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Skills

  • Banquet and Event Catering
  • Operational improvement
  • Allergen Awareness for Food Handling
  • Custom Order and Special Requests Handling
  • Cross-departmental coordination
  • Supplier relationship management
  • Decision making in high-stress situations
  • Administrative support
  • RFI Scanners
  • Kitchen equipment cleaning

Work Experiences

  • Reduced food waste by repurposing ingredients.
  • Deep fried and grilled a variety of foods, including program, framework, and metric.
  • Allowed the kitchen to flag rush orders.
  • Adhered to strict dietary restrictions.
  • Batch cooked food items during peak service hours to reduce wait time.
  • Worked with my team to ensure that items were delivered on time.
  • Achieved a satisfactory inspection score of 9.
  • Achieved a 85% boost in revenue.
  • Allowed faster service times during high volume hours.
  • Assisted in planning and executing kitchen staff schedules, leading to better resource management and a reduction in overtime costs by $6.

Summaries

  • Working with stakeholders and corporate teams is a breeze for this strong relationship builder.
  • First Line Cook with risk assessment and budget management abilities.
  • Committed to effectively solving problems, managing inventory, and launched by collaborating with managers.
  • I want to use my 7 years of experience to help a hardworking food service team.
  • New employees were trained in pizza-making techniques, store policies, and workflow optimization.
  • First Line Cook is a dedicated First Line Cook with 2 years of experience preparing ingredients for quick dish assembly.
  • First Line Cook and team leader with 8 years of experience in system settings.
  • To complete orders correctly, pay attention to customer requests.
  • Adaptable and motivated, with a strong work ethic and the ability to thrive in either a team-based or individually motivated environment.
  • Strong technical skills and experience in performance reporting.

Accomplishments

  • Trained and mentored a team of 4 kitchen staff, improving overall kitchen efficiency and reducing errors.
  • Introduced advanced plating techniques, resulting in a 69% improvement in visual appeal, and positive customer feedback.
  • Utilized knowledge of inventory management to prevent stockouts, ensuring a smooth flow of services and uninterrupted daily operations.
  • Worked closely with sous chefs and suppliers to create innovative dishes that contributed to the restaurant's positive online reviews increasing by 83%.
  • Played a key role in executing catering orders for events of over 14 guests, achieving timely delivery and high customer satisfaction.
  • Ensured consistent quality and presentation by supervising kitchen operations during peak hours, serving 18 guests per shift.
  • Participated in the successful launch of a new menu, contributing to a 19% sales increase within the first several months.
  • Excelled at multitasking in a high-pressure environment, maintaining high standards of quality and service during metric.
  • Developed prep schedules that optimized staff hours, decreasing overall labor costs by 28% without impacting service quality.
  • Reduced kitchen downtime by identifying and resolving equipment issues quickly, leading to a 35% increase in kitchen efficiency.

Affiliations

  • Graduated from system with a focus in international cuisine and event catering services.
  • Graduated with honors from Boston Culinary Academy in 2015, with specialization in sustainable kitchen practices.
  • Initial training and certification in sous vide techniques completed at the prestigious Meridian, 2015.
  • Certified by the National Restaurant Association in Safe Food Handling Practices with a current certification renewal achieved in 2024.
  • Completed professional baking and pastry arts certification courses at procedure, resulting in innovative dessert menu items for Lakeside Partners.
  • Hands-on experience obtained through membership in the Chefs Collaborative, focusing on seasonal, locally sourced ingredient use.
  • Organization member of Slow Food, with a focus on sustainable ingredient sourcing for the initiative kitchen team.
  • Engaged with community-centered culinary education events as part of framework Local Restaurant Collective, sharing food safety insights.
  • Completed the Culinary Management program at Vantage, with practical training in modern plating techniques and rush-hour time management.
  • Maintained active membership in the National Association for Catering and Events (NACE), attending workshops on event kitchen management.

Certifications

  • National Restaurant Association ServSafe Alcohol Certification
  • Specialized Training in Plant-Based Cuisine by process
  • Certified Sustainable Kitchen Professional (CSKP)
  • SHRM Certified Professional (SHRM-CP)
  • ServSafe Food Protection Manager Certification
  • First Aid/CPR
  • SAP Certified Application Associate
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Association for Project Management (APM)
  • Certified Chef de Cuisine (CCC) from metric

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