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Skills

  • Kennel cleaning and sanitizing methods
  • Excel in process
  • Contract negotiation/review/drafting
  • Financial records and processing
  • Process improvement
  • Fine-dining expertise
  • MS Office
  • Contract auditing
  • Relationship development
  • Safety measures

Work Experiences

  • Inspected and cleaned food preparation areas to ensure that food handling was safe and sanitary.
  • Adjusted portioning.
  • Made meals from scratch using authentic, well-known recipes that drew customers back to the restaurant time and time again.
  • Handled and stored food properly to avoid illness and cross-contamination.
  • Assisted with catering event preparation, set-up, and service.
  • Kept track of line processes to ensure that quality, quantity, and presentation remained consistent.
  • Collaborated with front of house.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Collaborated on marketing initiatives.
  • Created ground-breaking method menu items to put businesses on the map on a local, regional, and national scale.

Summaries

  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Head Line Cook is a creative and well-respected Head Line Cook who has been successful in driving and maintaining remarkable restaurant growth by providing unrivaled customer experiences.
  • Specializes in risk assessment and has experience with concept development and high-quality restaurant operations in Seattle.
  • Team player who excels at collaborating with hardware and software experts to create a cohesive and successful design.
  • Within Food and Beverage, senior Head Line Cook and outstanding performer in vendor management and team leadership.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Experienced in system cuisine, ingredient sourcing, budget management, and raising restaurant profiles.
  • Executive Chef with 15 years of experience in the kitchen.
  • Excellent communication skills, including the ability to give subordinates clear instructions.
  • Achieved 21% improvement in guest feedback.

Accomplishments

  • Competitive Analysis: Performed competitive analysis to make recommendations for future company growth.
  • Ensured
  • Collaborated with a team of chefs to enhance flavor profiles of dishes, contributing to framework receiving Innovation Award in 2016.
  • Proposed
  • Recorded
  • Documentation: Wrote and edited documents to keep staff informed on policies and procedures.
  • Design: Responsible for creative design for prominent process.
  • Coordinated with local suppliers to create seasonal farm-to-table menu items, decreasing food costs by 45% and supporting sustainable agriculture practices.
  • Prepared
  • Collaborated with team of 14 in the development of standard.

Affiliations

  • Project Management Institute
  • Association of Food and Beverage Professionals
  • Rotary International
  • World Association of Chefs' Societies (Worldchefs) Membership
  • American Culinary Federation (ACF) - Certified Executive Chef
  • Slow Food USA Membership
  • American Personal & Private Chef Association (APPCA)
  • Society of Human Resource Management
  • International Association of Administrative Professionals
  • Chefs Collaborative - Sustainability Advocacy

Certifications

  • Certified Executive Chef (CEC) - American Culinary Federation
  • Multilingual Culinary Communication Certification
  • Nutrition and Menu Planning Certification
  • Plant-Based Nutrition and Cooking Certification
  • ProCook Certification - Professional Chefs Association
  • Knife Skills and Chopping Proficiency Certification
  • Food Safety Manager Certification – standard
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Public Accountant
  • Certified Professional Food Manager (CPFM)

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