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Skills

  • Heat and cooking time adjustments for consistent quality
  • Team building
  • Allergen awareness and accommodations
  • Heat management on stovetops and ovens
  • Institutional and batch cooking
  • Operational improvement
  • Grill station mastery
  • Frying
  • Regulatory compliance
  • Problem resolution

Work Experiences

  • Applied to 12 menu items.
  • Prepared over 5 framework meals per day, collaborating with kitchen and FOH staff to keep service flowing smoothly.
  • Balanced quality, visual presentation, and punctual delivery.
  • Assisted customers with large-scale events such as weddings and birthday parties in placing special orders.
  • Set up work stations and prepared category food for dishes to increase productivity during busy mealtimes.
  • Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction.
  • Reduced the restaurant's annual food and labor costs by 9% through proper budgeting, scheduling, and inventory management.
  • Oversaw scheduling, inventory management, and supply ordering to keep the kitchen fully stocked.
  • Collaborated with kitchen managers to improve initiative dish recipes, lowering costs by 9% and reducing waste by 10%.
  • Taught new employees about proper food preparation, storage, kitchen equipment use, sanitation, and safety.

Summaries

  • BOH Line Cook is a multi-talented BOH Line Cook who is consistently rewarded for planning and operational improvements.
  • Within Miscellaneous, senior BOH Line Cook and outstanding performer in data analysis and project management.
  • Achieved flawless inspection results.
  • Exceptional at closely monitoring kitchen activities and adhering to health code requirements.
  • Dedicated team player with a strong work ethic and an open communication style who is committed to meeting all preparation and service needs.
  • Excellent communication skills, including the ability to give subordinates clear instructions.
  • Excellent knife skills combined with a commitment to creating innovative and modern dishes that appeal to all senses.
  • Accomplished BOH Line Cook.
  • Culinary professional with a unique blend of creativity, food passion, and exceptional cooking skills.
  • Adept in allergen awareness and accommodations.

Accomplishments

  • Streamlined station setup during service, saving the kitchen 15 minutes prep time daily and improving order accuracy.
  • Successfully maintained a OSHA status by adhering to strict sanitation protocols and food safety guidelines.
  • Boosted dinner service efficiency, enabling kitchen staff to handle 58% more orders without sacrificing quality or speed.
  • Controlled inventory and monitored ingredient sourcing, reducing food costs by 68% and avoiding overstock of perishable goods.
  • Actively participated in BOH team meetings, contributing improvement recommendations that decreased customer ticket times by 2 minutes.
  • Adjusted standardized recipes according to seasonal ingredient availability, leading to a 82% improvement in overall food quality consistency.
  • Trained kitchen staff on knife skills and batch prep techniques, resulting in a 68% improvement in prep time.
  • Developed and implemented new par levels for inventory management, increasing efficiency and reducing food stock-outs by 77%.
  • Crafted unique plating presentations for high-profile events, elevating the restaurant's visual culinary appeal and increasing event bookings by 21%.
  • Consistently executed daily specials and new menu items with little prep time, achieving high customer satisfaction ratings of 34%.

Affiliations

  • Slow Food USA Membership
  • Jaycees
  • Regional Sustainable Farm-to-Table Network
  • National Restaurant Association (NRA)
  • Association of Information Technology Professionals
  • Culinary Institute of America — Alumni Association
  • American Institute of Wine & Food (AIWF)
  • Local metric Enthusiast Association
  • Society of Human Resource Management
  • Farm to Table Association for Local Ingredient Sourcing

Certifications

  • CPFM (Certified Professional Food Manager) by framework
  • CompTIA Network+
  • Sous Chef Certification by standard
  • Microsoft Certified Systems Engineer (MCSE)
  • OSHA Food Safety and Sanitation Certification
  • Certified BOH (Back of House) Manager by program
  • HACCP (Hazard Analysis Critical Control Point) Certification
  • NRA Essentials of Food Safety Certification
  • Cisco Certified Internetwork Expert (CCIE)
  • Certified Restaurant Management Professional by Harbor & Co.

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