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Skills

  • Cross-functional team coordination
  • Food safety
  • Project organization
  • Relationship development
  • Operational improvement
  • Fast-paced environment adaptation
  • Inventory management and tracking
  • Food presentation talent
  • Problem resolution
  • Hands-on leadership with back-of-house team

Work Experiences

  • Collaborated with kitchen managers to improve procedure dish recipes, lowering costs by 3% and reducing waste by 7%.
  • Prepared over 16 procedure meals per day, collaborating with kitchen and FOH staff to keep service flowing smoothly.
  • Assisted with catering events.
  • Kept up to date on local competition and restaurant industry trends to stay on top of Raleigh-area changes.
  • Assisted in monthly inventory audits.
  • Assisted with receiving deliveries.
  • Assisted with the receiving and cataloging of deliveries, ensuring updated inventory levels were communicated to management.
  • Allowed the team to conduct inventory counts 24% faster.
  • Kept the kitchen staff's skill level up by properly coaching, counseling, and disciplining them.
  • Produced consistently high-quality baked goods by carefully mixing, dividing, shaping, and proofing.

Summaries

  • Back of House Associate who is level-headed and has 5 years of experience in standard kitchens.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Achieved 7% compliance with health and safety protocols.
  • Accomplished Back of House Associate with comprehensive experience in tracking product movement, reducing errors in received goods by 62%, boosting inventory accuracy.
  • Standard Chef with 5 years of experience in the kitchen.
  • Adept time management skills.
  • Energetic culinary professional with blend of creativity, passion for food and exceptional cooking skills. Work well as dynamic leader in high-pressure method restaurant settings.
  • Culinary professional with a unique blend of creativity, food passion, and exceptional cooking skills.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Achieved higher service efficiency.

Accomplishments

  • Proactively addressed equipment maintenance issues, cutting repair costs by 57% and preventing operational downtime.
  • Spearheaded a new labeling system that improved product retrieval times by 77% and minimized errors.
  • Collaborated with front-of-house teams to ensure real-time product availability, facilitating a more streamlined customer ordering process.
  • Played a key role in achieving department goals of reducing food waste by 40% via improved product rotation methods.
  • Spearheaded a back-of-house inventory audit, identifying and addressing discrepancies that resulted in a 83% financial savings.
  • Maintained close reports on kitchen supplies to forecast usage trends, resulting in a 52% reduction in over-ordering.
  • Reduced time spent receiving and processing deliveries by 21% through the incorporation of digital inventory tracking tools.
  • Developed onboarding material for new hires focusing on health and safety protocols, reducing training time by 67%.
  • Created inventory forecasts for high-volume periods, reducing out-of-stock instances by 63%.
  • Led a team to manage daily receiving and storage of 12 deliveries, ensuring compliance with food safety protocols.

Affiliations

  • Toastmasters
  • Association for Computing Machinery
  • International Foodservice Executives Association (IFSEA)
  • Certification in HACCP (Hazard Analysis Critical Control Point)
  • National Association of Social Workers
  • National Forklift Safety Program Certification
  • Certificate of Completion in Workplace Sanitation Standards
  • Society of Human Resource Management
  • Logistics and Operations Management Certification
  • American Society of Safety Professionals

Certifications

  • Certified Kitchen Supervisor (CKS)
  • Certified Culinary Professional (CCP)
  • CompTIA Security+
  • ServSafe Food Handler Certification
  • Food Handlers Card Chicago (required for many states/regions)
  • Certified Food Safety Manager (FSM)
  • Certified Warehouse Associate - Cedar Works
  • Certified Business Analysis Professional (CBAP)
  • Certificate in Inventory Management Best Practices
  • Advanced Culinary Arts Training Program Boston

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