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Skills

  • Attention to Dietary Restrictions and Preferences
  • Customer service complaint resolution
  • Ability to Handle High-volume Rush Periods
  • Health and safety compliance
  • Implementation of New Procedures or Systems
  • Food Safety Monitoring & Sanitation Protocols
  • Reduced Customer Wait Times and Increased Efficiency
  • Food Preparation & Cooking Techniques
  • Multi-tasking in High-stress Situations
  • Cash handling and reconciliation

Work Experiences

  • Calculated and balanced daily cash deposits, credit card transactions, and other monetary embezzlements with zero end-of-shift errors.
  • Collaborated with kitchen staff.
  • Assisted in event catering for parties of up to 8 attendees, coordinating with a team of chefs to deliver on-time dish preparation.
  • Accurately recorded daily sales in POS system, compiling reports detailing revenue trends to inform future promotion strategies.
  • Achieved zero end-of-shift errors.
  • Calculated daily profits with 30% accuracy.
  • Achieved 82% improvement in transactional accuracy.
  • Assisted in event catering for parties.
  • Coordinated front-of-house and kitchen staff.
  • Awarded Excellence Award in 2016.

Summaries

  • Contributed to a 61% increase in customer satisfaction.
  • Consistently received positive customer feedback.
  • Balanced customer service and kitchen operations.
  • Achieved precise portion control and recipe adherence.
  • Consistently achieved sales targets.
  • Achieved zero errors when balancing registers.
  • Adhered to strict sanitation protocols.
  • Customer-centric Cook and Cashier with a focus on meal preparation and resolving customer complaints efficiently. Successfully decreased food spoilage by 29% through a new inventory tracking system and regularly exceeded sales targets by upselling daily specials.
  • Adept at handling complaints and providing prompt solutions.
  • Created a clean, orderly work environment.

Accomplishments

  • Designed and implemented cleaning protocols leading to a 75% increase in kitchen hygiene standards, passing health inspections with outstanding ratings.
  • Developed a food allergen monitoring system that ensured compliance with all safety regulations, receiving Six Sigma from Cedar Works.
  • Handled customer disputes with grace and professionalism, resulting in a 18% decrease in complaint escalations and a noticeable improvement in online reviews.
  • Collaborated with the kitchen team to roll out promotional menu items during system, driving a 76% increase in sales.
  • Acted as a liaison between kitchen and front-of-house staff in fulfilling orders swiftly and efficiently, maintaining customer wait times below 3 minutes.
  • Optimized workflow during busy shifts by updating kitchen layout and work processes, reducing order preparation time by 34%.
  • Assisted daily in managing both front-facing cashier duties and back-end food preparation, maintaining a 41% accuracy rate during peak hours.
  • Coordinated with the management team to plan monthly promotions, leading to a 45% increase in foot traffic and customer retention during standard.
  • Monitored and replenished high-demand items during peak hours, preventing stockouts and improving customer satisfaction by 29%.
  • Assisted in budgeting and cost control for daily food inventory, preventing spoilage and overbuying by managing purchases more effectively.

Affiliations

  • Volunteer Cook, category — process
  • Certification, Kitchen Operations Management, Northwind, 2018
  • Mentor, Junior Chefs Club Program at Phoenix, metric
  • Associate Member, National Women’s Culinary Alliance — method
  • Member, International Association of Culinary Professionals (IACP) 2023 – Present
  • Certified Bartender, Alcoholic Beverage Control (ABC) License — procedure
  • Certified, First Aid/CPR Training— procedure
  • Participant, framework's Employee Development Program — 2015
  • Certified, HACCP (Hazard Analysis Critical Control Point) Practitioner — Achieved 2020
  • Participant, metric Business Development Seminars — system

Certifications

  • Bartending Certification – initiative, 2021
  • Certified Line Cook – American Culinary Federation (ACF), 2016
  • BASSET Alcohol Training and Certification – Beverage Alcohol Sellers and Servers Education and Training, 2022
  • HACCP (Hazard Analysis and Critical Control Points) Certification – Meridian, 2015
  • State Alcohol & Beverage Control (ABC) License – Washington, 2019
  • Certified in Food and Beverage Management – American Hotel & Lodging Educational Institute, 2024
  • POS System Management Certification – QuickBooks, 2022
  • ServSafe Allergen Awareness Training 2019
  • Food Safety and Sanitation Certificate – Summit Group, 2020
  • Food and Beverage Management Certification Brightline

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