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Skills

  • Performance assessments
  • Garnishing and food plating techniques
  • Budgets
  • Cross-functional team collaboration
  • Forecasting and planning
  • Food cost tracking and reduction
  • MS Office
  • Communications
  • Budget management for multi-location districts
  • Team management

Work Experiences

  • Created employee schedules and work assignments, as well as determining appropriate pay rates.
  • Achieved a decrease in food costs by 17%.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Adopted innovative cooking techniques.
  • Contributed to a 72% sales increase.
  • Certified district chefs in Lean.
  • Oversaw scheduling, inventory management, and supply ordering to keep the kitchen fully stocked.
  • Updated the kitchen staff's system and program processes, which reduced guest wait times and increased daily output from 10 meals to 12.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Actively coached a team of District Chefs.

Summaries

  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the metric business.
  • Achieved a 35% increase in guest satisfaction scores.
  • Achieved 18 years of zero critical health or safety violations.
  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Award-winning District Chef with a comprehensive background in scaling operations for new restaurant openings. Successfully launched 6 locations, streamlining menu rollouts and staff training programs.
  • Experienced in category cuisine, ingredient sourcing, budget management, and raising restaurant profiles.
  • Excellent communication skills, including the ability to give subordinates clear instructions.
  • Achieved savings by reducing food waste.
  • Costs were consistently reduced while profits were increased.
  • Adept at analyzing guest feedback.

Accomplishments

  • Drove a 45% growth in repeat business by introducing allergen-friendly and custom dietary options tailored to customer preferences.
  • Boosted district-wide operational workflow efficiency by 22%, following a detailed audit of kitchen layouts and task prioritization strategies.
  • Formed strategic partnerships with local farmers, reducing ingredient procurement costs by 56% while enhancing menu quality and adherence to sustainability practices.
  • Expanded catering sales by 68% through creative event-specific menu planning and superior logistical coordination across all district restaurants.
  • Collaborated with marketing and F&B teams, boosting seasonal promotions and achieving a 28% increase in reservations for district locations.
  • Introduced a seasonal menu rotation, increasing revenue by 58%, while reducing ingredient wastage by 3.
  • Managed a $184,000 annual budget across 7 different locations, reducing operational expenditures by 19% through improved vendor negotiations.
  • Championed a sustainability initiative that reduced energy consumption by 83% across all kitchen operations, contributing to cost savings and environmental goals.
  • Reduced annual food and labor costs by 79%, achieved through targeted ingredient sourcing and labor optimization across 14 district locations.
  • Leveraged technology process, streamlining inventory control processes and reducing spoilage by 40% across all locations.

Affiliations

  • Association for Supply Chain Management (APICS)
  • International Association of Culinary Professionals (IACP) – Membership since 2019
  • USDA National School Lunch Program – Contributor to procedure
  • Restaurant Facility Management Association (RFMA) – Speaker at Annual Conference
  • Jaycees
  • American Society of Safety Professionals
  • American Medical Informatics Association
  • Association of Information Technology Professionals
  • Global Green USA – Affiliated District Chef focused on Recycling Programs
  • Association of Certified Professional Chefs (ACPC) – Certified Culinary Administrator since 2017

Certifications

  • Certified Hospitality Supervisor (CHS) by the American Hotel & Lodging Educational Institute (AHLEI)
  • Lean Six Sigma Certification (Green Belt)
  • ProChef Certification by The Culinary Institute of America (CIA)
  • Certified Hotel Administrator (CHA) by AHLA
  • Food Handler's License by Ohio
  • Certified Foodservice Professional (CFSP) by NAFEM
  • Certified Hospitality Revenue Manager (CHRM) by Harbor & Co.
  • First Aid/CPR Certified
  • Level 2 Award in Wines and Spirits by WSET (Wine & Spirit Education Trust)
  • Certified Professional Chef Trainer (CPCT) by Summit Group

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