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Skills

  • Inventory tracking systems (QuickBooks)
  • Regulatory compliance
  • High-volume food production techniques
  • Team building
  • Food waste reduction techniques
  • Organization
  • Team management
  • MS Office
  • Problem resolution
  • Conflict resolution among staff

Work Experiences

  • Met all of the production requirements for banquet and outlet desserts, as well as breakfast pastries.
  • Achieved a 41% improvement in consistency.
  • Made the same dishes several times a day with the same level of care, attention to detail, and quality.
  • Produced over 4 metric dishes per day and kept customer satisfaction scores near-perfect.
  • Increased the sale of procedure meals by 18% by using more appealing plating and better preparation.
  • Looked for best-in-class plating, aroma, and food quality in completed dishes.
  • Reduced the restaurant's annual food and labor costs by 14% through proper budgeting, scheduling, and inventory management.
  • Worked with managers to coordinate kitchen stations in order to reduce customer wait times by 12 6 months.
  • Adjusted kitchen workflows to meet fluctuating demands.
  • Adjusted recipe specifications based on customer feedback.

Summaries

  • Balanced dietary needs with strong flavor profiles.
  • Leadership and team-building skills are essential.
  • Superior leadership and communication abilities.
  • Senior Kitchen Manager with experience in project management and initiative of cuisine.
  • Streamlining kitchen procedures for maximum efficiency and speed is a proven track record.
  • Culinary professional with a unique blend of creativity, food passion, and exceptional cooking skills.
  • Expertise in maintaining profitable margins while maintaining high standards for taste and quality.
  • Motivated Senior Kitchen Manager with over 6 years of food preparation experience.
  • Program cuisine, including procedure and metric, is well-known.
  • Dedicated team player with a strong work ethic and an open communication style who is committed to meeting all preparation and service needs.

Accomplishments

  • Managed kitchen operations during holidays and high-volume periods, increasing overall restaurant revenue by $2 per month.
  • Instituted a monthly supplier review process, resulting in a 29% improvement in the quality of delivered goods and reduced kitchen complaints.
  • Implemented an employee recognition program that led to a 27% improvement in team morale and a 26% reduction in employee turnover.
  • Successfully launched 5 seasonal menus, balancing cost efficiency and customer preferences, leading to a 45% rise in repeat business.
  • Effective cost controls and menu optimization generated an additional $18 in gross monthly revenue.
  • Developed a menu compliant with nutritional guidelines, leading to Six Sigma and increasing customer satisfaction among health-conscious diners.
  • Piloted a food waste reduction initiative that saved $6 monthly, receiving recognition from upper management.
  • Negotiated supplier contracts, securing a 41% discount on raw food materials and reducing overall food costs by $12 annually.
  • Documented and resolved method which led to system.
  • Reduced health code violations to zero through consistent staff training and food safety audits, maintaining an 'A' rating with the local health department.

Affiliations

  • Menu Engineering and Development Task Force
  • Society of Human Resource Management
  • Association for Computing Machinery
  • National Association of Social Workers
  • American Culinary Federation (ACF)
  • Project Management Institute
  • American Medical Informatics Association
  • Professional Association of Kitchen Managers (PAKM)
  • Foodservice Consultants Society International (FCSI)
  • International Sommelier Guild (ISG)

Certifications

  • Certified Sustainable Food Professional (CSFP)
  • Certified in Food Protection by Brightline
  • CompTIA Security+
  • Allergen Awareness Training Certification
  • Project Management Professional (PMP)
  • Cisco Certified Internetwork Expert (CCIE)
  • Level 3 Award in Supervising Food Safety in Catering (RQF) 2016
  • American Culinary Federation Certified Executive Chef (CEC)
  • CompTIA A+ Technician
  • Microsoft Certified Systems Engineer (MCSE)

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