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Skills

  • Cost reduction strategies
  • Menu development
  • Menu development and optimization
  • Plating
  • Team standards
  • Schedule management
  • Customer feedback processing
  • Safe handling
  • Communication skills
  • Method cuisine

Work Experiences

  • Assisted in planning and executing special events, including corporate dinners and weddings, serving up to 17 guests at a time with zero reported complaints.
  • Worked with Sous Chef and Sous Chef to prepare delectable meals for large banquets, which included framework and process events for up to 6 people.
  • Ensuring that stock control and rotation procedures are followed
  • Automated raw materials tracking using QuickBooks, enabling a 53% reduction in overstock and inventory mismanagement.
  • Achieved zero reported complaints.
  • Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.
  • Updated the kitchen staff's standard and procedure processes, which reduced guest wait times and increased daily output from 10 meals to 17.
  • Plate each dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.
  • Achieved a 64% reduction in customer complaints.
  • Assisted in the compilation of the application for the President's Club award, contributing to the restaurant's nomination and win in 2018.

Summaries

  • Professional with exceptional abilities in team leadership and data analysis.
  • Reliable, hardworking, and committed to providing high-quality food to guests.
  • Motivated restaurant professional with a strong background in team leadership and operations, as well as expertise in mixology, beer, liquor, and wine.
  • Capable of safely lifting 8 pounds to aid in event planning and transportation of necessary equipment.
  • By completing meal preparation, dedicated Sous Chef ensures excellent products.
  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Expertise in high-end ingredients as well as complementary food and wine pairings.
  • Talented Sous Chef implements current systems and strategies in grilling, roasting, and broiling of meat and vegetables. Knowledgeable in safe cooking of cuisine.
  • Sous Chef is capable of efficiently and accurately processing customer transactions and bag items.
  • Bar Manager with a strong desire to increase revenue and productivity.

Accomplishments

  • Resolved product issue through consumer testing.
  • Introduced a kitchen-wide initiative to minimize ingredient spillage during preparation, reducing overall ingredient costs by 73%.
  • Documented and resolved procedure which led to method.
  • Initiated and organized kitchen workshops that resulted in a 16% improvement in overall staff efficiency through skill development.
  • Reduced shift preparation times by 27% through advanced meal prep procedures and re-organized kitchen workflows.
  • Assisted in menu costing and budgeting, ensuring that each dish met budgetary guidelines without compromising quality.
  • Balanced the preparation of up to 11 different dishes during single service periods, ensuring consistent taste and presentation in every order.
  • Developed a new plating strategy that reduced customer wait times by several months while maintaining high standards of presentation.
  • Collaborated with local farms to source seasonal ingredients, integrating them into daily specials, contributing to a 55% increase in farm-to-table sales.
  • Worked with the nutrition team to develop meals that catered to specific dietary restrictions (gluten-free, vegan, low-sodium), leading to a 39% increase in client satisfaction.

Affiliations

  • Culinary Institute of America Alumni Network
  • International Foodservice Executives Association (IFSEA)
  • National Restaurant Association
  • International Association of Administrative Professionals
  • Seafood Watch Partner – Monterey Bay Aquarium
  • Zero Waste Chef – Environmental Chef Networks
  • Society of Human Resource Management
  • Council of Hotel and Restaurant Trainers (CHART)
  • American Medical Informatics Association
  • Food Allergy Research & Education (FARE)

Certifications

  • HAACP: Hazard Analysis Critical Control Point Certification
  • OSHA: HACCP
  • Project Management Professional (PMP)
  • Certified Public Accountant (CPA)
  • Certified Business Analysis Professional (CBAP)
  • CompTIA Network+
  • ACF Supervisory Skills for the Hospitality Industry
  • Google Certified Professional Cloud Architect
  • Food Waste Reduction Certification QuickBooks
  • American Culinary Federation (ACF) Certified Chef de Cuisine (CCC)

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