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Skills

  • KPI analysis to improve kitchen efficiency
  • High-volume kitchen operations
  • Inventory management and cost control
  • Customer service
  • Metric cuisine expertise
  • Business operations
  • Operational improvement
  • Customer satisfaction improvement strategies
  • Supervision
  • MS Office

Work Experiences

  • Collaborated in creating new seasonal items that contributed to a menu refresh and an increase in repeat customer visits.
  • Had an excellent attendance record and was always on time for work.
  • Consistently adhered to timing during food prep.
  • Washed, peeled, and cut a variety of fruits and vegetables to prepare for serving.
  • Collaborated with the head baker.
  • Was in charge of resolving disagreements and negotiating mutually beneficial agreements between parties.
  • Assisted wait staff and other members of the team in completing tasks.
  • Oversaw the delivery of standard project by framework team, which resulted in process.
  • Conducted taste testing.
  • Assisted in creating detailed allergen-free menus, decreasing customer complaints related to food sensitivities.

Summaries

  • Superior at organizing ingredients, collecting waste, and working with minimal supervision to achieve optimal results.
  • Long hours are required to complete fast-paced work.
  • Achieved 64% reduction in waste.
  • Adept at inventory management.
  • Aspiring to leverage skills in a high-caliber kitchen.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Adaptable Culinary Trainee.
  • Culinary Trainee who is well-organized and dedicated, with 4 years of experience, an energetic personality, and expertise in preparing procedure food.
  • Assisted in award-winning competitions.
  • Advanced trained and certified food preparation worker with PMP bringing 8 years of experience and in-depth knowledge of procedure industry environments.

Accomplishments

  • Prepared ingredients across multiple stations leading to a reduction in order times by 29%, boosting customer satisfaction ratings.
  • Independently managed 6 offsite catering events, coordinating logistics, menu prep, and service for multiple clients, consistently receiving positive feedback.
  • Resolved product issue through consumer testing.
  • Developed, tested, and refined daily menu specials based on seasonal ingredients, improving customer repeat visits by 26%.
  • Supported new team members' onboarding process by providing hands-on kitchen training, leading to 83% reduction in training delinquency time.
  • Developed and executed a meal planning strategy for procedure, efficiently serving 2 attendees with varied dietary restrictions.
  • Cross-trained within all kitchen stations to enhance overall team versatility during peak business hours, reducing wait times by 58%.
  • Improved plating techniques based on constructive feedback from Executive Chef, which led to a visible increase in social media engagement from customers by 45%.
  • Contributed to menu development by researching current culinary trends, leading to the addition of 11 new specialty dishes that boosted customer engagement.
  • Orchestrated meal planning and course execution for method with 11 attendees, adhering to dietary preferences and ensuring consistently high-quality plates.

Affiliations

  • Top Ten Young Chefs Association Network
  • Culinary Institute of America's Alumni Network
  • Certified Sous Chef (CSC) – American Culinary Federation
  • Association for Supply Chain Management (APICS)
  • Escoffier Alumni Network
  • Rotary International
  • International Council of Nurses
  • Slow Food USA Chapter Portland
  • Freemason
  • Lions Club

Certifications

  • SHRM Certified Professional (SHRM-CP)
  • Apple Certified Associate (ACA)
  • Fundamentals of Cooking & Culinary Arts Certificate - standard
  • Google Certified Professional Cloud Architect
  • Certified Sous Chef (CSC®) by the American Culinary Federation (ACF)
  • Baking Science Certification - process
  • Certificate in Contemporary Pastry and Baking Arts - method
  • Microsoft Certified Systems Engineer (MCSE)
  • Project Management Professional (PMP)
  • Certified Nutrition & Wellness Consultant - Beacon Labs

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