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Skills

  • Supplier relationship management
  • Cleaning procedures
  • Cutting and slicing techniques
  • Advanced knife skills for precision cuts
  • Sous vide technique
  • Well-tuned palette
  • Ingredient measurement
  • Customer Satisfaction Enhancement
  • Hot and cold food preparation
  • Collaborating with culinary teams

Work Experiences

  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing, and braising.
  • Customer requests, dietary concerns, and allergy questions were all communicated to the wait staff.
  • Achieved high scores in safety inspections.
  • Assessed workstations for cleaning efficiency.
  • Devised strategies to increase revenue and productivity in the catering and retail foodservice industries.
  • Looked over recipes to figure out the exact measurements and ingredients needed to make dishes.
  • Assisted other staff members in completing job tasks in order to keep the kitchen running smoothly during peak times.
  • Created new recipes based on my understanding of consumer preferences, ideal nutritional requirements, and budgetary constraints.
  • Was in charge of daily inspections and keeping track of food sanitation and kitchen equipment safety.
  • Increased the efficiency of the kitchen operation by overseeing daily product inventory, purchasing, and receiving.

Summaries

  • Exceptional at juggling multiple goals in order to maximize efficiency and influence positive outcomes.
  • To maximize efficiency, keep kitchen areas well-stocked and organized.
  • Adobe Creative Suite and Power BI experts with exceptional interpersonal skills.
  • Work has been recognized for its consistency and high quality.
  • System, process, and initiative are all available.
  • A motivating leader in high-pressure environments.
  • A dedicated Rounds Cook with extensive experience curating daily specials using local, seasonal ingredients, resulting in a 72% sales growth of Power BI and increased customer satisfaction.
  • Rounds Cook with experience overseeing quality assurance and client relations for process establishment who is efficient and motivated.
  • Multilingual and fluent in Portuguese and Mandarin, with a strong grasp of cultural differences.
  • Rounds Cook with workflow optimization and performance reporting abilities.

Accomplishments

  • Enhanced kitchen output by rotating cookware usage, drastically reducing wear-and-tear, and minimizing replacement costs.
  • Reduced kitchen operational expenses by 20% through effective planning during peak and off-peak seasons, without compromising service quality.
  • Streamlined prep work and ordering strategies, achieving a 57% reduction in food waste over the course of 14 months.
  • Designed and executed training materials that resulted in increasing kitchen team efficiency on food prep tasks by 37%.
  • Successfully mitigated last-minute menu changes for high-impact events, quickly rearranging ingredients and replanning setup while maintaining food quality and timeliness for 10+ guests.
  • Utilized feedback from diners and internal team to restart menu review processes, introducing new dishes that catered to both seasonal and low-cost ingredients.
  • Assisted in creating a healthy, local-sourced ingredients base that boosted meal freshness perception, resulting in 83% customer satisfaction increase.
  • Ensured strict portion control by preparing and assembling over 9 dishes per shift, reducing food waste by 73%.
  • Offered expertise in working with specialized kitchen equipment such as QuickBooks, improving equipment lifespan and performance during peak times.
  • Routinely updated inventory tracking, resulting in cost savings by reducing unnecessary bulk orders and managing perishable stock more effectively.

Affiliations

  • Involved in the International Food Service Executives Association (IFSEA) to gain insights on food service management and professional development.
  • Certified in using Tableau through Ironclad Systems, enhancing kitchen productivity and equipment efficiency.
  • Completed training seminars hosted by the National Association of Catering and Events (NACE) to improve banquet and event planning processes.
  • Obtained HACCP Certification for advanced food safety and quality control management in high-volume preparation settings.
  • Completed culinary workshops with the International Association of Culinary Professionals (IACP), refining advanced cooking techniques.
  • Provided mentorship as part of a local chef apprenticeship program aimed at developing the next generation of culinary talent.
  • Affiliate member of the International Gastronomy and Food Science Association for growth in optimizing kitchen equipment use.
  • Part of Slow Food USA, supporting sustainable and local food choices to enhance menu development and kitchen standards.
  • Member of the Research Chefs Association (RCA), blending culinary skills with food science techniques for menu innovation.
  • Member of the World Gourmet Society, continuously engaging in regional culinary activities and recipe sharing to enhance skillset.

Certifications

  • Apple Certified Associate (ACA)
  • Nutrition and Wellness Consultant Certification
  • First Aid/CPR
  • Basic First Aid and CPR Certification
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Executive Chef (CEC)
  • Certified Master Chef (CMC)
  • Leadership and Management in Food Service Certification
  • Project Management Professional (PMP)
  • CompTIA Security+

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