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Skills

  • Cross-training program implementation
  • Budgeting
  • Order delivery practices
  • Food delivery
  • Kitchen space design and layout optimization
  • Event catering for large-scale functions
  • Serving and cleanup
  • Budget forecasting and expense tracking
  • Team standards
  • First In, First Out (FIFO) Inventory Method

Work Experiences

  • Conducted comprehensive training for sous chefs and line cooks.
  • Cut down expired stock by 37%.
  • Achieved no health violations for 7 consecutive years.
  • Collaborated with the marketing department.
  • Adjusted seasoning profiles.
  • Collaborated with the Head Cook to design daily specials.
  • Achieved results in 9 months.
  • Wrote operational reports and analyses, kept track of trends, and made sound business recommendations.
  • Created food promotions.
  • Completed mise en place prior to peak business hours.

Summaries

  • Exceptional at closely monitoring kitchen activities and adhering to health code requirements.
  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Professional Chef capable of leading and managing a team of 5 kitchen employees in the preparation of system cuisine.
  • Looking for a position as a Head Cook with Cedar Works.
  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Executive Chef with 14 years of experience in the kitchen.
  • Skills in conversational Mandarin.
  • Cook maintains a fast-paced environment by skillfully and efficiently preparing meals.
  • Head Cook with 13 years of successful data analysis and quality assurance experience.
  • Healthy dishes made with locally grown ingredients are created by a passionate individual.

Accomplishments

  • Successfully reduced overtime hours by 37% through effective shift scheduling and workload balancing across stations.
  • Standardized recipe cards and kitchen procedures, reducing intra-shift miscommunication and dish errors by 75%.
  • Increased kitchen health and safety compliance by 44% through staff education and rigorous checks of all sanitation protocols.
  • Led cross-training of kitchen staff, enabling flexibility and reducing shift coverage issues by 42% during high-volume periods.
  • Consistently held the position of best performing store in the region.
  • Implemented rigorous prep schedules to ensure an efficient mise en place, resulting in a 39% reduction in kitchen downtime during peak hours.
  • Implemented allergen-friendly menu modifications, increasing repeat customer rates by 40%.
  • Successfully coordinated the grand kitchen opening at Columbus restaurant, exceeding customer expectations and serving over 14 guests during the first week of soft operations.
  • Designed and led staff development programs that improved internal promotion rates by 15% and reduced reliance on external hires.
  • Collaborated with Head Cook to create high-margin daily specials, boosting revenue by $24,000 during 17 peak traffic days.

Affiliations

  • Slow Food USA
  • Society of Women Engineers
  • Corporate Catering Council
  • Association for Supply Chain Management (APICS)
  • Professional Association of Independent Caterers
  • Toastmasters
  • Society of Human Resource Management
  • Freemason
  • International Foodservice Executives Association (IFSEA)
  • Future of Food and Cooking Association (FoFaC)

Certifications

  • Certified Food Protection Professional (CFPP) Meridian 2021
  • Certified Pastry Culinarian (CPC), Beacon Labs, 2020
  • First Aid/CPR Certified
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Advanced Food Safety Certification (Vantage, 2017)
  • CompTIA A+ Technician
  • Advanced Culinary Arts and Kitchen Management Certification - initiative, 2017
  • Cisco Certified Internetwork Expert (CCIE)
  • Salesforce
  • Certified Business Analysis Professional (CBAP)

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