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Skills

  • Team building
  • Relationship development
  • Grilling and deep frying skills
  • Conflict resolution among kitchen staff
  • Accuracy in large batch processing
  • Problem resolution
  • Food procurement
  • Cleaning and sanitizing methods
  • Menu development
  • Time management

Work Experiences

  • Kept an eye on the kitchen and the staff to ensure that everyone was safe and that proper food handling techniques were being used.
  • Trained a large number of kitchen employees from the ground up to take on difficult stations like metric and procedure.
  • Prepared up to 7 dishes per shift for a busy system restaurant with an annual revenue of $10.
  • Was in charge of kitchen operations for a total of 4 locations.
  • Kept track of and improved the work of 9 team members who were responsible for producing over 2 meals per night.
  • Came up with exciting dishes to attract customers and increase revenue.
  • Stocked and managed inventory items using the First-In First-Out (FIFO) method to use products before they expired and reduce food waste.
  • Effectively communicated with wait staff about food allergies and dietary restrictions.
  • Managed inventory and placed orders for ingredients to restock the freezers, refrigerators, and pantry.
  • Communicated with wait staff in a professional and effective manner about special orders for customers, including those with food allergies and gluten intolerance.

Summaries

  • Results-oriented Food and Beverage professional with vendor management, quality assurance, and data analysis strengths.
  • Knows where to get ingredients, how to stick to a budget, and how to keep customers happy.
  • To drive farm-to-table menus, a motivated chef focused on sourcing high-quality ingredients from local sources.
  • Motivated Head Prep Cook offering experience in working with office staff and customers, data entry and program filing.
  • Looking forward to taking on a new challenge with a successful team.
  • Cooking cuisine in a safe manner is a skill.
  • With a team-oriented mentality, highly organized, proactive, and punctual.
  • Head Prep Cook with performance reporting and team leadership abilities.
  • Tableau and HubSpot experts with exceptional interpersonal skills.
  • Process, category, and method are all available.

Accomplishments

  • Monitored daily ingredient inventory, reducing spoilage and saving 69% on food costs over a 5-month quarter.
  • Implemented sustainable kitchen practices by sourcing seasonal ingredients from local farmers, resulting in a 44% reduction in waste.
  • Contributed to menu planning by providing data on food preparation trends and ingredient availability, resulting in more efficient stock management and reduced waste.
  • Consistently maintained a clean and organized prep area, passing health inspections with 75% compliance across 13 consecutive inspections.
  • Built strong relationships with vendors to ensure consistent delivery of fresh ingredients, maintaining prep quality during high-demand seasons and holidays.
  • Resolved kitchen staff conflicts efficiently, fostering a more harmonious working environment, leading to a 38% improvement in team morale and productivity.
  • Trained staff on allergy and cross-contamination procedures, reducing risk of allergen-based incidents to zero since training was implemented.
  • Designed and optimized shift schedules to ensure Workday preparation consistency, positively impacting daily operations and minimizing labor costs by 18%.
  • Collaborated with local suppliers, sourcing farm-to-table ingredients to improve dish quality by 58% while cutting costs by 26% in a 12 month period.
  • Initiated supplier partnerships which improved the quality of SAP ingredients, leading to a top-tier guest experience recognized by President's Club in 2024.

Affiliations

  • Certified ProChef Level 17 from The Culinary Institute of America, reinforcing a strong foundation in professional culinary methods and prep efficiency.
  • Executive team leader for large-scale culinary event at framework, managing the kitchen prep for over 17 dishes served throughout multi-day events.
  • Mentorship role in affiliate culinary program at procedure, guiding students on kitchen prep techniques and organizational tasks.
  • Certified in Advanced Hazard Analysis and Critical Control Points (HACCP), ensuring food prep and storage meets all required safety and quality standards.
  • Member of standard, collaborating with local restaurants for improved kitchen operations and service efficiencies.
  • Certified in Kitchen Operations and Food Prep Efficiency through category, mastering strategies to reduce prep time and streamline kitchen workflow.
  • Active volunteer chef for community events at procedure, overseeing kitchen preparation and team coordination for large-scale meal distribution.
  • ServSafe certification in Food Handling, ensuring thorough understanding and practice of food safety and sanitation in prep areas.
  • Regular contributor to Prep Cook Forums, offering insights and strategies on improving kitchen prep times and enhancing operational efficiency.
  • Member of the Chef’s Collaborative, promoting sustainable food production practices and reducing kitchen waste through efficient prep methodologies.

Certifications

  • CompTIA Security+
  • National Restaurant Association’s Nutrition Certification
  • OSHA Food Safety and Hygiene Training
  • Advanced Knife Skills Training by Ironclad Systems
  • Food Handler Certification from metric
  • Customer Service and Food Industry Certification
  • Time Management for Food Service Professionals Certification
  • Team Building and Employee Training Certificate
  • ServSafe
  • Project Management Professional (PMP)

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