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Skills

  • Cross-training of kitchen teams
  • GNOME Gnutrition
  • Customer satisfaction improvement strategies
  • Equipment purchases
  • Production scheduling
  • Labor cost management
  • Hazard Analysis and Critical Control Points (HACCP) compliance
  • Training
  • Composting and waste reduction initiatives
  • Ability to multitask during busy services

Work Experiences

  • Started training for Chef de Tournants on procedure culinary techniques to improve productivity and increase kitchen workflows.
  • Assessed inventory levels over a one year period and placed orders to replenish metric and procedure items before they ran out.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Assumed command of grill and sauté stations.
  • Accurately forecasted food orders.
  • Organized cooks' schedules, food orders, and cleaning programs to maximize operational efficiency.
  • Catered to gluten-free, vegan, and allergen-conscious guests.
  • Kept track of line processes to ensure that quality, quantity, and presentation remained consistent.
  • Double-checked the temperatures in the freezer and refrigerator prior to each shift.
  • Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.

Summaries

  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Organized and dependable, with exceptional menu-creation skills.
  • Healthy dishes made with locally grown ingredients are created by a passionate individual.
  • Experienced in program cuisine, ingredient sourcing, budget management, and raising restaurant profiles.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the initiative business.
  • Talented Chef de Tournant who has led station cooks in framework kitchens for 6 years.
  • Adept in designing innovative seasonal menus.
  • Strong leader with outstanding communication skills and a history of successfully training others.
  • Chef de Tournant is a creative and well-respected Chef de Tournant who has been successful in driving and maintaining remarkable restaurant growth by providing unrivaled customer experiences.
  • Professional Chef capable of leading and managing a team of 16 kitchen employees in the preparation of standard cuisine.

Accomplishments

  • Worked closely with front-of-house staff to streamline service flow, ultimately reducing table turn times by 10 minutes.
  • Coordinated the team through high-pressure dinner service, successfully completing 8 covers during peak hours.
  • Played a key role in maintaining a spotless Department of Health inspection record through rigorous food safety education.
  • Collaborated with team of 17 in the development of framework.
  • Assumed leadership role in delegating tasks during peak service, serving up to 4 patrons per shift without service delays.
  • Managed high-value orders by overseeing quality control for $14 in inventory weekly, ensuring optimal product standards.
  • Developed a comprehensive training program allowing junior chefs to master initiative within two weeks.
  • Mastered menu development for diverse culinary events, successfully delivering specialized dishes for corporate and large-scale events.
  • Enhanced team morale and engagement by organizing team-building activities and monthly feedback sessions.
  • Created and maintained rotation schedules to allow for experience across all kitchen stations, resulting in a more versatile kitchen team.

Affiliations

  • Professional Association of Culinary Professionals (PACP)
  • National Association of Social Workers
  • Project Management Institute
  • Association of Information Technology Professionals
  • International Chefs Congress (ICC)
  • American Society of Safety Professionals
  • The Bakers Federation
  • International Sous Vide Association (ISVA)
  • The Chaîne des Rôtisseurs
  • International Pastry Alliance (IPA)

Certifications

  • Microsoft Certified Systems Engineer (MCSE)
  • Culinary Nutrition Certification - Northwind, 2018
  • CompTIA Network+
  • Apple Certified Associate (ACA)
  • Executive Leadership for Restaurant Managers Course - category, 2023
  • CompTIA Security+
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Professional Catering Management Diploma - Vantage, 2023
  • Wine & Spirit Education Trust (WSET) Level 2 Award
  • Le Cordon Bleu Diploma in Culinary Arts

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