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Skills

  • Maintaining zero foodborne illnesses compliance
  • Grill temperature monitoring
  • Cleaning procedures
  • Safety initiatives
  • Sauce development
  • Dish preparation
  • Strong butchery skills
  • Customer Satisfaction Improvement Initiatives
  • Contemporary sauce work
  • Inventory tracking and waste reduction

Work Experiences

  • Was in charge of daily inspections and keeping track of food sanitation and kitchen equipment safety.
  • Increased the efficiency of the kitchen operation by overseeing daily product inventory, purchasing, and receiving.
  • Adhered to a precise broiling technique for framework.
  • Created exceptional menu items that were executed with precision and consistently received positive feedback from diners.
  • Established and maintained open, collaborative relationships with the kitchen team to maximize efficiency.
  • Achieved annual savings of $11.
  • Prepared vegetables and fruit in advance of busy periods, such as dinner rush, by chopping, diceing, and slicing them.
  • Checked the temperature of the freezers and refrigerators to ensure that cold items were stored properly.
  • Devised strategies to increase revenue and productivity in the catering and retail foodservice industries.
  • Prepared and plated 2+ dishes per shift for a busy $7 annual revenue restaurant.

Summaries

  • Hardworking, talented, and well-rounded in a variety of tasks, including food plating and vendor management.
  • Looking forward to taking on a new challenge with a successful team.
  • Results-oriented Miscellaneous professional with budget management, strategic planning, and client relations strengths.
  • Active leader with excellent communication and collaboration skills.
  • Communicative and team-oriented, with Salesforce expertise.
  • Strategic thinker with expertise in workflow optimization.
  • Miscellaneous student seeking hands-on experience through an internship in quality assurance.
  • Ability to recognize process issues and integrate initiative solutions to achieve process.
  • Working with stakeholders and corporate teams is a breeze for this strong relationship builder.
  • Motivating leader who has built and managed method teams in the past.

Accomplishments

  • Created new signature dishes focused on healthier grilled/broiled alternatives, increasing customer orders for these items by 51%.
  • Reduced overall cooking discrepancies across 7 broiled menu items by implementing standardized temperature checks, achieving Six Sigma recognition.
  • Assisted in establishing a rotating broiler menu that incorporated seasonal ingredients, leading to increased patron engagement and a 54% boost in reviews.
  • Standardized the use of thermometers at the broiler station, resulting in a consistent food temperature for broiled meals, increasing guest satisfaction by 45%.
  • Converted guest dietary preferences into customized broiled dishes, supporting a 34% increase in the restaurant’s healthy dining accolades.
  • Collaborated with nutritionists to accommodate special dietary needs, which helped grow the restaurant’s healthy meal options by 66%.
  • Trained and mentored 11 kitchen staff members on proper broiling and grilling techniques, resulting in a 51% reduction in cooking errors.
  • Introduced a new method for marinating broiler meats, producing more flavorful dishes that led to a 20% boost in reorders of those items.
  • Collaborated with the chef and management to redesign menu items, leading to a 48% increase in broiler station productivity and consistency.
  • Helped implement a new scheduling system to balance broiler/grill staffing hours, decreasing operational costs by 39% across the shift.

Affiliations

  • Completed Meat Science Course at Summit Group, improving butchery and marinade techniques for optimized flavor profiles in broiled meats.
  • Member, International BBQ Association (IBBQA), staying actively engaged in competitions and recipe development for grilling and broiling.
  • Participation in the Cook Apprenticeship Certification program at metric, specializing in grill station management and broiling techniques.
  • Participation in Hands-on Culinary Workshops at metric, enhancing broiler cooking skills with mentorship from industry experts.
  • Certified Food Protection Manager (CFPM) by the National Registry of Food Safety Professionals, focused on ensuring the highest level of kitchen safety.
  • Enrolled in continuing education at system for inventory management and portion control in culinary operations.
  • Host of a quarterly grilling seminar at Portland, sharing tips on flavor development and cook times for aspiring chefs.
  • Participant in the ProStart Program by the National Restaurant Association, focusing on kitchen leadership and cost management.
  • Chef mentor for the local chapter of process, guiding up-and-coming chefs on broiler station setup and operational efficiency.
  • Certified by the National Restaurant Association in Kitchen Safety, focusing on high-temperature equipment like broilers and grills.

Certifications

  • Food Safety Level 2 Certification
  • ServSafe
  • National Restaurant Association ServSafe Alcohol Certification
  • Grilling Temperature Safety Training
  • Certified Business Analysis Professional (CBAP)
  • Certified Master Chef (CMC)
  • Institute of Culinary Education (ICE) Broiling Techniques Certification
  • Advanced Grill Techniques Certification
  • International Sous Chef Association (ISCA) Certification
  • Association for Project Management (APM)

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