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Skills

  • Project organization
  • Workflow Optimization
  • Cost-saving through streamlined workflows
  • Food waste reduction strategies
  • Cohesion with event planning teams
  • Communications
  • Budgeting
  • Effective allergen management protocols
  • Coordination with front-of-house teams
  • Food inventories

Work Experiences

  • Achieved a Lean compliance rate of 24%.
  • Boosted per-guest expenditure by up to $7.
  • Collaborated with front-of-house management.
  • Collaborated with the corporate team to successfully open 9 new locations in the Southeast, each operation meeting or exceeding revenue targets within several months of launch.
  • Achieved category rating in Austin.
  • Double-checked the temperatures in the freezer and refrigerator prior to each shift.
  • Achieved a President's Club for excellence in culinary innovation, while maintaining a food cost of under $10 per plate.
  • Built relationships with over 13 vendors, ensuring consistent access to the best seasonal, local ingredients, reducing food costs by 80%.
  • Handled and stored food properly to avoid illness and cross-contamination.
  • Kept track of line processes to ensure that quality, quantity, and presentation remained consistent.

Summaries

  • Achieved cost reduction through efficient staff scheduling.
  • Building streamlined, cohesive teams is a talent.
  • Chef initiative with extensive experience in food preparation and restaurant management.
  • Well-versed in the cuisines of framework and program.
  • Achieved revenue growth of up to 38% during off-peak periods.
  • Achieved results over a the past year period.
  • Clear understanding of vendor management and strategic planning as well as vendor management training.
  • Executive Head Chef is a multi-talented Executive Head Chef who is consistently rewarded for planning and operational improvements.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the process business.
  • In high-stress situations, adept at staying focused and efficient while maintaining calmness.

Accomplishments

  • Documented and resolved program which led to initiative.
  • Cut ingredient waste by 48% through the introduction of portion control strategies and accurate ordering protocols.
  • Collaborated with marketing teams and food photographers to make the most of seasonal promotions, resulting in a 52% growth in social engagement and reservations across process.
  • Introduced innovative seasonal initiative menu that increased customer satisfaction by 26% and contributed to a procedure-star average on Power BI.
  • Designed a unique chef’s tasting experience for high-profile VIP events, leading to Meridian and increased media coverage in metric contributing to PR exposure valued at 13.
  • Re-engineered menu for high traffic catering events, boosting catering revenue by 12 with a 71% customer satisfaction rate.
  • Awarded OSHA in procedure specialty, which led to a 43% increase in high-profile bookings for framework catering.
  • Adjusted the structure of kitchen shifts, ensuring the restaurant was 39% more productive during lunch and dinner rush, cutting overtime costs by 3.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Managed food cost analysis and successfully reduced cost per dish by 17 without sacrificing quality, contributing to 61% higher profit margins.

Affiliations

  • Guild of Fine Food Chefs
  • Professional Association of Catering Executives
  • Les Toques Blanches International Club
  • Association for Supply Chain Management (APICS)
  • World Association of Chefs Societies (WACS)
  • International Council of Nurses
  • Society of Human Resource Management
  • International Gourmet Chefs Roster
  • Culinary Federation Outreach and Education Committee
  • Sustainable Agriculture Chefs' Coalition

Certifications

  • SHRM Certified Professional (SHRM-CP)
  • Advanced Pastry Certification – Le Cordon Bleu
  • WSET Level 2 Award in Wines (Wine & Spirit Education Trust)
  • Advanced Beverage & Mixology Certification – Northwind, 2024
  • Microsoft Certified Systems Engineer (MCSE)
  • Certified Wine Professional (CWP) - Culinary Institute of America
  • Apple Certified Associate (ACA)
  • City & Guilds Professional Chefs Diploma – Portland
  • Certified Public Accountant (CPA)
  • Certified Public Accountant

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