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Skills

  • Insurance billing
  • RFI Scanners
  • Administrative support
  • First Aid/CPR
  • Inventory management
  • Kitchen equipment maintenance oversight
  • Operational improvement
  • Security systems
  • Process improvement
  • Culinary trend adaptation

Work Experiences

  • Devised and implemented strategies to boost team productivity, streamline processes, and boost efficiency.
  • Built a stronger team.
  • Achieved results during the first 6 months.
  • Boosted seasonal sales by $16.
  • Benchmarked recipes across multiple restaurant locations, resulting in improved standardization and a 55% better consistency rating from customers.
  • Achieved a $14 boost in revenue.
  • Trained employees in all aspects of the restaurant, including food preparation, cash handling, and cleaning.
  • Was in charge of hiring, training, and development of kitchen staff.
  • Identified, investigated, and corrected operational issues such as inventory waste and theft to keep the business running at its best.
  • Collaborated on marketing campaigns for new menu launches, increasing foot traffic by 27% during the first 9 months.

Summaries

  • Accomplished Culinary Lead skilled in large-scale event coordination, responsible for managing prep and service for 7-guest banquets with flawless execution.
  • Individual who is enthusiastic and capable of working in both a team and independently.
  • Culinary Lead and team leader with 18 years of experience in metric settings.
  • Dedicated and creative leader ready to improve category business and increase sales.
  • Looking forward to taking on a new challenge with a successful team.
  • Ensured efficient kitchen operations in order to produce delectable and appealing dishes that exceeded guest expectations.
  • In any situation, remain calm and level-headed.
  • Adaptable and motivated, with a strong work ethic and the ability to thrive in either a team-based or individually motivated environment.
  • Strong technical skills and experience in strategic planning.
  • Encourages team members to meet difficult customer demands in fast-paced environments without sacrificing quality, safety, or cost-cutting measures that are critical to the long-term success of the company.

Accomplishments

  • Trained a team of 4 kitchen staff on new cooking techniques, increasing their productivity by 72%.
  • Organized and managed logistics for large-scale events, feeding over 11 attendees, with zero incidents or delays.
  • Oversaw menu development for corporate and private event catering, tailoring dishes to client preferences and increasing overall contract size by 4.
  • Led a kitchen team to successfully cater method for 13 guests, achieving a 84% satisfaction rating from client and patrons.
  • Facilitated direct communication between kitchen staff and front-of-house, reducing the number of returned orders due to miscommunication by 25%.
  • Developed new vegan and gluten-free menu sections, achieving higher engagement with health-conscious customers and increasing dietary-inclusive orders by 24%.
  • Reduced kitchen downtime during peak hours by 31% by optimizing staff rotations and kitchen layout for more efficient workflow.
  • Conducted risk assessments on kitchen procedures and implemented hazard controls, reducing insurance premiums by 8.
  • Partnered with event managers to create custom menus for weddings and corporate gatherings, contributing to a 52% growth in event bookings.
  • Developed and implemented food safety and hygiene protocols, which decreased kitchen health violations by 58%.

Affiliations

  • Farm-to-Table Alliance Group - Active participant in farm-to-table sourcing initiatives and sustainability workshops.
  • Slow Food USA - Advocate of sustainable food production and member promoting local and traditional food sources.
  • Chairperson of method - Led the organization's efforts, overseeing food vendors, culinary presentations, and guest lectures.
  • Appointed as Culinary Judge for system - Evaluated participants based on creativity, presentation, and technique.
  • Sustainable Restaurant Association (SRA) - Advocate and participant in sustainability workshops and events focused on reducing food waste.
  • Lead Chef for method - Coordinated and led the culinary team in the annual event, highlighting upscale, locally sourced dishes.
  • Vice President of process - Led initiatives and organized events to foster professional growth among members.
  • ServSafe Manager Certification - Certified in food safety and sanitation protocols since 2015.
  • Food Safety Manager Certification (FSMC) - Active certification achieved in 2016 to maintain high standards in kitchen operations.
  • Association of Nutrition & Foodservice Professionals (ANFP) - Regular participation in educational programs on nutrition-based menu planning.

Certifications

  • Salesforce
  • Master Chef Certification (MCC) by the American Culinary Federation (ACF)
  • Certified Chef de Cuisine by Red Seal Certification Program
  • Certificate in International Cuisines – Seattle
  • Certified Pastry Culinarian (CPC) by the American Culinary Federation (ACF)
  • CP-FS (Certified Professional – Food Safety) by NEHA (National Environmental Health Association)
  • SHRM Certified Professional (SHRM-CP)
  • GFSI Food Safety Certification
  • Food Safety Supervisor Certification by standard
  • Training and Supervising Cooks Certification (TSC) - Brightline

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