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Skills

  • Plating
  • Accommodating dietary restrictions
  • MS Office
  • Food hygiene and sanitation
  • Food presentation talent
  • Adherence to regulatory food safety standards
  • Mise en place efficiency
  • Organization
  • Exceeding sales targets for daily specials
  • Cross-team collaboration

Work Experiences

  • Met all of the production requirements for banquet and outlet desserts, as well as breakfast pastries.
  • Set up work stations and prepared system food for dishes to increase productivity during busy mealtimes.
  • Interacted with customers by providing menu information, making suggestions, and expressing genuine gratitude for their business.
  • Ensured that proper portion sizes were followed and that high food quality standards were consistently met.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Taught new employees about proper food preparation, storage, kitchen equipment use, sanitation, and safety.
  • Achieved results over 18 months.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Assisted in the creation of allergen-specific dishes.
  • Achieved consistent food quality standards by ensuring all items met standard and adherence to FIFO (First In, First Out) practices.

Summaries

  • Chef with 12 years of experience in the restaurant industry.
  • Excellent communication skills, including the ability to give subordinates clear instructions.
  • In high-pressure framework restaurant settings, work well as a dynamic leader.
  • Streamlining kitchen procedures for maximum efficiency and speed is a proven track record.
  • Within Food and Beverage, senior Pantry Line Cook and outstanding performer in vendor management and workflow optimization.
  • Recognized on a regular basis for outstanding performance and contributions to the Food and Beverage industry's success.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Achieved food safety excellence by adhering to standard standards, passing 14 spot inspections with zero violations.
  • Advanced knowledge of pantry organization.
  • Expertise in maintaining profitable margins while maintaining high standards for taste and quality.

Accomplishments

  • Monitored pantry stock levels, ensuring timely reordering of ingredients, which reduced dish delays by 62%.
  • Mentored junior staff on kitchen best practices which reduced prep times for cold dishes by 76% during peak hours.
  • Resolved product issue through consumer testing.
  • Utilized inventory management tools to reduce pantry stock issues and streamline ordering, decreasing food waste by 63% over three years.
  • Proactively replaced outdated ingredients, ensuring compliance with health guidelines and reducing customer complaints by 18%.
  • Took initiative to cross-train in multiple sections of the kitchen, providing backup support when needed and ensuring continuity during busy services.
  • Collaborated with chefs to create cold appetizer menu items, resulting in a 42% increase in customer engagement and feedback.
  • Improved station organization, reducing miscommunication during shift changeovers by implementing updated closing procedures.
  • Contributed to the development of a new allergen labeling system, enhancing kitchen safety and reducing customer complaints by 50%.
  • Reduced pantry waste by transitioning to a rotating inventory system, saving the kitchen 36% on food costs in several months.

Affiliations

  • Women Chefs & Restaurateurs (WCR)
  • National Culinary Review Subscriber
  • Professional Chefs Association
  • Society for Hospitality and Food Service Management (SHFM)
  • Freemason
  • International Council of Nurses
  • American Society of Safety Professionals
  • Green Restaurant Association (GRA)
  • Brooklyn Kitchen Culinary Club
  • Society of Human Resource Management

Certifications

  • First Aid & CPR - standard
  • Food Handler Safety Training Card (Nevada)
  • Certified Public Accountant
  • SHRM Certified Professional (SHRM-CP)
  • Apple Certified Associate (ACA)
  • Culinary Leadership Certification for Line Cooks - framework
  • Sous Chef Certificate - procedure
  • Certified Culinarian (CC) – American Culinary Federation (ACF)
  • Kitchen Equipment Troubleshooting & Maintenance Training
  • CompTIA A+ Technician

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