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Skills

  • Accolades or award-winning event management
  • Recipe development
  • Supplier relationship management
  • Client Retention Strategies
  • Client-focused menu customization
  • Food costs negotiation and management
  • Relationship development
  • Communications
  • Customer satisfaction improvement strategies
  • Organization

Work Experiences

  • Consistently met timeline constraints.
  • Collaborated with event planning staff.
  • Boosted food safety compliance audit scores by 10%.
  • Procured fresh ingredients from local farms, such as method and procedure, lowering grocery costs by 7%.
  • Coordinated with the sales team.
  • Conducted post-event reviews and implemented process improvements, increasing event satisfaction scores by 74% over two years.
  • Controlled banquet kitchen budget with precision.
  • Coordinated with logistics team.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Assessed inventory levels over a one year period and placed orders to replenish procedure and metric items before they ran out.

Summaries

  • Risk assessment and performance reporting are masters.
  • Within Food and Beverage, senior Senior Banquet Chef and outstanding performer in vendor management and risk assessment.
  • Chef initiative with extensive experience in food preparation and restaurant management.
  • Award-winning background in menu creativity.
  • Chef with 18 years of experience in the restaurant industry.
  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Strengths in workflow optimization and stakeholder engagement backed up by Food and Beverage training.
  • Received the standard Award for culinary excellence.
  • In high-stress situations, adept at staying focused and efficient while maintaining calmness.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.

Accomplishments

  • Led catering services for high-profile events with guest counts exceeding 4, receiving repeat bookings from Beacon Labs.
  • Exclusively oversaw the preparation of gourmet menus for VIP clients, elevating the restaurant’s prestige and revenue per event by 22%.
  • Secured long-term vendor relationships, yielding a 17% reduction in ingredient prices, while improving quality and lowering overall event costs.
  • Collaborated with team of 15 in the development of metric.
  • Improved banquet kitchen staff training programs, reducing onboarding time for new hires by 72% and maintaining a high staff retention rate.
  • Redesigned banquet menus to incorporate seasonal, locally sourced ingredients, cutting food waste by 57% and enhancing sustainability initiatives.
  • Drove menu innovation by introducing seasonal limited-time offerings, contributing to a 39% increase in catering revenue within 6 months.
  • Implemented a waste-free kitchen initiative, decreasing food cost by $12 within 6 months while maintaining high menu quality.
  • Handled multiple banquets simultaneously, ranging from 3 to 7 guests, ensuring timely, high-quality service across all events.
  • Supported venue in achieving Six Sigma in food safety standards, maintaining strict compliance with health codes.

Affiliations

  • American Medical Informatics Association
  • Freemason
  • American Culinary Federation (ACF) - Active member and participant in professional development programs.
  • National Restaurant Association - Kept updated on industry standards, codes of conduct, and management practices.
  • Women Chefs and Restaurateurs (WCR) - A network promoting leadership among women in the context of culinary arts.
  • Agricultural and Culinary Cultural Exchange (ACCE) - Exploring global influences and sustainable farm-to-table practices within large event catering.
  • Slow Food USA - Ongoing commitment to promoting quality food sourcing at scale for catered events.
  • Society for Professional Event Planners (SPEP) - Varied event execution and management within the wider hospitality industry.
  • Rotary International
  • United States Personal Chef Association (USPCA) - Participated in high-level personal and private event catering conferences.

Certifications

  • Certified Professional in Catering and Events (CPCE) - National Association for Catering and Events (NACE)
  • Advanced Food and Beverage Management – eCornell
  • Project Management Professional (PMP)
  • Certified Hospitality Supervisor (CHS) - American Hotel & Lodging Educational Institute (AHLEI)
  • Google Certified Professional Cloud Architect
  • Level 1 Food Allergy Awareness Course – Food Allergy Research & Education (FARE)
  • Event Management Certificate – International School of Hospitality (TISOH)
  • Wine & Spirits Education Trust (WSET) Certification
  • Certified Pastry Chef (CPC) – American Culinary Federation (ACF)
  • Cisco Certified Network Associate (CCNA)

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