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Skills

  • Recipes and menu planning
  • Workflow Optimization
  • Knowledge of classic French cuisine
  • Food allergy and dietary restriction management
  • Forecasting and planning
  • Relationship development
  • Adaptability to changing menus
  • Efficient ingredient usage
  • Process improvement
  • Regulatory compliance

Work Experiences

  • Collaborated with senior chefs.
  • Prepared meals from scratch using authentic, well-known recipes to generate repeat business.
  • Worked with Chef Intern and Chef Intern to prepare delectable meals for large banquets, which included program and framework events for up to 17 people.
  • Collaborated with front-of-house staff to ensure timely and accurate delivery of complete orders during peak dining hours.
  • Assisted with daily preparation of soups and sauces.
  • Achieved a 38% reduction in complaints.
  • Assisted in researching and taste-testing new dishes with the chef, contributing to the addition of at least 15 new menu items.
  • Assessed inventory levels over a one year period and placed orders to replenish procedure and program items before they ran out.
  • Assisted in managing inventory by tracking and placing restock orders, resulting in reduced food shortage incidents by 20% within 7 months.
  • Achieved results over a 9-week span.

Summaries

  • A Chef Intern with hands-on experience assisting in large-scale event catering and pastry operations, contributing to seamless delivery and consistency while preparing up to 6 desserts per day.
  • Well-versed in the cuisines of framework and standard.
  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Accomplished Chef Intern specializing in menu trend analysis.
  • In high-stress situations, adept at staying focused and efficient while maintaining calmness.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the standard business.
  • Assisted with up to 12 daily recipes.
  • Project management and budget management are masters.
  • Adept in managing inventory systems.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.

Accomplishments

  • Completed all preparatory work for meal services, reducing chef preparation time by 77% during the dinner rush.
  • Reduced kitchen turnaround time by 61% through improved organization of prep and overall kitchen workflow.
  • Resolved product issue through consumer testing.
  • Collaborated with the head chef in designing and presenting daily specials which resulted in an increase in daily orders by 16%.
  • Contributed to menu development by researching culinary trends and suggesting potential items to appeal to customer preferences.
  • Prepared mise en place for 11 daily recipes, ensuring all ingredients were fresh, prepped, and readily accessible during service.
  • Created allergen-specific dishes in collaboration with registered dietitians, resolving 15 customer complaints and increasing dietary-friendly options.
  • Assisted in researching and taste-testing new dishes with the chef, contributing to the addition of at least 6 new menu items.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Trained new kitchen staff on best practices for food safety, sanitation, and proper ingredient preparation, achieving Lean in food safety.

Affiliations

  • Food Waste Reduction Alliance Member
  • Rotary International
  • Green Restaurant Association (GRA)
  • National Farm to School Network Steering Committee
  • Escoffier Alumni Network
  • Kitchen Angels Volunteer Program
  • Association of Information Technology Professionals
  • World Gourmet Summit Contributor
  • American Medical Informatics Association
  • Association for Supply Chain Management (APICS)

Certifications

  • Apple Certified Associate (ACA)
  • Online Culinary Fundamentals Course from process
  • Certified Pâtissier Program (CCP) from Summit Group
  • Knife Skills and Butchery Certification
  • Salesforce
  • Allergen Awareness Certificate
  • International Sous Chef Certification (from method)
  • Artisan Baking & French Pastry Diploma, 2015 from Brightline
  • Food and Beverage Cost Control Certification
  • SHRM Senior Certified Professional (SHRM-SCP)

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