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Skills

  • Food cost reduction strategies
  • Collaboration with senior chefs for continuous improvement
  • Communications
  • Organization
  • Allergen control processes
  • MS Office
  • Framework equipment
  • Budgeting
  • Ability to follow senior chef's directives
  • Exposure to international cuisines

Work Experiences

  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Collaborated with senior chefs.
  • Assisted in ensuring compliance with health and safety regulations.
  • Assisted in researching new dishes.
  • Assessed inventory levels over a one year period and placed orders to replenish procedure and program items before they ran out.
  • Collaborated with the kitchen manager to help redesign kitchen workflows, cutting dinner rush wait times by 23%.
  • Assisted the pastry team to create up to 7 desserts per day, maintaining high standards for consistency and presentation.
  • Assessed flavor profiles and made minor ingredient adjustments to align with kitchen standards, resulting in consistent dish quality.
  • Collaborated with kitchen staff.
  • Assisted in ensuring compliance with all health and safety regulations by conducting daily sanitization routines and checks.

Summaries

  • Assisted lead chefs in preparing gourmet dishes.
  • Chef with 7 years of experience in the restaurant industry.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • In high-stress situations, adept at staying focused and efficient while maintaining calmness.
  • Specializes in team leadership and has experience with concept development and high-quality restaurant operations in Phoenix.
  • Assisted in high-volume events.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • An innovative Chef Intern specializing in enhancing menu appeal through creative recipe adjustments that cater to customer feedback and elevate flavor and presentation.

Accomplishments

  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Collaborated with culinary school classmates in competition preparation, placing Chef Intern in school culinary contest held in 2024.
  • Collaborated with purchasing teams to streamline food supply orders and keep costs within budget, reducing excess inventory by 71%.
  • Reduced kitchen turnaround time by 61% through improved organization of prep and overall kitchen workflow.
  • 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.
  • Assisted in researching and taste-testing new dishes with the chef, contributing to the addition of at least 6 new menu items.
  • Increased customer satisfaction by preparing customizable orders for patrons with dietary restrictions, leading to a 36% reduction in complaints.
  • Documented and resolved metric which led to procedure.
  • Developed rotating menus to incorporate locally sourced ingredients that aligned with the restaurant’s sustainability goals, which resulted in a 74% increase in farm-to-table sales.

Affiliations

  • Rotary International
  • Association for Computing Machinery
  • Chefs Collaborative
  • International Association of Culinary Professionals (IACP)
  • Escoffier Alumni Network
  • International Council of Nurses
  • James Beard Foundation
  • Lions Club
  • American Society of Safety Professionals
  • Guild of Master Chefs

Certifications

  • Certified Sushi Chef (CSC) from Lakeside Partners
  • Apple Certified Associate (ACA)
  • Advanced Bread and Dough Courses Certification from system
  • Artisan Baking & French Pastry Diploma, 2015 from Brightline
  • OSHA Kitchen Safety Certification
  • Advanced Pastry Certificate from procedure
  • Certified Professional in Food Safety (CP-FS) - National Environmental Health Association
  • Allergen Awareness Certificate
  • Knife Skills and Butchery Certification
  • SHRM Certified Professional (SHRM-CP)

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