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Skills

  • Customer service
  • Order delivery practices
  • Event-specific food presentation
  • Conveyor ovens
  • Process improvement
  • Cold kitchen station oversight
  • Operational improvement
  • Food safety
  • Supervision
  • Budget-conscious inventory management

Work Experiences

  • Interacted with customers by providing menu information, making suggestions, and expressing genuine gratitude for their business.
  • Mentored staff on kitchen goals and daily work expectations and parameters.
  • Set up work stations and prepared system food for dishes to increase productivity during busy mealtimes.
  • Kept the kitchen staff's skill level up by properly coaching, counseling, and disciplining them.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Worked with managers to coordinate kitchen stations in order to reduce customer wait times by 4 three years.
  • Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction.
  • Wrote operational reports and analyses, as well as making recommendations to address both positive and negative trends.
  • Achieved exceptional culinary presentation.
  • Adjusted meal portions based on costs, availability, and planned recipes to maximize restaurant revenue.

Summaries

  • Boosted banquet revenue by over $2.
  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Recognized on a regular basis for outstanding performance and contributions to the Food and Beverage industry's success.
  • Garde Manger Cook with 2 years of successful stakeholder engagement and workflow optimization experience.
  • Aligned menus with emerging culinary trends.
  • Superior leadership and communication abilities.
  • Dedicated team player with a strong work ethic and an open communication style who is committed to meeting all preparation and service needs.
  • Leadership and team-building skills are essential.
  • Within Food and Beverage, senior Garde Manger Cook and outstanding performer in client relations and cross-functional collaboration.
  • Culinary professional with a unique blend of creativity, food passion, and exceptional cooking skills.

Accomplishments

  • Enhanced inventory rotation processes through the application of the FIFO method, reducing potential spoilage and maintaining stock consistency.
  • Cross-trained in multiple kitchen roles to support different departments during high-volume events and restaurant openings.
  • Assisted with the development of cold entrees for private dining events, contributing to a 32% increase in upscale bookings.
  • Worked with leadership to revamp the off-site catering menu, creating visually appealing cold offerings that aligned with client brand aesthetics.
  • Collaborated with cross-functional kitchen teams to design and execute themed event menus that balanced hot and cold preparations.
  • Prepared and presented detailed charcuterie boards for system, earning recognition from 6 high-profile guests.
  • Introduced sous vide methods for cold dish preparation, improving the texture and flavor of proteins used in garde manger dishes.
  • Incorporated feedback from 9 clients to develop gluten-free and allergy-friendly items in the cold kitchen, enhancing the restaurant's inclusivity and customer satisfaction.
  • Resolved product issue through consumer testing.
  • Trained 15 new hires on best practices for food safety, inventory management, and plating techniques, helping to maintain kitchen efficiency.

Affiliations

  • American Medical Informatics Association
  • European Federation of Food Science & Technology
  • James Beard Foundation
  • Health and Safety Certification from process
  • World Association of Chefs' Societies
  • Association of Hospitality Professionals (AHP)
  • International Association of Culinary Professionals (IACP)
  • Association of Culinary Professionals (ACP)
  • Slow Food USA
  • Rotary International

Certifications

  • Certified Specialist of Wine (CSW)
  • Certified Executive Pastry Chef (CEPC) – American Culinary Federation (ACF)
  • Certificate in Farm-to-Table Culinary Arts – Ironclad Systems
  • Level 1 Sommelier – Court of Master Sommeliers
  • ServSafe Food Handler Certification
  • Certified Sous Chef (CSC) – American Culinary Federation (ACF)
  • Sous Vide Technique Certification – program
  • Applied Fish Butchery Certification – framework or Salesforce
  • Introduction to Molecular Gastronomy – process
  • Certified Culinarian (CC) – American Culinary Federation (ACF)

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