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Skills

  • MS Office
  • Batch cooking to minimize downtime
  • High-volume meal preparation
  • Garnishing for visually appealing presentations
  • Allergen awareness and safety protocols
  • Project organization
  • Order delivery practices
  • Hygiene and sanitation regulation compliance
  • Food safety
  • Process improvement

Work Experiences

  • Changed and sanitized all cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Increased the sale of process meals by 9% by using more appealing plating and better preparation.
  • Prepared over 7 metric meals per day, collaborating with kitchen and FOH staff to keep service flowing smoothly.
  • Ensured that proper portion sizes were followed and that high food quality standards were consistently met.
  • Reduced restaurant's annual food and labor costs by 6% through proper budgeting, scheduling and management of inventory.
  • Collaborated with kitchen managers to improve standard dish recipes, lowering costs by 4% and reducing waste by 8%.
  • Adapted kitchen preparation flow to accommodate sudden shifts in customer traffic, enhancing guest satisfaction and retention.
  • Checked the temperature of the meat, adhering to strict food safety and preparation standards prior to plating and serving dishes.
  • Assisted in daily prep, measuring ingredients and assembling dish components to maintain a fully stocked and organized station.

Summaries

  • Exceptional at closely monitoring kitchen activities and adhering to health code requirements.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the system business.
  • Strengths in process improvement and cross-functional collaboration backed up by Food and Beverage training.
  • In high-pressure program restaurant settings, work well as a dynamic leader.
  • Adept at handling multiple prep tasks.
  • Accomplished Hot Prep Cook.
  • Accomplished Hot Prep Cook with proven success in optimizing prep station efficiency, cutting downtime by 6 hours per shift through streamlined processes.
  • Streamlining kitchen procedures for maximum efficiency and speed is a proven track record.
  • Superior leadership and communication abilities.
  • Able to handle high-pressure situations with ease.

Accomplishments

  • Assisted with daily kitchen opening procedures, ensuring all food safety and preparation protocols were followed before service.
  • Managed the safe and timely handling of large deliveries, ensuring accurate inventory stocking and minimizing spoilage by 37%.
  • Effectively minimized food waste by reusing leftover stock to create soups and sauces, resulting in a reduction of waste by 44%.
  • Collaborated with chefs to design and test 4 new recipes, successfully adding variety to the menu and boosting customer satisfaction scores.
  • Successfully controlled hot food line prep during high-traffic events, serving over 15 customers while maintaining food safety and quality standards.
  • Contributed to an increase in kitchen output by 83% by improving preparation techniques and timing of ingredient setups.
  • Cross-trained in multiple kitchen stations including grill, sauté, and fry, enabling seamless kitchen operations during peak periods and staff shortages.
  • Collaborated with team of 6 in the development of procedure.
  • Led daily mise en place and station set-up for a diverse menu, ensuring readiness for high traffic service and maximizing operational efficiency.
  • Achieved an average customer satisfaction score of 10 by consistently delivering fresh, high-quality meals and maintaining clean service stations.

Affiliations

  • National Association of Food Equipment Manufacturers (NAFEM)
  • Jaycees
  • Council on Hotel, Restaurant, and Institutional Education (CHRIE)
  • Association of Information Technology Professionals
  • Society of Human Resource Management
  • Society for Hospitality and Foodservice Management (SHFM)
  • Zero Foodprint Association
  • Food & Beverage Management Association
  • Culinary Healthcare and Sustainability Roundtable (CHSR)
  • Toastmasters

Certifications

  • Safe Food Handling Certification
  • HACCP Certification (Hazard Analysis Critical Control Point)
  • CompTIA A+ Technician
  • Microsoft Certified Systems Engineer (MCSE)
  • Certified Kitchen Cook (CKC)
  • ServSafe Food Handler Certification
  • ServSafe Alcohol Certification
  • Certified Public Accountant
  • Foodservice Management Professional (FMP)
  • Certified Culinarian (CC) through American Culinary Federation (ACF)

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