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Skills

  • Contemporary culinary trends
  • Team building
  • Customer service
  • Organization
  • Invoice generation
  • Food safety and sanitation compliance
  • Customer retention strategies
  • Event-specific menu customization
  • Project organization
  • Security systems

Work Experiences

  • Balanced front-of-house and back-of-house responsibilities.
  • Weighed, measured, and mixed ingredients to follow recipes and create dishes.
  • Created new recipes based on my understanding of consumer preferences, ideal nutritional requirements, and budgetary constraints.
  • Contributed to an expansion of regular offerings by 72%.
  • Applied skills to reduce cooking time by 50%.
  • Plated meals were garnished and arranged by me.
  • Increased the efficiency of the kitchen operation by overseeing daily product inventory, purchasing, and receiving.
  • Set up work stations to increase speed during peak periods prior to the restaurant opening.
  • Used proper food handling techniques and kept food products at the proper temperature, resulting in consistently high health inspection scores.
  • Coordinated the preparation of specialized framework dishes for themed events, receiving rave customer reviews and repeat orders.

Summaries

  • With hands-on experience, eager to learn new skills and advance knowledge.
  • Working with stakeholders and corporate teams is a breeze for this strong relationship builder.
  • Accomplished team leader and Deli Chef adept at managing diverse kitchen teams, delivering consistent results in both flavor and operational efficiency.
  • Looking forward to taking on a new challenge with a successful team.
  • Achieved results in 13 time.
  • Process and category have a proven track record.
  • Knowledge of Tableau in depth, as well as performance reporting and project management abilities.
  • Managing multiple tasks successfully while remaining calm.
  • Vendor management Committed to identifying and leveraging opportunities for growth, with a proven ability to build effective teams.
  • Preparing pre-cooked items, preparing specialty foods, and reading food orders from monitors and slips are all capabilities.

Accomplishments

  • Created 8 new seasonal offerings utilizing locally-sourced produce and ingredients, driving a 26% increase in customer loyalty and repeat business.
  • Facilitated seamless team coordination during kitchen peak hours, reducing food prep errors by 83% and improving service time.
  • Conceptualized and executed special holiday menus that led to 45% higher foot traffic during peak seasons.
  • Collaborated with local farms and suppliers to introduce sustainable, organic ingredients, leading to a 19% rise in customer engagement.
  • Executed a cross-functional collaboration with marketing, leading to a 13% increase in online orders following the launch of a new advertising campaign.
  • Reduced food waste by 42% through improved procurement and inventory management strategies.
  • Earned a reputation for superior food quality and preparation, which contributed to landing 13 new ongoing corporate catering contracts.
  • Developed a staff scheduling system that increased operational coverage while reducing excess labor costs by 39%.
  • Led efforts to redesign the deli’s menu with a focus on health-conscious options, which improved sales by 60% during 2018.
  • Developed weekly performance metrics for kitchen efficiency, showing a reduction in food waste by 37% over the past year.

Affiliations

  • Founder or Co-Founder of Columbus-based Farm-to-Table Initiative
  • Certified in HACCP Principles and Practices through Meridian, 2015
  • Volunteered as Head Chef for metric, 2020
  • Regular contributor to industry forums like ChefTalk and RestaurantOwner.com
  • Professional Association Member of the Association for Dressings and Sauces (ADS)
  • Affiliate Member of the National Association for Catering and Events (NACE), 2024-Present
  • Participant in Recipe Development Committee at standard, implementing new seasonal menus
  • Member of Slow Food USA, promoting sustainable and local food systems
  • Workshop Attendee on Menu Sustainability and Innovation, held by Meridian, 2019
  • Food Handler Certification from North Carolina, 2018

Certifications

  • Microsoft Office Specialist (MOS)
  • National Restaurant Association (NRA) Food Handler Certification 2024
  • CompTIA A+ Technician
  • SHRM Certified Professional (SHRM-CP)
  • ServSafe Allergens Certification 2023
  • CompTIA Security+
  • Project Management Professional (PMP)
  • Sous Vide Technique Specialist Training 2018
  • Microsoft Certified Systems Engineer (MCSE)
  • Hazard Analysis Critical Control Point (HACCP) Certification - 2023

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