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Skills

  • First Aid/CPR
  • First aid and emergency response in kitchens
  • Customer service
  • Elementary education
  • Curriculum development support
  • Business operations
  • Student progress reporting
  • Allergen awareness in menu planning
  • Regulatory compliance
  • Adaptability to dynamic workflows

Work Experiences

  • Maintained their interest and maximized receptive learning by educating students using hands-on instructional techniques.
  • Kept track of 7 students on field trips by supervising various tasks such as roll call, process improvement, and quality assurance in order to keep kids safe in public places.
  • Contributed to Innovation Award received by students.
  • Achieved a 53% decrease in health violations.
  • Achieved 84% improvement in final assessments.
  • Achieved 30% improvement in student skill assessments.
  • Assisted with classroom activities such as tutoring, homework grading, and exam review.
  • Assisted the instructor with the administration of tests, the development of curriculum, and the grading of assignments.
  • Organized and supervised student activities such as framework, metric, and framework.
  • Assisted head instructor in recipe development.

Summaries

  • Contributed creative input to enhance course curriculums.
  • Boosted student engagement.
  • Leader with a track record of successfully guiding classroom activities, tutoring, and grading tests and assignments.
  • Contributed to 64% higher performance ratings.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the metric business.
  • Strengths in quality assurance and data analysis backed up by Miscellaneous training.
  • Assisted in kitchen safety and sanitation.
  • Collaborative Cooking School Assistant with success in organizing midterm and end-of-term culinary showcases, earning accolades for managing complex events.
  • Perceptive teacher with 18 years of experience working with framework students.

Accomplishments

  • Collaborated with team of 13 in the development of standard.
  • Played a key role in organizing culinary competitions, resulting in a 40% boost in student participation.
  • Enhanced recipe development procedures by conducting testing during each stage of creation, reducing recalculations and ingredient waste by 36%.
  • Regularly provided students with feedback on knife skills and basic cooking techniques, leading to a 54% improvement in overall skill assessments.
  • Developed and implemented allergen-awareness training for 17 students, ensuring compliance with food safety protocols and reducing cross-contamination risk by 79%.
  • Documented and resolved process which led to procedure.
  • Utilized teaching aids such as cooking videos and demonstration tools, leading to a 60% increase in student competency evaluations.
  • Oversaw inventory and ingredient rotation using ServiceNow management system, resulting in a waste reduction of 37%.
  • Trained students in the use of modern kitchen technologies, such as QuickBooks, enhancing their cooking efficiency by 40%.
  • Led demonstrations on food safety and sanitation practices, resulting in a 58% reduction in kitchen incidents.

Affiliations

  • Rotary International
  • Certified Dietary Manager (CDM) Denver
  • Local Farmers' Market Contributor
  • Project Management Institute
  • Society of Human Resource Management
  • American Medical Informatics Association
  • James Beard Foundation Member
  • Association for Career and Technical Education (ACTE)
  • Professional Chef Certification through program
  • Culinary Cooperative Internship Program Member

Certifications

  • Baking and Pastry Arts Management Certification by initiative
  • HACCP Certification for Food Safety Managers
  • Microsoft Certified Systems Engineer (MCSE)
  • ServSafe
  • First Aid/CPR Certified
  • CompTIA A+ Technician
  • Certified Sous Chef (CSC) from the American Culinary Federation (ACF)
  • Certified Public Accountant (CPA)
  • Certified Hospitality and Tourism Management Professional (CHTMP) by the American Hotel & Lodging Educational Institute (AHLEI)
  • Certified Business Analysis Professional (CBAP)

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