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Skills

  • Operational improvement
  • MS Office
  • Organization
  • Food cost analysis and budget management
  • Batch cooking proficiency
  • Lean kitchen management techniques
  • First Aid/CPR
  • Regulatory compliance
  • Corporate policies and requirements
  • Collaborative problem-solving under pressure

Work Experiences

  • Achieved 22% adherence to standardized recipes.
  • Achieved full compliance during health department inspections.
  • Assisted in recipe adjustments for large-scale production.
  • Contributed to reducing food supply chain gaps.
  • Adjusted cooking times for batch sizes.
  • Cut inventory reconciliation time from 18 months to 6 months per shift.
  • Looked for industry trends on social media and through online sources.
  • Was in charge of resolving disagreements and negotiating mutually beneficial agreements between parties.
  • Contributed to a 71% improvement in kitchen output.
  • Created scalable menu items for system.

Summaries

  • Adept at developing scalable recipes.
  • Costs were consistently reduced while profits were increased.
  • Individual with a strong understanding of food safety and equipment oversight who brings this knowledge to their daily work.
  • Recognized on a regular basis for outstanding performance and contributions to the Food and Beverage industry's success.
  • Employee with a broad skill set and more than 12 years of troubleshooting experience.
  • Focused on the needs of the team, customers, and the company.
  • Achieved a 58% decrease in order complaints.
  • Achieved a 46% decrease in food waste.
  • Consistently met client requirements.
  • Adept at using industrial kitchen equipment.

Accomplishments

  • Successfully managed the procurement and scheduling of Workday, ensuring seamless supply during seasonal peaks.
  • Coordinated with client services to ensure that all culinary offerings met specific dietary needs, improving customer satisfaction by 31% points.
  • Used Jira to track daily production volumes and report discrepancies, ensuring continuous workflow optimization.
  • Collaborated with purchasing department to forecast ingredient needs, decreasing overstock and spoilage by 42%.
  • Implemented a new recipe scaling system, reducing food waste by 73% across all meal production batches.
  • Resolved product issue through consumer testing.
  • Monitored cooking equipment performance, decreasing downtime and maintenance costs by 73% through proactive adjustments and inspections.
  • Led the transition to a new inventory management software, resulting in a smoother tracking process and reducing stock discrepancies by 45%.
  • Collaborated with team of 12 in the development of process.
  • Revamped the production scheduling system, reducing overtime hours by 11% while meeting all daily production targets.

Affiliations

  • Jaycees
  • Food Allergy and Anaphylaxis Network (FAAN) Member
  • Association of Information Technology Professionals
  • ServSafe Food Protection Manager Certification by Beacon Labs
  • Certified Dietary Manager (CDM) through standard
  • Registered in the Food Innovators Research Group 2024
  • Society of Bakery Engineers (SBE)
  • Toastmasters
  • Society of Food Service Managers (SFSM)
  • Volunteer for Local Community Food Bank and Meal Programs

Certifications

  • Food Manager Certification by category
  • Professional Food Waste Reduction Certification from Meridian
  • CompTIA Network+
  • Certified Public Accountant
  • Certified Professional in Food Safety (CP-FS) by the National Environmental Health Association
  • Salesforce
  • Certified Kosher Supervisor (CKS) by the Association of Kashrut Organizations
  • Employee Training in Workplace Sanitation
  • Certified Personal Chef (CPC) by the United States Personal Chef Association (USPCA)
  • Lean Six Sigma Yellow Belt Certification (for process improvement)

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