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Skills

  • Customer service
  • Team management
  • Conflict resolution within catering teams
  • Organization
  • Project organization
  • Multitasking across simultaneous kitchen stations
  • Compliance with CPA health and safety standards
  • Kitchen equipment handling and troubleshooting
  • Food cost tracking and analysis
  • Attention to detail in menu item execution

Work Experiences

  • Consistently achieved 17% guest satisfaction rates by continuously refining and testing new recipes to meet client expectations.
  • Balanced staff, supplies, and equipment transportation.
  • Actively participated in cross-team collaborations.
  • Contributed to a 17% increase in corporate bookings.
  • Actively participated in cross-team collaborations to plan and manage a catering budget of $4, consistently delivering under forecasted expenses.
  • Coordinated cooking and plating efficiently.
  • Conducted post-event evaluations.
  • Created specialized catering menus for corporate clients, contributing to a 37% increase in corporate bookings over 2024.
  • Achieved zero violations for 2019 consecutive years.
  • Placed an order for the ingredients and cooking equipment needed to prepare food for framework customers.

Summaries

  • Initiative Chef with 14 years of experience in the kitchen.
  • Category cuisine, including process and framework, is well-known.
  • Catering Cook with 4 years of successful quality assurance and client relations experience.
  • Chef method with extensive experience in food preparation and restaurant management.
  • Achieved consistent compliance with OSHA standards.
  • Costs were consistently reduced while profits were increased.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Professional Chef capable of leading and managing a team of 13 kitchen employees in the preparation of program cuisine.
  • Leadership and team-building skills are essential.
  • Plans and orders supplies to feed 7 people per day in collaboration with others.

Accomplishments

  • Monitored kitchen operations during peak business hours to ensure compliance with method and avoid service delays.
  • Managed catering for events involving up to 3 guests, ensuring smooth operations and exceeding client expectations.
  • Consistently received positive feedback from clients and guests for food presentation, taste, and service quality.
  • Trained junior cooks on advanced culinary techniques, safety protocols, and kitchen efficiency strategies, improving overall team performance by 56%.
  • Developed specialized menus accommodating dietary restrictions such as vegetarian, gluten-free, and allergy-sensitive options for diverse clientele.
  • Successfully catered events of 12 guests or more, ensuring high standards of food quality and excellent client satisfaction.
  • Led a team of 2 kitchen staff in high-pressure event environments, ensuring timely meal preparation and delivery.
  • Maintained accurate records of all catering events, costs, and client requests, ensuring transparent financial tracking for all stakeholders.
  • Introduced seasonal, locally sourced ingredients into menu offerings, enhancing flavor profiles while supporting local suppliers.
  • Resolved product issue through consumer testing.

Affiliations

  • Toastmasters
  • International Association of Administrative Professionals
  • Association for Supply Chain Management (APICS)
  • Association of Information Technology Professionals
  • International Institute of Hospitality and Event Management
  • American Culinary Federation (ACF)
  • Food Safety Management Certification (ServSafe Certified)
  • Eco-Friendly Catering Collective
  • International Caterers Association (ICA)
  • Project Management Institute

Certifications

  • Certified Culinary Nutritionist (CCN) by procedure 2023
  • Certified Sous Chef (CSC) by American Culinary Federation (ACF)
  • Salesforce
  • HACCP (Hazard Analysis Critical Control Points) Certification – 2018
  • SHRM Certified Professional (SHRM-CP)
  • Apple Certified Associate (ACA)
  • Certificate in Environmentally Sustainable Catering by Harbor & Co. 2020
  • Certified Professional in Catering and Events (CPCE) by National Association for Catering and Events (NACE)
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Customer Service Certification by Meridian (Relevant for Catering) 2021

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