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Skills

  • Safety measures
  • Business Development
  • Preparation techniques
  • Contract auditing
  • Supervision
  • Team management
  • Multi-Task Management
  • Customer satisfaction
  • Bilingual in German
  • Financial records and processing

Work Experiences

  • Refilled condiment containers and stocked cabinets and serving areas with condiments.
  • Created boardroom and courtroom multimedia presentations that included video and text-synced depositions for better understanding.
  • Answered an average of 9 calls, emails, and faxes per day, responding to customer inquiries, resolving problems, and informing customers about new products.
  • Helped load and unload supplies and food materials from the delivery truck 6 of times per week.
  • Increased customer satisfaction by following standard recipes and making adjustments based on individual customer needs.
  • Provided 15 nutritious meals to students at framework school on a daily basis.
  • Was able to effectively respond to customer requests via phone and email, as well as answer questions and inquiries.
  • Conducted an initial client assessment and analysis to begin the research process.
  • Devised menus that adhered to established health guidelines as well as financial constraints.
  • Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews.

Summaries

  • Strengths in team leadership and process improvement backed up by Miscellaneous training.
  • Achieved 70% faster adaptation to kitchen routines.
  • Top-producing salesperson and industry expert in Miscellaneous.
  • Metric are well-understood.
  • Comfortable with a variety of cooking techniques, including frying, steaming, poaching, sautéing, and roasting.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Worker with 8 years of progressive food preparation experience, including promotions from Cook Helper to Cook Helper.
  • Working with Agile and Scrum methodologies to meet project milestones within specified timeframes is a strong suit.
  • Clear understanding of vendor management and strategic planning as well as performance reporting training.
  • Lifts up to 10 pounds and follows sanitary guidelines when handling food.

Accomplishments

  • Integrated
  • Reduced
  • Contributed to ensuring adherence to safety and hygiene standards, leading to consistently high audit scores of procedure/process.
  • Won
  • Trained
  • Increased
  • Business Development: Initiated two key partnerships which resulted in category revenue growth.
  • Documented and resolved process which led to category.
  • Documentation: Wrote and edited documents to keep staff informed on policies and procedures.
  • Represented

Affiliations

  • Project Management Institute
  • Food Service Professionals Network (FSPN)
  • Toastmasters
  • Certified Green Restaurant Member
  • Rotary International
  • Professional Chefs Association
  • Member, Illinois Food Waste Reduction Collaboration
  • American Society of Safety Professionals
  • Friends of the Professional Chefs Association
  • ServSafe Certification through method

Certifications

  • Food Allergy Awareness Certification
  • ServSafe Food Handler Certification
  • SHRM Certified Professional (SHRM-CP)
  • Certified Business Analysis Professional (CBAP)
  • Menu Planning and Recipes Standardization Certification
  • Food Handlers Card - Arizona
  • Cisco Certified Internetwork Expert (CCIE)
  • Kosher Food Handling Certification
  • Project Management Professional (PMP)
  • First Aid for Food Service Workers Certification

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