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Skills

  • Category equipment
  • Team management
  • Sanitization
  • Custom dish creation
  • Team building
  • Process improvement
  • Collaboration with executive chefs
  • Adaptability to fluctuating demand
  • Collaborating with front-of-house teams
  • Plating

Work Experiences

  • Collaborated with kitchen managers to improve procedure dish recipes, lowering costs by 3% and reducing waste by 5%.
  • Kept up to date on local competition and restaurant industry trends to stay on top of Columbus-area changes.
  • Ensured that proper portion sizes were followed and that high food quality standards were consistently met.
  • Cleaned areas on a regular basis to ensure sanitary and safety standards, as well as to improve service flow.
  • Ensured that meal preparation and delivery went smoothly and on time.
  • Achieved a 35% reduction in meal preparation time.
  • Checked the temperature of the meat, adhering to strict food safety and preparation standards prior to plating and serving dishes.
  • Changed and sanitized all cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Aligned menu descriptions with dish presentation.
  • Taught new employees about proper food preparation, storage, kitchen equipment use, sanitation, and safety.

Summaries

  • Clear understanding of stakeholder engagement and cross-functional collaboration as well as budget management training.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Chef system with extensive experience in food preparation and restaurant management.
  • Building streamlined, cohesive teams is a talent.
  • Motivated Display Cook with over 3 years of food preparation experience.
  • Boosted order rates by 26%.
  • In high-pressure initiative restaurant settings, work well as a dynamic leader.
  • Excellent communication skills, including the ability to give subordinates clear instructions.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • Within Miscellaneous, senior Display Cook and outstanding performer in stakeholder engagement and risk assessment.

Accomplishments

  • Cross-trained 13 kitchen staff to cover multiple stations, improving team flexibility and reducing downtime during peak periods.
  • Optimized the use of diverse grilling tools (e.g., charcoal, gas, open flames) to accommodate various event needs, improving catering efficiency by 21%.
  • Trained 9 junior kitchen staff on knife safety and line pacing techniques, improving performance by 74%
  • Collaborated with team of 15 in the development of method.
  • Researched and implemented energy-efficient equipment, resulting in a 18% reduction in kitchen utility costs over several months.
  • Introduced a specialized grill seasoning blend that boosted customer satisfaction scores by 26%.
  • Collaborated with other kitchen staff to generate new menu ideas, increasing revenue by 76% during initiative.
  • Developed system for ingredient organization that reduced prep time by 78% during busy shifts and improved order accuracy.
  • Inventoried ingredients and supplies weekly, resulting in a 24% reduction in food waste through better rotation practices.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Affiliations

  • National Culinary Association
  • Jaycees
  • American Medical Informatics Association
  • Les Dames d'Escoffier International
  • Local Organic Growers Alliance
  • National Association of Social Workers
  • Farmers Market Chefs and Culinary Artists Group
  • Project Management Institute
  • Nutrition and Allied Health Professionals Association
  • Cooks of the World Network

Certifications

  • National Restaurant Association Nutrition Certification
  • Basic First Aid (with an emphasis on food industry-related injuries)
  • ServSafe Alcohol Certification
  • Certified Executive Chef (CEC) - American Culinary Federation
  • CompTIA A+ Technician
  • Salesforce
  • Certified Public Accountant (CPA)
  • OSHA Food Safety Certification
  • EcoSure Food Safety and Sanitation Specialist Certification
  • Fundamentals of Classical Techniques – program

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