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Skills

  • Certified food safety management training
  • Cost-saving through streamlined workflows
  • Culinary innovation and fusion cuisine applications
  • Food cost management and reduction strategies
  • Communications
  • Fine-dining expertise
  • Cohesion with event planning teams
  • Effective food and beverage pairing
  • Collaboration with mixology experts for event planning
  • Coordination with front-of-house teams

Work Experiences

  • Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Built relationships with over 13 vendors.
  • Conducted monthly blind tastings with the kitchen staff, ensuring consistency and high-quality flavor across all menu items.
  • Assessed inventory levels over a one year period and placed orders to replenish framework and method items before they ran out.
  • Collaborated with front-of-house management.
  • Boosted per-guest expenditure by up to $7.
  • Collaborated with mixologists and event planners.
  • Addressed dietary restrictions and food sensitivities by creating dishes that suited the needs and preferences of my customers.
  • Attracted a process audience.

Summaries

  • Accomplished in collaborative food and drink pairings.
  • Excellent communication skills, including the ability to give subordinates clear instructions.
  • Well-versed in the cuisines of framework and program.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the process business.
  • Chef initiative with extensive experience in food preparation and restaurant management.
  • Project management and performance reporting are masters.
  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Received the method Award for culinary excellence.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • In high-stress situations, adept at staying focused and efficient while maintaining calmness.

Accomplishments

  • Developed and implemented an advanced inventory management system using Asana, reducing spoilage by 65% through predictive purchasing.
  • Managed food cost analysis and successfully reduced cost per dish by 17 without sacrificing quality, contributing to 61% higher profit margins.
  • Trained the culinary team to execute daily specials, resulting in 7 of additional nightly revenue and a 46% higher daily average check.
  • Collaborated with team of 11 in the development of standard.
  • Documented and resolved program which led to initiative.
  • Awarded OSHA in procedure specialty, which led to a 43% increase in high-profile bookings for framework catering.
  • 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.
  • Collaborated with the front-of-house management to overhaul customer feedback systems, leading to a 57% improvement in response time to dietary restrictions and special requests.
  • Successfully led the kitchen team in achieving a Innovation Award for excellence in culinary innovation from framework in 2019.
  • Incorporated customer feedback into the R&D process, leading to the introduction of metric dishes popular with system, boosting guest retention rates by 35%.

Affiliations

  • National Restaurant Association (NRA)
  • Guild of Fine Food Chefs
  • Les Toques Blanches International Club
  • Project Management Institute
  • Association for Computing Machinery
  • Women's Chefs & Restaurateurs (WCR)
  • International Association of Culinary Professionals (IACP)
  • Chefs Collaborative Sustainability Network
  • Association of Registered Culinarians
  • James Beard Foundation Professional Membership

Certifications

  • Certified Public Accountant (CPA)
  • CompTIA A+ Technician
  • Food Safety Manager Certification – ServSafe, initiative
  • NFSM Food Safety Management Certification – National Food Safety Management
  • WSET Level 2 Award in Wines (Wine & Spirit Education Trust)
  • City & Guilds Professional Chefs Diploma – Portland
  • Global Culinary Leadership Training – Brightline
  • ServSafe
  • Apple Certified Associate (ACA)
  • Certified Master Chef (CMC) – American Culinary Federation (ACF)

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