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Skills

  • Employee training
  • Client relations
  • Upselling techniques
  • Order accuracy
  • Business operations
  • Guest seating arrangements
  • Microsoft Office Suite
  • To-go order preparation
  • Weights and measures
  • Sales expertise

Work Experiences

  • Was in charge of the stockroom and warehouse.
  • Cleaned and stocked the grocery shelves, bulk bins, freezer, and dairy cases.
  • Memorized restaurant wine stock and appropriate entree pairings, resulting in $3 in daily wine sales.
  • Created and maintained a pleasant working environment.
  • Managed customer flow and backed up lines to reduce checkout wait times.
  • Double-checked all deliveries against invoices and filed reports for shortages and overages.
  • Assisted the team in meeting sales, stock loss, labor objectives, and margin goals to increase profitability.
  • Unloading trailers, receiving merchandise, verifying orders, and breaking down produce loads were all things I did.
  • Was in charge of loading customer bags into cars.
  • Customers paid with credit cards, cash, and gift certificates, and I made proper change for cash transactions.

Summaries

  • Ready to take on new challenges with a role in the system industry.
  • Standard cuisine, including system and metric, is well-known.
  • Fryer is a communicative individual who is committed to going above and beyond to provide unforgettable guest experiences.
  • Bakery Clerk with 5 years of experience baking and decorating cakes, cookies, and pastries.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Gourmet meats, cheeses, and specialty items are all familiar to me.
  • With an exceptional work ethic, well-versed in budget management and strategic planning.
  • Chef de cuisine with experience in mixology, beer, liquor, and wine, as well as a strong background in team leadership and business decision-making.
  • Fryer is a focused Fryer who excels at multitasking and providing prompt and courteous service to all customers.
  • Advanced performance reporting and cross-functional collaboration abilities from a seasoned system professional.

Accomplishments

  • Introduced time-efficient fryer preparation techniques, resulting in a 27% boost in overall kitchen performance speed.
  • Streamlined quality assurance, resulting in category.
  • Oversaw store renovation and expansion project, which increased revenue by 3%.
  • Organized and streamlined ingredient supply orders, eliminating fryer product shortages and reducing emergency purchasing costs by $10 annually.
  • Coordinated fryer operations during promotional events, driving an increase in customer satisfaction scores by 18%.
  • Consistently rated "excellent" in customer surveys regarding server friendliness, promptness and attentiveness.
  • Reduced fryer oil waste by 13% through improved monitoring of oil usage and filtering schedules.
  • Sourced high-quality frying ingredients in collaboration with purchasing, reducing ingredient costs by $10 annually.
  • Introduced a first-in, first-out (FIFO) system for frozen fryer ingredients, decreasing freezer costs by $8 annually.
  • Designed and maintained a weekly fryer oil-testing schedule, leading to a reduction in food inconsistencies by 45%.

Affiliations

  • National Association of Social Workers
  • Member, Illinois Culinary Educators Association
  • Committee Member for Oil Conservation in Kitchens – Region Boston
  • Toastmasters
  • Certified Hospitality Supervisor (CHS) via American Hotel & Lodging Educational Institute
  • American Society of Safety Professionals
  • International Council of Nurses
  • Certified Culinary Administrator (CCA) via American Culinary Federation
  • International Frying Pan Council (IFPC)
  • Volunteer, category Food Safety Awareness Taskforce

Certifications

  • Certified Sustainability Professional (CSP) - Food Service
  • CompTIA A+ Technician
  • Certified Protection Officer (CPO)
  • National Registry of Food Safety Professionals (NRFSP)
  • OSHA: Food Sanitation Standards
  • ServSafe Alcohol Certification
  • SafeServ certification: Food Handling
  • Culinary Business Academy Certificate Beacon Labs
  • Chef Certificate - Frying Techniques Beacon Labs
  • Certified Food Safety Manager (CFSM)

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