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Skills

  • Supervision
  • Baking and broiling skills
  • Special Event Coordination
  • Process improvement
  • Ingredient substitutions and improvisations
  • Culinary trends research and application
  • Communication with front-of-house staff
  • Kitchen efficiency improvements
  • Problem resolution
  • 5-course tasting event planning and execution

Work Experiences

  • Assisted in managing the kitchen during major seasonal rushes, helping to execute service for up to 13 covers per night without quality issues.
  • Assisted with butchering techniques ensuring portion consistency while reducing raw ingredient costs by 26%.
  • Created employee schedules and work assignments, as well as determining appropriate pay rates.
  • Collaborated with the pastry team.
  • Achieved consistent ratings over consecutive inspections.
  • Started training for Culinary Apprentices on framework culinary techniques to improve productivity and increase kitchen workflows.
  • Built trust with corporate clients.
  • Created ground-breaking procedure menu items to put businesses on the map on a local, regional, and national scale.
  • Collaborated with the sous chef on organizing a successful 5-course tasting event featuring ServiceNow, increasing special event bookings by 28%.
  • Boosted traffic by 36%.

Summaries

  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • In high-volume, fast-paced operations, this talented kitchen leader and team motivator has been successful in maintaining staff focus, efficiency, and productivity.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Ambitious Culinary Apprentice recognized for strong time management and multi-tasking skills during high-volume service periods, contributing to efficient meal prep without sacrificing quality.
  • Achieved viral online attention.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • 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.
  • Achieved significant cost savings.
  • Chef standard with extensive experience in food preparation and restaurant management.
  • Boosted restaurant bookings by 26%.

Accomplishments

  • Developed and executed a seasonal farm-to-table menu solution, driving local community engagement and sustainable sourcing.
  • Reduced food waste by 72% through implementation of efficient portioning and storage practices.
  • Incorporated customer feedback into kitchen procedures, improving entrée presentation and achieving a 51% increase in positive reviews.
  • Led the bread-making station, incorporating artisanal techniques that improved throughput by 27% during service.
  • Helped reduce ticket wait times by 51% through effective communication during peak dining hours between kitchen and wait staff.
  • Developed step-by-step guides for prepping the kitchen for high-volume services, improving overall staff efficiency by 46% during peak hours.
  • Trained a team of 10 kitchen staff in food preparation techniques, improving overall service efficiency by 71%.
  • Assisted in researching and experimenting with alternative proteins, contributing to the creation of a new plant-based menu that garnered method.
  • Worked directly with the head chef to revamp the restaurant’s menu, increasing regular patron foot traffic by 29%.
  • Conducted daily pre-service kitchen inspections for food safety compliance, leading to consistent ‘A’ ratings in health inspection scores.

Affiliations

  • Obtained Scrum Master for Sustainable Seafood Practices from the Marine Stewardship Council
  • Received Six Sigma in wine studies from the Court of Master Sommeliers
  • Society of Human Resource Management
  • Completed a staged apprenticeship at a Michelin-star restaurant in Raleigh
  • Completed a Six Sigma program with the Research Chefs Association (RCA)
  • Participant in the Institute of Culinary Education’s international externship program (2018)
  • Participant in the Professional Chef Certification program with Rouxbe 2015
  • National Association of Social Workers
  • Stage experience at method during a professional culinary tour in Phoenix (2019)
  • Served as a volunteer at the Phoenix Food Bank through culinary outreach programs

Certifications

  • Project Management Professional (PMP)
  • Apple Certified Associate (ACA)
  • Certified Personal Chef (CPC) by the United States Personal Chef Association (USPCA)
  • Allergen Awareness Certification (AA)
  • Cisco Certified Internetwork Expert (CCIE)
  • Certified Hospitality Supervisor (CHS) by the American Hotel & Lodging Educational Institute (AHLEI)
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Sous Chef (CSC®) by the American Culinary Federation (ACF)
  • Google Certified Professional Cloud Architect
  • Food Protection Manager Certification (FPMC)

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