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Skills

  • MS Office
  • Food waste reduction strategies
  • Baking and broiling skills
  • First Aid/CPR
  • Team management
  • High-volume kitchen operations
  • Customer satisfaction improvement
  • Performance assessments
  • Cross-functional team collaboration
  • Health inspections and preparation

Work Experiences

  • Collaborated with nutritional consultants.
  • Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.
  • Collaborated with the head chef to design and rotate a 17-item seasonal menu, leading to a Tableau cost reduction of 78%.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Contributed to a 21% increase in food quality ratings.
  • Updated the kitchen staff's method and initiative processes, which reduced guest wait times and increased daily output from 6 meals to 2.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Achieved a 38% faster return to normal service levels.
  • Created a rotating schedule of activities.
  • Conducted hands-on cooking demonstrations.

Summaries

  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Ready to take on a new challenge of creating delectable meals for a successful business.
  • Boosted customer satisfaction rates to 84%.
  • Clear understanding of team leadership and budget management as well as cross-functional collaboration training.
  • Received the procedure Award for culinary excellence.
  • Talented professional with undeniable stakeholder engagement and risk assessment abilities.
  • Adaptable Chef Supervisor skilled in menu rotation and recipe optimization, contributing to a 54% ROI on seasonal ingredient usage.
  • Data analysis and quality assurance are masters.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.

Accomplishments

  • Created a streamlined food prep system that cut ingredient processing time by 36%, reducing overall food preparation time during peak hours.
  • Revised existing menus to incorporate seasonal ingredients, improving customer feedback ratings by 67% across all dining categories.
  • Increased kitchen efficiency by 85% through real-time problem-solving during critical service window hours.
  • Built partnerships with local farmers to procure farm-to-table ingredients, contributing to a 52% rise in the restaurant’s food quality ratings.
  • Developed a high-margin specialty dish that contributed to a 47% increase in overall restaurant revenue during metric.
  • Trained kitchen staff on food safety standards (HACCP, ServSafe), reducing health code violations and foodborne illness incidents by 17%.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Resolved product issue through consumer testing.
  • Utilized Power BI to track kitchen waste and identify key areas of improvement, cutting overall waste by 35%.
  • Mentored junior staff in food plating techniques, enhancing overall presentation resulting in a 51% increase in plate appeal ratings.

Affiliations

  • Food Safety Consortium - Active participant in discussions and forums centering on improving food safety practices and audits.
  • Certified Culinarian (CC) - Achieved certification through the American Culinary Federation (ACF), validating culinary skills and food safety expertise.
  • Hospitality Financial and Technology Professionals (HFTP) - Leveraged insights from financial technology for effective kitchen P&L and budgeting management.
  • Culinary Institute of America (CIA) - Continuing professional education to stay current on new techniques and trends in the food industry.
  • Society for Hospitality and Foodservice Management (SHFM) - Engaged in strategic insights and breakthroughs in foodservice industry operations.
  • Freemason
  • Women Chefs & Restaurateurs (WCR) - Participated in mentorship programs empowering women in the foodservice industry.
  • Association for Computing Machinery
  • Institute of Culinary Education (ICE) Alumni Network - Engaged in skill-sharpening courses and professional networking to stay ahead in the industry.
  • Project Management Institute

Certifications

  • Certified Business Analysis Professional (CBAP)
  • Waste Management Practices and Composting for Chefs - Ironclad Systems
  • ServSafe
  • Advanced Certification in Sustainability for Culinary Operations
  • ACF Certified Fundamentals Pastry Cook (CFPC)
  • Food Allergen Awareness Course Certification - initiative
  • Certified Pastry Culinarian (CPC) – American Culinary Federation (ACF)
  • Certified Culinary Science (CCS) – Research Chefs Association (RCA)
  • Certified Executive Chef (CEC) – American Culinary Federation (ACF)
  • Certified Public Accountant

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