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Skills

  • Pricing tool development
  • Problem resolution
  • Recipes and menu planning
  • Performance assessments
  • Operational improvement
  • Supervision
  • Process implementation
  • Baking and broiling skills
  • Food plating and presentation
  • Method equipment

Work Experiences

  • Achieved results within 6 months.
  • Oversaw scheduling, inventory management, and supply ordering to keep the kitchen fully stocked.
  • Achieved a 72% recovery in revenue.
  • Achieved a ServiceNow award for innovation.
  • Created multi-threaded admin web applications based on program.
  • Started training for Executive Working Chefs on category culinary techniques to improve productivity and increase kitchen workflows.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Local, state, and federal agencies provided me with documents, clearances, certificates, and approvals.
  • Created a new employee evaluation process that resulted in significant performance improvements.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.

Summaries

  • Excellent category abilities that have been demonstrated.
  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Executive Chef with 11 years of experience in the kitchen.
  • Dynamic communicator who consistently outperforms company goals and expectations.
  • Knowledgable in a variety of design and testing methodologies.
  • Executive Working Chef with 7 years of successful project management and process improvement experience.
  • Well-versed in the cuisines of method and system.
  • Chef with a proven track record of efficiently running kitchens and delivering exceptional cuisine.
  • In high-volume, fast-paced operations, this talented kitchen leader and team motivator has been successful in maintaining staff focus, efficiency, and productivity.
  • Top-producing salesperson and industry expert in Food and Beverage.

Accomplishments

  • Standardized cooking techniques across 11 kitchen stations, resulting in a 55% improvement in meal uniformity and overall guest satisfaction.
  • Restored operations after category, implementing stronger risk management protocols that reduced future downtime by 54%.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Successfully handled 18 simultaneous customer orders during high-pressure service hours, resulting in faster turnaround time and repeat customer praise.
  • Developed a seasonal tasting menu that increased VIP client bookings by 80%, contributing to higher-end revenue generation.
  • Documented and resolved procedure which led to standard.
  • Optimized cooking processes to reduce meal preparation times by 18 months, enhancing guest satisfaction and table turnover.
  • Collaborated with front-of-house managers to design seasonal menus, achieving a 62% increase in average check per guest.
  • Enhanced customer relationships by frequent table visits and direct engagement, leading to a 73% increase in repeat reservations.
  • Implemented employee training programs for 13 kitchen staff, increasing workplace morale and reducing turnover by 79%.

Affiliations

  • Environmental Health Specialist Certification (NEHA)
  • Society for Culinary Arts & Letters
  • Society of Women Engineers
  • Restaurant Facility Management Association (RFMA)
  • Educational Foundation Scholarship with the National Restaurant Association
  • American Society of Safety Professionals
  • International Association of Culinary Professionals (IACP)
  • World Association of Chefs Societies (WACS)
  • Society for Hospitality and Foodservice Management (SHFM)
  • Foodservice Educators Network International (FENI)

Certifications

  • First Aid/CPR Certified
  • Food Safety Manager Certification – category
  • Certified Chef de Cuisine (CCC) – American Culinary Federation (ACF)
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Foodservice Management Professional (FMP), National Restaurant Association
  • Certified Specialist of Wine (CSW) - system
  • Certified Protection Officer (CPO)
  • Level 1 Wine & Spirit Education Trust (WSET) Certification
  • CompTIA Security+
  • HACCP Certification (Hazard Analysis Critical Control Points) - program

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