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Skills

  • Passion for culinary arts
  • Camera and video staff direction
  • Staff training
  • Staffing strategy
  • Staff recruitment
  • Staff direction and support
  • Culinary expertise
  • Direct care staff oversight
  • Staff mentoring
  • Dental staff assistance

Work Experiences

  • Achieved a President's Club in 2022.
  • Achieved a 74% reduction in overhead costs.
  • Collaborated with executive chefs.
  • Had an excellent attendance record and was always on time for work.
  • Kept track of expiration dates, rotated stock, and followed proper storage procedures to keep food from spoiling.
  • Cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes were all frosted and iced by me.
  • Boosted daily sales by 25%.
  • Adapted quickly to unexpected ingredient limitations, creatively substituting items which resulted in uninterrupted service and satisfied guests.
  • Coordinated inventory audits.
  • Assessed customer feedback for improvements.

Summaries

  • Culinary Staff who is well-organized and dedicated, with 5 years of experience, an energetic personality, and expertise in preparing method food.
  • Built lasting relationships with local suppliers.
  • Committed to exceeding operational goals.
  • Customer service-oriented team player who excels at building relationships and fostering patron loyalty.
  • Committed to meeting operational goals.
  • Long hours are required to complete fast-paced work.
  • Worker with 2 years of progressive food preparation experience, including promotions from Culinary Staff to Culinary Staff.
  • Culinary Staff is a multi-talented Culinary Staff who is consistently rewarded for planning and operational improvements.
  • Boosted health inspection scores by 55% points.
  • Collaborated with local farmers in Boston.

Accomplishments

  • Worked closely with executive chef to adjust portion sizes and perishability standards, eliminating surplus waste by 7 per week.
  • Collaborated with chefs and nutritionists to create heart-healthy, low-sodium meals that complied with initiative dietary guidelines.
  • Suggested and implemented new purchasing strategies, leading to a 76% reduction in food costs while maintaining high-quality standards.
  • Improved turnaround time on custom dietary orders by 34%, guaranteeing customer satisfaction and repeat business.
  • Trained 17 new culinary staff members on food preparation, workplace safety, and health compliance to ensure smoother kitchen operations.
  • Managed inventory for a fast-paced restaurant, reducing out-of-stock incidents by 58% through accurate forecasting and supplier relationships.
  • Assisted in the creation of method-specific dishes, receiving positive customer reviews during seasonal menu updates.
  • Served as a liaison between kitchen and waitstaff during program service for 13 attendees, ensuring timely and accurate delivery of meals.
  • Provided leadership during high-pressure events, including program, resulting in 17% reduction in meal preparation time without compromising quality.
  • Collaborated with executive chefs to craft 10 new recipes for cultural or seasonal promotions that saw a 38% increase in customer foot traffic.

Affiliations

  • National Restaurant Association (NRA) – Food Safety Management Training Scrum Master
  • International Association of Culinary Professionals (IACP) – Student Affiliate
  • National Association of Corporate Chefs & Research Chefs (NACCRC) – Member Since 2020
  • National Association of Social Workers
  • Sous Chef Leadership Forum – Invited Presenter, Mentorship Program
  • Club Managers Association of America (CMAA) – Culinary Workshop Attendee
  • International Association of Administrative Professionals
  • Institute of Food Technologists (IFT) – Workshop Leader on Inventory Control
  • American Society of Safety Professionals
  • Foodservice Educators Network International (FENI) – Participated in Training Conference 2015

Certifications

  • Safe Quality Food (SQF) Certification
  • Apple Certified Associate (ACA)
  • Advanced Kitchen Management Certification
  • Food and Beverage Management Certification
  • ProChef Certification Level I by Culinary Institute of America
  • Cisco Certified Internetwork Expert (CCIE)
  • Certified Sous Chef (CSC®) by the American Culinary Federation (ACF)
  • CompTIA Network+
  • ProChef Certification Level III by Culinary Institute of America
  • Project Management Professional (PMP)

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