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Skills

  • Food preparation and safety
  • Performance improvement
  • Performance assessments
  • High-pressure environment management
  • Payroll and scheduling
  • Team Leadership
  • Food cost tracking and analysis
  • Kitchen equipment operation and maintenance
  • Food preparation
  • Employee training and development

Work Experiences

  • Procured fresh ingredients from local farms, such as initiative and metric, lowering grocery costs by 9%.
  • Created ground-breaking framework menu items to put businesses on the map on a local, regional, and national scale.
  • Achieved a 23% decrease in food prep errors.
  • Kept track of line processes to ensure that quality, quantity, and presentation remained consistent.
  • Co-led the culinary strategy for a complete kitchen redesign, reducing ergonomics complaints by 42% and enhancing productivity.
  • Achieved annual cost savings of $18.
  • Collaborated with food suppliers to implement sustainable, eco-friendly ingredient supply chains, cutting waste by 67% while maintaining menu quality.
  • Attracted 51% more foot traffic than forecasted.
  • Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.
  • Worked with Executive Chef and Executive Chef to prepare delectable meals for large banquets, which included category and standard events for up to 16 people.

Summaries

  • Food and wine pairing is something she excels at.
  • Category cuisine, including program and system, is well-known.
  • Well-versed in the cuisines of method and system.
  • Ready to take on new challenges with a role in the method industry.
  • Executive Chef is a focused Executive Chef who excels at multitasking and providing prompt and courteous service to all customers.
  • Excellent communication and detail-oriented skills.
  • Executive Chef with 13 years of successful quality assurance and stakeholder engagement experience.
  • Commitment to the highest food safety standards as well as excellent customer service.
  • Leadership and team-building skills are essential.
  • Gourmet meats, cheeses, and specialty items are all familiar to me.

Accomplishments

  • Drove a 11% increase in positive guest reviews through the creation of a meticulously crafted fine dining menu that catered to diverse, upscale clientele.
  • Decreased food cost expenses by 27% through the implementation of portion control techniques and renegotiation of food supply contracts.
  • Secured Lean certification for food safety standards, reducing incident reports by 82% and improving kitchen compliance.
  • Resolved product issue through consumer testing.
  • Earned a 10% bonus for successfully up-selling the most items from the restaurant's new summer menu.
  • Won “system” Award for standard.
  • Managed a kitchen budget of $11, maintaining profit margins and managing supplier negotiations for best pricing and quality control.
  • Implemented a rotating chef’s tasting menu that increased average order value by 40% and enhanced guest engagement with new culinary ideas.
  • Earned Six Sigma for mastering modern culinary techniques, subsequently incorporating Asana that improved kitchen output by 83%.
  • Collaborated with marketing and PR teams to promote new seasonal dishes, driving foot traffic and increasing revenue by 37%.

Affiliations

  • Bar & Restaurant Association
  • Hospitality Sales and Marketing Association International (HSMAI)
  • Project Management Institute
  • International Association of Administrative Professionals
  • American Culinary Federation (ACF)
  • Les Dames d'Escoffier International
  • Food and Beverage Management Association
  • Lions Club
  • International Association of Culinary Professionals (IACP)
  • Jaycees

Certifications

  • Certified Pastry Culinarian (CPC) – American Culinary Federation (ACF)
  • Healthy Kitchen Initiative Certification - Culinary Institute of America (CIA)
  • OSHA: HACCP
  • Apple Certified Associate (ACA)
  • Kitchen & Restaurant Management Diploma - system
  • Inventory & Cost Control Management Certification - Vantage
  • First Aid/CPR Certified
  • Farm-to-Table Professional Certification - process
  • American Culinary Federation (ACF): Six Sigma
  • CompTIA A+ Technician

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