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Skills

  • Improvement of kitchen efficiency metrics
  • Institutional and batch cooking
  • Food preparation
  • Budgets
  • Conflict Resolution and Team Mediation
  • Kitchen team leadership and management
  • Communications
  • Cross-functional collaboration (purchasing, marketing)
  • Project organization
  • First Aid/CPR

Work Experiences

  • Achieved Innovation Award for excellence in kitchen management.
  • Achieved zero food-related allergy incidents in the past year.
  • Achieved a 28% reduction in maintenance expenses.
  • Checked the temperature of the meat, adhering to strict food safety and preparation standards prior to plating and serving dishes.
  • Assisted customers with large-scale events such as weddings and birthday parties in placing special orders.
  • Collaborated with kitchen managers to improve method dish recipes, lowering costs by 18% and reducing waste by 16%.
  • Achieved a 48% improvement in kitchen efficiency.
  • Worked with managers to coordinate kitchen stations in order to reduce customer wait times by 12 three years.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Wrote operational reports and analyses, as well as making recommendations to address both positive and negative trends.

Summaries

  • Production Chef with experience in performance reporting and method of cuisine.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the system business.
  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Building streamlined, cohesive teams is a talent.
  • Costs were consistently reduced while profits were increased.
  • In high-pressure situations, he is known for working quickly and efficiently.
  • Framework and standard cuisine specialties.
  • Within Food and Beverage, senior Production Chef and outstanding performer in workflow optimization and vendor management.
  • Accomplished Production Chef with a talent for vendor management, switching suppliers to achieve 59% cost savings without compromising quality.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.

Accomplishments

  • Drove initiatives to use organic and sustainable produce, increasing customer appreciation and environmentally conscious dining options by 37%.
  • Negotiated directly with local suppliers to source fresh, seasonal ingredients, reducing ingredient costs by $2 annually.
  • Allocated kitchen resources effectively, reducing time-to-service for large banquet events by 79% while maintaining food quality.
  • Created a highly efficient kitchen operational guide that reduced cooking errors and food wastage by 49%.
  • Generated informative reports for senior management on weekly food production and cost efficiency, helping drive cost reduction strategies.
  • Reduced food waste by 57% by introducing portion control procedures and optimizing inventory management.
  • Effectively collaborated with sales and operations to adjust menu pricing, enhancing restaurant profitability by $2 annually.
  • Assisted in developing allergen-free menu options, resulting in an increased customer base among those with dietary restrictions.
  • Organized staff training sessions focused on modern cooking methods, resulting in a 68% performance improvement.
  • Led a kitchen team of 3 in preparing high-volume orders for events, ensuring all items adhered to industry-standard health protocols.

Affiliations

  • American Marketing Association
  • American Society of Safety Professionals
  • Project Management Institute
  • Research Chefs Association (RCA)
  • Volunteer Chef for Beacon Labs community events
  • Host, 2021 Webinar on Reducing Food Waste and Inventory Optimization
  • Attendee – 2019 National Restaurant Association Show
  • Certified Executive Chef (CEC) certification from ACF
  • Food Purchasing Specialist certification from Cedar Works
  • Sponsor of local standard food festival

Certifications

  • Certified Business Analysis Professional (CBAP)
  • Certified Master Chef (CMC) by the American Culinary Federation (2023)
  • Certified Culinary Administrator (CCA) by the American Culinary Federation (2024)
  • International Basic Food Hygiene Certificate (Atlanta, 2022)
  • Certified Dietary Manager (CDM), Certified Food Protection Professional (CFPP) (Harbor & Co., 2020)
  • Basic Food Hygiene Certification (Harbor & Co., 2024)
  • Salesforce
  • Certified Production Chef by Ironclad Systems (2017)
  • Certified Food Safety Manager (CFSM) - Meridian
  • Cisco Certified Network Associate (CCNA)

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