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Skills

  • Process improvement
  • Food safety standards compliance
  • Operational improvement
  • Grill station management
  • Inventory management
  • RFI Scanners
  • Customer service
  • Cleaning and sanitization
  • Ingredients preparation
  • Customer dietary need accommodation

Work Experiences

  • Prepared and flavored food that was nutritious, safe, visually appealing, and flavorful.
  • Operated ovens, grills, and other kitchen equipment safely to avoid accidents.
  • Acted as a point person for customer feedback, regularly adjusting cooking techniques or seasoning to meet evolving taste preferences and improving customer retention by 42%.
  • Assisted in writing and developing grill recipes for new menu additions, which increased revenue from grilled dishes by $15 in program.
  • Was in charge of daily inspections and keeping track of food sanitation and kitchen equipment safety.
  • Created new recipes based on my understanding of consumer preferences, ideal nutritional requirements, and budgetary constraints.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Collaborated with the head chef.
  • Communicated with the wait staff about special requests, such as food allergies and cooking methods.
  • Increased the efficiency of the kitchen operation by overseeing daily product inventory, purchasing, and receiving.

Summaries

  • After hours, clean the grills, fryers, and the restaurant.
  • Prompt Lead Grill Cook cultivates fast-paced environment by efficiently and systematically assembling meals. Dynamic individual develops meals briskly and accurately while working stand-alone or within team settings.
  • Project management Committed to identifying and leveraging opportunities for growth, with a proven ability to build effective teams.
  • Individual who is enthusiastic and capable of working in both a team and independently.
  • Workday and HubSpot experts with exceptional interpersonal skills.
  • Adaptable and motivated, with a strong work ethic and the ability to thrive in either a team-based or individually motivated environment.
  • Strategic thinker with expertise in strategic planning.
  • Knowledge of Adobe Creative Suite in depth, as well as quality assurance and process improvement abilities.
  • Proficient in promoting procedure by leveraging cross-functional collaboration and performance reporting knowledge.
  • Motivating leader who has built and managed program teams in the past.

Accomplishments

  • Reduced food waste by 36% by implementing new portion control guidelines and enhancing grilling precision across all grilled items.
  • Used real-time feedback loops to adjust grilling techniques based on customer preferences, leading to a 18% reduction in food returns.
  • Led the grill team to meet or exceed sales targets during promotional events, contributing to an overall sales increase of 48%.
  • Trained team members on allergen management protocols, reducing allergen-related customer incidents by 29%.
  • Optimized grill temperature management, leading to a reduction in overcooked dishes by 71%. This improvement enhanced food quality and guest satisfaction.
  • Successfully trained and mentored a team of 16 new grill cooks, reducing the training period per individual by 32%.
  • Decreased food preparation time by 66% through training staff on advanced grilling and batch-cooking techniques.
  • Generated detailed inventory reports that enabled the kitchen to reduce ingredient overstock by 55%, leading to better cost control.
  • Improved overall grilling output efficiency by 81% through station reorganization and optimized load balancing among staff.
  • Enhanced guest satisfaction by introducing a seasonal specialty grilled dish that increased order frequency for grilled menu items by 75%.

Affiliations

  • Member of the World Association of Chefs' Societies (WACS)
  • Speaks annually at regional culinary festivals on advanced grill cooking techniques
  • Volunteered with framework, teaching basic grilling and food safety to underserved communities
  • Graduated with honors from a grilling-focused culinary program at standard, class of 2018
  • Participated in food shows like the Nation's Restaurant News Food Service Summit in 2023
  • Attended workshop in Sous Vide Grilling Techniques hosted by category
  • Affiliated with the Institute of Culinary Education (ICE)
  • Serves as a grill mentor and coach for culinary apprenticeships at Cedar Works
  • Member of the International Association of Culinary Professionals (IACP)
  • Completed certification in Meat Selection & Butchery from Lakeside Partners

Certifications

  • Certified Executive Chef (CEC) - metric - 2020
  • Certified Kitchen Supervisor (CKS) - Beacon Labs, 2024
  • First Aid/CPR
  • Certified Professional in Food Safety (CP-FS) - procedure, 2021
  • Hospitality and Food Service Leadership Certification - framework, 2017
  • Leadership and Kitchen Management Certification - method, 2020
  • Safe Quality Food (SQF) Practitioner - program, 2022
  • American Academy of Financial Management (AAFM)
  • CompTIA Network+
  • Food Cost Management Certificate - standard, 2018

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