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Skills

  • Compliance with Health and Safety Standards
  • Garnishing and food plating techniques
  • Guest satisfaction improvement
  • First Aid/CPR
  • Organization
  • Food cost tracking and reduction
  • Conflict resolution in team settings
  • Fine-dining expertise
  • Budget management for multi-location districts
  • Regulatory compliance

Work Experiences

  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Boosted repeat customer traffic by 85%.
  • Contributed to a 72% sales increase.
  • Attracted a new demographic of customers.
  • Achieved a 48% sales boost for standard items.
  • Created employee schedules and work assignments, as well as determining appropriate pay rates.
  • Certified district chefs in Lean.
  • Achieved consistency in dishes across 18 locations.
  • Championed an internal mentoring program for junior chefs, resulting in 45% internal promotions and developing future culinary leaders.
  • Analyzed sales trends.

Summaries

  • Adept at coordinating tasks.
  • Within Miscellaneous, senior District Chef and outstanding performer in client relations and quality assurance.
  • Aligned with customer preferences.
  • Executive Chef with 17 years of experience in the kitchen.
  • Achieved 18 years of zero critical health or safety violations.
  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the metric business.
  • In high-stress situations, adept at staying focused and efficient while maintaining calmness.
  • Achieved a 35% increase in guest satisfaction scores.
  • Organized and dependable, with exceptional menu-creation skills.

Accomplishments

  • Expanded catering sales by 68% through creative event-specific menu planning and superior logistical coordination across all district restaurants.
  • Leveraged technology process, streamlining inventory control processes and reducing spoilage by 40% across all locations.
  • Introduced a seasonal menu rotation, increasing revenue by 58%, while reducing ingredient wastage by 3.
  • Orchestrated district-wide community outreach programs, leading to a 82% rise in brand visibility and loyalty via joint events with local nonprofits and farms.
  • Managed a $184,000 annual budget across 7 different locations, reducing operational expenditures by 19% through improved vendor negotiations.
  • Enhanced employee engagement initiatives, leading to a 65% improvement in employee satisfaction and driving a more cohesive team across 4 kitchens.
  • Minimized guest complaints concerning meal wait times by 61% through collaborative workflow redesign and advanced chef training.
  • Resolved product issue through consumer testing.
  • Implemented continuous improvement initiatives across all kitchens, resulting in a 66% increase in speed-of-service and improved customer satisfaction ratings on Jira.
  • Standardized kitchen workflows and cross-location SOPs, minimizing downtime and increasing productivity by 23%.

Affiliations

  • Culinarians Regional Chapter of Denver – Member and Event Organizer
  • Rotary International
  • American Society of Safety Professionals
  • Professional Association of Catering & Events (PACE) – Workshops in standard
  • International Council of Nurses
  • Global Green USA – Affiliated District Chef focused on Recycling Programs
  • Jaycees
  • Association for Supply Chain Management (APICS)
  • Institute of Hospitality – Networking Member
  • Professional Chefs and Caterers Group – Member representing metric

Certifications

  • Certified Culinary Administrator (CCA) by the American Culinary Federation (ACF)
  • Culinary Nutrition Certification by Vantage
  • Certified Hospitality Revenue Manager (CHRM) by Harbor & Co.
  • Certified Hotel Administrator (CHA) by AHLA
  • HACCP (Hazard Analysis Critical Control Point) Certification
  • Certified Chef de Cuisine (CCC) by the American Culinary Federation (ACF)
  • Certified Master Chef (CMC) by the American Culinary Federation (ACF)
  • Apple Certified Associate (ACA)
  • Certified Executive Chef (CEC®) by the American Culinary Federation (ACF)
  • Certified Food Service Manager (CFSM) by Oregon

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