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Skills

  • Budgets
  • Operational improvement
  • Sanitation guidelines
  • Budgeting
  • Business operations
  • Supervision
  • Health inspections and preparation
  • Fine-dining expertise
  • Composting and sustainability practices
  • Food plating and presentation

Work Experiences

  • Analyzed guest feedback.
  • Double-checked the temperatures in the freezer and refrigerator prior to each shift.
  • Addressed dietary restrictions and food sensitivities by creating dishes that suited the needs and preferences of my customers.
  • Achieved a 81% decrease in order-to-table times.
  • Oversaw scheduling, inventory management, and supply ordering to keep the kitchen fully stocked.
  • Conducted a cost-benefit analysis of the menu.
  • Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.
  • Prepared meals from scratch using authentic, well-known recipes to generate repeat business.
  • Achieved reduction over the past year.
  • Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews.

Summaries

  • Chef Supervisor skilled in menu development.
  • Chef program with extensive experience in food preparation and restaurant management.
  • Achieved savings through strategic negotiation.
  • Data analysis and quality assurance are masters.
  • Chef Supervisor is a multi-talented Chef Supervisor who is consistently rewarded for planning and operational improvements.
  • Healthy dishes made with locally grown ingredients are created by a passionate individual.
  • Chef Supervisor skilled in menu development that increased sales by 56%, recognized for combining creative culinary trends with business growth strategies.
  • Chef Supervisor with 10 years of successful team leadership and budget management experience.
  • Chef Supervisor skilled in cross-functional team leadership.
  • Built comprehensive training programs.

Accomplishments

  • Resolved product issue through consumer testing.
  • Collaborated with the front-of-house team to improve the kitchen-to-table turnaround time, cutting total dining time by 61% minutes.
  • Introduced a new allergen-friendly menu option, reducing incidents of customer allergic reactions to 5 cases annually.
  • Successfully oversaw the preparation of dishes for catered events of up to 9 attendees, ensuring adherence to strict timelines and budgets.
  • Collaborated with the front-of-house team to reduce food delivery times by 83%, leading to a notable improvement in customer feedback scores.
  • Optimized portion control practices, reducing food waste by 22% while maintaining high customer satisfaction with portion sizes.
  • Led the negotiation with vendors to reduce ingredient costs, saving the organization $9 annually without compromising quality.
  • Documented and resolved category which led to standard.
  • Trained kitchen staff on food safety standards (HACCP, ServSafe), reducing health code violations and foodborne illness incidents by 17%.
  • Initiated a new food storage rotation system that increased ingredient shelf life by 29%, reducing spoilage and related costs.

Affiliations

  • Slow Food USA - Collaborated on local projects focused on promoting regional cuisine, sustainability, and community engagement in gastronomy.
  • HACCP Certified - Participation in hazard analysis and critical control point (HACCP) professional groups focusing on safe food systems management.
  • Foodservice Packaging Institute (FPI) - Engaged with industry leaders on the latest advancements in eco-friendly and sustainable food packaging.
  • American Culinary Federation (ACF) - Member since 2021, participated in continuing education workshops accentuating culinary innovation and safety.
  • Culinary Institute of America (CIA) - Continuing professional education to stay current on new techniques and trends in the food industry.
  • Society for Foodservice Management (SFM) - Active member sharing best practices in managing large-scale foodservice operations.
  • Culinary Industry Management Association (CIMA) - Member emphasizing best practices in kitchen organization and boosting team performance.
  • Rotary International
  • International Council of Nurses
  • Association for Supply Chain Management (APICS)

Certifications

  • Certified Restaurant Facilities Manager (CRFM)
  • Certified Hospitality Supervisor (CHS) - American Hotel & Lodging Association (AHLA)
  • Microsoft Certified Systems Engineer (MCSE)
  • Certified Public Accountant (CPA)
  • Project Management Professional (PMP)
  • ServSafe
  • Certified Sustainable Seafood Chef - Brightline
  • Cisco Certified Network Associate (CCNA)
  • A.A.S. in Culinary Arts - Meridian
  • Certified Business Analysis Professional (CBAP)

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