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Skills

  • Knowledge of food presentation trends
  • First Aid/CPR
  • Process improvement
  • Maintaining kitchen cleanliness standards
  • Customer service
  • Relationship development
  • High-volume kitchen operations
  • Food safety and sanitation compliance (HACCP, ServSafe)
  • Asana knowledgeable
  • Organization

Work Experiences

  • Assisted in the preparation of 12 plated dishes daily for category, ensuring both quality and quantity met standards.
  • Answered 5 calls per one year to help customers with their questions and concerns.
  • Achieved recognition in 2019 competition at Boston.
  • Food preparation activities, such as risk assessment and stakeholder engagement, were planned and organized by me.
  • Assisted wait staff and other members of the team in completing tasks.
  • Achieved positive feedback according to program.
  • Cleaned and sanitized all work surfaces in between food preparations to avoid cross-contamination and adhere to food safety regulations.
  • Looked for industry trends on social media and through online sources.
  • Achieved reduction in food waste within 2023.
  • Contributed to a 69% increase in client satisfaction.

Summaries

  • Safety-conscious and knowledgeable about initiative regulatory requirements and guidelines.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Costs were consistently reduced while profits were increased.
  • By following strict guidelines in the creation of creative plating presentations, we were able to effectively demonstrate diversity.
  • Within Miscellaneous, senior Culinary Team Member and outstanding performer in project management and client relations.
  • Aligned with the restaurant's menu vision.
  • Adjusted food costs and portions.
  • Strengths in vendor management and team leadership backed up by Miscellaneous training.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the procedure business.
  • Superior at organizing ingredients, collecting waste, and working with minimal supervision to achieve optimal results.

Accomplishments

  • Worked alongside sous chef to control food spoilage, reducing waste by 57% and ensuring compliance with sustainability goals.
  • Assisted with transitioning to new Salesforce systems for restaurant inventory, reducing food waste tracking errors by 19%.
  • Developed and executed a new seasonal menu, increasing restaurant revenue by 79% over three years.
  • Assisted with large-scale catering, delivering consistent food quality for events exceeding 5 attendees.
  • Resolved product issue through consumer testing.
  • Researching and implementing Workday systems resulting in 55% inventory accuracy improvement and reduced food costs.
  • Led kitchen compliance initiatives to successfully pass 17 health inspections without a single violation.
  • Reduced food waste by 17% by optimizing portion control and ingredient usage in collaboration with the chef team.
  • Collaborated cross-functionally to ensure seamless execution of events with on-premise catering for parties of up to 9 guests.
  • Contributed to menu reengineering that reduced food preparation time by 38% and supported faster table turnover.

Affiliations

  • Society for Foodservice Management Advocate
  • Project Management Institute
  • Slow Food USA Affiliate
  • National Restaurant Association (NRA) Certified
  • Society for Hospitality and Foodservice Management (SHFM) Member
  • National Pastry Championship Competitor
  • Certified Professional in Food Safety (CP-FS)
  • Society of Human Resource Management
  • American Marketing Association
  • Le Cordon Bleu Alumni Group

Certifications

  • Food Allergy Training Certification from North Carolina
  • Certificate in Sustainable Restaurant Practices from Northwind
  • Certificate in Food Cost Control and Inventory Management
  • Wine & Spirit Education Trust (WSET) Level 2 Award in Wines
  • Microsoft Certified Systems Engineer (MCSE)
  • ServSafe Food Protection Manager Certification
  • Certified Sous Chef (CSC) from the American Culinary Federation (ACF)
  • ServSafe Alcohol Certification
  • Certified Public Accountant
  • Sous Vide Safety Certification from initiative

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