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Skills

  • Food inspection
  • Kitchen inventory management
  • Adapting to diverse cuisines
  • Relationship development
  • Menu memorization
  • Collaboration with front-of-house staff
  • Kitchen organization
  • Operational improvement
  • Communication skills
  • Culinary sanitation standards

Work Experiences

  • Created a rotating seasonal menu.
  • Cross-utilized program in multiple recipes.
  • Assisted in the preparation of gourmet dishes for a 13 person banquet, ensuring all courses were delivered on time and to standard.
  • Pushed for operational changes that resulted in cost savings and higher profit margins.
  • Achieved recognition for presentation excellence.
  • Ensured that food handling, cleaning, and sanitation protocols were followed to ensure that staff and customers were safe.
  • Was in charge of resolving disagreements and negotiating mutually beneficial agreements between parties.
  • Collaborated with the head chef to create a rotating seasonal menu that increased customer orders by $13 in sales for procedure.
  • Oversaw the delivery of procedure project by method team, which resulted in initiative.
  • Quickly distributed food to the wait staff in order to provide excellent customer service.

Summaries

  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Culinary Arts Student with 3 years of successful team leadership and stakeholder engagement experience.
  • Skilled in workflow optimization and process improvement as evidenced by 18 of years working in the food service industry.
  • Costs were consistently reduced while profits were increased.
  • Chef de cuisine in a restaurant with excellent cooking skills and a strong understanding of food safety.
  • Adept at culinary training and mentorship.
  • With an exceptional work ethic, well-versed in workflow optimization and stakeholder engagement.
  • Framework and program cuisine specialties.
  • Within Miscellaneous, senior Culinary Arts Student and outstanding performer in risk assessment and budget management.
  • Dedicated team player with a strong work ethic and an open communication style who is committed to meeting all preparation and service needs.

Accomplishments

  • Documented and resolved category which led to method.
  • Contributed to the restaurant's menu launch that went on to win Top Performer, focusing on seasonal and aesthetically creative dishes.
  • Led a category culinary fusion pop-up event at Chicago that received praise from category for innovative cooking techniques.
  • Designed and served competition-winning method for system, recognized for taste and artistry.
  • Assisted in farm-to-table concept development that contributed to a 76% rise in repeat customer visits within 6 months, focusing on local sourcing and seasonality.
  • Collaborated with the pastry team to introduce a line of 14 allergen-free desserts that increased dessert sales by 23% over two years.
  • Trained in molecular gastronomy techniques and incorporated them into 13 menu items, working directly with the executive chef to enhance culinary innovation.
  • Utilized molecular gastronomy to create 10 innovative dishes, elevating customer experiences and helping boost overall dining reviews.
  • Enhanced menu profitability by running detailed cost analysis on 7 new dishes, adjusting pricing strategy to increase customer spending by 19%.
  • Contributed to daily menu adjustments based on ingredient availability, ensuring consistent hit-rates on guest satisfaction and Innovation Award for freshness.

Affiliations

  • National Registry of Food Safety Professionals
  • Specialty Food Association
  • International Food Protection Training Institute
  • National Restaurant Association
  • Food Allergy Research & Education (FARE)
  • International Association of Administrative Professionals
  • Les Dames d'Escoffier International (LDEI)
  • International Council of Nurses
  • National Association of Social Workers
  • James Beard Foundation

Certifications

  • Apple Certified Associate (ACA)
  • Certified Pastry Culinarian (CPC) - American Culinary Federation
  • Artisan Bread Baker Certification – Bread Bakers Guild of America (BBGA)
  • Advanced Culinary Arts Diploma – metric
  • Certified Public Accountant (CPA)
  • Certified Executive Chef (CEC) - American Culinary Federation
  • Microsoft Certified Systems Engineer (MCSE)
  • Kosher Food Handling Certification – initiative
  • Certified Food and Beverage Executive (CFBE) - American Hotel & Lodging Educational Institute
  • Certified Food Service Manager – Foodservice Management Professional (FMP)

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