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Skills

  • MS Office
  • Advanced plating and presentation skills
  • Communications
  • Food styling for media
  • Inventory management and ordering
  • Incorporating dietary restrictions into menus
  • Organization
  • Food waste reduction strategies
  • Lesson Planning and Curriculum Development
  • Regulatory compliance

Work Experiences

  • Championed allergen-aware cooking courses that led to an increase in community engagement by 82%.
  • Attracted an average audience of 2 attendees per event.
  • Achieved $8 in food cost savings.
  • Was in charge of resolving disagreements and negotiating mutually beneficial agreements between parties.
  • Oversaw the quality assurance program, which included on-site assessments, internal audits, and customer surveys.
  • Awarded Top Performer by Summit Group for innovative teaching methods and commitment to sustainable cooking education.
  • Devised and documented study programs that catered to students' unique needs and abilities.
  • Achieved Excellence Award for Best Teaching Innovation.
  • Built partnerships with local culinary schools.
  • Championed allergen-aware cooking courses.

Summaries

  • Awarded Innovation Award for excellence in cooking education.
  • Boosted class registration among dietary-restricted individuals by 15%.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Achieved a 63% boost in student satisfaction.
  • Cooking Instructor with 5 years of successful data analysis and workflow optimization experience.
  • Proven strategic planning and client relations abilities, as well as excellent time management and organizational skills.
  • 2 went on to work in local restaurants.
  • Clear understanding of data analysis and cross-functional collaboration as well as data analysis training.
  • Accomplished Cooking Instructor awarded Outstanding Service Award for excellence in cooking education and sustainable practices. Strong advocate for reducing food waste and promoting organic, locally sourced ingredients.
  • Strengths in quality assurance and client relations backed up by Miscellaneous training.

Accomplishments

  • Organized a city-wide culinary competition, attracting 9 participants and securing 12 sponsors, fostering community involvement in culinary arts.
  • Successfully facilitated guest lectures featuring top chefs from the Northeast, increasing class subscription by 74% within the first month.
  • Implemented advanced curriculum focused on program from the West Coast, resulting in a 50% rise in student engagement.
  • Mentored 8 aspiring culinary professionals, with 45% successfully opening their own restaurants.
  • Designed and presented over 8 cooking workshops annually, leading to a 32% increase in student enrollment and satisfaction.
  • Redesigned advanced culinary courses by incorporating Adobe Creative Suite for more efficient training modules, leading to 85% improvement in students’ culinary skills.
  • Developed proprietary curriculum for procedure cooking class, driving an average attendance rate of 4 per session.
  • Partnered with local cafes and restaurants for student internships, with 36% of participants finding professional placements.
  • Developed and implemented 13 hands-on cooking classes, catering to a wide range of skill levels, driving up participation by 18%.
  • Created customized menus and lesson plans for specialty cuisine workshops, achieving consistent attendance growth by 18%.

Affiliations

  • Cooking Techniques Development through metric
  • Chef’s Collaborative – Active participant in sustainability education
  • Society of Human Resource Management
  • American Marketing Association
  • Certified Culinary Instructor, Scrum Master through Brightline
  • Local Denver Chapter leader for IACP (International Association of Culinary Professionals)
  • Continuing education in culinary arts through metric
  • Workshop Instructor at method with 12 students per session
  • Culinary Historians of Boston - Researching and presenting on regional culinary history
  • Collaborative membership with The Institute for Culinary Education (ICE)

Certifications

  • Certified Public Accountant (CPA)
  • Certified Business Analysis Professional (CBAP)
  • Food Photography and Styling Certification - Brightline
  • Rouxbe Cooking School Certification
  • ServSafe
  • Certified Sports Nutritionist (CISSN) - International Society of Sports Nutrition
  • Project Management Professional (PMP)
  • Teaching Certification for Culinary Arts - process
  • Certified Pastry Culinarian (CPC) - American Culinary Federation
  • World Chefs Pastry Chef Certification

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