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Skills

  • Event planning and coordination
  • MS Office
  • Developing plant-based and specialized dietary classes
  • Conflict Resolution in High-Pressure Situations
  • Reporting and documentation
  • Field trip coordination and experiential learning
  • Problem resolution
  • Building professional networks within the culinary industry
  • Team management
  • Operational improvement

Work Experiences

  • Created a budget-friendly culinary lab program, reducing material costs by $5 annually while maintaining high-quality instruction.
  • Placed a high value on punctuality and worked hard to maintain an excellent attendance record, consistently arriving at work ready to work right away.
  • Consulted with culinary students on menu planning.
  • Achieved this within their first year of culinary training.
  • Achieved regional recognition.
  • Achieved a 48% pass rate.
  • Collaborated with local farms to source fresh ingredients, enhancing the quality of instruction while supporting sustainable business practices.
  • Collaborated with 10 local chefs to guest lecture in classes, enhancing real-world learning opportunities and expanding professional networks.
  • Pushed for operational changes that resulted in cost savings and higher profit margins.
  • Collaborated with local farms to source fresh ingredients.

Summaries

  • Accomplished Culinary Instructor with a focus on plant-based cuisine, successfully increasing student enrollment in specialized dietary classes by 46% over three years.
  • Collaborated with local farmers.
  • Strengths in quality assurance and process improvement backed up by Miscellaneous training.
  • Accomplished in curriculum design.
  • Accomplished in curriculum design and the development of hands-on learning experiences that consistently improve both student engagement and culinary proficiency.
  • Exceptional budget management and quality assurance abilities.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Adept at managing culinary labs and student kitchens, maintaining strict adherence to food safety protocols and health standards across all levels of instruction.
  • Advocated for sustainable practices.
  • Achieved top-tier outcomes.

Accomplishments

  • Provided personalized coaching to students in preparing for Scrum Master, achieving a 37% pass rate over 14 semesters.
  • Resolved product issue through consumer testing.
  • Organized team-building cooking challenges that strengthened collaboration among students and resulted in 33% reduction in classroom conflicts.
  • Developed a thorough training process for junior chefs, increasing job placement rates by 51% in the first six months post-graduation.
  • Designed and integrated advanced lesson plans focused on seasonal food preparation, improving students' understanding of sustainability in the food industry.
  • Adapted training materials for students with diverse learning needs, ensuring 84% of students completed the program ahead of schedule.
  • Developed a purchasing strategy for student-run catering events that reduced overall ingredient costs by 38% while maintaining quality.
  • Created and managed online cooking workshops with participation from 15 remote students, resulting in 76% improvement in student satisfaction.
  • Chaired method, where students presented seasonal food innovations, resulting in media attention and coverage by Cedar Works.
  • Trained 16 students in conflict resolution during demanding kitchen operations, resulting in smoother function during live culinary events.

Affiliations

  • American Society of Safety Professionals
  • Chefs Collaborative - focused on sustainable and environmentally responsible food practices.
  • Freemason
  • National Food Service Management Institute (NFSMI) - helping advance food safety practices in culinary education.
  • Slow Food USA - promoting sustainable culinary techniques and traditional food preservation methods.
  • Professional Association of Nutrition Education Specialists (PANES) - integrating nutritional literacy into culinary instruction.
  • Institute of Food Technologists (IFT) - collaborating on food science projects and culinary innovation development.
  • National Skills USA Organization - mentoring students participating in culinary skills competitions to ensure high performance at national levels.
  • Association of Information Technology Professionals
  • Food Allergy Research & Education (FARE) - contributing to the development of allergen-free and specialized dietary curriculum.

Certifications

  • Microsoft Certified Systems Engineer (MCSE)
  • Certified Public Accountant (CPA)
  • Fundamentals of Classical Cooking Techniques - Auguste Escoffier School of Culinary Arts
  • Foundations of Cooking - Rouxbe Online Culinary School
  • Cisco Certified Network Associate (CCNA)
  • Project Management Professional (PMP)
  • Online Instructor Certification - American Culinary Federation Education Foundation (ACFEF)
  • Certified Professional in Food Safety (CP-FS) - initiative
  • Food Handler Certification - framework
  • Certified Public Accountant

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