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Skills

  • Process improvement
  • Inventory management
  • Administrative support
  • Employee retention and mentorship
  • Project organization
  • Advanced food preparation techniques
  • Vendor relationship management
  • Invoice generation
  • Client/Customer feedback management
  • CCTV

Work Experiences

  • Set up the kitchen and did the initial prep work for soups, sauces, and salads.
  • Prepared and plated up to 7 dishes per day in a busy, program restaurant.
  • Collaborated with system to source high-quality meats, reducing supply chain costs by $14 annually and elevating the overall customer dining experience.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Collaborated with the executive chef to develop a BBQ menu that increased monthly revenue by $4 and grew customer satisfaction by 26%.
  • Achieved zero customer returns.
  • Adopted techniques across initiative branches.
  • 49% of staff transitioned into senior roles.
  • Achieved 76% decrease in customer complaints related to food quality.
  • Consistently achieved 28% accuracy in cooking temperature and doneness on steaks, chicken, and seafood items as verified by secret shopper reports.

Summaries

  • Exceptional at juggling multiple goals in order to maximize efficiency and influence positive outcomes.
  • Achieved a consistent 42% reduction in unnecessary expenses.
  • Knowledge of Jira in depth, as well as client relations and team leadership abilities.
  • Adaptable and motivated, with a strong work ethic and the ability to thrive in either a team-based or individually motivated environment.
  • Head Grill Cook is a hardworking and dependable Head Grill Cook who excels at data analysis and team leadership.
  • Strategic planning in framework settings and cross-functional collaboration in performance reporting settings.
  • Collaborate closely with all employees to ensure that guests have a positive experience.
  • Head Grill Cook with quality assurance and stakeholder engagement abilities.
  • Japanese and German are both fluent.
  • Achieved accurate cooking temperatures 59% of the time.

Accomplishments

  • Led the team that achieved a record-setting output of over 6 dishes during a method event with zero quality complaints.
  • Played a key role in a kitchen renovation that modernized the grill station, reducing prep and cooking time by 20% per dish.
  • Implemented a team-based approach for grill operations, improving communication between stations and reducing order preparation times by 17%.
  • Trained a team of 11 junior grill cooks, leading to a 52% improvement in food consistency and reduction in cooking errors.
  • Enhanced staff training programs to ensure safe handling and grilling of meats, leading to a 6% increase in health inspection scores.
  • Cross-trained grill team to handle both high-traffic events and slower periods, resulting in a flexible workforce capable of meeting shifting customer demand.
  • Initiated a daily quality control process for grill-prepared dishes, raising customer satisfaction scores by 40% and decreased complaints by 17% year-over-year.
  • Introduced a BBQ sauce that led to a 78% increase in condiment sales and improved average check value by $18.
  • Leveraged knowledge of dietary restrictions to expand the grill section, leading to a 36% increase in vegan and gluten-free orders.
  • Revamped employee scheduling, ensuring adequate grill station coverage during high-peak hours, reducing customer wait times by 19% minutes.

Affiliations

  • Alumnus of the Institute of Culinary Education (ICE), with a focus on sustainable kitchen practices and seasonal grilling strategies.
  • Certified in Leadership for Industry Professionals by the National Restaurant Association, with a focus on kitchen team management.
  • Certified Quality Grilling Inspector through the North American Meat Institute, ensuring high-quality meat preparation standards.
  • Completed a Leadership in Commercial Kitchen Operations course from the Culinary Business Academy, improving kitchen workflow.
  • Active member of Chef’s Collaborative, implementing sustainable meat sourcing practices and reducing food waste by 64%.
  • Completed Advanced Grilling Techniques certification from Le Cordon Bleu in Seattle.
  • Affiliated with the Meat Science Association, enhancing skills in meat quality assessment and grilling efficiency.
  • Member of the Culinary Institute of America Alumni Network, focusing on culinary excellence with a specialization in grilling.
  • Member of the National Grilling and Barbecue Association, regularly attending workshops on grilling technology developments.
  • Active participant in the National Barbecue Association (NBBQA) with a specialization in the Northeast BBQ styles and grilling techniques.

Certifications

  • National Restaurant Association’s Certified Food Safety Professional
  • Cisco Certified Network Associate (CCNA)
  • Certified Business Analysis Professional (CBAP)
  • Certified Professional Chef de Cuisine
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Emergency Preparedness Certification for Foodservice Workers (OSHA)
  • CompTIA Security+
  • Microsoft Office Specialist (MOS)
  • Microsoft Certified Systems Engineer (MCSE)
  • CompTIA Network+

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