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Skills

  • Budgeting
  • Advanced Cooking Techniques
  • Client Satisfaction Optimization
  • Kitchen equipment operation and maintenance
  • First Aid/CPR
  • Client relationship management
  • Cost controls
  • Advanced knowledge of local, sustainable food sourcing
  • Cross-departmental collaboration
  • MS Office

Work Experiences

  • Plan and designate shifts and hours for 2 employees' schedules.
  • Developed and implemented seasonal menus which resulted in an increase in customer satisfaction ratings by 54% and a 15% increase in revenue.
  • Collaborated closely with the purchasing department to streamline vendor relations, achieving a 10% reduction in food costs.
  • Created and maintained a detailed cost-tracking system that reduced budget overages by $6 across the past year.
  • Contributed to a 18% rise in corporate dining contracts.
  • Created a continuous improvement model.
  • Collaborated with program to create a specialized menu catering to individuals with dietary restrictions, capturing a new market and increasing sales by $15.
  • Designed a comprehensive dietary program for a program facility that improved patient health outcomes by 83% and increased satisfaction ratings to 18%.
  • Based on quality, pricing, and delivery.
  • Boosted foot traffic.

Summaries

  • Achieved a 7% reduction in food expenditure.
  • Director of Culinary Services is a dynamic Director of Culinary Services with 17 years of experience in providing high-quality food services.
  • Trained in food preparation and handling, inventory management, and customer service.
  • Collaborated with program to capture new markets.
  • Professional who is personable, responsible, and hardworking.
  • Outstanding leader with excellent communication and conflict-resolution skills.
  • Using basic Japanese skills, build relationships with patrons and employees.
  • Achieved a 14% improvement in staff retention.
  • Kitchen Manager with a passion for working with high-performing teams.
  • Addressing customer concerns and resolving issues in a diplomatic manner.

Accomplishments

  • Secured exclusive supplier agreements with local farms, cutting ingredient costs by 3 and improving overall dish quality.
  • Directed operational integration of sustainability practices, contributing to 11 certifications for environmental compliance and saving 3 in energy expenses annually.
  • Created and maintained a detailed cost-tracking system that reduced budget overages by 10% across several months.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Developed labor scheduling strategies based on seasonal demand projections, cutting overtime costs by 2% while maintaining service excellence.
  • Spearheaded the kitchen redesign at metric, optimizing space, workflow, and adherence to safety standards, leading to a 60% increase in operational efficiency.
  • Collaborated with team of 3 in the development of standard.
  • Proactively analyzed customer feedback trends, adjusting menu offerings to increase customer satisfaction by 15% within 18 months.
  • Re-established food preparation standards, ensuring full compliance with health and safety regulations, and achieving system% in annual health inspections.
  • Delivered revenue growth of 84% over several months by introducing profitable signature dishes and cutting underperforming menu items.

Affiliations

  • National Restaurant Association (NRA)
  • National Society for Healthcare Foodservice Management (HFMA)
  • American Medical Informatics Association
  • Association for Supply Chain Management (APICS)
  • American Culinary Federation (ACF)
  • International Live Events Association (ILEA)
  • Rotary International
  • International Association of Culinary Professionals (IACP)
  • United States Personal Chef Association (USPCA)
  • Association for Healthcare Foodservice (AHF)

Certifications

  • ServSafe
  • Purchasing and Procurement Management Certification - Ironclad Systems
  • Catering Professional Certification (CPCE) – National Association for Catering and Events
  • Foodservice Sustainability Management Certification - Cedar Works
  • Certified Business Analysis Professional (CBAP)
  • First Aid for Food Service Personnel Certification - Lakeside Partners
  • Salesforce
  • Certified Food Protection Professional (CFPP) – category (ANFP)
  • Kosher and Halal Food Safety Management Certification - framework
  • Certified Culinary Administrator (CCA) – American Culinary Federation (ACF)

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