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Skills

  • Team building
  • Problem resolution
  • Creating seasonal or promotional specials
  • Business operations
  • Culinary software (Jira or inventory management system)
  • First Aid/CPR
  • Communications
  • Line station setup and management
  • Relationship development
  • Project organization

Work Experiences

  • Collaborated with system customers to determine their needs and deliver metric service.
  • Prepared food for frying, including meats, poultry, and fish.
  • Achieved 28% accuracy on special order modifications for dietary restrictions, ensuring customer satisfaction and return visits.
  • Looked for industry trends on social media and through online sources.
  • Added $5 to monthly sales revenue.
  • Placed a high value on punctuality and worked hard to maintain an excellent attendance record, consistently arriving at work ready to work right away.
  • Achieved proficiency within one year.
  • Achieved reduction in plastic waste in two years.
  • Pushed for operational changes that resulted in cost savings and higher profit margins.
  • Achieved flawless timing on cooking proteins.

Summaries

  • Boosted overall kitchen performance.
  • Adapted workflow practices.
  • Consistently improved satisfaction ratings by 33% %.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Achieved a 62% decrease in overflow orders during peak service.
  • Consistently discovered efficiencies.
  • Strengths in workflow optimization and stakeholder engagement backed up by Food and Beverage training.
  • Expertise in maintaining profitable margins while maintaining high standards for taste and quality.
  • Hot Line Cook is a multi-talented Hot Line Cook who is consistently rewarded for planning and operational improvements.
  • Customer service and communication skills are exceptional.

Accomplishments

  • Consistently achieved desired doneness on a variety of proteins, improving table turnover by 16%.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Executed safe food handling procedures, ensuring that no foodborne illness cases were reported during 10 years of employment.
  • Collaborated with front-of-house staff to handle customer complaints in a calm and timely manner, improving customer satisfaction scores by 26%.
  • Trained 7 junior kitchen staff on line cooking procedures to improve team efficiency and reduce ticket times by 83%.
  • 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.
  • Regularly performed kitchen equipment maintenance, extending the lifespan of appliances and reducing repair costs by $14 annually.
  • Contributed to framework's favorable review in metric by consistently delivering high-quality, beautiful dishes.
  • Optimized staff scheduling and training resulting in consistent coverage during high-volume shifts and reducing overtime by 68%.

Affiliations

  • Escoffier Alumni Network
  • National Restaurant Association (NRA)
  • Lions Club
  • Culinary Workers Union 16
  • Food Safety and Handling Certificate
  • Chaine des Rotisseurs
  • Institute of Culinary Education (ICE) Alumni
  • Le Cordon Bleu Alumni Association
  • Restaurant Leadership Forum (RLF)
  • International Association of Culinary Professionals (IACP)

Certifications

  • ServSafe
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Restaurant Kitchen Manager
  • Safe Food Preparation and Handling Certification – Texas
  • Certified Professional Food Manager (CPFM)
  • CompTIA Security+
  • Advanced Culinary Nutrition Certification
  • Eco-Friendly Food Practices Certification
  • Certified Lead Cook – Boston
  • Culinary Arts Certification - method

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