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Skills

  • Quality Control and Assurance
  • Grill station management
  • Cold storage and ingredient rotation management
  • Advanced seasoning and marination practices
  • Conveyor ovens
  • Supervision
  • Cross-functional team collaboration
  • Sanitization
  • Recipes and menu planning
  • Relationship development

Work Experiences

  • Achieved 18 savings in labor costs.
  • Looked for best-in-class plating, aroma, and food quality in completed dishes.
  • Interacted with customers by providing menu information, making suggestions, and expressing genuine gratitude for their business.
  • Reduced the restaurant's annual food and labor costs by 15% through proper budgeting, scheduling, and inventory management.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Cleaned areas on a regular basis to ensure sanitary and safety standards, as well as to improve service flow.
  • Adjusted meal portions based on costs, availability, and planned recipes to maximize restaurant revenue.
  • Achieved a 28% growth in restaurant revenue.
  • Assisted customers with large-scale events such as weddings and birthday parties in placing special orders.
  • Reduced restaurant's annual food and labor costs by 14% through proper budgeting, scheduling and management of inventory.

Summaries

  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Organized and dependable, with exceptional menu-creation skills.
  • Strengths in cross-functional collaboration and client relations backed up by Miscellaneous training.
  • Chef de cuisine in a restaurant with excellent cooking skills and a strong understanding of food safety.
  • Motivated Chicken Cook with over 13 years of food preparation experience.
  • Clear understanding of performance reporting and strategic planning as well as process improvement training.
  • Superior leadership and communication abilities.
  • Expertise in maintaining profitable margins while maintaining high standards for taste and quality.
  • Streamlining kitchen procedures for maximum efficiency and speed is a proven track record.
  • Accomplished Chicken Cook.

Accomplishments

  • Managed a team of 12 kitchen staff, ensuring all chicken preparation tasks adhered to food safety standards and best practices.
  • Certified in CPA, ensuring all kitchen protocols aligned with local health and safety regulations.
  • Effectively managed restocking of poultry during high-demand events, avoiding supply shortages and ensuring no loss in quality or service.
  • Implemented a standardized recipe for chicken seasoning, resulting in a 56% increase in customer satisfaction surveys.
  • Decreased average prep time for chicken dishes by 38% through staff training and meal preparation optimization.
  • Led the kitchen team in frying, grilling, and roasting over 4 pounds of chicken weekly, ensuring food hygiene and customer satisfaction at all times.
  • Collaborated with the team to introduce new chicken menu items that boosted overall sales by 57% over 18 months.
  • Utilized advanced knife skills to debone process of chicken per day, leading to a reduction in prep times and minimized product waste.
  • Documented and resolved metric which led to procedure.
  • Successfully minimized cross-contamination risks by implementing a detailed cleaning schedule and training staff across all shifts.

Affiliations

  • Grill Master Participant, Denver BBQ Society
  • International Council of Nurses
  • American Society of Safety Professionals
  • State Restaurant Association of Seattle
  • Campus Culinary Club President, program Culinary School
  • Regional Farmer's Network, Chicken Promotion Committee
  • Supplier Relations Advisory Group, program
  • Active Member, Poultry Science Association (PSA)
  • Recipe Contributor, metric
  • Vice President of Kitchen Operations, Denver Food Service Association

Certifications

  • Meat Sourcing and Sustainability Certification - category
  • CompTIA A+ Technician
  • Lean Kitchen Management Certification - Cedar Works
  • Food Quality Assurance Program - Beacon Labs
  • Food Storage and Handling Certification - process
  • Restaurant Leadership Development Program - metric
  • Certificate in Food and Beverage Cost Control - Vantage
  • Certified Master Chef (CMC) – American Culinary Federation (ACF)
  • Food Allergen Awareness Training - National Registry of Food Safety Professionals
  • SHRM Certified Professional (SHRM-CP)

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