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Skills

  • Problem resolution
  • Regulatory compliance
  • Process improvement
  • High-volume meal preparation
  • Inventory management system operation
  • Recipes and menu planning
  • Team building
  • Sanitization
  • Conveyor ovens
  • Food waste reduction techniques

Work Experiences

  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Worked with managers to coordinate kitchen stations in order to reduce customer wait times by 18 one year.
  • Checked the temperature of the meat, adhering to strict food safety and preparation standards prior to plating and serving dishes.
  • Changed and sanitized all cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Assisted customers with large-scale events such as weddings and birthday parties in placing special orders.
  • Assisted in developing a new gourmet menu section.
  • Achieved 35% positive feedback from patrons.
  • Taught new employees about proper food preparation, storage, kitchen equipment use, sanitation, and safety.
  • Oversaw scheduling, inventory management, and supply ordering to keep the kitchen fully stocked.
  • Kept the kitchen staff's skill level up by properly coaching, counseling, and disciplining them.

Summaries

  • Well-versed in overseeing plate construction, quality, and delivery.
  • Accomplished Line Cook with a commitment to safety practices and food hygiene, achieving a consistent 5-star rating for cleanliness and sanitation.
  • Strengths in stakeholder engagement and quality assurance backed up by Food and Beverage training.
  • Dedicated team player with a strong work ethic and an open communication style who is committed to meeting all preparation and service needs.
  • Procedure cuisine, including program and initiative, is well-known.
  • Chef with 10 years of experience in the restaurant industry.
  • Excellent knife skills combined with a commitment to creating innovative and modern dishes that appeal to all senses.
  • Excellent communication skills, including the ability to give subordinates clear instructions.
  • Building streamlined, cohesive teams is a talent.
  • Chef process with extensive experience in food preparation and restaurant management.

Accomplishments

  • Developed a rotation system in which leftovers were incorporated into the daily special, reducing food waste by 22%.
  • Contributed to a 52% increase in customer retention through the creation of innovative weekly dishes and seasonal specials.
  • Coordinated daily food prep and ensured that all kitchen stations remained stocked, which reduced downtime between customer orders.
  • Collaborated on sourcing fresh, local ingredients, reducing food costs by 84% monthly.
  • Contributed to a 37% improvement in table turnover time by ensuring that meals were prepared quickly and efficiently during peak service.
  • Recognized by management for consistently executing complex, large-party orders within targeted timeframes, helping team meet service goals.
  • Helped increase kitchen productivity by introducing new prep station setups, which optimized cooking workflows for procedure dishes.
  • Provided feedback to management and suggested equipment optimizations, which streamlined meal prep and led to a 3% increase in daily kitchen output.
  • Orchestrated the preparation of up to 8 meals per night during peak hours while maintaining kitchen cleanliness and food safety protocols.
  • Collaborated with team of 18 in the development of category.

Affiliations

  • Catering & Events Association
  • City Department of Health & Safety Food Regulation Group
  • Project Management Institute
  • Changemakers in Hospitality Initiative
  • National Restaurant Association (NRA)
  • International Council of Nurses
  • Professional Chefs Association
  • Culinary Arts Foundation Boston
  • Jaycees
  • National Association of Social Workers

Certifications

  • CompTIA Security+
  • Sanitation and Safety Inspector Certified by State Board
  • First Aid/CPR Certification by system
  • Eco-Friendly Kitchen Certification by program
  • Certified Business Analysis Professional (CBAP)
  • Certified Master Chef (CMC) by the American Culinary Federation
  • Certified Public Accountant
  • ProChef Certification Level I/II/III from The Culinary Institute of America
  • Knife Skills and Safety Certification by method
  • Salesforce

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