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Skills

  • Inventory management systems
  • Budget management and forecasting
  • Quality Control and Assurance
  • Budgeting
  • Food safety and sanitation compliance
  • Budgets
  • Catering Event Planning and Implementation
  • Regulatory compliance
  • Communications
  • MS Office

Work Experiences

  • Altered preparation and cooking processes.
  • Increased quality assurance by performing frequent line checks.
  • Communicated regularly with front-of-house management.
  • Consistently met or exceeded customer service benchmarks.
  • Aligned protocols with PMP.
  • Achieved consistently high marks from Vantage by updating safe food handling procedures and training employees on cleanliness benchmarks.
  • Was in charge of overseeing food preparation and ensuring that safety protocols were followed.
  • Boosted customer engagement.
  • Conducted skill development workshops.
  • Adjusted staffing and prep accordingly.

Summaries

  • Adept in implementing inventory trend forecasting.
  • Adaptable leader with expertise in budget forecasting and cost control, having successfully managed inventory and food costs under a $18 budget while delivering high-quality service.
  • Adept at sustaining food safety excellence, achieving a framework on process inspections by enforcing strict protocols and hygiene systems.
  • With extensive beverage and food knowledge, he is a fine dining expert and a cheese connoisseur.
  • Clear understanding of stakeholder engagement and risk assessment as well as performance reporting training.
  • Accomplished Kitchen Department Manager skilled in inventory control, vendor negotiations, and kitchen staff supervision, contributing to 41% improvement in efficiency.
  • Adept at sustaining food safety excellence.
  • Addressing customer concerns and resolving issues in a diplomatic manner.
  • Maintain budget controls and coverage requirements in order to meet business objectives and provide excellent method support.
  • Efficient Kitchen Department Manager with over 5 years of experience in method and procedure service. Fine dining expert and cheese connoisseur with extensive beverage and food knowledge. Dynamic presence known for enhancing customer experience.

Accomplishments

  • Developed and implemented allergy-safe kitchen procedures, reducing incidents by 67% and improving the dining experience for customers.
  • Successfully planned and executed 3 catering events ranging from intimate gatherings to large corporate parties, maintaining budget and exceeding client expectations.
  • Improved food cost margin by $4 annually through the implementation of strict portion control methods and recipe standardization.
  • Resolved product issue through consumer testing.
  • Established a cross-functional team of 18 chefs to innovate kitchen processes, driving a 80% increase in service efficiency.
  • Trained and onboarded 4 new kitchen employees, resulting in improved job performance and a 48% reduction in staff turnover.
  • Improved inventory turnover by 57% through close monitoring of stock levels, reducing excess inventory and spoilage.
  • Achieved high scores on health and safety inspections, consistently maintaining a process rating and ensuring regulatory compliance.
  • Directed successful menu redesign, balancing customer demand trends with cost-effective ingredient sourcing, leading to a 53% monthly revenue growth.
  • Designed and rolled out a crisis management protocol for kitchen operations, reducing response time by 19% during service disruptions.

Affiliations

  • International Food Safety and Quality Network
  • American Medical Informatics Association
  • Society for Hospitality and Foodservice Management (SHFM)
  • Professional Managers Association (PMA)
  • Jaycees
  • Society of Human Resource Management (SHRM) for Hospitality
  • ServSafe Certification Program
  • American Culinary Federation Chef's Certification
  • International Association for Food Protection (IAFP)
  • National Association of Catering and Events (NACE)

Certifications

  • CompTIA A+ Technician
  • Certified Restaurant Manager (CRM)
  • Certified Dietary Manager (CDM)
  • Restaurant Industry Analytics Certification (by Tableau)
  • Cisco Certified Network Associate (CCNA)
  • First Aid/CPR Certified
  • Certified Foodservice Management Professional (FMP)
  • Certified Professional Food Manager (CPFM)
  • Diversity, Equity, and Inclusion in the Workplace Certification
  • Certified Culinary Scientist (CCS)

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