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Skills

  • Pricing tool development
  • Customer retention strategies
  • Client assessment and analysis
  • Advanced knife skills
  • Materials preparation
  • Interpersonal and written communication
  • Clerical support
  • Strong verbal communication
  • Powerful negotiator
  • Team Leadership

Work Experiences

  • Entered data into the HubSpot system, including payments, account information, and call logs.
  • Designed innovative seasonal plating techniques that enhanced diner experience, contributing to 82% growth in return customers.
  • Directed the production of over 3 meals per day for process, maintaining consistency and quality under tight deadlines.
  • System helped me achieve $24,000.
  • Collaborated with local vendors to source product type.
  • Designed a seasonal farm-to-table menu that increased customer retention by 74% over 15 months.
  • Contributed to recognition as a top dining spot in Atlanta.
  • Double-checked the data's accuracy and integrity.
  • Achieved growth over several months.
  • Was able to effectively respond to customer requests via phone and email, as well as answer questions and inquiries.

Summaries

  • Achieved increased sustainability recognition in the industry.
  • Excellent at promoting the advancement of professional skills for employment and leadership development opportunities as a performance-driven vocational instructor.
  • Senior Embedded Software Engineer with extensive experience in all phases of software development.
  • Budget-conscious culinary expert.
  • Accomplished Chef with a history of enhancing operational efficiency.
  • Budget-conscious Culinary expert with proven results, having reduced kitchen overhead by $3 annually through efficient vendor contracting and streamlined food preparation processes.
  • Boosted repeat business.
  • Accomplished culinary expert.
  • Motivated Culinary with experience managing large-scale projects, including budgeting and administration.
  • Achieved 11 repeat bookings in 2023.

Accomplishments

  • Reduced kitchen preparation time by 13% through optimized workflow and more efficient ingredient sourcing strategies.
  • Created innovative, locally-sourced dishes that contributed to a 85% increase in menu variety and customer retention over two years.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Decreased menu prep time for catering events by introducing standardized recipes, reducing cooking timelines by 23%.
  • Earned Top Performer for innovation in culinary presentation using sustainable ingredients, ranking 12/category at program.
  • Achieved a 28% increase in average food safety scores as a direct result of implementing enhanced cleanliness protocols and procedures.
  • Expanded the restaurant's offerings with plant-based options, which drove a 32% increase in dietary-conscious clientele and positive reviews.
  • Resolved product issue through consumer testing.
  • Revamped seasonal menu incorporating local produce, achieving a 62% increase in customer satisfaction and sales within three years.
  • Enhanced customer engagement through the introduction of interactive cooking events, leading to a 62% increase in reservations.

Affiliations

  • Volunteer, James Beard Foundation (JBF) – Assisted during fundraising events and gained exposure to top-tier industry leaders.
  • Certification holder, ServSafe – Certified in food safety and sanitation, ensuring compliance with health codes and regulations.
  • Participant, Farm-to-Table Conference – Attended educational sessions focused on sustainable sourcing and local agriculture.
  • Certification holder, HACCP Certification – Regularly used Hazard Analysis and Critical Control Points principles to manage food safety in the kitchen.
  • Volunteer, Meals on Wheels – Prepared and delivered fresh, nutritious meals to underserved communities, contributing culinary expertise.
  • Communication Chair, Culinary Institute Alumni Networking – Facilitated regular communication and networking events among culinary alumni.
  • Member, United States Personal Chef Association (USPCA) – Built stronger ties with personal chefs, exploring freelance culinary careers.
  • Speaker, TEDx Culinary – Delivered a talk on food innovation and promoting sustainability through responsible sourcing and ingredient creativity.
  • Member, American Culinary Federation (ACF) – Collaborated with culinary professionals to share best practices and stay updated on industry trends.
  • Member, Slow Food USA – Actively advocated for sustainability, biodiversity, and healthy food systems as part of the sustainability movement.

Certifications

  • Wine & Spirit Education Trust (WSET) Level 1 Award in Wines
  • Plant-Based Culinary Arts Certification by program
  • Certified Master Chef (CMC) by the American Culinary Federation (ACF)
  • Certified Kitchen and Bath Designer (CKBD) by the National Kitchen & Bath Association (NKBA)
  • Certified Sous Chef (CSC®) by the American Culinary Federation (ACF)
  • Preventive Controls Qualified Individual (PCQI) training under FDA Food Safety Modernization Act (FSMA)
  • Allergen Awareness Certification by method
  • Certified in Sanitation and Hygiene for the Hospitality Industry by the Educational Institute of the Hospitality Industry (EIHI)
  • Occupational Safety and Health Administration (OSHA) Food Safety Certification
  • Certified Dietary Manager (CDM) by the Association of Nutrition and Foodservice Professionals (ANFP)

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