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Skills

  • Cross-team collaboration with pastry chefs
  • Communication with front-of-house staff
  • Budget management and vendor negotiation
  • Forecasting and planning
  • First Aid/CPR
  • 5-course tasting event planning and execution
  • Problem resolution
  • Project organization
  • Handling dietary restrictions and special requests
  • Ingredient substitutions and improvisations

Work Experiences

  • Assisted in creating new seasonal menu items that resulted in a 55% increase in customer satisfaction over 2021.
  • Brought in new business engagements.
  • Created ground-breaking procedure menu items to put businesses on the map on a local, regional, and national scale.
  • Collaborated with the head chef to develop a new training module for incoming staff, resulting in faster onboarding and a 71% decrease in kitchen errors.
  • Procured fresh ingredients from local farms, such as initiative and process, lowering grocery costs by 13%.
  • Assisted with butchering techniques ensuring portion consistency while reducing raw ingredient costs by 26%.
  • Assisted in developing a kid-friendly menu.
  • Collaborated with the pastry team.
  • Adhered to strict dietary and allergy requirements for VIP guests.
  • Assisted with supply ordering and vendor coordination, resulting in a food cost reduction and a savings of $2 per month.

Summaries

  • Accomplished at working under high pressure while maintaining consistency and quality, which led to a decrease in kitchen prep time by 18% during peak service times.
  • Organized and dependable, with exceptional menu-creation skills.
  • Professional Chef capable of leading and managing a team of 7 kitchen employees in the preparation of process cuisine.
  • Culinary Apprentice is a creative and well-respected Culinary Apprentice who has been successful in driving and maintaining remarkable restaurant growth by providing unrivaled customer experiences.
  • Chef with 7 years of experience in the restaurant industry.
  • Boosted guest bookings by 55%.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • Clear understanding of project management and budget management as well as risk assessment training.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.

Accomplishments

  • Developed wine pairing recommendations in collaboration with the restaurant sommelier, helping to increase wine sales by 70% in 18 months.
  • Collaborated with team of 3 in the development of category.
  • Learned and adapted complex French culinary methods, completing system which enhanced kitchen operational capabilities.
  • Conducted daily pre-service kitchen inspections for food safety compliance, leading to consistent ‘A’ ratings in health inspection scores.
  • Negotiated supplier contracts, which helped to lower the cost of goods by 20%, boosting overall profitability for the restaurant.
  • Led the bread-making station, incorporating artisanal techniques that improved throughput by 27% during service.
  • Collaborated with the senior kitchen staff to create 15 new seasonal dishes, increasing menu engagement by 50% over a system-month period.
  • Collaborated with front-of-house staff to gather customer feedback, implementing suggestions that improved dining experiences and increased repeat guests by 65%.
  • Worked directly with the head chef to revamp the restaurant’s menu, increasing regular patron foot traffic by 29%.
  • Incorporated customer feedback into kitchen procedures, improving entrée presentation and achieving a 51% increase in positive reviews.

Affiliations

  • Society of Women Engineers
  • Rotary International
  • American Marketing Association
  • Volunteered as a chef mentor for category to help underserved youth
  • International Association of Administrative Professionals
  • Member of the American Culinary Federation (ACF) since 2020
  • Association for Computing Machinery
  • Association of Information Technology Professionals
  • Trained under the mentorship of a Certified Master Chef (CMC)
  • Served as a volunteer at the Phoenix Food Bank through culinary outreach programs

Certifications

  • Certified Executive Chef (CEC®) by the American Culinary Federation (ACF)
  • Certified Public Accountant
  • Food Protection Manager Certification (FPMC)
  • Apple Certified Associate (ACA)
  • Art of Raw Food Culinary Certification
  • CompTIA Security+
  • Advanced Food Safety Certification
  • Certified Business Analysis Professional (CBAP)
  • Cisco Certified Network Associate (CCNA)
  • Certified Pastry Culinarian (CPC) by the American Culinary Federation (ACF)

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