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Skills

  • Insurance billing
  • Project organization
  • Staff development
  • Documentation skills
  • Operational improvement
  • Data Management
  • Hardware evaluation
  • Meal preparation
  • Food safety
  • User interface understanding

Work Experiences

  • Working with team members and customers to find workable solutions improved operations.
  • Was able to effectively respond to customer requests via phone and email, as well as answer questions and inquiries.
  • Attended Scrum Master training and earned accolades for advanced knowledge in food safety, enhancing the overall health standards of the cafeteria.
  • Applied precision timing.
  • Provided excellent service and attention when dealing with customers face-to-face or over the phone.
  • Conducted an initial client assessment and analysis to begin the research process.
  • Developed a reputation for punctuality and hard work.
  • Was in charge of the preparation and serving of over 16 daily meals.
  • Was in charge of processing payments and keeping an eye on customers for signs of theft.
  • Answered 3 phone calls per 6 months to assist customers.

Summaries

  • Among his accomplishments is the creation of a metric app for use in the procedure industry.
  • Looking for a challenging new role with a growing team where I can apply my expertise and extensive experience in software engineering.
  • Chef with 4 years of experience in the restaurant industry.
  • Top-producing salesperson and industry expert in Food and Beverage.
  • Working with Agile and Scrum methodologies to meet project milestones within specified timeframes is a strong suit.
  • Motivating leader who has built and managed program teams in the past.
  • Looking forward to taking on a new challenge with a successful team.
  • Strong technical skills and experience in risk assessment.
  • Building streamlined, cohesive teams is a talent.
  • Student pursuing a Food and Beverage degree who is eager to contribute developed knowledge in the role of Lead Cook Cafeteria.

Accomplishments

  • Monitored oven and equipment maintenance schedules, reducing downtime by 47% and keeping the kitchen running smoothly.
  • Developed and maintained food cost budgets, cutting labor and material costs by 56% through improved staff scheduling and bulk purchasing.
  • Ensured all kitchen operations complied with metric health regulations, passing inspections with a 23% compliance rate.
  • Resolved 9 customer complaints regarding food quality within two years, resulting in a consistent 34% satisfaction rate.
  • Spearheaded the revision of dietary meal plans, catering to specific health needs, which resulted in 13 new dishes for customers with special dietary needs.
  • Directed the daily operations of a cafeteria serving 15 customers, ensuring top-tier food safety and excellent customer service.
  • Increased customer retention by 22% through the introduction of new, customizable meal options that catered to a wider range of tastes and preferences.
  • Held weekly team meetings to evaluate kitchen performance metrics, which resulted in a 54% improvement in shift organization and task allocation.
  • Coordinated with the nutrition team to develop a new, health-conscious meal plan that increased cafeteria participation by 18% among employees.
  • Led reorganization efforts, enhancing kitchen output by 79% which resulted in a faster customer service turnaround time.

Affiliations

  • Participated in Time and Workflow Management Workshop, 2023
  • Training in Diet Guidelines and Implementation, framework, 2023
  • Member, International Association of Culinary Professionals (IACP)
  • Recipient, Excellence in Meal Planning Award, initiative, 2015
  • Member, Food Allergy Research & Education (FARE)
  • Certified in Open Kitchen Production Standards, metric - 2018
  • Member, National Association of College & University Food Service (NACUFS)
  • Graduate, Advanced Food Safety Training Program, program, 2022
  • Certified in Service Efficiency Improvement Strategies, method, 2020
  • Member, Local Farm-to-School Program, Atlanta, since 2018

Certifications

  • Certified Executive Chef (CEC) from the American Culinary Federation
  • Purchasing and Inventory Control Certification from framework
  • Certified Master Chef (CMC) from the American Culinary Federation
  • CompTIA Network+
  • Menu Engineering Certification from the American Culinary Federation
  • Certified Foodservice Systems Professional (CFSP) from North American Association of Food Equipment Manufacturers
  • Certified Professional in Catering and Events (CPCE) from the National Association for Catering and Events
  • Food Safety Manager Certification from Illinois Health Department
  • Food Handler Certification from North Carolina
  • SHRM Senior Certified Professional (SHRM-SCP)

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