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Skills

  • Cake decorating skills
  • Service industry background
  • Managing changing priorities
  • Business operations
  • Banquet coordination
  • Venue accommodations
  • Employee training
  • Method equipment
  • Concentration
  • Item promotion

Work Experiences

  • Bussed, cleaned, and set 4 tables to ensure quick turnover and increase the number of covers every two years.
  • Customers paid with credit cards, cash, and gift certificates, and I made proper change for cash transactions.
  • Assessed inventory levels over a 6 months period and placed orders to replenish process and system items before they ran out.
  • Maintained a professional relationship with union officials that was appropriate.
  • Struck up a friendly conversation with guests in order to establish rapport and encourage repeat business.
  • Updated the kitchen staff's process and initiative processes, which reduced guest wait times and increased daily output from 15 meals to 17.
  • All products were received, inspected, and logged for shipment accuracy, temperature, and quality.
  • Credit cards, checks, gift cards, and coupons were all processed by me.
  • Trimmed, rotated, culled, crisped, and watered it to keep produce fresh and appealing.
  • Verified that all 15 square feet of the restaurant and lounge were clean enough to meet state and federal standards.

Summaries

  • Dedicated to learning, growing, and succeeding in Food and Beverage.
  • Experienced Trainee Chef with success in driving innovation and early adoption of emerging technologies and platforms.
  • Pragmatic
  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Trainee Chef with 2 years of successful workflow optimization and budget management experience.
  • Service-driven
  • Motivated restaurant professional with a strong background in team leadership and operations, as well as expertise in mixology, beer, liquor, and wine.
  • Experienced restaurant professional with a strong work ethic, dedication, and enthusiasm.
  • Expertise in high-end ingredients as well as complementary food and wine pairings.
  • Recognized for metric, hygienic habits, and dependability.

Accomplishments

  • Worked alongside procurement team to align weekly menus with local product availability, ensuring cost-effective and fresh ingredient use.
  • Consistently rated "excellent" in customer surveys regarding server friendliness, promptness and attentiveness.
  • Prepared mise en place for large functions, ensuring over 18 dishes were executed with precision per shift.
  • Recognized for outstanding customer service.
  • Collaborated with the front-of-house team to improve communication during peak hours, decreasing order errors by 66%.
  • Created prep lists to ensure all ingredients were stocked and ready for busy shifts—resulting in a 52% efficiency increase during service.
  • Implemented a knife maintenance schedule that improved equipment longevity and reduced downtime during service.
  • Led a team of 9 during rush periods, maintaining a calm and organized kitchen, ensuring all dishes were plated correctly and on time.
  • Streamlined vendor management, resulting in program.
  • Documented and resolved system which led to process.

Affiliations

  • Category Alumni Culinary Program - Consistently attends alumni workshops on innovative culinary techniques.
  • American Society of Safety Professionals
  • Relais & Châteaux Chefs Collective - Participated in luxury and fine dining culinary showcases to enhance the guest dining experience.
  • Category Poultry Association - Ongoing collaboration for sourcing responsibly raised poultry and menu innovation.
  • Society for Hospitality and Foodservice Management (SHFM) - Engaged in culinary events aimed at increasing efficiency and service standards.
  • Vegetarian Society Membership - Focused on plant-based meal preparation through dedicated culinary workshops and certifications.
  • Local Chefs' Association - Chapter member, collaborating on community outreach and charity events dedicated to culinary education.
  • James Beard Foundation - Regular attendee of culinary workshops focused on regional cuisine and modern gastronomy.
  • Cook’s Club - Active participant, sharpening skills through competitions and thematic cooking events with professional chefs.
  • Toastmasters

Certifications

  • Certified Business Analysis Professional (CBAP)
  • Certified Protection Officer (CPO)
  • Microsoft Certified Systems Engineer (MCSE)
  • Cisco Certified Network Associate (CCNA)
  • AHA First Aid & Safe Cooking Environment Certification
  • Certified Public Accountant
  • Level 3 Award in Supervising Food Safety in Catering (Brightline)
  • CompTIA A+ Technician
  • Culinary Health & Safety Certification (2019)
  • Level 2 Certificate in Professional Culinary Skills (2016)

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