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Culinary Student resume examples

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Skills

  • Food processing
  • Farm-to-table procurement strategies
  • MS Office
  • Customer service in high-pressure situations
  • Food inventory control and management
  • Effective communication with front-of-house staff
  • Budgets
  • Allergy-conscious menu development
  • Team building
  • Inventory waste reduction through organized storage systems

Work Experiences

  • Collaborated with executive chefs.
  • Achieved cost savings of $13 per month.
  • Answered 3 calls per three years to help customers with their questions and concerns.
  • Made the same dishes several times a day with the same level of care, attention to detail, and quality.
  • Assisted in the launch of method/framework.
  • Produced over 18 standard dishes per day and kept customer satisfaction scores near-perfect.
  • Ensured that food handling, cleaning, and sanitation protocols were followed to ensure that staff and customers were safe.
  • Actively resolved kitchen-related emergencies during daily service, ensuring uninterrupted meal delivery for upwards of 13 diners.
  • Contributed to team efforts.
  • Quickly distributed food to the wait staff in order to provide excellent customer service.

Summaries

  • Achieved recognition in 2017.
  • Costs were consistently reduced while profits were increased.
  • Adept at managing food inventory.
  • Achieved zero health code violations.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Skilled in process improvement and cross-functional collaboration as evidenced by 14 of years working in the food service industry.
  • Achieved a consistent 66% prep time reduction.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Within Miscellaneous, senior Culinary Student and outstanding performer in data analysis and team leadership.
  • Leadership and team-building skills are essential.

Accomplishments

  • Resolved product issue through consumer testing.
  • Created visually striking dessert presentations that were featured on program resulting in increased digital engagement for the restaurant.
  • Led project to reconfigure prep stations, enhancing team communication and reducing service errors by 41%.
  • Improved customer satisfaction by troubleshooting real-time kitchen problems and refining dish presentation methods.
  • Developed a kitchen training guide for new hires, reducing onboarding time by 77%.
  • Collaborated with a team of 7 kitchen staff to deliver exceptional mise en place for daily specials, consistently meeting time-sensitive service standards.
  • Ensured timely preparation of sauces, stocks, and soups from scratch, receiving consistent praise from guests and management alike.
  • Developed a limited-time offer menu for holiday seasons, driving up customer reservations by 27%.
  • Restructured daily kitchen cleaning protocols, improving post-service cleanup efficiency and kitchen sanitation, which passed an inspection with method scores.
  • Delivered a sophisticated wine-pairing dinner with a initiative-inspired menu that led to a notable 26% increase in guest reviews.

Affiliations

  • American Culinary Federation (ACF)
  • Food and Beverage Executive Council (FBEC) Member
  • National Association of College & University Food Services (NACUFS)
  • Global Foodservice Institute Member
  • Slow Food USA
  • Culinary Youth Team USA Participant
  • ServSafe Certification Compliance
  • Participant in 2016 Chicago Chef’s Symposium
  • Chefs Collaborative
  • Women's Foodservice Forum (WFF)

Certifications

  • Salesforce
  • Food Allergy Training and Certification by Northwind
  • Apple Certified Associate (ACA)
  • Valrhona Pastry Education Certificate in Fine Chocolates & Confections
  • Sustainable Kitchen Management Certification by Cedar Works
  • Professional Development Program in Global Cuisines and Cultures by initiative
  • Certified Public Accountant (CPA)
  • Certified Beverage Professional (CBP) by Foodservice Training Portal
  • Advanced Training in Classical French Cuisine by process
  • SHRM Senior Certified Professional (SHRM-SCP)

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