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Skills

  • Initiative equipment
  • Safety measures
  • Team management
  • Supervision
  • Pet charting information
  • Budgets
  • Quick learner
  • Microsoft Office
  • Accounts payable/receivable
  • Heavy lifting

Work Experiences

  • Assisted with catering event preparation, set-up, and service.
  • Prepared the food.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Collaborated on marketing initiatives.
  • Kept track of line processes to ensure quality, quantity, and presentation were all consistent.
  • Oversaw scheduling, inventory management, and supply ordering to keep the kitchen fully stocked.
  • Started training for Head Line Cooks on standard culinary techniques to improve productivity and increase kitchen workflows.
  • Adjusted portioning.
  • Assessed inventory levels over a one year period and placed orders to replenish procedure and method items before they ran out.
  • Collaborated with front of house.

Summaries

  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Executive Chef with 15 years of experience in the kitchen.
  • Team player who excels at collaborating with hardware and software experts to create a cohesive and successful design.
  • Specializes in risk assessment and has experience with concept development and high-quality restaurant operations in Seattle.
  • In high-stress situations, adept at staying focused and efficient while maintaining calmness.
  • Building streamlined, cohesive teams is a talent.
  • Top-producing salesperson and industry expert in Food and Beverage.
  • Metric are well-understood.
  • Healthy dishes made with locally grown ingredients are created by a passionate individual.
  • Well-versed in overseeing plate construction, quality, and delivery.

Accomplishments

  • Trained
  • Marketing: Implemented marketing strategies which resulted in procedure growth of customer base.
  • Streamlined
  • Solved
  • Championed the introduction of ingredient portion optimization systems, cutting kitchen costs by 67% and maintaining culinary quality.
  • Monitored
  • Competitive Analysis: Performed competitive analysis to make recommendations for future company growth.
  • Improved
  • Implemented waste reduction initiatives that cut food waste by 28% and optimized ingredient use, reducing costs without sacrificing dish quality.
  • Coordinated with local suppliers to create seasonal farm-to-table menu items, decreasing food costs by 45% and supporting sustainable agriculture practices.

Affiliations

  • Culinary Historians of New York (CHNY)
  • National Frozen & Refrigerated Foods Association (NFRA) Membership
  • International Association of Administrative Professionals
  • Hospitality Industry Network (NEWH)
  • International Association of Culinary Professionals (IACP) - Culinary Education
  • Project Management Institute
  • American Personal & Private Chef Association (APPCA)
  • Culinary Institute of America (CIA) Alumni Association
  • The Gourmet Retailer - Professional Subscription
  • International Culinary Center (ICC) - Alumni Community

Certifications

  • SHRM Certified Professional (SHRM-CP)
  • Certified Protection Officer (CPO)
  • Certified Public Accountant
  • Knife Skills and Chopping Proficiency Certification
  • Certificate in Advanced Food Waste Reduction - Ironclad Systems
  • Certified Pastry Culinarian (CPC) - American Culinary Federation
  • Certified Public Accountant (CPA)
  • Salesforce
  • CompTIA A+ Technician
  • Cisco Certified Network Associate (CCNA)

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