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Skills

  • Natural foods specialist
  • Food safety and sanitation compliance
  • Culinary arts background
  • Creative problem solving under pressure
  • Customer engagement through menu diversity
  • Critical thinking in fast-paced service settings
  • Cross-departmental collaboration (Kitchen & Front of House)
  • Cost reduction strategies in catering operations
  • Event-focused menu customization
  • Weekly menu preparation

Work Experiences

  • Was in charge of hiring, training, and development of kitchen staff.
  • Devised and implemented strategies to boost team productivity, streamline processes, and boost efficiency.
  • Collaborated with the marketing team.
  • Was in charge of overseeing the preparation, production, and presentation of food in accordance with quality standards.
  • Boosted nightly operational efficiency by 22%.
  • Achieved a 57% boost in orders during one year.
  • Kept track of business levels and realigned team positions to ensure that customer demands and patronage patterns were met to the best of my ability.
  • Achieved results within the first quarter of 2015.
  • Created a daily closing protocol.
  • Conducted spot checks on storage areas.

Summaries

  • Proven track record of effective leadership and creative cuisine.
  • Food and Beverage student seeking hands-on experience through an internship in team leadership.
  • Proficient in promoting system by leveraging risk assessment and budget management knowledge.
  • Tableau and HubSpot experts with exceptional interpersonal skills.
  • Effective at motivating, disciplining, and training employees to reach new levels of skill and performance.
  • Ensured efficient kitchen operations in order to produce delectable and appealing dishes that exceeded guest expectations.
  • Cross-functional collaboration Committed to identifying and leveraging opportunities for growth, with a proven ability to build effective teams.
  • Skilled at cutting costs without sacrificing quality and keeping a close eye on employees to ensure excellent service.
  • Knowledge of Adobe Creative Suite in depth, as well as strategic planning and data analysis abilities.
  • Accomplished culinary professional.

Accomplishments

  • Leveraged kitchen tools and technology to improve food consistency, reducing wasted products by 24%.
  • Led daily pre-shift meetings to align kitchen staff on objectives, leading to 81% fewer miscommunication issues and order errors.
  • Implemented new nightly production goals that improved kitchen output, exceeding set targets by 33% within 2024.
  • Re-engineered kitchen flow layout, reducing accidents and increasing safety compliance by 82% during the evening shift.
  • Mentored kitchen staff to handle high-stress situations effectively during peak hours, reducing service delays by 79%.
  • Collaborated with Front of House team to improve order accuracy, reducing reorders by 27% and improving guest satisfaction.
  • Created and executed the evening service’s Halloween-themed menu, contributing to a 61% increase in customer engagement and sales.
  • Revamped the night shift dessert menu, increasing post-dinner sales by 26% and contributing to an overall boost in weekly revenue.
  • Introduced a new staff scheduling system, leading to 28% fewer staffing issues during nights and improved team performance.
  • Effectively managed a team of 10 during high-pressure nights, improving food output speed by 65% without errors.

Affiliations

  • Member of the Food Safety and Inspection Service (FSIS)
  • Member of Food Allergy & Anaphylaxis Connection Team (FAACT)
  • Washington Hospitality Association – Leadership Team
  • International Food Service Executives Association (IFSEA) – Professional Member
  • International Association of Culinary Professionals (IACP) - Contributor
  • Free From Food Awards - Allergen Awareness Category, Excellence Award
  • Active Member of the Research Chefs Association (RCA)
  • Member of the Chef de Cuisine Association of California
  • Certified Kitchen Manager – National Restaurant Association, 2020
  • Certification in Allergen Safety – Food Allergy Research & Education (FARE), 2020

Certifications

  • Certified Culinary Administrator (CCA) by the American Culinary Federation
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Food and Beverage Cost Management Certification
  • ServSafe Food Protection Manager Certification
  • Cisco Certified Network Associate (CCNA)
  • Certified Kitchen Supervisor (CKS)
  • Allergen Awareness Certification
  • Certified Restaurant Professional (CRP)
  • Certified Pastry Culinarian (CPC)
  • National Restaurant Association ServSafe Allergen Certification

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