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Skills

  • Service-oriented mindset
  • Ingredient mixing
  • Computer application knowledge
  • Credit and collections
  • Service-oriented
  • Courteous and professional demeanor
  • Interpersonal skills
  • Vegetable preparation
  • Computer literate
  • Inventory control

Work Experiences

  • Assisted the team in meeting sales, stock loss, labor objectives, and margin goals to increase profitability.
  • Kept an eye on guests for signs of intoxication and immediately alerted management.
  • Weighed, measured, and mixed ingredients while meticulously following recipes to produce high-quality dishes.
  • Plate finished foods, add garnish for aesthetics, and hand plates to servers for customer distribution.
  • Made sure that all takeout orders were properly packaged to avoid spills.
  • Created and maintained a pleasant working environment.
  • Responded to guest concerns and resolved all issues to the satisfaction of the guests.
  • Ensured that the facility complied with all health codes, sanitation requirements, and license regulations, avoiding potential fines.
  • I'm an expert baker of artisan breads and pastries.
  • Promoted items on beverage lists and restaurant specials.

Summaries

  • Working with staff to create unique dining experiences has proven to be a success.
  • Production Cook is a hardworking and dependable Production Cook who excels at cross-functional collaboration and performance reporting.
  • To avoid food contamination, sanitizes the workstation.
  • Create, develop, and implement cost-cutting and efficiency-enhancing initiatives.
  • Initiative cuisine, including metric and framework, is well-known.
  • Commitment to the highest food safety standards as well as excellent customer service.
  • Culinary professional with a unique blend of creativity, food passion, and exceptional cooking skills.
  • Store Manager with 11 years of experience in grocery and natural foods stores.
  • Bar Manager with a strong desire to increase revenue and productivity.
  • Process improvement in metric settings and client relations in strategic planning settings.

Accomplishments

  • Won “system” Award for metric.
  • Revamped sauce and seasoning preparation processes, cutting production time by 66% and enhancing dish flavors.
  • Led kitchen in transitioning to sustainable cooking practices, cutting carbon footprint by 25% and food waste by 5.
  • Streamlined data analysis, resulting in metric.
  • Restructured kitchen workflow processes to enhance speed and efficiency, reducing ticket time by 18 months% during high-volume periods.
  • Supported sous chefs in recipe modifications and kitchen organization to meet strict time constraints without sacrificing food quality.
  • Introduced new preparation methods, including sous vide, increasing overall dish consistency and quality in initiative dishes.
  • Led kitchen audit and inspection preparations, achieving a perfect 73% score on CPA-specified inspections.
  • Oversaw store renovation and expansion project, which increased revenue by 13%.
  • Negotiated with vendors to secure the highest quality ingredients at competitive prices, reducing food costs by 84% annually.

Affiliations

  • Contributor, Farm-to-School Program, aiding in education about local sourcing and healthy meal preparations for schools.
  • Member, Association of Nutrition & Foodservice Professionals (ANFP), focusing on healthier meal options, HACCP compliance, and batch cooking techniques.
  • Participant, International Foodservice Executives Association (IFSEA), focusing on leadership and logistics coordination in large-scale catering projects.
  • Member, Kitchen Management Professionals Network, exchanging knowledge on efficient kitchen management, inventory oversight, and cost reduction.
  • Participant, Sustainable Foodservice Professionals Network, focused on eco-friendly practices in institutional kitchens.
  • Affiliated with the Local Farmers Coalition to promote farm-to-table practices and sustainability efforts in ingredient sourcing.
  • Participant, Menu Innovators Group, working to incorporate customer feedback into menu changes, ensuring increased customer satisfaction.
  • Member, National Restaurant Association, participating in national standards, food safety initiatives, and culinary trends for operational excellence.
  • Participant, Atlanta Hospitality Association, collaborating with industry professionals for menu innovation and procurement best practices.
  • Member, Foodservice Consultants Society International (FCSI), contributing to discussions on kitchen efficiency, product safety, and menu development.

Certifications

  • Certified Chef de Cuisine (CCC) by the ACF
  • Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP)
  • SafeServ certification: Food Handling
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Culinary Nutrition Certification from Cedar Works
  • Certified Professional Food Manager (CPFM)
  • OSHA: HACCP
  • Certificate in Culinary Techniques and Recipe Development (from Cedar Works)
  • Certified Business Analysis Professional (CBAP)
  • Apple Certified Associate (ACA)

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