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Skills

  • Inventory control
  • Equipment operation and maintenance
  • Buffet setup and takedown
  • Wine pairings
  • Interpersonal skills
  • Flexible schedule
  • Service-oriented
  • Team contribution
  • Kitchen equipment operation
  • Food and beverage pairing

Work Experiences

  • Was responsible for handling products and equipment in accordance with safety and sanitation regulations.
  • Swept the floors and kept track of the sweep logs.
  • Kept track of UPC codes.
  • Rewarded and reprimanded coworkers.
  • Followed the company's safety and security policies and procedures when reporting maintenance needs and unsafe work conditions.
  • Had planned ahead.
  • Was in charge of setting up and stocking department displays.
  • New associates were interviewed, hired, and trained by me.
  • Kept the tables clean by clearing dirty dishes, wiping down surfaces, and refreshing glasses.
  • Was in charge of customer service, which included training employees, overseeing operations, and quickly resolving issues.

Summaries

  • Knowledgeable in a variety of food preparation methods, as well as unusual ingredients, food pairings, and plate presentation.
  • Ability to adjust to changing menus and policies, as well as deal with customer complaints.
  • Workflow optimization expert
  • Have an energetic personality and a strong work ethic as Kitchen Assistant.
  • To maximize efficiency, highly skilled in kitchen inventory management and station organization.
  • Expert
  • Service-driven
  • Bar Manager with a strong desire to increase revenue and productivity.
  • Energetic and goal-oriented, with a passion for preparing delectable meals.
  • Customer-focused foodservice professional with performance reporting and project management catering experience.

Accomplishments

  • Helped reduce kitchen clutter by leading a supply reorganization initiative, cutting down preparation and serving errors by 15%.
  • Helped expedite the cooking and plating process by efficiently prepping vegetables, meats, and other ingredients in advance of peak service hours.
  • Managed cleaning and sanitation of kitchen equipment, ensuring compliance with local health department regulations, which resulted in successful passing of 2015 food safety inspection.
  • Collaborated with a team of 18 line cooks to prepare 14-person meals for special events, ensuring timely delivery and high client satisfaction.
  • Collaborated with chefs on preparing daily menus, offering input on ingredient section and portion sizes, which reduced food costs by 21% and improved service quality.
  • Recognized for outstanding customer service.
  • Instrumental in rolling out a new kitchen task management software, reducing task confusion and increasing communication between kitchen assistant and chef teams.
  • Won “category” Award for metric.
  • Resolved product issue through consumer testing.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Affiliations

  • First Aid/CPR Certified – 2022
  • Minority Chef Professional Network
  • Allergen Awareness Training (2018)
  • Kitchen Workflow Improvement Workshops Participant
  • Dining Services Management Institute process
  • International Council of Nurses
  • American Marketing Association
  • Culinary Workers Union Local 4
  • National Association of Social Workers
  • Freemason

Certifications

  • Inventory Management for Hospitality and Food Service Certification 2022 by program
  • Project Management Professional (PMP)
  • American Culinary Federation (ACF): Six Sigma
  • Association for Project Management (APM)
  • Cisco Certified Network Associate (CCNA)
  • Basic Kitchen Appliances Maintenance Certificate by process
  • Food Safety Protection (FSP) Certification Level 2 by Northwind
  • Certified Kitchen Technician (CKT) by framework
  • CompTIA Network+
  • Certified Food Safety Manager (CFSM) 2018 by process

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