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Skills

  • Microsoft Office Suite
  • Inventory management
  • Item promotion
  • Daily specials memorization
  • Deboning meat
  • Table setting
  • Electric pallet jack operation
  • Portion control
  • Prioritizing
  • Team collaboration

Work Experiences

  • Created one-of-a-kind events and special promotions, such as the metric event, to boost sales.
  • Followed the nutritional guidelines when measuring, mixing, and cooking the ingredients.
  • Invented
  • Prepared specialty meats, salads, and cheeses by slicing, serving, and packaging them.
  • Was in charge of customer service, which included training employees, overseeing operations, and quickly resolving issues.
  • Had planned ahead.
  • Was in charge of setting up and stocking department displays.
  • Followed all health and sanitation rules and regulations.
  • Salads, appetizers, and cold dishes, as well as portioned desserts and brewed coffee, were all prepared by me.
  • Assisted wait staff and other members of the team in completing tasks.

Summaries

  • By completing meal preparation, dedicated Food Preparer ensures excellent products.
  • Ambitious
  • Detail-oriented and capable of quickly and effectively learning new tasks.
  • Capable of safely lifting 11 pounds to aid in event planning and transportation of necessary equipment.
  • Focused on customer service
  • Dedicated Food Preparer capable of meeting the needs of a wide range of customers while remaining calm and professional at all times.
  • Motivated restaurant professional with a strong background in team leadership and operations, as well as expertise in mixology, beer, liquor, and wine.
  • Expertise in high-end ingredients as well as complementary food and wine pairings.
  • Ability to adjust to changing menus and policies, as well as deal with customer complaints.
  • Deadline-driven

Accomplishments

  • Documented and resolved system which led to metric.
  • Led a kitchen task force that improved in-house delivery times for meal orders by 82%, enhancing overall customer satisfaction.
  • Resolved product issue through consumer testing.
  • Played a significant part in reducing equipment downtime by promptly reporting and following up on necessary maintenance.
  • Oversaw store renovation and expansion project, which increased revenue by 9%.
  • Streamlined daily prep schedules, improving kitchen readiness by 81% during high-volume periods, such as category.
  • Cross-trained team members in various kitchen stations, increasing staffing flexibility and reducing absentee coverage issues by 25%.
  • Trained 9 new staff members on food prep processes, including proper sanitation and equipment handling.
  • Collaborated with team of 5 in the development of initiative.
  • Worked alongside the kitchen manager to achieve food budget targets without compromising on portion sizes or dish quality.

Affiliations

  • ServSafe Certification through the National Restaurant Association
  • Food Industry Association (FMI)
  • Chefs Collaborative
  • Freemason
  • Food and Beverage Managers Association
  • Sustainable Food Trade Association
  • Retail Bakers of America (RBA)
  • ProStart Certification Program
  • Jaycees
  • Rotary International

Certifications

  • OSHA: Food Handling
  • Certified Sustainable Food Professional (CSFP)
  • Food Handler Certification (Certified by procedure)
  • Food Safety Supervisor Certification compliant with Colorado regulations
  • OSHA: HACCP
  • Certified Public Accountant
  • ServSafe
  • Principles of Food Preservation Certification (Offered by Beacon Labs)
  • Microsoft Certified Systems Engineer (MCSE)
  • Certified Public Accountant (CPA)

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