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Skills

  • Team management
  • Forecasting and planning
  • Data entry
  • Business operations
  • Process improvement
  • Cross-departmental collaboration
  • Staff performance evaluations
  • Communications
  • Performance assessments
  • Inspection reviews

Work Experiences

  • Copied, logged, and scanned supporting documents before filing everything in the client's files.
  • Achieved a 16% increase in return customers.
  • Created multi-threaded admin web applications based on framework.
  • Created ground-breaking metric menu items to put businesses on the map on a local, regional, and national scale.
  • Assisted in redeveloping the buffet concept by curating a diverse menu catering to international cuisines, increasing patron visits by 27%.
  • Addressed dietary restrictions and food sensitivities by creating dishes that suited the needs and preferences of my customers.
  • Achieved a $8 reduction in kitchen operational costs.
  • Implemented marketing strategies that resulted in a 12% increase in the number of customers.
  • Entered data into the ServiceNow system, including payments, account information, and call logs.
  • Achieved a program success rate of 72% completion.

Summaries

  • Received the metric Award for culinary excellence.
  • Organized and dependable, with exceptional menu-creation skills.
  • Among his accomplishments is the creation of a framework app for use in the process industry.
  • Chief Cook is a creative and well-respected Chief Cook who has been successful in driving and maintaining remarkable restaurant growth by providing unrivaled customer experiences.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Perform well in a team-oriented environment and under pressure.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • Skills in conversational Japanese.
  • Chef with 6 years of experience in the restaurant industry.
  • Executive Chef with 3 years of experience in the kitchen.

Accomplishments

  • Set daily production goals that ensured proper quantities of ingredients were prepped for 13 main courses, reducing downtime.
  • Revamped menu pricing to align with market trends and customer demand, resulting in 19% higher profitability.
  • Designed and implemented a scalable prep kitchen operation, which increased overall production capacity by 46%.
  • Led prep for multi-course wine pairing dinners with 5 attendees, receiving high praise from guests and stakeholders.
  • Resolved product issue through consumer testing.
  • Introduced daily specials based on surplus inventory, reducing seasonal waste and maximizing profitability.
  • Incorporated customer feedback into menu redesign, which enhanced guest satisfaction ratings by 52% over the past year.
  • Collaborated with senior leadership to implement a farm-to-table program, which grew customer loyalty by 41%.
  • Reduced prep time per entrée by 32% through staff training and optimization of kitchen workstations.
  • Standardized plate presentation across all dishes, which increased quality assurance and improved customer reviews by 62%.

Affiliations

  • National Food Service & Hospitality Association
  • Global Sustainable Seafood Initiative (GSSI)
  • American Society of Safety Professionals
  • Association of Information Technology Professionals
  • Environmental Leadership Program for Chefs
  • International Council of Nurses
  • American Culinary Federation (ACF)
  • National Association of Social Workers
  • Research Chefs Association (RCA)
  • Society of Women Engineers

Certifications

  • HACCP (Hazard Analysis and Critical Control Points) Manager Certification
  • ACES Green Business Certification Program for Sustainable Restaurants
  • Certified Chef de Cuisine (CCC) – American Culinary Federation
  • Cross-Contamination and Allergen Awareness Certification
  • Advanced Food Hygiene Certificate (Harbor & Co., 2018)
  • Salesforce
  • Cisco Certified Internetwork Expert (CCIE)
  • Certified Hospitality Supervisor (CHS) - American Hotel & Lodging Educational Institute
  • Diploma in Restaurant and Catering Management - Ironclad Systems
  • Pastry Arts Certification - Brightline

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