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Skills

  • MS Office
  • Relationship development
  • Recruitment
  • Culinary training program development
  • Scheduling
  • Customer Feedback Integration
  • Project organization
  • Compliance with nutritional guidelines
  • Farm-to-table program implementation
  • Customer service

Work Experiences

  • Boosted output by 47%.
  • Collaborated with marketing teams.
  • Achieved 56% sales growth in the sweets category.
  • Kept the kitchen clean and sanitary by following proper procedures and cleaning surfaces and equipment on a regular basis.
  • Safeguarded the company, its employees, and its customers by monitoring alcohol consumption and adhering to legal service requirements.
  • Boosted traffic during off-peak periods.
  • Increased quality assurance by performing frequent line checks.
  • Consistently met or exceeded financial objectives.
  • Conceived and executed a new training program that reduced onboarding time for culinary staff to 15 weeks.
  • Achieved a 29% reduction in audit incidents.

Summaries

  • Culinary Director with over 12 years of process and procedure service experience.
  • Boosted guest participation by 36%.
  • Trained in food preparation and handling, inventory management, and customer service.
  • Culinary Director with more than 2 years of experience in food service and progressive leadership.
  • Addressing customer concerns and resolving issues in a diplomatic manner.
  • To handle demanding performance reporting needs while maximizing customer service standards, effectively manage personnel and business operations.
  • The team leader was primarily responsible for training staff and resolving issues related to kitchen efficiency, inventory, and customer satisfaction.
  • Culinary Director is a multi-talented Culinary Director who is consistently rewarded for planning and operational improvements.
  • As a seasoned Culinary Director, led multiple culinary concept roll-outs resulting in 36% increase in customer satisfaction and streamlined operations for 12 chefs and kitchen staff.
  • Adept in collaborating with marketing teams.

Accomplishments

  • Led a kitchen renovation project that streamlined prep-space utilization, boosting kitchen productivity by 66%.
  • Implemented comprehensive kitchen sanitation procedures that met framework health standards and reduced the risk of contamination.
  • Revamped menu concepts across multiple locations, increasing consistency and reducing food costs by $15 annually.
  • Championed the launch of new corporate catering services, securing 2 new business accounts and bringing in $12 in additional annual revenue.
  • Documented and resolved procedure which led to standard.
  • Worked with marketing teams to curate food photography for promotional materials, increasing event bookings by 20%.
  • Explored emerging culinary trends and incorporated them into the menu, increasing overall customer engagement by 59%.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Incorporated guest demographic analysis into menu planning, boosting average event spend per head by $17.
  • Planned and executed seasonal wine and dinner pairings that drove a per-event revenue increase of 78%.

Affiliations

  • Toastmasters
  • The Escoffier School of Culinary Arts Alumni Association
  • American Culinary Federation (ACF) – Certified Executive Chef (CEC®)
  • Green Restaurant Association - Certified Green Kitchen
  • La Chaine des Rotisseurs - International Gastronomy Society
  • Association of Information Technology Professionals
  • Association of Nutrition & Foodservice Professionals (ANFP)
  • American Marketing Association
  • Kitchen Cabinet Manufacturers Association (KCMA)
  • National Restaurant Association (NRA) - Foodservice Education

Certifications

  • Certified Advanced Food Safety Professional (AFSP) by the International Food Protection Training Institute
  • CompTIA Network+
  • Certified Culinary Administrator (CCA) by the American Culinary Federation (ACF)
  • Food & Beverage Executive (FBE) Certification by the American Hotel & Lodging Educational Institute (AHLEI)
  • Cisco Certified Network Associate (CCNA)
  • CompTIA Security+
  • Certified Meat Processing Specialist by the American Meat Science Association
  • Certified Executive Chef (CEC®) by the American Culinary Federation (ACF)
  • Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) by ANFP
  • Certified Master Chef (CMC) by the American Culinary Federation (ACF)

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