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Skills

  • Food Cost Control
  • High-volume food preparation
  • Recipe review
  • Effective kitchen communication
  • Client Satisfaction Improvement
  • Staff training
  • Pre-service briefing systems
  • Local farm partnerships
  • Kitchen staff leadership
  • Cleaning procedures

Work Experiences

  • Looked over recipes to figure out the exact measurements and ingredients needed to make dishes.
  • Sanitized my workstation to prevent salmonella and other foodborne illnesses at the end of the shift.
  • Completed work station preparation, including process improvement and cross-functional collaboration prior to the start of the shift.
  • Achieved eco-friendly certification in 2017.
  • Assisted other staff members in completing job tasks in order to keep the kitchen running smoothly during peak times.
  • Established and maintained open, collaborative relationships with the kitchen team to maximize efficiency.
  • Replenished food from stock and rotated ingredients so that the oldest products were used first.
  • Double-checked that the kitchen staff followed all of the recipes and portion-serving guidelines to the letter.
  • Achieved best dinner presentation.
  • Prepared more than 9 dishes per day while maintaining a high customer satisfaction rate in a fast-paced method environment.

Summaries

  • Workflow optimization Committed to identifying and leveraging opportunities for growth, with a proven ability to build effective teams.
  • Motivating leader who has built and managed program teams in the past.
  • Proficient in promoting framework by leveraging strategic planning and client relations knowledge.
  • Dinner Cook with process improvement and risk assessment abilities.
  • Data analysis in process settings and performance reporting in quality assurance settings.
  • Working in crowded bistros and high-end casino restaurants is a plus.
  • To maximize efficiency, keep kitchen areas well-stocked and organized.
  • Hardworking, talented, and well-rounded in a variety of tasks, including food plating and process improvement.
  • QuickBooks and Microsoft Excel experts with exceptional interpersonal skills.
  • Process, initiative, and metric are all available.

Accomplishments

  • Monitored kitchen temperatures to ensure adherence to food safety standards, resulting in zero foodborne illness incidents during the 2024.
  • Actively sourced organic ingredients for new recipes, aligning the restaurant with sustainable culinary trends and improving its ServiceNow rating.
  • Developed nutritionally balanced dishes for health-conscious customers, resulting in 36% higher orders for gourmet salad and vegan options.
  • Developed and tested a weekly brunch program that raised weekend traffic by 28%.
  • Collaborated with executive chefs to maintain menu innovation, implementing system for efficient prep without compromising quality.
  • Analyzed guest feedback and adapted menu offerings, leading to a 70% increase in positive online reviews over a 18-month period.
  • Coordinated with suppliers and the purchasing team to significantly reduce ingredient shortages and ensure smooth kitchen operations.
  • Revised standard operating procedures in the kitchen, cutting prep time by 76% while ensuring high-quality output.
  • Enhanced cross-departmental collaboration with the bar and front-of-house staff, leading to a 83% increase in customer service ratings.
  • Played a key role in achieving ITIL for the kitchen’s commitment to food safety and sanitation standards.

Affiliations

  • Member of the Portland Chef’s Association, advancing collaborative cooking efforts and professional development in the culinary community.
  • Member of the National College of Teaching & Leadership (NCTL), supporting initiatives in mentoring and training the next generation of culinary professionals.
  • Collaborated with peers through the Women Chefs and Restaurateurs (WCR) organization to promote diversity and leadership in the culinary industry.
  • Attended conferences through the James Beard Foundation to stay informed about evolving trends and culinary innovations in the fine dining industry.
  • Regular contributor to the Epicurean Club, engaging in culinary competitions and challenges to refine culinary techniques and broaden culinary horizons.
  • Member of the International Association of Culinary Professionals (IACP), dedicated to culinary networking and professional development.
  • Completed HACCP (Hazard Analysis and Critical Control Point) certification to ensure food safety and minimize contamination risks in professional kitchen environments.
  • Contributor to the International Foodservice Editorial Council (IFEC), collaborating with culinary writers and foodservice marketers to shape trends and innovations.
  • Certified Professional Food Manager through the National Registry of Food Safety Professionals (NRFSP), ensuring adherence to food service safety standards.
  • Member of the Bartenders Guild, enhancing beverage knowledge to effectively collaborate with bar programs for paired culinary experiences.

Certifications

  • OSHA General Industry Safety and Health Certification
  • Certified Executive Chef (CEC) – American Culinary Federation (ACF)
  • Sustainable Kitchen Operation Certification
  • Microsoft Office Specialist (MOS)
  • Plant-Based Culinary Arts Certificate standard
  • Seafood HACCP Certification 2015 Seattle
  • Certified Public Accountant (CPA)
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Wine and Culinary Pairing Program metric 2020
  • Certified Pastry Culinarian (CPC) – American Culinary Federation (ACF)

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