

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