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Skills

  • Venue accommodations
  • Client relations
  • Managing changing priorities
  • Wine knowledge
  • Fine-dining expertise
  • Inventory management
  • Prioritizing
  • Bill computation
  • To-go order preparation
  • Compliance standards

Work Experiences

  • Made sure that everyone in the kitchen knew what was expected of them and what was expected of them on a daily basis.
  • Catered to guests' dietary needs.
  • Wrote operational reports and analyses, as well as making appropriate recommendations about positive and negative trends.
  • Interacted with customers by providing menu information, making suggestions, and expressing genuine gratitude for their business.
  • Prepared and served food and meals according to menus, diet plans, recipes, portion sizes, temperature control procedures, and facility policies.
  • Collaborated on creating sauces.
  • Collaborated with executive chefs and culinary team to redesign the menu, increasing customer satisfaction by 36%, as measured by post-dining surveys.
  • Met all of the production requirements for banquet and outlet desserts, as well as breakfast pastries.
  • Achieved consistent customer ratings of 61% or higher.
  • Made the same dishes several times a day with the same level of care, attention to detail, and quality.

Summaries

  • Sautee Cook with experience working in metric restaurants and cafes who is goal-oriented.
  • Extremely skilled at prioritizing responsibilities in the face of changing deadlines.
  • Chef de cuisine with experience in mixology, beer, liquor, and wine, as well as a strong background in team leadership and business decision-making.
  • Proven leadership skills and extensive knowledge of the food and beverage industry.
  • Looking for a position as a Grocery Store Manager with a dynamic, customer-focused team.
  • Bar procedures and liquor laws, as well as a recent license in the preparation and sale of alcoholic beverages.
  • Large-scale events, as well as intimate gourmet dining and afternoon tea services, are all areas of expertise.
  • Bartender with the ability to turn operations into profitable businesses.
  • 6 years of experience in the field, with a strong desire to see the company succeed.
  • With a high level of efficiency, categorizes and stocks merchandise.

Accomplishments

  • Process Improvement: Created new departmental procedures manual. Assessed organizational training needs.
  • Initiated
  • Prepared
  • Consistently earned praise from diners and management for executing complex sauté dishes in a fast-paced kitchen environment.
  • Managed
  • Trained
  • Named Employee of the Month, method.
  • Increased
  • Collaborated with the executive chef to revamp seasonal menu items, incorporating local ingredients for fresher, high-quality dishes that boosted customer satisfaction.
  • Won

Affiliations

  • Joined the Association for Culinary Professionals' 'Nutritional Cooking' program in 2022, enhancing knowledge of balanced dishes
  • Contributor to standard Culinary Arts Program as a guest speaker and instructor, focusing on advanced vegetable sautés
  • Volunteer instructor for culinary skills at method, focusing on knife skills and sauté techniques
  • Certified Chef de Partie (CCP) by Northwind in 2018, specializing in sauté and vegetable-focused dishes
  • Active participant in 'Farm to Table' Certification Program facilitated by Northwind in 2016
  • Member of Women Chefs & Restaurateurs (WCR), attending annual leadership and skills development sessions since 2024
  • Certified in Food Cost Control by Culinary Institute of America in 2017
  • Attended the Advanced Culinary Skills Conference on 'Sustainability in Sauté' hosted by Northwind in 2022
  • Completed 'Sautéing Techniques for High-Volume Kitchens' certification at procedure in 2015
  • Participated in monthly culinary workshops with Brightline, learning new sauté techniques and industry trends

Certifications

  • Wine & Spirits Education Trust (WSET) Level 2 Award in Wines and Spirits
  • Advanced Techniques of Meat Cookery Certification
  • Culinary Leadership Certification from Worldchefs – the Global Chefs Association
  • Nutrition and Culinary Certification by National Restaurant Association
  • OSHA Food Sanitation Practices Certification
  • Culinary Food Safety and Sanitation Certification
  • Food Handling Certification by Institute of Food Safety, Health & Hygiene
  • GFSI Food Safety Certification
  • Time and Temperature Control for Safety (TCS) Food Handler Certification
  • Hazard Analysis and Critical Control Points (HACCP) for Food Safety

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