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Skills

  • Coaching and team leadership
  • Corporate policies and requirements
  • MS Office
  • Process improvement
  • Batch cooking proficiency
  • Food cost analysis and budget management
  • Adaptability to dietary restrictions
  • Organization
  • New staff onboarding and training
  • Team management

Work Experiences

  • Solved program issues, improved operations, and provided excellent customer service.
  • Answered 2 calls per 6 months to help customers with their questions and concerns.
  • Consistently produced high-quality meals for procedure with a 46% adherence to standardized recipes and portion controls.
  • Developed a rotating cleaning schedule.
  • Was in charge of resolving disagreements and negotiating mutually beneficial agreements between parties.
  • Oversaw the delivery of standard project by initiative team, which resulted in process.
  • Created an organized prep system.
  • Cut inventory reconciliation time from 18 months to 6 months per shift.
  • Contributed to reducing food supply chain gaps by implementing a just-in-time inventory system, improving overall production reliability.
  • Assisted in recipe adjustments for large-scale production, ensuring taste, texture, and nutritional standards were met for 15-serving batches.

Summaries

  • I'd like to work for a company that improves food quality.
  • Collaborative and adaptable.
  • Individual with a strong understanding of food safety and equipment oversight who brings this knowledge to their daily work.
  • Adept at using industrial kitchen equipment.
  • Contributed to a 58% increase in customer satisfaction.
  • Focused on the needs of the team, customers, and the company.
  • Consistently exceeded industry standards.
  • Ability to work in high-pressure environments.
  • Collaborated with finance.
  • Achieved full compliance during health inspections.

Accomplishments

  • Led the transition to a new inventory management software, resulting in a smoother tracking process and reducing stock discrepancies by 45%.
  • Collaborated with suppliers to ensure timely delivery of key ingredients, reducing shortages by 84%.
  • Collaborated with purchasing department to forecast ingredient needs, decreasing overstock and spoilage by 42%.
  • Efficiently handled kitchen operations during peak service times, ensuring each meal met client specifications and health guidelines.
  • Coordinated with client services to ensure that all culinary offerings met specific dietary needs, improving customer satisfaction by 31% points.
  • Reduced food preparation time by optimizing ingredient allocation and workstation assignments, boosting output by 34%.
  • Streamlined the use of industrial kitchen equipment, reducing prep time for large batch orders by 74% daily.
  • Resolved product issue through consumer testing.
  • Reduced prep time by 52% by reorganizing kitchen workflows and optimizing ingredient availability.
  • Revamped the production scheduling system, reducing overtime hours by 11% while meeting all daily production targets.

Affiliations

  • Certified Dietary Manager (CDM) through standard
  • American Culinary Federation (ACF) - Certified Culinarian
  • Local Farm-to-Table Cooperative Seattle
  • United States Personal Chef Association (USPCA)
  • College of Dietitians of Colorado
  • Association of Information Technology Professionals
  • International Dairy-Deli-Bakery Association (IDDBA)
  • National Kitchen and Bath Association (NKBA)
  • Foodservice Consultants Society International (FCSI)
  • Active Member of Institute of Food Technologists (IFT)

Certifications

  • Advanced HACCP Certification (Hazard Analysis and Critical Control Point)
  • Certified Executive Chef (CEC®) by the American Culinary Federation (ACF)
  • Certified Culinary Administrator (CCA) by the American Culinary Federation (ACF)
  • Certified Public Accountant (CPA)
  • ServSafe Food Protection Manager Certification
  • Certified Dietary Manager (CDM) by the Association of Nutrition & Foodservice Professionals
  • CompTIA Network+
  • Certificate in Mass Production Food Safety by Northwind
  • SHRM Certified Professional (SHRM-CP)
  • Professional Food Waste Reduction Certification from Meridian

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