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Skills

  • Team management
  • Vendor relationship management
  • Line station setup and management
  • Bilingual communication skills
  • Efficiency Improvement Strategies
  • Mise en place execution
  • Creative problem-solving
  • Menu development and customization
  • Budgets
  • Protein preparation (varied doneness levels)

Work Experiences

  • Was in charge of resolving disagreements and negotiating mutually beneficial agreements between parties.
  • Achieved zero violations throughout 2021.
  • Prepared food for frying, including meats, poultry, and fish.
  • Made food according to recipes, portioning, cooking, and waste management guidelines.
  • Assisted in developing the station's Jira special.
  • Became proficient in grill.
  • Boosted team cohesion.
  • Compared to the prior month.
  • Achieved perfect scores for two consecutive years.
  • Oversaw the quality assurance program, which included on-site assessments, internal audits, and customer surveys.

Summaries

  • Boosted kitchen profitability.
  • Superior leadership and communication abilities.
  • Recognized on a regular basis for outstanding performance and contributions to the Food and Beverage industry's success.
  • Clear understanding of performance reporting and team leadership as well as client relations training.
  • Strengths in workflow optimization and stakeholder engagement backed up by Food and Beverage training.
  • Adept at developing sanitation schedules.
  • Achieved zero health inspection violations in 2020.
  • Able to efficiently prep a wide range of ingredients.
  • Consistently delivered high-quality dishes.
  • Within Food and Beverage, senior Hot Line Cook and outstanding performer in stakeholder engagement and quality assurance.

Accomplishments

  • Contributed to framework's favorable review in metric by consistently delivering high-quality, beautiful dishes.
  • Earned Food Handler's Certification in Seattle, ensuring compliance with all local health and safety regulations.
  • Achieved zero health violations in 2017 by strictly adhering to all food safety and sanitation standards.
  • Accurately followed clients' dietary restrictions, including gluten-free and vegan options, leading to 47% positive feedback.
  • Collaborated with team of 7 in the development of method.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Optimized staff scheduling and training resulting in consistent coverage during high-volume shifts and reducing overtime by 68%.
  • Conducted training sessions on knife safety and precision cutting techniques, leading to a 24% reduction in prep time.
  • Implemented a daily prep checklist optimized for time management, which reduced opening time by two years.
  • Collaborated with front-of-house staff to handle customer complaints in a calm and timely manner, improving customer satisfaction scores by 26%.

Affiliations

  • Plant-Based Foods Association (PBFA)
  • Association for Computing Machinery
  • Freemason
  • Chefs Collaborative
  • National Chef Association
  • James Beard Foundation
  • Toastmasters
  • National Kitchen and Bath Association
  • Local Culinary Guild – Chicago
  • Food Safety and Handling Certificate

Certifications

  • Food Waste Reduction Certification – initiative
  • Restaurant & Culinary Management Diploma - Ironclad Systems
  • Google Certified Professional Cloud Architect
  • Certified Business Analysis Professional (CBAP)
  • National Restaurant Association Kitchen Sanitation Certification
  • Certified Pastry Culinarian (CPC) - American Culinary Federation
  • Certified Kitchen Cook – Phoenix
  • Certified Culinarian (CC) – American Culinary Federation (ACF)
  • Cisco Certified Internetwork Expert (CCIE)
  • Allergen Awareness Certification

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