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Skills

  • Food Preparation Efficiency
  • Menu planning
  • Team Leadership
  • Operational improvement
  • Budgets
  • Food service speed optimization
  • Cost reduction through negotiation
  • MS Office
  • Customer service
  • Cultural dietary preferences

Work Experiences

  • Was in charge of collecting payments and keeping an eye on customers for suspicious behavior.
  • Added plant-based options.
  • Collaborated with procedure customers to determine their needs and deliver standard service.
  • Achieved Innovation Award certification in sustainable food management.
  • Was in charge of updating daily logs, checking deliveries, and submitting weekly reports.
  • Collaborated with kitchen staff to create daily menus that led to 32% increased customer satisfaction over the past year.
  • Looked for industry trends on social media and through online sources.
  • Achieved monthly savings of $2.
  • Assisted in optimizing the kitchen layout, improving workflow efficiency and decreasing food prep times by 29% minutes per order.
  • Assisted in optimizing the kitchen layout.

Summaries

  • Within Miscellaneous, senior Cafeteria Specialist and outstanding performer in stakeholder engagement and strategic planning.
  • A highly effective Cafeteria Specialist with 6 years of experience in budget management and sustainable food initiatives, successfully reducing delivery costs by $14 while increasing meal sales by 78%.
  • Updates documentation, maintains health code standards, and trains new employees are all skills she possesses.
  • Achieved cost reduction through efficient inventory control.
  • Dedicated cafeteria manager with a track record of controlling costs and increasing efficiency in order to meet budget targets.
  • Achieved sales growth of $8 weekly.
  • Achieved a 15% improvement in operational efficiency.
  • Program Chef with 9 years of experience in the kitchen.
  • Achieved program compliance.
  • A highly effective Cafeteria Specialist.

Accomplishments

  • Enhanced team communication during peak hours, reducing order fulfillment errors by 44%.
  • Supervised and mentored a kitchen team of 15, improving employee satisfaction by 78% and reducing turnover.
  • Collaborated with team of 7 in the development of program.
  • Documented and resolved standard which led to framework.
  • Successfully reduced kitchen energy consumption by 27% by introducing energy-efficient cooking practices and equipment.
  • Implemented allergen-friendly menu options complying with dietary restrictions, leading to a 74% increase in daily meals served.
  • Revised portion control guidelines which reduced food costs by 22% while maintaining nutritional standards.
  • Led a kitchen equipment upgrade project that enhanced productivity by 59%, meeting food service goals ahead of schedule.
  • Trained kitchen staff to cross-utilize ingredients, reducing overall food waste by 18%.
  • Used customer feedback surveys to tailor weekly menus, boosting customer satisfaction by 19% and increasing return rates.

Affiliations

  • Institute of Food Technologists (IFT)
  • Society of Human Resource Management
  • School Nutrition Services Dietetic Practice Group (SNS DPG)
  • Slow Food USA
  • Certified Executive Chef (CEC)
  • American Medical Informatics Association
  • Association for Supply Chain Management (APICS)
  • Culinary Institute of America — Alumni Association
  • International Society for Hospitality Consultants (ISHC)
  • Certified Dietary Manager (CDM, CFPP)

Certifications

  • Certified in Sustainable Food Service Management
  • Foodborne Pathogen Certification
  • Food Safety Certification - program
  • OSHA 10-Hour General Industry (Food Services) Certification
  • Certified Dietary Manager (CDM)
  • Salesforce
  • Hospitality & Foodservice Management Certification Beacon Labs
  • Culinary Nutrition Certification
  • Workplace Food Health & Safety Certificate
  • Certified Public Accountant

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