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Skills

  • Staff management
  • Conflict resolution
  • MS Office
  • Food plating and presentation
  • Health & safety compliance
  • Project organization
  • Budgets
  • Customer feedback incorporation into kitchen processes
  • Supply Chain Management
  • Kitchen layout optimization for efficiency

Work Experiences

  • Conducted performance reviews for kitchen employees.
  • Implemented a procedure program and effectively managed employee errors, resulting in a 5% reduction in overall waste.
  • Achieved a 35% improvement in menu satisfaction.
  • Collaborated with executive chef and senior management to launch a revised menu that boosted revenue by $5 within one year.
  • Championed a new seasonal special menu.
  • Consistently upheld sanitation and hygiene standards, achieving an 'Excellent' score during Seattle health inspections.
  • Boosted revenue by $8 within one year.
  • Assisted head chef with menu item costing.
  • Based on anticipated demand.
  • Aided in redesigning the kitchen layout for peak efficiency, reducing overall prep and cook times by 57% and increasing throughput.

Summaries

  • Recognized on a regular basis for outstanding performance and contributions to the Food and Beverage industry's success.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Achieved OSHA.
  • Achieved consistent savings of $13.
  • Clear understanding of strategic planning and budget management as well as quality assurance training.
  • Multitasking expert with a methodical approach.
  • Achieved reductions in waste.
  • Achieved a 67% reduction in error rates.
  • Achieved constant reductions in spoilage.
  • Achieved a 42% improvement in sanitation compliance.

Accomplishments

  • Reviewed and reorganized kitchen storage areas, leading to better product visibility and reducing item spoilage by 14 per month.
  • Supported the implementation of a digital ordering system, reducing errors by 49% and improving table turnaround time.
  • Designed a kitchen equipment usage and maintenance schedule, reducing total breakdown occurrences by 11 in 2019.
  • Resolved product issue through consumer testing.
  • Resolved multiple vendor discrepancies, including wrong ingredient deliveries, improving overall kitchen efficiency.
  • Trained and evaluated 16 new hires, ensuring operational adherence to company food safety protocols.
  • Coordinated with suppliers to source fresh, high-quality ingredients, resulting in a 33% increase in customer satisfaction.
  • Participated in cross-functional meetings with marketing and customer service teams to align on promotional strategies, boosting sales by 22%.
  • Assisted the head chef in recalculating portion sizes and ingredient usage, maximizing plate coverage while lowering total dish cost by $16 per unit.
  • Developed staff training programs focused on food safety, which resulted in CPA compliance and fewer workplace incidents.

Affiliations

  • Local Farmers Market Association Member
  • National Restaurant Association (NRA)
  • Association for Supply Chain Management (APICS)
  • National Association of Catering Executives (NACE)
  • Foodservice Educational Foundation Scholarship Recipient
  • American Medical Informatics Association
  • Toastmasters
  • International Association of Administrative Professionals
  • Advanced Kitchen Leadership Seminar Participation
  • Supplier Negotiation Training Program

Certifications

  • Certified Kitchen Steward (CKS) by Worldchefs
  • ServSafe
  • Certified Dietary Manager (CDM)
  • Customer Service Excellence Certification by Brightline
  • Cisco Certified Network Associate (CCNA)
  • Certified Professional Food Manager (CPFM)
  • Restaurant Revenue Management Certificate by Cornell University
  • Conflict Resolution and Team Building Certification by system
  • Certified Cicerone Beer Server
  • Nutrition and Wellness Consultant Certification by Northwind

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