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Skills

  • Menu planning
  • Meal scheduling
  • Event catering for large-scale functions
  • Customer satisfaction improvement
  • Dietary accommodations management
  • Performance improvement
  • Food plating and presentation
  • Dietary restrictions
  • Mise en place organization
  • Food preparation and safety

Work Experiences

  • Created food promotions.
  • Updated the kitchen staff's system and method processes, which reduced guest wait times and increased daily output from 17 meals to 2.
  • Allowed for more flexible shift rotations.
  • Achieved no health violations for 7 consecutive years.
  • Assessed inventory levels over a two years period and placed orders to replenish procedure and method items before they ran out.
  • Designed a new catering menu for corporate clients.
  • Created ground-breaking method menu items to put businesses on the map on a local, regional, and national scale.
  • Contributed to a 36% increase in repeat business.
  • Achieved optimal temperature for 9% of orders.
  • Contributed to customer safety and trust.

Summaries

  • For large events, I'm the creator of healthy menu options.
  • Recognized on a regular basis for outstanding performance and contributions to the Food and Beverage industry's success.
  • Strengths in strategic planning and stakeholder engagement backed up by Food and Beverage training.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Excellent standard abilities that have been demonstrated.
  • Building streamlined, cohesive teams is a talent.
  • Clear understanding of process improvement and quality assurance as well as data analysis training.
  • Hardworking, well-educated, and eager to go above and beyond to complete any task.
  • Head Cook is a multi-talented Head Cook who is consistently rewarded for planning and operational improvements.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.

Accomplishments

  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Increased kitchen health and safety compliance by 44% through staff education and rigorous checks of all sanitation protocols.
  • Collaborated with the front-of-house team to improve table service synchronization, reducing kitchen-to-guest wait times by 27% during critical service hours.
  • Documented and resolved method which led to system.
  • Collaborated with team of 12 in the development of program.
  • Successfully coordinated the grand kitchen opening at Columbus restaurant, exceeding customer expectations and serving over 14 guests during the first week of soft operations.
  • Consistently rated "excellent" in customer surveys regarding server friendliness, promptness and attentiveness.
  • Recognized for outstanding customer service.
  • Developed innovative seasonal menus that increased farm-to-table ingredients by 34%, enhancing freshness and reducing procurement costs.
  • Revised food inventory processes and established new vendor relations, leading to a 34% reduction in food waste for upscale dinner service.

Affiliations

  • Institute of Hospitality
  • Slow Food USA
  • Culinary Health and Safety Advocacy Group
  • Association for Supply Chain Management (APICS)
  • Corporate Catering Council
  • Society of Women Engineers
  • Association for Computing Machinery
  • Project Management Institute
  • Jaycees
  • Lions Club

Certifications

  • Project Management Professional (PMP)
  • Certified Executive Chef (CEC), Northwind, 2024
  • Leadership Training for Food Service Professionals - framework, 2015
  • Certified Food Protection Professional (CFPP) Meridian 2021
  • HACCP (Hazard Analysis and Critical Control Points) Certification, 2024
  • First Aid/CPR Certified
  • Certified Sous Chef (CSC) - Meridian, 2021
  • Google Certified Professional Cloud Architect
  • ServSafe Allergens - Harbor & Co., 2016
  • Food and Beverage Management Certification, Beacon Labs, 2016

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