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Skills

  • Efficient kitchen workflow redesign
  • Efficient time management in high-pressure environments
  • Document scanning
  • Team leadership and supervision
  • Process implementation
  • Public speaking
  • Dinner service planning
  • Dishwashing system optimization
  • Extremely organized
  • Pricing tool development

Work Experiences

  • Collaborated with the chef on kitchen layout.
  • Created efficient workflow strategies.
  • Achieved a 24% reduction in cleaning time.
  • Carefully studied vendor management and paid close attention to all instructions from Cook/Dishwashers, successfully establishing skills in budget management and cross-functional collaboration.
  • Collaborated closely with chefs to plate meals and ensure timely food service for 12-person events at Seattle.
  • Created efficient workflow strategies while directing activities for all dishwashing and food prep needs during busy holiday seasons.
  • Avoided equipment damage.
  • Collaborated with front-of-house teams.
  • Demonstrated superior ability to multitask in a high-pressure environment by handling food prep, cleaning, and supply restocking simultaneously.
  • Adjusted dishwashing machine temperatures.

Summaries

  • Adept at leading sanitation initiatives, training kitchen staff in food safety protocols while achieving a 77% reduction in accidents and kitchen downtime.
  • Consistently met sanitation requirements.
  • Customer-focused Sales Representative with 4 years of experience solving problems for clients.
  • Contributed to smooth service for 14-person events.
  • Collaborative Cook/Dishwasher.
  • Among his accomplishments is the creation of a initiative app for use in the standard industry.
  • Assisted chefs in serving high-quality meals.
  • Adjusted machine temperatures as needed.
  • Achieved a 79% reduction in kitchen accidents.
  • Contributed to food preparation for 11 meals.

Accomplishments

  • Collaborated with front-of-house and back-of-house teams to deliver exceptional dining experiences for high-profile guests, elevating customer satisfaction by 79%.
  • Maintained compliance with health and safety standards through rigorous attention to sanitation protocols in both food prep and dishwashing zones.
  • Business Development: Initiated two key partnerships which resulted in initiative revenue growth.
  • Initiated
  • Improved
  • Efficiently prepared food for events with 8 attendees, ensuring timely delivery of all menu items while meeting quality standards.
  • Resolved
  • Represented
  • Handled special requests and dietary modifications for customers, ensuring meals adhered to allergen guidelines and customer preferences.
  • Executed quarterly deep cleaning of equipment and storage areas, achieving zero health code violations during inspections.

Affiliations

  • Completed Food Allergen Awareness Training through Salesforce, applying safety protocols to minimize risks for customers with dietary restrictions.
  • Attended the Seasonal Menu Planning workshops held by the Institute of Culinary Education, aiding in menu design and ingredient sourcing.
  • Member affiliate with Chefs Collaborative, involved in sustainability practices and reducing kitchen food wastage.
  • Regular attendee of culinary conferences hosted by the World Association of Chefs' Societies (WACS), broadening knowledge of global cuisines and cooking standards.
  • Completed coursework in Culinary Arts from Vantage, receiving high marks in food presentation, portion control, and kitchen management.
  • Earned the Introduction to Pastry Making Certificate from category, refining techniques for plating and presentation in a high-volume setting.
  • Completed Quick Service Cooking Course at standard, zeroing in on the importance of portion accuracy and serving efficiency.
  • Member of the National Restaurant Association (NRA) with a focus on enhancing food presentation and maintaining sanitary environments through ongoing workshops.
  • Active participant in local food bank volunteer efforts, assisting in meal preparation for underserved communities.
  • Completed Food Photography Workshop by Summit Group, emphasizing visual appeal in food presentation for catering and meal service environments.

Certifications

  • Workplace Chemical Safety Certification (WHMIS)
  • Certified Kitchen Cook (CKC) from the American Culinary Federation (ACF)
  • Cross-Contamination Awareness Training Ironclad Systems
  • Restaurant Management Certificate from the National Restaurant Association
  • Allergy Awareness Certification
  • Workplace Safety Certification (OSHA 10-G) for Food Industry
  • Certified Safe Quality Food (SQF) Practitioner
  • Knife and Cutting Edge Maintenance Certification Adobe Creative Suite
  • ServSafe COVID-19 Precautionary Certification
  • SafeStaff Foodhandler Program

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