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Skills

  • Supervision
  • Food storage and labeling practices
  • Financial oversight of stock purchasing
  • Food presentation talent
  • Downtime minimization during equipment failure
  • Adaptability to new kitchen technologies
  • Creative specials menu development
  • Allergen-safe food handling
  • Budgeting
  • Culinary techniques for diverse cuisines

Work Experiences

  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Addressed kitchen equipment issues.
  • Assisted in developing a new gourmet menu section.
  • Oversaw shifts while preparing food and fulfilling requests according to specifications.
  • Met all of the production requirements for banquet and outlet desserts, as well as breakfast pastries.
  • Kept up to date on local competition and restaurant industry trends to stay on top of Phoenix-area changes.
  • Boosted revenue by 31% within 10 months.
  • Worked with managers to coordinate kitchen stations in order to reduce customer wait times by 18 one year.
  • Adapted meals based on FOH tickets while maintaining accuracy and efficiency in the kitchen.
  • Ensured that food handling, cleaning, and sanitation protocols were followed to ensure that staff and customers were safe.

Summaries

  • Excellent communication skills, including the ability to give subordinates clear instructions.
  • Building streamlined, cohesive teams is a talent.
  • Achieved Innovation Award for maintaining exemplary food hygiene standards, passing health inspections with a score of 12% on multiple occasions across method years.
  • Strengths in stakeholder engagement and quality assurance backed up by Food and Beverage training.
  • Recognized on a regular basis for outstanding performance and contributions to the Food and Beverage industry's success.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the procedure business.
  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Adept at inventory management.
  • Expertise in maintaining profitable margins while maintaining high standards for taste and quality.
  • Procedure cuisine, including program and initiative, is well-known.

Accomplishments

  • Cross-trained with other kitchen roles such as prep cook and pastry chef to improve kitchen versatility and team skill set.
  • Consistently met portion control standards, helping save approximately 33% on food costs over a 18 months period.
  • Worked with a team of 6 chefs to create seasonal tasting menus that drew positive customer and critical feedback.
  • Reduced average ticket-to-table time to under 14 minutes by optimizing kitchen prep stations for peak efficiency.
  • Recognized by management for consistently executing complex, large-party orders within targeted timeframes, helping team meet service goals.
  • Collaborated on sourcing fresh, local ingredients, reducing food costs by 84% monthly.
  • Pioneered the development of a method feature menu that led to an expansion in the restaurant’s customer demographic by 63%.
  • Contributed to a 37% improvement in table turnover time by ensuring that meals were prepared quickly and efficiently during peak service.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Resolved product issue through consumer testing.

Affiliations

  • Kitchen Leadership & Development Forum
  • Catering & Events Association
  • Society of Human Resource Management
  • American Medical Informatics Association
  • Young Chefs Culinary Challenge 2024
  • Freemason
  • Chefs Collaborative
  • Rotary International
  • ServSafe Food Protection Manager Certification procedure
  • American Marketing Association

Certifications

  • Eco-Friendly Kitchen Certification by program
  • Certified Business Analysis Professional (CBAP)
  • Certified Pastry Cook from the American Culinary Federation
  • Apple Certified Associate (ACA)
  • Project Management Professional (PMP)
  • Certified Master Chef (CMC) by the American Culinary Federation
  • Certified Line Cook from the American Culinary Federation
  • OSHA Food Safety and Sanitation Training
  • Forklift Operator Certification for Restaurant Equipment Handling
  • Certified Sustainable Foods Professional (CSFP) by Green Restaurant Association

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