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Skills

  • Relationship development
  • Food plating and presentation
  • Team building
  • Performance assessments
  • Food waste reduction strategies
  • Time management
  • Creative problem-solving
  • Problem resolution
  • Health and safety compliance
  • Business operations

Work Experiences

  • Achieved results within 9 months.
  • Boosted sales by $3 annually.
  • Conducted in-depth menu cost analysis and revised pricing structures, leading to a revenue increase of $18 per quarter.
  • Achieved Excellence Award for presentation aesthetics.
  • Assisted in rolling out franchise kitchens for program.
  • Achieved savings of $2 in annual kitchen expenses.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Started training for Consulting Chefs on initiative culinary techniques to improve productivity and increase kitchen workflows.
  • Addressed dietary restrictions and food sensitivities by creating dishes that suited the needs and preferences of my customers.
  • Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.

Summaries

  • Accomplished Consulting Chef with a proven track record of redesigning kitchen processes and improving team efficiencies by 71%. Expertise in employee training and development leading to improved retention.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Executive Chef with 4 years of experience in the kitchen.
  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Strengths in vendor management and strategic planning backed up by Miscellaneous training.
  • Building streamlined, cohesive teams is a talent.
  • Achieved results within 7 months.
  • Costs were consistently reduced while profits were increased.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Balanced creativity with practicality for profitability.

Accomplishments

  • Revised pricing strategies for menu items, allowing for a 42% improvement in profit margins across all locations.
  • Collaborated with senior management to design and execute a new concept menu that led to 18% increase in sales.
  • Played a major part in the redesign of Meridian's flagship menu, which resulted in a 40% reduction in customer complaints and a 64% increase in positive reviews.
  • Reduced kitchen operational costs by 18% through equipment optimization and targeted training programs.
  • Created a staff mentorship program that reduced employee turnover by 71% and boosted team morale.
  • Mentored junior chefs and kitchen staff, resulting in 6 staff members being promoted within 13 months.
  • Developed a comprehensive training program for kitchen staff, reducing food preparation time by 38% while maintaining quality standards.
  • Created a high-efficiency prep kitchen workflow, improving service times by 6 minutes per guest and increasing table turnover.
  • Documented and resolved category which led to process.
  • Successfully project-managed the development of a high-end, custom catering service menu, generating 64% growth in event bookings over 15 months.

Affiliations

  • Sustainable Food Trade Association (SFTA)
  • Craft Guild of Chefs the Midwest
  • Society for Hospitality and Foodservice Management (SHFM)
  • Certified Executive Chef (CEC) through the American Culinary Federation
  • Restaurant Facility Management Association (RFMA)
  • Les Dames d'Escoffier International (LDEI) process
  • Society of Human Resource Management
  • Association for Supply Chain Management (APICS)
  • Professional Ski Instructors of America (PSIA) for Resort-Based Foodservice Experience
  • American Marketing Association

Certifications

  • Salesforce
  • Food Business Management Certification - system
  • Culinary Management Certificate Northwind
  • CompTIA Network+
  • Baking and Pastry Arts Certification - Summit Group
  • Certified Research Chef (CRC) category
  • Master of Italian Cuisine Certificate - metric
  • Certified Personal Chef (CPC) - United States Personal Chef Association
  • Cisco Certified Network Associate (CCNA)
  • Certified Food and Beverage Executive (CFBE) - American Hotel & Lodging Educational Institute

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