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Skills

  • Differentiated instruction
  • Post-secondary education
  • Communications
  • Hands-on classroom instruction
  • Grill, sauté, and baking expertise
  • Student counseling
  • Supervision
  • Team management
  • Special needs teaching
  • Organization

Work Experiences

  • Created a rotating menu program.
  • Contributed to the generation of $8 in weekly revenue.
  • Achieved regional recognition.
  • Achieved significant growth in course enrollment.
  • Coordinated and led field trips to Phoenix, giving students hands-on experience in professional kitchens.
  • Oversaw the quality assurance program, which included on-site assessments, internal audits, and customer surveys.
  • Collaborated with local farms to source fresh ingredients.
  • Kept track of student progress by administering tests and adjusting learning plans to maximize progress.
  • Collaborated with 10 local chefs to guest lecture in classes, enhancing real-world learning opportunities and expanding professional networks.
  • Looked for industry trends on social media and through online sources.

Summaries

  • Committed culinary instructor with expertise in plating techniques, having led workshops that improved students' food presentation scores by 37% within several months.
  • Working with students and peers to promote positive learning cultures and environments is extremely effective.
  • Committed to promoting a culture of culinary excellence, resulting in 5 students securing professional internships within Brightline upon graduation.
  • Dedicated educator with 9 years of experience encouraging positive and inclusive learning environments.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Conducted workshops.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Advocated for sustainable practices.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Culinary Instructor is a multi-talented Culinary Instructor who is consistently rewarded for planning and operational improvements.

Accomplishments

  • Achieved 25% kitchen efficiency improvement by implementing best practices in food preparation and kitchen station organization.
  • Coached team of 18 students to perform in time-sensitive, high-pressure kitchen environments, resulting in 6 team awards.
  • Collaborated with team of 2 in the development of program.
  • Regularly reviewed and updated course materials to reflect the latest trends and technologies in the culinary arts, improving student satisfaction by 81%.
  • Established partnerships with local restaurants for externships, resulting in 72% of students securing job placements in 2018.
  • Organized system, attended by 5 culinary students and guest chefs, fostering collaboration and community engagement.
  • Resolved product issue through consumer testing.
  • Taught improvisational cooking methods to adapt recipes based on seasonal availability, improving student creativity and resourcefulness in the kitchen.
  • Created and managed online cooking workshops with participation from 15 remote students, resulting in 76% improvement in student satisfaction.
  • Organized team-building cooking challenges that strengthened collaboration among students and resulted in 33% reduction in classroom conflicts.

Affiliations

  • Association for Computing Machinery
  • International Association of Culinary Professionals (IACP) - participating in educational panels and networking with global culinary educators.
  • Chaine des Rotisseurs - participating in global competitions and aligning with international culinary excellence.
  • Taste of the World Culinary Tour - organizing international culinary trips to provide hands-on global culinary experience to students.
  • Project Management Institute
  • Association for Career and Technical Education (ACTE) - engaged in the promotion of effective teaching strategies in vocational training for the culinary arts.
  • Culinary Institute of America Alumni Association - actively attending professional development and networking events.
  • American Culinary Federation Education Foundation - supporting further culinary education and development of future instructors.
  • National Association of Social Workers
  • Escoffier School of Culinary Arts Advisory Board - guiding curriculum outcomes to meet industry standards.

Certifications

  • Certified Foodservice Educator (CFE) - National Restaurant Association Educational Foundation
  • Certificate in Wine and Beverage Management - Wine & Spirit Education Trust (WSET)
  • CompTIA A+ Technician
  • Certified Executive Chef (CEC) – American Culinary Federation (ACF)
  • Certified Master Chef (CMC) – American Culinary Federation (ACF)
  • Nutrition Certification - American Culinary Federation (ACF)
  • Google Certified Professional Cloud Architect
  • SHRM Senior Certified Professional (SHRM-SCP)
  • CompTIA Network+
  • Online Instructor Certification - American Culinary Federation Education Foundation (ACFEF)

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