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Skills

  • Cost controls
  • Problem resolution
  • Recipes and menu planning
  • Supply Chain Management
  • First Aid/CPR
  • Conflict resolution among team members
  • MS Office
  • Employee retention strategies
  • Safe food handling
  • System equipment

Work Experiences

  • All kitchen staff was hired and managed by me.
  • Was in charge of overseeing food preparation and ensuring that safety protocols were followed.
  • Was in charge of coordinating and organizing all of the restaurant's inventory.
  • Achieved high marks from Summit Group.
  • Bought food and built strong relationships with vendors.
  • Achieved a score of program in 2024.
  • Achieved labor cost savings of 73%.
  • Achieved zero health violations during 18 months inspections.
  • Conducted regular inspections of preparation and storage equipment to evaluate and maintain performance for cost-effective and safe operations.
  • Coordinated kitchen and front-of-house staff.

Summaries

  • Achieved a procedure on process inspections.
  • Kitchen Department Manager is a dedicated and hardworking Food and Beverage food service director with 11 years of experience.
  • Adaptable leader with expertise in budget forecasting.
  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Within Food and Beverage, senior Kitchen Department Manager and outstanding performer in vendor management and team leadership.
  • Achieved a revenue increase of $16 for the restaurant.
  • Costs were consistently reduced while profits were increased.
  • Clear understanding of stakeholder engagement and risk assessment as well as performance reporting training.
  • Recognized on a regular basis for outstanding performance and contributions to the Food and Beverage industry's success.
  • Accomplished Kitchen Department Manager.

Accomplishments

  • Developed and enforced food safety protocols leading to a 44% improvement in kitchen audit scores.
  • Achieved a 76% reduction in prep time by re-organizing kitchen layouts and optimizing workflows for peak hours.
  • Designed and rolled out a crisis management protocol for kitchen operations, reducing response time by 19% during service disruptions.
  • Directed successful menu redesign, balancing customer demand trends with cost-effective ingredient sourcing, leading to a 53% monthly revenue growth.
  • Renegotiated vendor contracts, leading to cost savings of $14 and improvement of quality sourcing for key kitchen supplies.
  • Established a cross-functional team of 18 chefs to innovate kitchen processes, driving a 80% increase in service efficiency.
  • Led a team of 16 kitchen staff during high-pressure service hours, constantly maintaining food quality, consistency, and compliance with health and safety standards.
  • Secured a CPA for food safety compliance resulting in better hygiene practices and a noticeable improvement in customer experience.
  • Implemented new kitchen inventory management system, reducing food waste by 52% and maintaining optimal stock levels.
  • Resolved product issue through consumer testing.

Affiliations

  • Lions Club
  • Society of Women Engineers
  • Professional Managers Association (PMA)
  • American Society of Safety Professionals
  • International Association for Food Protection (IAFP)
  • Jaycees
  • Certified Hospitality Supervisor (CHS) - ITIL
  • Women Chefs and Restaurateurs (WCR)
  • Project Management Institute
  • Freemason

Certifications

  • Certified Public Accountant
  • Certified Executive Pastry Chef (CEPC)
  • Global Food Safety Initiative (GFSI) Certification
  • ServSafe
  • Certified Hospitality Supervisor (CHS)
  • Certified Executive Chef (CEC)
  • CompTIA Security+
  • Certified Dietary Manager (CDM)
  • Certified Business Analysis Professional (CBAP)
  • Certified Kitchen and Bath Manager (CKBM)

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