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Skills

  • Budgets
  • Operational improvement
  • Organization
  • Cross-station teamwork
  • Food safety
  • Customer dietary requirement accommodation
  • Recipes and menu planning
  • Institutional and batch cooking
  • Adhering to portion size guidelines
  • Team building

Work Experiences

  • Achieved food cost savings.
  • Kept up to date on local competition and restaurant industry trends to stay on top of Portland-area changes.
  • Adapted meals based on FOH tickets while maintaining accuracy and efficiency in the kitchen.
  • Changed and sanitized all cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Assisted other kitchen stations during high-volume service.
  • Accelerated kitchen readiness by 24% for large-scale events.
  • Reduced the restaurant's annual food and labor costs by 16% through proper budgeting, scheduling, and inventory management.
  • Balanced seasonal availability.
  • Ensured that meal preparation and delivery went smoothly and on time.
  • Assembled dish components.

Summaries

  • Superior leadership and communication abilities.
  • Building streamlined, cohesive teams is a talent.
  • Costs were consistently reduced while profits were increased.
  • Hot Prep Cook who is level-headed and has 15 years of experience in initiative kitchens.
  • Streamlining kitchen procedures for maximum efficiency and speed is a proven track record.
  • Within Food and Beverage, senior Hot Prep Cook and outstanding performer in team leadership and client relations.
  • Excellent communication skills, including the ability to give subordinates clear instructions.
  • Accomplished Hot Prep Cook.
  • Boosted seasonal menu success.
  • Exceptional at closely monitoring kitchen activities and adhering to health code requirements.

Accomplishments

  • Effectively minimized food waste by reusing leftover stock to create soups and sauces, resulting in a reduction of waste by 44%.
  • Executed high-volume hot meal preparations during peak hours, successfully meeting customer demand without sacrificing quality or freshness.
  • Maintained consistent quality across 15 meal services daily, supporting a high-volume kitchen without compromising on food safety or presentation.
  • Cross-trained in multiple kitchen stations including grill, sauté, and fry, enabling seamless kitchen operations during peak periods and staff shortages.
  • Documented and resolved framework which led to method.
  • Reduced prep time by 47% by implementing a new workflow to streamline ingredient organization and kitchen processes.
  • Resolved product issue through consumer testing.
  • Managed the safe and timely handling of large deliveries, ensuring accurate inventory stocking and minimizing spoilage by 37%.
  • Led daily mise en place and station set-up for a diverse menu, ensuring readiness for high traffic service and maximizing operational efficiency.
  • Took ownership of monitoring cooking temperatures and rotating ingredients, ensuring safety standards were met consistently and reducing health risks.

Affiliations

  • Farm-to-Table Movement Membership
  • ServSafe Certification - National Restaurant Association
  • Council on Hotel, Restaurant, and Institutional Education (CHRIE)
  • Sustainable Food Trade Association
  • International Association of Culinary Professionals (IACP)
  • National Association of Food Equipment Manufacturers (NAFEM)
  • Professional Chefs Association
  • World Association of Chefs Societies (WACS)
  • Freemason
  • Food Safety Training and Certification (Online/Institutional)

Certifications

  • Safe Food Handling Certification
  • Certified Public Accountant (CPA)
  • Food Protection Certification from system
  • Food Protection Manager Certification (FPMC)
  • Food Waste Management Certification
  • Certified Business Analysis Professional (CBAP)
  • First Aid/CPR - American Red Cross Certified
  • Basic Food Service Skills Certification
  • ServSafe Alcohol Certification
  • SHRM Senior Certified Professional (SHRM-SCP)

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