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Skills

  • Food and beverage pairing
  • Team contribution
  • Manual pallet jack operation
  • Payment processing
  • Hors-d’oeuvres service
  • Meat slicing expertise
  • Interpersonal skills
  • Wine pairings
  • Wine and liquor expertise
  • Organizing and prioritizing

Work Experiences

  • Collaborated with the sommelier to design ideal food and wine pairings, increasing wine sales by 36% during 2017.
  • Conducted kitchen flow analysis.
  • Achieved growth over one year.
  • Worked with Head Chef and Head Chef to prepare delectable meals for large banquets, which included metric and initiative events for up to 16 people.
  • Analyzed team performance.
  • Kept track of line processes to ensure quality, quantity, and presentation were all consistent.
  • Achieved a 57% reduction in overtime expenses.
  • Consistently reduced waste.
  • Procured fresh ingredients from local farms, such as metric and system, lowering grocery costs by 2%.
  • Collaborated with local farmers and vendors to source organic ingredients and sustainable seafood, reducing food costs by 66% while improving quality.

Summaries

  • Ready to take on new challenges with a role in the initiative industry.
  • Ready to take on a new challenge of creating delectable meals for a successful business.
  • Developed a rapport with management and staff by providing excellent service and engaging in personal interactions.
  • Exceptional at overcoming obstacles and streamlining processes.
  • Through top management skills and business acumen, a talented bar management professional can maximize team performance and bar sales.
  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Excellent communication and detail-oriented skills.
  • Head Chef is a communicative individual who is committed to going above and beyond to provide unforgettable guest experiences.
  • Commitment to the highest food safety standards as well as excellent customer service.
  • Gourmet meats, cheeses, and specialty items are all familiar to me.

Accomplishments

  • Earned a 10% bonus for successfully up-selling the most items from the restaurant's new summer menu.
  • Resolved product issue through consumer testing.
  • Won the Top Performer for innovative use of underutilized ingredients, diversifying the menu without increasing food cost.
  • Collaborated with team of 14 in the development of method.
  • Led menu conceptualization that resulted in a 20% increase in seasonal menu sales and improved customer retention.
  • Designed signature menu items that became best-sellers, contributing to a 51% increase in revenue over two years.
  • Reduced overall kitchen costs by 72% through strategic resource management, including portion sizing, ingredient substitutions, and seasonal inventory control.
  • Championed sustainable kitchen initiatives, such as composting and sourcing local, leading to certification from category in eco-friendly gastronomy.
  • Provided outstanding customer service that contributed to the honor of “Best Grocery Store” in metric.
  • Standardized plating techniques while maintaining creativity, ensuring that both food cost and visual appeal exceeded restaurant chain’s approval ratings.

Affiliations

  • American Medical Informatics Association
  • Contributing writer for system
  • American Culinary Federation (ACF) Membership
  • Collaborated with Local Food Bank/Charity for community outreach events
  • International Association of Administrative Professionals
  • Frequent guest chef at international food festivals
  • Member of the World Association of Chefs' Societies (WACS)
  • American Marketing Association
  • Certified Gluten-Free Chef by Meridian
  • Collaborator with Food Allergy Research & Resource Program (FARRP)

Certifications

  • Google Certified Professional Cloud Architect
  • Apple Certified Associate (ACA)
  • CompTIA Network+
  • Event Management and Catering Professional Certification
  • Certified in Customer Service and Sales by Ironclad Systems
  • ServSafe Allergen Certification
  • Certified Research Chef (CRC) from the Research Chefs Association
  • Kosher Food Preparation Certification (Region or Organization Specific)
  • Culinary Nutrition Certification from Brightline
  • Certified Protection Officer (CPO)

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