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Skills

  • Multitasking in a fast-paced kitchen
  • Menu development
  • Team building
  • Allergen awareness and handling
  • High-volume food preparation
  • Organization
  • Crisis management in kitchen settings
  • Industrial kitchen equipment operation
  • Batch cooking for large events
  • Fine dining presentation skills

Work Experiences

  • Achieved perfect timing and coordination across kitchen departments, consistently delivering dishes within 5 minutes of order.
  • Answered 3 calls per 6 months to help customers with their questions and concerns.
  • Placed a high value on punctuality and worked hard to maintain an excellent attendance record, consistently arriving at work ready to work right away.
  • Was in charge of resolving disagreements and negotiating mutually beneficial agreements between parties.
  • Looked for industry trends on social media and through online sources.
  • Collaborated with sous chef to prepare dishes.
  • Achieved this within the first 17 months.
  • Transported Workday to three years customer locations.
  • Became a top seller.
  • Had an excellent attendance record and was always on time for work.

Summaries

  • Consistently commended for excellent time management.
  • Collaborated closely with suppliers to secure fresh, cost-effective ingredients, leading to a 58% reduction in monthly ingredient costs.
  • Certified in food safety.
  • Cross-station training.
  • Contributed to positive guest feedback.
  • Within Food and Beverage, senior Kitchen Cook Associate and outstanding performer in cross-functional collaboration and vendor management.
  • Costs were consistently reduced while profits were increased.
  • Customer service and communication skills are exceptional.
  • Achieved consistent top marks during external audits.
  • Collaborated on specials and menu upgrades, spearheading initiatives that drove additional profit of $10 within a 6 months.

Accomplishments

  • Led kitchen operations in absence of head chef, ensuring continuous workflow and handling customer orders efficiently, resulting in standard.
  • Resolved product issue through consumer testing.
  • Optimized daily kitchen production resulting in decrease of prep time by 2% during peak hours.
  • Extended shelf life of perishable items by introducing a first-in, first-out initiative policy, reducing spoilage and waste by 34%.
  • Optimized meal prep techniques which resulted in quicker kitchen throughput during lunch rush periods by reducing prep time by 59%.
  • Success in organizing large catering events for up to 16 guests, ensuring all dietary restrictions were met, earning client appreciation and repeat business.
  • Developed new seasonal menu offerings that increased guest engagement and customer retention by 30%.
  • Collaborated closely with culinary team to prepare and execute 15 daily menu items, ensuring consistency and quality.
  • Assisted in the implementation of a food allergy tracking system, decreasing incidents of incorrect orders and increasing customer satisfaction for allergen-sensitive guests.
  • Successfully managed inventory for high-turnover ingredients, reducing stock shortages by 36% through accurate tracking and forecasting.

Affiliations

  • National Association of Food Equipment Manufacturers (NAFEM)
  • American Medical Informatics Association
  • National Restaurant Association
  • Farm to Table Association Columbus
  • National Institute for Food and Agriculture (NIFA)
  • Chaine des Rotisseurs Professional Gastronomy Association
  • Institute of Culinary Education (ICE) Alumni Association
  • Sous Chef Mentor Program 2021 at procedure
  • Culinary Institute Certification Program 2015
  • James Beard Foundation Awards Committee 2018

Certifications

  • SHRM Certified Professional (SHRM-CP)
  • Hazard Analysis Critical Control Points (HACCP) Certification
  • Certified Public Accountant
  • Kitchen and Food Safety Essentials Certification - Summit Group, 2020
  • Basic Butchery Certification - framework
  • CompTIA Security+
  • Certified Pastry Culinarian (CPC) - American Culinary Federation
  • ServSafe Alcohol Certification
  • Cisco Certified Internetwork Expert (CCIE)
  • Certified Kitchen Manager (CKM) - Food Code Compliance Institute

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