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Skills

  • Frying
  • Adapting to changes in the menu or equipment
  • Addressing equipment malfunctions
  • Food hygiene and sanitation
  • Ingredient substitution expertise
  • Conveyor ovens
  • Regulatory compliance
  • Cross-team collaboration
  • System equipment
  • Operational improvement

Work Experiences

  • Adapted meals based on FOH tickets while maintaining accuracy and efficiency in the kitchen.
  • Made the same dishes several times a day with the same level of care, attention to detail, and quality.
  • Reduced restaurant's annual food and labor costs by 18% through proper budgeting, scheduling and management of inventory.
  • Achieved recognition through Innovation Award.
  • Achieved 36% lower cost.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Worked with managers to coordinate kitchen stations in order to reduce customer wait times by 9 three years.
  • Looked for best-in-class plating, aroma, and food quality in completed dishes.
  • Oversaw scheduling, inventory management, and supply ordering to keep the kitchen fully stocked.
  • Set up work stations and prepared system food for dishes to increase productivity during busy mealtimes.

Summaries

  • Recognized on a regular basis for outstanding performance and contributions to the Food and Beverage industry's success.
  • Advanced knowledge of pantry organization.
  • Chef de cuisine in a restaurant with excellent cooking skills and a strong understanding of food safety.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Achieved results through teamwork and attention to detail.
  • Achieved sales increases of $6 during 7 months.
  • Exceptional at closely monitoring kitchen activities and adhering to health code requirements.
  • Accommodated 4 dietary restrictions weekly.
  • Achieved zero violations.
  • Standard cuisine, including procedure and method, is well-known.

Accomplishments

  • Resolved product issue through consumer testing.
  • Assisted in menu revamp by integrating seasonal ingredients, attracting 15 more repeat customers and contributing to overall restaurant growth.
  • Collaborated with chefs to create cold appetizer menu items, resulting in a 42% increase in customer engagement and feedback.
  • Collaborated with front-of-house staff to receive immediate feedback on dishes, making real-time improvements that boosted satisfaction ratings by 20%.
  • Standardized pantry inventory lists using digital systems, improving accuracy and cutting down reordering times by 63%.
  • Led a kitchen team in preparing for large-scale events designed to serve 8 guests during peak dining hours.
  • Introduced a more efficient labeling process for mise en place, decreasing food spoilage by 48% over program.
  • Spearheaded a kitchen-wide clean-as-you-go initiative, which led to a 34% reduction in end-of-day cleaning time.
  • Developed creative garnishing techniques for cold starters, enhancing the presentation and aligning with the vision of the head chef.
  • Designed and implemented an allergen-safe prep zone in the pantry, reducing the risk to sensitive patrons and boosting reviews by 53%.

Affiliations

  • Society of Women Engineers
  • National Restaurant Association (NRA)
  • Chefs Collaborative
  • Le Cordon Bleu Alumni Association
  • Culinary Institute Alumni Network
  • World Association of Chefs Societies (WACS)
  • The Culinary Arts Network
  • Pantry and Preserves Enthusiast Network
  • Les Dames d'Escoffier International
  • Food Allergy Research & Education (FARE) Professional Association

Certifications

  • Master Certified Food Executive (MCFE)
  • Culinary Arts Certificate - process
  • Nutrition and Healthy Cooking Training - system
  • Certified Business Analysis Professional (CBAP)
  • Food Allergen Management Certification
  • Certified Dietary Manager (CDM) - Association of Nutrition & Foodservice Professionals
  • Pantry Management Excellence Certificate - Harbor & Co.
  • Certified Culinarian (CC) – American Culinary Federation (ACF)
  • CompTIA Security+
  • Workplace Safety Training - OSHA Standards

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