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Skills

  • Deboning meat
  • Microsoft Excel repair
  • French fluency
  • Business operations
  • Accurate money handling
  • Safe food handling
  • Kitchen equipment expertise
  • Presentation skills
  • Creating and running merchandising programs
  • Prioritizing

Work Experiences

  • Since 2021, I've interviewed, trained, and hired 14 staff members, increasing kitchen operational flow by 10% while retaining 18% of employees.
  • Collaborated with executive chefs.
  • Boosted weekend sales by 58%.
  • Achieved results within the first six months.
  • Cleaned the grills, griddles, ovens, and fryers to sanitize the kitchen surfaces and equipment.
  • Was in charge of coordinating line cook break schedules.
  • Kept food in coolers and washed my hands frequently for health and safety.
  • Eat foods like metric, system, and process that are fried, grilled, or automated.
  • Coordinated with dessert and bakery teams.
  • Kept track of the cooks' and dishwashers' performance and recommended changes to streamline processes and boost team productivity.

Summaries

  • Work as a grocery store cashier with a marketing background and a passion for providing excellent customer service.
  • Prep Cook who excels at handling high-volume environments with grace and efficiency.
  • Create, develop, and implement cost-cutting and efficiency-enhancing initiatives.
  • Dedicated team player with a strong work ethic and an open communication style who is committed to meeting all preparation and service needs.
  • Customer satisfaction was achieved by precisely cooking various menu items in accordance with requests.
  • Bar procedures and liquor laws, as well as a recent license in the preparation and sale of alcoholic beverages.
  • Excellent communication and detail-oriented skills.
  • Ready to take on new challenges with a role in the procedure industry.
  • Working with staff to create unique dining experiences has proven to be a success.
  • Expert in fine dining and cheese, as well as extensive wine knowledge.

Accomplishments

  • Developed
  • Process Improvement: Created new departmental procedures manual. Assessed organizational training needs.
  • Represented
  • Consulted
  • Initiated
  • Collaborated with team of 16 in the development of process.
  • Managed
  • Competitive Analysis: Performed competitive analysis to make recommendations for future company growth.
  • Prepared
  • Marketing: Implemented marketing strategies which resulted in initiative growth of customer base.

Affiliations

  • Pastry Arts and Culinary Sustainability Group
  • Local Chefs’ Association Phoenix Chapter
  • Professional Food Service Managers Association
  • Restaurant Innovators Council
  • Society of Women Engineers
  • Leadership Cook Coaching Program 2023
  • American Culinary Federation (ACF) Member
  • Chef Instructor and Mentor Group 2024
  • Food Writers & Chefs Collaborative Affiliate
  • Association for Supply Chain Management (APICS)

Certifications

  • Advanced Chef Certification (ACC) – American Culinary Federation (ACF)
  • Certified Dietary Manager (CDM)
  • ServSafe
  • Alcohol Server Certification – Oregon
  • Sous Chef Training Program – system
  • Certified Professional Food Manager (CPFM)
  • OSHA: HACCP
  • Food & Beverage Management Certificate – method
  • Certified Public Accountant (CPA)
  • Certified Public Accountant

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