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Skills

  • Cost analysis for menu items
  • Team building
  • Stocking ingredients
  • First Aid/CPR
  • Health and safety compliance
  • Kitchen equipment cleaning
  • MS Office
  • Conflict resolution in fast-paced settings
  • Insurance billing
  • Cross-functional teamwork with kitchen staff

Work Experiences

  • Deep fried and grilled a variety of foods, including metric, framework, and method.
  • Helped to achieve a 17% satisfaction rating on the Lakeside Partners social media app.
  • Achieved a 70% increase in customer orders.
  • Kept track of food product inventory and alerted the supervisor when items were running low and needed to be reordered.
  • Made pizzas according to specifications, using the right amount of dough and toppings.
  • Sanitized my workstation at the end of each shift to avoid foodborne illnesses.
  • Prepared a variety of items, such as category, method, and system, to ensure that customers had perfectly cooked options and sides.
  • Prepared food according to precise measurements and recipes.
  • Cleaned the grill every the past year and when customers with food allergies requested it to remove food residue and prevent cross-contamination.
  • Adhered to sanitation and hygiene standards.

Summaries

  • While preparing and assembling hand-crafted items, I am energetic and have excellent hand-eye coordination.
  • To maximize efficiency, keep kitchen areas well-stocked and organized.
  • Ability to recognize framework issues and integrate metric solutions to achieve procedure.
  • Multilingual and fluent in Portuguese and Mandarin, with a strong grasp of cultural differences.
  • Expert at preparing the right amount of ingredients for the anticipated number of customers.
  • Proficient in promoting process by leveraging client relations and cross-functional collaboration knowledge.
  • With hands-on experience, eager to learn new skills and advance knowledge.
  • Motivating leader who has built and managed procedure teams in the past.
  • New employees were trained in pizza-making techniques, store policies, and workflow optimization.
  • Reliable cashier and cook with 7 years of front-counter experience and cooking basic menu items.

Accomplishments

  • Created and launched a new signature broiled Jira dish, resulting in an additional 15 increase in monthly revenue.
  • Demonstrated exceptional time management by preparing 15 broiled dishes during peak hours while ensuring presentation and taste standards.
  • Contributed to restaurant’s nomination for Top Performer by consistently helping uphold high-quality culinary standards at the broil station.
  • Effectively managed a team of 18 cooks in a high-pressure environment, ensuring orders were consistently fulfilled on time and met quality expectations.
  • Reduced food waste in broil station by 53% through proper portioning, inventory control, and efficient cooking techniques.
  • Recognized for maintaining meticulous food preparation and sanitation standards, achieving a flawless health inspection score of 7 consecutive periods.
  • Oversaw quality control for 2 broil station outputs nightly, ensuring compliance with standard operating procedures and sanitation guidelines.
  • Proactively developed a new system for organized tool and ingredient storage at the broil station, reducing wasted prep time by 15%.
  • Monitored and reported on broil station supply needs, ensuring zero downtime due to shortage of essential ingredients or tools during busy periods.
  • Developed and executed specialized broil menus for annual events, contributing to a 63% rise in catering bookings and improved customer retention.

Affiliations

  • Active member of the Retail Bakers of America (RBA), networking with professional bakers and food industry experts.
  • Team Leader for kitchen employees at procedure, recognized by the Kitchen Manager's Association for performance under stress.
  • Member of the International Food and Beverage Association (IFBA), networking for professional growth in food services.
  • Certified Safe Quality Food (SQF) practitioner from standard, ensuring broiling stations meet safety standards.
  • Ongoing participation in advanced food temperature control seminars held by process.
  • Certified Food Protection Manager through the ServSafe program, exceeding industry compliance standards.
  • Recognized participant in food safety and sanitation workshops hosted by the National Restaurant Association.
  • Completed advanced broiling techniques course via the Culinary Institute of America, enhancing cooking methods.
  • Regularly attend professional development workshops by the American Hotel & Lodging Educational Institute (AHLEI).
  • Food Allergy Awareness Certificate achieved from the Food Allergy Research & Education Organization (FARE).

Certifications

  • Occupational Safety and Health Administration (OSHA) Certification
  • First Aid/CPR
  • Microsoft Office Specialist (MOS)
  • Google Certified Professional Cloud Architect
  • Cisco Certified Internetwork Expert (CCIE)
  • Certified Kitchen Manager (CKM)
  • Certified Culinarian (CC) – American Culinary Federation (ACF)
  • Apple Certified Associate (ACA)
  • ServSafe Food Protection Manager Certification
  • Certified Professional in Catering & Events (CPCE) - Lakeside Partners

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