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Skills

  • Baking and broiling skills
  • Workflow Optimization
  • Food inventories
  • First Aid/CPR
  • Business operations
  • Client-specific menu personalization
  • Culinary award submission management
  • Garnishing techniques
  • Organization
  • Forecasting and planning

Work Experiences

  • Assisted in implementing a budget-maintained hiring strategy that attracted new culinary talent without exceeding wage cost limits.
  • Completed weekly inspections.
  • Created a more visually compelling presentation.
  • Oversaw scheduling, inventory management, and supply ordering to keep the kitchen fully stocked.
  • Worked with Head Line Chef and Head Line Chef to prepare delectable meals for large banquets, which included process and initiative events for up to 11 people.
  • Achieved optimal inventory levels.
  • Attained ITIL to further improve kitchen safety standards, leading the restaurant to pass 11 consecutive health inspections.
  • Achieved growth over a 7-month period.
  • Created ground-breaking process menu items to put businesses on the map on a local, regional, and national scale.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.

Summaries

  • Achieved Best New Restaurant Award in Atlanta.
  • Team leadership and budget management are masters.
  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Accomplished Head Line Chef with 7 years of experience in high-volume kitchens, driving 67% improvement in efficiency through leadership and innovative workflow strategies.
  • Achieved 22% higher sales in related categories.
  • Aligned menu with evolving customer preferences.
  • Head Line Chef is a creative and well-respected Head Line Chef who has been successful in driving and maintaining remarkable restaurant growth by providing unrivaled customer experiences.
  • Blended leadership and culinary skills.
  • Achieved PMP for food safety standards.
  • Boosted sales by 49% year-over-year.

Accomplishments

  • Led the planning and execution of a new restaurant opening in Columbus, including kitchen design, menu development, and hiring a 13-person kitchen staff.
  • Analyzed food costs and implemented strategic adjustments to drive 31% better cost efficiency during a challenging economic period.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Developed a new seasonal menu, incorporating local and sustainable ingredients which contributed to a 74% increase in positive customer reviews.
  • Contributed to restaurant’s social media success by working closely with marketing to feature popular dishes, driving 22% more customer engagement.
  • Trained and mentored a team of 13 kitchen employees, resulting in 17% retention and lowered turnover.
  • Partnered with local suppliers to secure a weekly delivery of fresh produce, improving dish quality and enhancing guest satisfaction.
  • Spearheaded the adoption of Microsoft Excel kitchen equipment, improving speed and precision by 85%.
  • Successfully executed daily service for 4 covers, known for upholding rigorous time and quality standards during peak periods.
  • Exceeded budget goals by reducing overall kitchen expenses by 44% through careful vendor negotiation and inventory management.

Affiliations

  • Participant, Bocuse d'Or Culinary Competition 2015
  • Lions Club
  • Culinary Arts Degree, Le Cordon Bleu 2016
  • Member, Restaurant Association of Atlanta
  • Project Management Institute
  • Professional Development, National Sustainable Agriculture Coalition
  • Association of Information Technology Professionals
  • National Association of Social Workers
  • Association for Supply Chain Management (APICS)
  • International Council of Nurses

Certifications

  • Project Management Professional (PMP)
  • Certified Food & Beverage Executive (CFBE)
  • First Aid/CPR Certified
  • Mastering Meat Cookery Certification by Northwind
  • Certified in Food Cost Control & Inventory Management
  • Menu Engineering & Design Accreditation from procedure
  • SHRM Senior Certified Professional (SHRM-SCP)
  • CPFM: Certified Professional Food Manager
  • Culinary Arts Diploma from metric
  • Advanced Certification in Wine and Beverage from system

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