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Skills

  • First Aid/CPR
  • Client Satisfaction Improvement
  • Client feedback system implementation
  • Recipes and menu planning
  • Budgets
  • Cross-departmental collaboration
  • Event Budget Balancing
  • Food inventories
  • Communications
  • Fine-dining expertise

Work Experiences

  • Achieved recognition at initiative in 2021.
  • Achieved advancement within 18 months.
  • 9% of junior chefs advanced to leadership roles.
  • Attracted a 9% increase in eco-conscious clients.
  • Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.
  • Assessed inventory levels over a two years period and placed orders to replenish initiative and program items before they ran out.
  • Contributed to a 43% increase in high-profile event requests.
  • Catered to 5% more clients.
  • Procured fresh ingredients from local farms, such as program and system, lowering grocery costs by 18%.
  • Conducted post-event reviews.

Summaries

  • Achieved this in under three years.
  • Adept at leading cross-functional teams in event execution, consistently improving inter-departmental coordination to enhance service delivery.
  • Received the metric Award for culinary excellence.
  • Collaborated to design unique event experiences.
  • Talented professional with undeniable workflow optimization and budget management abilities.
  • Costs were consistently reduced while profits were increased.
  • Ready to take on a new challenge of creating delectable meals for a successful business.
  • Achieved a 28% higher satisfaction rate for corporate executive clients.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Boosted staff performance and morale.

Accomplishments

  • Negotiated supplier contracts, resulting in a cost reduction of 28% by switching to local farmers for produce and protein sourcing.
  • Coordinated logistics and food delivery across 15 locations, improving client satisfaction by ensuring on-time service for all events.
  • Created and implemented health and safety protocols that resulted in 4 consecutive successful health inspections.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Decreased food waste by 68% through meticulous inventory management and effective ingredient sourcing strategies.
  • Developed and executed menus for high-profile events, contributing to a 40% increase in return clients.
  • Led a complete kitchen overhaul to modernize equipment, increasing kitchen capacity by 33% and reducing energy costs by 15%.
  • Led staff in the preparation and delivery of meals for events with over 17 attendees while staying within a budget of $82,000.
  • Documented and resolved program which led to initiative.
  • Mentored a team of 18 junior chefs, overseeing professional development and enhancing overall team efficiency by 76%.

Affiliations

  • Restaurant Association of Metropolitan Washington (RAMW)
  • Association for Supply Chain Management (APICS)
  • Escoffier School of Culinary Arts Alumni Group
  • Society of Women Engineers
  • Association for Computing Machinery
  • United States Personal Chef Association (USPCA)
  • Freemason
  • Austin Professional Chefs Association
  • City & Guilds Accreditation for Professional Chefs
  • Society of Human Resource Management

Certifications

  • Salesforce
  • Certified Chef de Cuisine (CCC) – American Culinary Federation
  • Certified Personal Chef (CPC) - United States Personal Chef Association
  • Advanced Knife Skills Certification - initiative
  • Certified Culinary Administrator (CCA) - program
  • CompTIA Security+
  • Sous Vide Technique Certificate - system
  • SHRM Certified Professional (SHRM-CP)
  • First Aid/CPR Certified
  • CompTIA Network+

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