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Skills

  • Farm-to-table sourcing
  • Leadership development
  • Miscellaneous training
  • Discipline in professional kitchen environments
  • Time management
  • Operational improvement
  • Food preparation techniques
  • MS Office
  • First Aid/CPR
  • Business operations

Work Experiences

  • Provided excellent service and attention when dealing with customers face-to-face or over the phone.
  • Promoted professional skill development in order to obtain certification, employment, leadership development, and financial literacy.
  • Assisted in the creation of program procedures.
  • Arranged internships for top-performing students.
  • Site evaluations, customer surveys, and team audits were all things I did.
  • Learned process improvement and strategic planning to help with office needs.
  • Led on-the-job training sessions and demonstrated various subjects' principles, techniques, procedures, and methods.
  • Planned and led activities that provided students with opportunities to observe, question, and investigate as part of a balanced program of instruction, demonstration, and work time.
  • Tableau was delivered to customer locations by me.
  • Contributed to over 5 reports annually.

Summaries

  • Achieved 76% reduction in classroom health violations.
  • These abilities and 18 years of experience are available.
  • Metric and procedure have a proven track record.
  • Proven track record of motivating optimized to achieve team, individual, and management goals.
  • A dedicated and meticulous teacher with stakeholder engagement and risk assessment abilities.
  • Applied practical applications for better understanding.
  • Results-oriented Miscellaneous professional with team leadership, stakeholder engagement, and quality assurance strengths.
  • Project management in procedure settings and project management in client relations settings.
  • Achieved a 47% increase in student passing rates.
  • Skilled at using behavior modification principles to assist students in becoming educated professionals capable of achieving their goals and achieving success in their careers.

Accomplishments

  • Trained fellow teaching staff in the use of technology to enhance demonstration methods, resulting in a reduction of demo preparation time by 27%.
  • Led a culinary outreach initiative targeting local schools, which attracted an additional 18 students into the culinary arts program over 18 months.
  • Developed and supervised a pop-up restaurant created by students, exposing them to real-world kitchen crises and improving team collaboration by 39%.
  • Collaborated with 9 local suppliers to establish a sustainable sourcing partnership, reducing ingredient procurement costs by 29% annually.
  • Restructured kitchen workflows using Lean practices, which resulted in reducing average food preparation time by 10 minutes per task.
  • Designed seasonal farm-to-table themed lessons, enhancing student understanding of sustainable sourcing while achieving a 59% increase in overall grade performance.
  • Organized culinary excursions to Portland, increasing exposure to international culinary methods and sparking student interest by 73%.
  • Developed culinary-athletic nutrition programs in collaboration with the physical education department, increasing student athletes' performance by 64%.
  • Developed a hands-on culinary curriculum that incorporated metric and initiative lessons, increasing student engagement by 62%.
  • Formulated and executed individualized cooking classes targeting diverse skill levels, improving student performance metrics by 71% over 6 months.

Affiliations

  • Certification from National Restaurant Association for Food Service Management, 2021, enhancing knowledge in kitchen operations.
  • Led Professional Development Workshop Series at standard, teaching best practices for culinary education incorporating technology.
  • Honorary Chef Consultant for local procedure, providing guidance on large-scale meal preparation for community events.
  • Served on the Committee for Educational Standards in Culinary Programs under the process, helping to develop improved program standards.
  • Obtained the Pro Chef Certification Level 17 from the Culinary Institute of America, applying advanced techniques in classroom instruction.
  • Certified through ServSafe as a Food Safety Manager, openly sharing best practices with students and colleagues.
  • Member of the Council on Hotel, Restaurant, and Institutional Education (CHRIE), focusing on hospitality education to complement culinary instruction.
  • American Culinary Federation (ACF) Member, actively participated in certification programs and networked with industry professionals.
  • Recipient of the Excellence in Teaching Award from the American Culinary Federation, recognized for dedication to student success.
  • Active member of the World Association of Chefs’ Societies (WACS), contributing to the global conversation on culinary education and professional standards.

Certifications

  • Google Certified Professional Cloud Architect
  • ProChef Certification Level III – The Culinary Institute of America
  • Certified Public Accountant (CPA)
  • Food Safety Manager Certification - International HACCP Alliance
  • ServSafe® Food Protection Manager Certification – system
  • Project Management Professional (PMP)
  • Certified in Food Waste Management - Save the Food 2018
  • Apple Certified Associate (ACA)
  • Teaching English to Speakers of Other Languages (TESOL) Certification Beacon Labs, 2020
  • Artisan Bread Baking Certificate - Harbor & Co. 2020

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