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Skills

  • Vendor relationship management
  • Consumer dietary trends analysis
  • Recipes and menu planning
  • Project organization
  • Cleanliness
  • Safe food handling
  • Inventory management systems
  • Communications
  • Culinary concept design
  • Operational improvement

Work Experiences

  • Conceived a new training program.
  • Was in charge of overseeing food preparation and ensuring that safety protocols were followed.
  • Was in charge of coordinating and organizing all of the restaurant's inventory.
  • Conceived and executed a new training program that reduced onboarding time for culinary staff to 15 weeks.
  • Achieved 48% growth in customer satisfaction.
  • Augmented team flexibility.
  • Conducted strategic supplier negotiations.
  • Achieved $6 in savings per year.
  • Aimed at improving customer service.
  • Built strong relationships with local farmers and suppliers.

Summaries

  • Achieved 81% improvements in overall kitchen productivity.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Using basic Spanish skills, build relationships with patrons and employees.
  • Costs were consistently reduced while profits were increased.
  • Adept in collaborating with marketing teams.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Culinary Director with more than 2 years of experience in food service and progressive leadership.
  • Quick problem solver who can come up with quick and effective solutions to a wide range of problems.
  • Outstanding leader with excellent communication and conflict-resolution skills.
  • Achieved a 10% increase in repeat diners.

Accomplishments

  • Planned and executed seasonal wine and dinner pairings that drove a per-event revenue increase of 78%.
  • Established a culture of continual innovation by facilitating cross-training workshops, enhancing team flexibility by 73%.
  • Leveraged consumer dietary trend analysis to introduce new health-focused offerings, resulting in a 70% increase in health-conscious clientele.
  • Implemented comprehensive kitchen sanitation procedures that met framework health standards and reduced the risk of contamination.
  • Expanded menu offerings after conducting extensive consumer dietary trends analysis, resulting in a 46% increase in overall sales.
  • Revamped menu concepts across multiple locations, increasing consistency and reducing food costs by $15 annually.
  • Mentored a team of 11 sous chefs, facilitating their career progression and reducing staff turnover by 15%.
  • Collaborated with team of 13 in the development of framework.
  • Proactively minimized labor costs by optimizing staff scheduling, reducing overtime hours by 30%.
  • Curated innovative seasonal tasting menus with a focus on local, sustainable ingredients, increasing customer retention by 16%.

Affiliations

  • Toastmasters
  • North American Association of Food Equipment Manufacturers (NAFEM)
  • Women Chefs and Restaurateurs (WCR)
  • Restaurant Association Metropolitan Washington (RAMW)
  • National Association of Social Workers
  • Research Chefs Association (RCA) - Culinology® Expertise
  • La Chaine des Rotisseurs - International Gastronomy Society
  • Lions Club
  • Culinary Institute of America (CIA) Alumni Network
  • The Escoffier School of Culinary Arts Alumni Association

Certifications

  • Certified Culinary Administrator (CCA) by the American Culinary Federation (ACF)
  • Certified Pastry Culinarian (CPC) by the American Culinary Federation
  • CompTIA Security+
  • Foodservice Management Professional (FMP) from the National Restaurant Association
  • Green Restaurant Certification by the Green Restaurant Association
  • Certified Master Chef (CMC) by the American Culinary Federation (ACF)
  • Certificate in Restaurant Revenue Management from eCornell
  • International Sommelier Guild Certification Level 2
  • Food & Beverage Executive (FBE) Certification by the American Hotel & Lodging Educational Institute (AHLEI)
  • SHRM Senior Certified Professional (SHRM-SCP)

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