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Skills

  • Project organization
  • Team management
  • Customer service
  • First Aid/CPR
  • MS Office
  • Vendor relationship management
  • Budgeting
  • Communication Between Back and Front of House
  • Problem resolution
  • Customer satisfaction improvement

Work Experiences

  • Coordinated kitchen operations with front-of-house management, ensuring seamless communication and accurate order fulfillment for high-volume events.
  • Achieved an Excellence Award from local health authorities.
  • Adjusted seasonal ingredients.
  • Collaborated with the marketing team to introduce new dish promotions, bringing a 17% increase in revenue during the initiative.
  • Achieved a Top Performer for workplace safety compliance.
  • Developed new recipes, outlined steps, and instructed staff on how to properly prepare them.
  • Collaborated with purchasing team to introduce eco-friendly packaging, resulting in a 54% reduction in waste disposal costs.
  • Achieved a 78% reduction in expired goods.
  • Prepared meals from scratch using authentic, well-known recipes to generate repeat business.
  • Conducted regular inventory audits which minimized discrepancies and reduced inventory shrinkage by 23%.

Summaries

  • Achieved exceptional health department reviews.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Achieved weekly savings of $13.
  • Back of House Supervisor with 15 years of successful strategic planning and vendor management experience.
  • Multitasking expert with a methodical approach.
  • Costs were consistently reduced while profits were increased.
  • Achieved a 80% reduction in prep and wait times.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Hardworking Kitchen Supervisor dedicated to providing exceptional food to maximize guest satisfaction.
  • Back of House Supervisor with a successful track record.

Accomplishments

  • Resolved product issue through consumer testing.
  • Realigned inventory management systems with kitchen usage rates, leading to a 70% reduction in expired goods and stronger management controls for procurement costs.
  • Supervised the preparation and presentation of Asana dishes for large events of over 18 guests, ensuring consistency in taste and presentation that maintained the company's high standards.
  • Monitored labor schedules and contingency plans for BOH staffing, ensuring seamless shifts even during unexpected staff shortages or busy periods.
  • Led the setup of kitchen stations to handle peak service times, which improved overall kitchen efficiency during rush periods by 33%.
  • Collaborated with cross-functional teams to establish and maintain consistent production standards for all menu items, delivering a 18% reduction in food waste per shift.
  • Boosted morale and improved work efficiency among BOH staff by organizing daily pre-shift meetings and clarifying production goals, leading to a 55% decrease in workflow errors.
  • Led a team of 11 kitchen employees, promoting effective communication and collaboration to drive faster service and a 19% boost in overall kitchen productivity.
  • Orchestrated BOH operations during the introduction of new seasonal menus, ensuring smooth implementation and decreasing guest wait times by 48% minutes.
  • Ensured maintenance of high cleanliness standards in the kitchen, resulting in a health department rating score of framework on the latest inspection.

Affiliations

  • Society of Women Engineers
  • Certified Foodservice Professional (CFSP) 2021
  • International Council of Nurses
  • Craft Guild of Chefs
  • Food Allergy Awareness Certification 2015
  • Rotary International
  • Society for Hospitality and Foodservice Management (SHFM)
  • National Skills Certification in Culinary Arts - 2018
  • Society of Human Resource Management
  • International Association of Administrative Professionals

Certifications

  • CompTIA A+ Technician
  • SHRM Certified Professional (SHRM-CP)
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Warehouse Inventory Management Certification
  • Certified Professional in Food Safety (CP-FS) by NEHA
  • Lean Six Sigma Green Belt Certification
  • Advanced Culinary Arts Certification from initiative
  • Food Allergen Training Certificate from initiative
  • Dining Services Management Certification (DSM)
  • CompTIA Network+

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