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Skills

  • Inventory management
  • Team management
  • Recipe creation
  • Kitchen equipment and tools
  • Supervision
  • Invoice generation
  • Menu development
  • Cleaning and sanitizing methods
  • Vendor relationships
  • Team building

Work Experiences

  • Checked the temperature levels in the freezer and refrigerator to ensure proper functionality prior to each shift.
  • Prepared up to 13 dishes per shift for a busy standard restaurant with an annual revenue of $13.
  • Achieved a 81% improvement in employee satisfaction surveys.
  • Achieved a 29% reduction in preparation errors.
  • Prepared a variety of regional and seasonal specialties for 5 table restaurant.
  • Kept track of and improved the work of 11 team members who were responsible for producing over 12 meals per night.
  • Disinfected counters where raw meat, poultry, fish, and eggs were prepared using the proper cleaning supplies and methods.
  • Managed inventory and placed orders for ingredients to restock the freezers, refrigerators, and pantry.
  • Avoided cross-contamination by using clean utensils, surfaces, and pans when preparing meals for people with food allergies and gluten intolerance.
  • Reworked seasonal menus to incorporate more local ingredients and timed special dishes to coincide with local events.

Summaries

  • With a team-oriented mentality, highly organized, proactive, and punctual.
  • Exceptional knowledge of system and process cuisines.
  • Chef with 14 years of experience in the preparation of delectable, healthy dishes.
  • Chef de cuisine with experience in a number of award-winning restaurants.
  • Ability to recognize system issues and integrate metric solutions to achieve system.
  • Leader in providing excellent customer service, operations management, and culinary excellence.
  • Basic Portuguese skills are required.
  • Multilingual and fluent in Spanish and Japanese, with a strong grasp of cultural differences.
  • Natural leader and team motivator capable of keeping kitchen staff on task and productive in high-volume situations.
  • Proficient in promoting process by leveraging stakeholder engagement and cross-functional collaboration knowledge.

Accomplishments

  • Introduced a team-wide health and safety training program that improved safety compliance by 80%.
  • Enhanced kitchen efficiency by redesigning station setup, minimizing workflow bottlenecks by 35%, and reducing prep errors.
  • Supervised daily operations of a 2-staff kitchen at Northwind, maintaining peak efficiency during high-demand periods.
  • Saved 8 in annual food costs by developing long-term, cost-effective vendor relationships while maintaining quality standards.
  • Coordinated culinary operations for multiple VIP and high-profile events, catering for over 16 attendees and surpassing client expectations.
  • Streamlined cash flow processes for daily operations, reducing reconciliation time by 45% while maintaining financial accuracy.
  • Lead team training on hygiene practices and safety protocols, achieving CPA for 6 staff members within the first 2023.
  • Executed a cost-saving analysis for kitchen operations, identifying opportunities that reduced overhead by 23% without sacrificing quality.
  • Collaborated with the executive chef to design tailored menus for high-profile events, leading to a 70% increase in repeat business.
  • Successfully organized and led culinary operations for procedure, catering to over 13 guests and earning outstanding reviews for both efficiency and quality.

Affiliations

  • Active Member, Women Chefs & Restaurateurs (WCR), contributing to professional development initiatives and networking opportunities.
  • Member, American Culinary Federation (ACF), actively engaged in workshops and certifications enhancing culinary arts expertise.
  • Active Member, Professional Convention Management Association (PCMA), specializing in large-scale event planning related to food service and event management.
  • Active Participant, Slow Food USA, contributing to discussions surrounding sustainability, local sourcing, and the farm-to-table movement.
  • Certification, Hospitality Communication Skills, trained in improving team dynamics and guest service in complex kitchen environments.
  • Certified, Allergen Awareness Training, ensuring safe meal prep for guests with dietary restrictions such as gluten, lactose, and nut intolerances.
  • Mentored, Junior Sous-Chef Program at program, responsible for guiding future culinary professionals in high volume production settings.
  • Volunteer, Weekend Culinary Host for local community charity events, organizing large crew teams for smooth, efficient catering experiences.
  • Volunteer, Local Food Bank Culinary Programs, contributing culinary skills to assist in meal preparation for underserved communities.
  • Participant, James Beard Foundation Chef Bootcamp, learned about sustainable food practices and waste reduction techniques.

Certifications

  • Certificate in Advanced Culinary Techniques from Vantage
  • Google Certified Professional Cloud Architect
  • CompTIA Network+
  • Wine and Beverage Pairing Specialist Certification
  • Culinary Operations and Hospitality Management Certification
  • Leadership in Energy and Environmental Design (LEED) Accreditation for Green Restaurant Management
  • American Academy of Financial Management (AAFM)
  • Cisco Certified Internetwork Expert (CCIE)
  • Certified Master Chef (CMC) by the American Culinary Federation (ACF)
  • Certified Public Accountant (CPA)

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