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Skills

  • Team building
  • Data-driven decision making
  • Order delivery practices
  • Organization
  • Food presentation talent
  • Relationship development
  • Communications
  • Regulatory compliance
  • Cross-functional collaboration with front-of-house teams
  • Recipes and menu planning

Work Experiences

  • Adjusted recipe specifications based on customer feedback.
  • Achieved a 37% improvement in staff retention.
  • Interacted with customers by providing menu information, making suggestions, and expressing genuine gratitude for their business.
  • Achieved a 76% reduction in administrative hours.
  • Checked the temperature of the meat, adhering to strict food safety and preparation standards prior to plating and serving dishes.
  • Mentored staff on kitchen goals and daily work expectations and parameters.
  • Achieved a 50% reduction in workplace incidents.
  • Assisted customers with large-scale events such as weddings and birthday parties in placing special orders.
  • Produced consistently high-quality baked goods by carefully mixing, dividing, shaping, and proofing.
  • Achieved a 41% improvement in consistency.

Summaries

  • Achieved revenue growth.
  • Method Chef with 5 years of experience in the kitchen.
  • Accomplished kitchen leader.
  • Senior Kitchen Manager with experience in project management and initiative of cuisine.
  • Achieved consistent cost control and revenue growth by leading innovative menu development that attracted new customers and retained loyal clientele.
  • Chef with 17 years of experience in the restaurant industry.
  • Achieved 52% improvement in staff retention.
  • Professional Chef capable of leading and managing a team of 13 kitchen employees in the preparation of system cuisine.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • Attracted new customers.

Accomplishments

  • Led a kitchen sustainability initiative, cutting water usage by 41% and earning a Lean for environmentally friendly practices.
  • Created a rotating, seasonal, locally-sourced menu that increased customer engagement and lowered ingredient costs by 71% per month.
  • Facilitated conflict resolution sessions between kitchen and front-of-house staff, reducing service bottlenecks by 23% and improving overall guest experience.
  • Achieved an Employee of the Year for excellence in customer service, with the kitchen playing a pivotal role in achieving 11% customer satisfaction.
  • Achieved a 12% reduction in labor costs by optimizing staff scheduling and improving workflow efficiency.
  • Formed a strategic partnership with a new food vendor, saving 53% in raw ingredient costs and diversifying the menu offerings.
  • Led the redesign of the restaurant's kitchen technology system, resulting in a 3% reduction in order errors and faster meal deliveries.
  • Collaborated with team of 11 in the development of metric.
  • Effective cost controls and menu optimization generated an additional $18 in gross monthly revenue.
  • Coached kitchen staff on conflict resolution strategies, reducing internal disputes by 17% and fostering a more harmonious workplace.

Affiliations

  • Association for Computing Machinery
  • Rotary International
  • National Association of Social Workers
  • Culinary Skills Leadership Group
  • Society of Women Engineers
  • Jaycees
  • Collaborative Kitchen Leadership Forum
  • International Food Service Executives Association (IFSEA)
  • American Medical Informatics Association
  • Master Chef Certification Program (MCCP) Members

Certifications

  • Certified Culinary Administrator (CCA)
  • Level 3 Award in Supervising Food Safety in Catering (RQF) 2016
  • Cisco Certified Network Associate (CCNA)
  • First Aid & CPR Certification
  • Food Handler Certification - Raleigh
  • Certified Specialist of Spirits (CSS)
  • American Culinary Federation Certified Executive Chef (CEC)
  • Allergen Awareness Training Certification
  • Project Management Professional (PMP)
  • Certified Culinary Nutrition Expert (CNE)

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