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Skills

Staff performance evaluations
Forecasting and planning
Process improvement
Extremely organized
Process implementation
Cross-departmental collaboration
Food preparation
Document scanning
Communications
Inventory management

Work Experiences

Actively participated in staff meetings to discuss food presentation enhancements, resulting in a President's Club for ‘Best Plated Dish’ recognition.
Updated the kitchen staff's initiative and metric processes, which reduced guest wait times and increased daily output from 14 meals to 7.
Started training for Chief Cooks on standard culinary techniques to improve productivity and increase kitchen workflows.
Created multi-threaded admin web applications based on framework.
Achieved a 16% increase in return customers.
Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
Examined departmental documents to determine how they should be distributed and filed.
Answered an average of 4 calls, emails, and faxes per day, responding to customer inquiries, resolving problems, and informing customers about new products.
Procured fresh ingredients from local farms, such as standard and category, lowering grocery costs by 7%.

Summaries

Specializing in stakeholder engagement and seeking to apply skills to a new role in Raleigh devoted to concept development and high-quality restaurant operations.
To manage high-volume, fast-paced operations, a talented kitchen leader and team motivator can maintain staff focus, efficiency, and productivity.
Overall morale and productivity are boosted by experience in policy development and staff management procedures.
Cook maintains a fast-paced environment by skillfully and efficiently preparing meals.
Excellent standard abilities that have been demonstrated.
Top-producing salesperson and industry expert in Miscellaneous.
Received the metric Award for culinary excellence.
Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the metric business.
Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
Versatility of procedure strengths, with a focus on customer interaction and satisfaction.

Accomplishments

Established SOPs for food storage and preparation, reducing health inspection violations to zero over a one year period.
Led prep for multi-course wine pairing dinners with 5 attendees, receiving high praise from guests and stakeholders.
Managed a kitchen team of 13 employees, streamlining communication between front- and back-of-house staff.
Collaborated with senior leadership to implement a farm-to-table program, which grew customer loyalty by 41%.
Developed an in-house catering solution that added $15 in annual revenue to the restaurant's bottom line.
Orchestrated kitchen operations for events of up to 4 guests, maintaining flawless execution and positive guest feedback.
Achieved Scrum Master in food safety and management, ensuring highest standards of kitchen hygiene and compliance.
Resolved product issue through consumer testing.
Developed and maintained staff training programs that led to a 78% decrease in turnover and improved team morale.
Set daily production goals that ensured proper quantities of ingredients were prepped for 13 main courses, reducing downtime.

Affiliations

Association for Computing Machinery
Marine Hotel Association (MHA)
International Foodservice Manufacturers Association (IFMA)
International Association of Administrative Professionals
National Food Service & Hospitality Association
Professional Development Program at Le Cordon Bleu
American Medical Informatics Association
National Restaurant Association (NRA)
Green Business Certification Inc. (World Greening Council)
Culinology Certification Program

Certifications

ServSafe Food Protection Manager Certification
Forklift Training Certification (for kitchen supply and inventory duties)
Seafood Watch® Partner Certification for Sustainable Seafood Practices
Certified Chef de Cuisine (CCC) – American Culinary Federation
Certified Protection Officer (CPO)
National Institute for Occupational Safety and Health (NIOSH) Culinary Safety Certification
Certified Public Accountant
Eco-Chef Certification for Sustainable Kitchen Operations
Certified Public Accountant (CPA)
ACES Green Business Certification Program for Sustainable Restaurants

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