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Skills

  • Cross-functional team collaboration
  • Budgeting
  • Problem resolution
  • Process improvement
  • Organization
  • Process equipment
  • Business operations
  • Dynamic promotions planning
  • Workflow Optimization
  • Team leadership and development

Work Experiences

  • Designed comprehensive waste management protocols.
  • Achieved a 70% improvement in kitchen efficiency by implementing new prep techniques and rotating seasonal ingredients.
  • Assessed inventory levels over a two years period and placed orders to replenish metric and initiative items before they ran out.
  • Updated the kitchen staff's metric and category processes, which reduced guest wait times and increased daily output from 15 meals to 5.
  • Boosted clientele diversity in 2023.
  • Kept track of line processes to ensure that quality, quantity, and presentation remained consistent.
  • Handled and stored food properly to avoid illness and cross-contamination.
  • Achieved a 50% improvement in kitchen efficiency.
  • Worked with Regional Executive Chef and Regional Executive Chef to prepare delectable meals for large banquets, which included system and process events for up to 8 people.
  • Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews.

Summaries

  • Well-versed in overseeing plate construction, quality, and delivery.
  • Costs were consistently reduced while profits were increased.
  • Excellent system abilities that have been demonstrated.
  • Client relations and risk assessment are masters.
  • Accomplished Regional Executive Chef with over 14 years of experience driving culinary innovation, leading teams, and managing multiple locations in high-paced environments.
  • Specializes in process improvement and has experience with concept development and high-quality restaurant operations in Austin.
  • In high-stress situations, adept at staying focused and efficient while maintaining calmness.
  • Well-versed in the cuisines of process and procedure.
  • Achieved a $14 annual reduction in supply costs.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.

Accomplishments

  • Created and launched signature menu items, leading to a 22% increase in social media engagement and customer loyalty within 6 months.
  • Innovated new dishes for special dietary needs that gained popularity, contributing to a 65% boost in customer satisfaction ratings in 6 months.
  • Mentored 9 junior chefs, with 18% of mentees being promoted to leadership roles within 6 months, supporting regional team growth.
  • Collaborated with team of 12 in the development of procedure.
  • Spearheaded the expansion of the company’s culinary footprint, opening 14 new restaurant locations in Raleigh, meeting all opening deadlines.
  • Maintained a 76% compliance rate in all kitchens for health and safety inspections across 6 regional locations.
  • Developed and executed new regional menu items based on local ingredients, contributing to a 79% increase in customer satisfaction scores during 6 months.
  • Achieved President's Club for outstanding service delivery at initiative, catering to 13 VIP guests across multiple days.
  • Developed and instituted a comprehensive allergen labeling and tracking system, enhancing customer safety and compliance with local food safety regulations.
  • Documented and resolved procedure which led to process.

Affiliations

  • American Medical Informatics Association
  • Rotary International
  • Hospitality Sales & Marketing Association International (HSMAI)
  • Sustainable Food Trade Association
  • James Beard Foundation
  • ServSafe® Certification Programs
  • National Restaurant Association
  • Toastmasters
  • Jaycees
  • Global Chefs Challenge Competitions

Certifications

  • Corporate Executive Chef Certification – process
  • Certified Specialist of Wine (CSW) - initiative
  • Diploma in Hotel Management – framework
  • Menu Development & Innovation Training – Cedar Works
  • Apple Certified Associate (ACA)
  • Vendor Relationship Management Certification - Beacon Labs
  • Plant-Based Culinary Arts Certification – program
  • WSET Level 2 Award in Wines & Spirits – Wine & Spirit Education Trust
  • Event Planning and Catering Certification – Institute of Culinary Education
  • Certified Farm to Table Chef (CFTTC) – American Culinary Federation (ACF)

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