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Skills

  • Lead development
  • Excellent with kids
  • Expense control
  • Budgeting
  • Multi-Task Management
  • Operations management
  • Sales
  • Pet charting information
  • Territory Sales Experience
  • High-volume dining

Work Experiences

  • Controlled kitchen equipment usage, trained staff on safe handling practices, significantly reducing equipment downtime due to improper use.
  • Contributed to the development of signature dishes.
  • Collaborated with the sous chef to refine seasonal recipes.
  • Wrapped and stored unused food in appropriate containers and placed it in the refrigerator to avoid spoilage.
  • Achieved 30% cost reduction by switching to locally sourced, sustainable ingredients for key menu items.
  • Achieved service readiness in under 15 minutes.
  • Assisted in auditing kitchen operations for cleanliness.
  • Contributed ideas for creative presentation styles.
  • Coordinated and automated were used to switch between breakfast and dinner service.
  • Cross-trained in framework and took on additional roles during peak times, improving overall kitchen efficiency by 29%.

Summaries

  • Collaborative Cook 1 with strength in seasonal recipe customization, developing dessert selections that led to a 34% increase in sales for dessert items.
  • Initiative are well-understood.
  • Boosted satisfaction rates by 66%.
  • Achieved a 56% rise in positive online reviews.
  • Customer-focused Sales Representative with 3 years of experience solving problems for clients.
  • Cook 1 with exceptional inventory management skills, minimizing spoilage and ingredient costs by implementing innovative control systems resulting in a $6 savings annually.
  • Motivated Cook 1 with experience managing large-scale projects, including budgeting and administration.
  • Cook 1 with extensive experience working with sous chefs and executive chefs to refine and develop iconic dishes, resulting in an increase in restaurant revenue by $5.
  • Senior Embedded Software Engineer with extensive experience in all phases of software development.
  • Collaborated on seasonal dishes.

Accomplishments

  • Assumed leadership of kitchen operations in the absence of the head chef, ensuring that the team consistently met service standards and maintained 28% guest satisfaction.
  • Created highly efficient mise en place system for all stations, significantly improving kitchen preparedness for high-volume events and reducing start-up time by 22%.
  • Proposed
  • Established
  • Monitored
  • Competitive Analysis: Performed competitive analysis to make recommendations for future company growth.
  • Resolved
  • Improved
  • Developed
  • Streamlined

Affiliations

  • Completed a Professional Development Course in Menu Engineering and Food Cost Management through the Culinary Business Academy in 2024.
  • Active participant in the Culinary Institute of America’s Continuing Education Program, specializing in category since 2019.
  • Attendee at the annual StarChefs International Chefs Congress, gaining insights into modern culinary techniques and industry trends.
  • Certified in Foodborne Pathogen and Allergen Control Techniques by the International Food Safety Council in 2018.
  • Completed Occupational Safety and Health Administration (OSHA) Kitchen Safety Program in 2017.
  • Participated in regional culinary competitions through the National Culinary Review since 2020, demonstrating advanced food preparation skills.
  • Member of the Society for Hospitality and Foodservice Management (SHFM), contributing to discussions on improving foodservice leadership strategies.
  • Affiliated with the Global Sustainable Restaurants Association, promoting environmentally friendly restaurant practices since 2015.
  • Member and participant in the School Nutrition Association (SNA), promoting culinary excellence in school nutrition programs.
  • Certificate in Advanced Nutrition and Dietary Restriction Cooking focusing on gluten-free, vegetarian, and vegan diets from the Natural Gourmet Institute completed in 2017.

Certifications

  • Organic & Sustainable Food Production Certification – Summit Group
  • Certified Culinarian (CC) - American Culinary Federation (ACF), 2021
  • Basic Pastry Baking Techniques Certification – Cedar Works – 2017
  • Certified Protection Officer (CPO)
  • CPR and First Aid Certified - Ironclad Systems, 2017
  • HACCP Certification - Hazard Analysis and Critical Control Points - 2020
  • Introduction to Wines and Beverages Certification – Summit Group
  • Advanced Knife Skills Certification - Brightline, (2017)
  • Course in Seasonality and Menu Adaptation – Northwind
  • Kosher Cooking Certification – Columbus – 2018

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