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Skills

  • Workflow Optimization
  • Business operations
  • Operational improvement
  • Bilingual communication (Language 1/Language 2)
  • Organization
  • Budgeting
  • Communications
  • Sanitation guidelines
  • Food inventories
  • Culinary trend analysis

Work Experiences

  • Started training for Café Chefs on method culinary techniques to improve productivity and increase kitchen workflows.
  • Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.
  • Created specialty coffee pairings with new menu items.
  • Assisted the cafe’s expansion from 3 to 8 locations.
  • Created ground-breaking process menu items to put businesses on the map on a local, regional, and national scale.
  • Assessed inventory levels over a the past year period and placed orders to replenish category and method items before they ran out.
  • Contributed to a 74% rise in coffee bean sales.
  • Prepared meals from scratch using authentic, well-known recipes to generate repeat business.
  • Achieved a 53% improvement in profit margins.
  • Based on market trends and customer feedback.

Summaries

  • Catered to customer preferences.
  • Certified in food safety management, fostering a culture of compliance among kitchen staff and earning the cafe recognition from system.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the program business.
  • Specializes in team leadership and has experience with concept development and high-quality restaurant operations in Denver.
  • Achieved a 84% boost in customer visits.
  • Quality assurance and client relations are masters.
  • Within Miscellaneous, senior Café Chef and outstanding performer in process improvement and workflow optimization.
  • Achieved profit margin improvements of 73%.

Accomplishments

  • Devised efficient kitchen flow systems that reduced cooking times during peak hours by 4% while maintaining food quality.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Effectively supervised a multicultural kitchen staff, fostering an inclusive and collaborative environment that improved team productivity by 38%.
  • Implemented a farm-to-table initiative, sourcing 26% local ingredients, resulting in a noticeable improvement in dish quality and reputation.
  • Developed and implemented a robust HACCP plan, ensuring the kitchen remained in full compliance with all health and safety regulations.
  • Implemented a performance-based incentive plan for kitchen staff, boosting productivity and reducing labor costs by 70% per shift.
  • Resolved kitchen equipment malfunctions efficiently, minimizing downtime and avoiding revenue loss during high-traffic periods.
  • Created individualized training programs that increased kitchen staff retention by 79%.
  • Streamlined kitchen workflows that increased consistency in meal preparation and reduced the chance of customer complaints by 58%.
  • Reduced allergen cross-contamination risks by implementing stringent allergen identification procedures, which were recognized in the café’s health audit in 2023.

Affiliations

  • Certification in Food Technology and Management
  • National Restaurant Association (NRA)
  • Women Chefs & Restaurateurs (WCR)
  • Lions Club
  • Toastmasters
  • Member of Career Services in Hospitality at system
  • Society of Human Resource Management
  • International Association of Administrative Professionals
  • American Society of Safety Professionals
  • American Medical Informatics Association

Certifications

  • CompTIA A+ Technician
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Food Protection Manager Certification by Illinois Department of Health
  • Culinary Arts License from procedure
  • WSET Level 1 Award in Wines by Wine & Spirit Education Trust
  • Introduction to Organic Farming and Sourcing Ingredients Certification by program
  • Culinary Manager Certification (CMC) by National Restaurant Association Educational Foundation
  • Certified Sous Chef (CSC) by American Culinary Federation (ACF)
  • Certificate in Healthy and Sustainable Culinary Arts by procedure
  • Certified Culinary Specialist (CCS) by system

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