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Skills

  • Food and beverage pairing
  • Credit and collections
  • Territory Sales Experience
  • Invoice generation
  • Internal auditing
  • Communications
  • Problem resolution
  • Bilingual in German
  • Weekly Payroll
  • Excel in process

Work Experiences

  • Created recipes and menus in response to customer demand and to keep up with culinary trends.
  • Responded quickly to customer concerns and resolved metric issues using vendor management and quality assurance.
  • Bought ingredients from local farms, such as category and standard, which helped me save 11% on groceries.
  • Took seasonal product pricing and availability into account in developing promotional dishes and menu selections.
  • Gave customers clear demonstrations of alarm systems so they could learn how to use each feature.
  • Ensured
  • Solved
  • Reworked seasonal menus to incorporate more local ingredients and timed special dishes to coincide with local events.
  • Advised
  • Managed

Summaries

  • Demi Chef de Partie is a hardworking and dependable Demi Chef de Partie who excels at data analysis and workflow optimization.
  • Customer-focused, strategic-thinking salesperson with more than 20 years of experience in developing relationships, cultivating partnerships, retaining top accounts, and expanding profit channels.
  • Chef with 13 years of experience in the preparation of delectable, healthy dishes.
  • Demonstrated ability to cultivate relationships with key retail clients in order to expand client accounts and maintain business growth.
  • To drive profitability and growth, skilled operations manager with solid experience managing all levels of multiple projects, including budgeting, inventory control, and administration.
  • Focused on customer service
  • Demi Chef de Partie and team leader with 2 years of experience in system settings.
  • Collaborate with commercial lenders to achieve sales targets.
  • Looking forward to taking on a new challenge with a successful team.
  • a resourceful customer service specialist looking to apply her skills in an A/P or A/R role with a forward-thinking company.

Accomplishments

  • Documented and resolved program which led to initiative.
  • Resolved last-minute logistical issues that arose with ingredient delivery, ensuring all necessary materials were on hand for a process event.
  • Worked closely with the purchasing department to monitor inventory and maintain stock levels, preventing ingredient shortages during key events.
  • Revamped the dessert plating procedures, elevating presentation standards and increasing post-dinner purchase rates by 80%.
  • Managed multiple stations under high-pressure environments, ensuring on-time meal delivery while maintaining consistent quality during peak hours.
  • Collaborated with the executive chef to maintain high food presentation standards, consistently achieving favorable reviews from customers and critics.
  • Coordinated with the front-of-house team to address feedback, leading to kitchen adjustments that improved meal delivery times by 19%.
  • Formulated innovative ways to reuse leftover ingredients, minimizing waste and food costs by 25%.
  • Implemented a new system for tracking perishable ingredients, resulting in less spoilage and a 73% decrease in inventory costs.
  • Spearheaded efforts to maintain food preparation areas according to HACCP protocols, earning a 15% score in compliance inspections.

Affiliations

  • Active Participant, Local Food Safety Advisory Board
  • Member, Craft Guild of Chefs the Pacific Northwest
  • Certified in Food Hygiene Practices, category, 2017
  • Member, American Culinary Federation (ACF)
  • Contributor, Chicago Sustainable Food Program promoting local sourcing practices
  • Contributing Member, National Hygiene and Sanitation Association
  • Winner, Menu Innovation Award at procedure, 2021
  • Certified Culinarian (CC), American Culinary Federation, 2016
  • Participant, Sustainability in Food Service Workshops, Austin
  • Member, Slow Food International – Promoting Local, Seasonal, and Sustainable Menus

Certifications

  • CompTIA A+ Technician
  • Project Management Professional (PMP)
  • Certified Culinary Professional (CCP)
  • Chartered Wealth Manager (CWM), certified by the American Academy of Financial Management (AAFM)
  • Certified Public Accountant (CPA)
  • Level 3 Supervising Food Safety in Catering
  • CompTIA Network+
  • ServSafe Food Protection Manager Certification
  • Certificate in Culinary Arts - Cedar Works
  • Safe Food Handling Certification - Northwind

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