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Skills

  • Process improvement
  • Safe food handling
  • Budget Management
  • Problem resolution
  • Event Catering Management
  • Recipes and menu planning
  • Workflow planning
  • Comprehensive Knowledge of system
  • Vendor relationship management
  • Kitchen equipment operation and maintenance

Work Experiences

  • Contributed to improved profit margins.
  • Collaborated with vendors to source premium ingredients, leading to a reduction of supplier costs by 68% over 2015.
  • All kitchen staff was hired and managed by me.
  • Conducted weekly training sessions in initiative.
  • Limited portion sizes and used garnishes to keep food costs down.
  • Was in charge of overseeing food preparation and ensuring that safety protocols were followed.
  • Collaborated with the culinary team to create new menu concepts, contributing to method winning the Outstanding Service Award in 2021.
  • Boosted engagement by 53%.
  • Inspired employees to work at their highest levels of efficiency and quality.
  • Organized and managed food service training for employees to learn about team leadership, client relations, and workflow optimization.

Summaries

  • Customer experience is known to be enhanced by this dynamic presence.
  • Accomplished in seasonal promotions.
  • Costs were consistently reduced while profits were increased.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Achieved high satisfaction rates.
  • Achieved 58% improvement in food prep times.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • With extensive beverage and food knowledge, he is a fine dining expert and a cheese connoisseur.
  • Trained in food preparation and handling, inventory management, and customer service.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.

Accomplishments

  • Initiated a cross-training program for kitchen staff, increasing operational flexibility and reducing downtime by 21%.
  • Reduced labor costs by 53% by efficiently scheduling kitchen staff based on sales volume and traffic patterns.
  • Coordinated with the front-of-house management to align kitchen and dining room operations, resulting in 33% fewer service delays.
  • Implemented an advanced inventory forecasting system that decreased ingredient over-ordering by 21% and improved cash flow.
  • Developed a staff training program focused on improving knife skills and cooking techniques, reducing prep time by 68%.
  • Successfully reduced food cost by 68% through negotiation with local vendors and strategic bulk purchasing agreements.
  • Established and maintained high standards for cleanliness and organization, leading to 4 consecutive health inspections with zero violations.
  • Collaborated with team of 14 in the development of standard.
  • Designed and executed a weekly chef special rotation that resulted in a 72% increase in repeat guest visits and social media engagement.
  • Received Outstanding Service Award for outstanding banquet service, supervising delivery of multi-course meals to 10 guests on time and under budget.

Affiliations

  • Freemason
  • ServSafe Food Protection Manager Certification 2016
  • International Food and Beverage Association (IFBA)
  • International Association of Culinary Professionals (IACP)
  • The Culinary Trust Foundation
  • Food & Wine Magazine’s ‘Best New Chef’ 2019
  • Association of Information Technology Professionals
  • Hospitality Financial and Technology Professionals (HFTP)
  • American Culinary Federation (ACF)
  • Toastmasters

Certifications

  • Nutrition and Wellness Consultant Certification 2021
  • Certified Public Accountant (CPA)
  • Project Management Professional (PMP)
  • CPFM – Certified Professional Food Management
  • HACCP Certification (Hazard Analysis Critical Control Point)
  • Certified Hospitality Supervisor (CHS)
  • Certified Executive Chef (CEC) - initiative - 2023
  • Certified Food and Beverage Executive (CFBE) - Beacon Labs
  • ServSafe Food Protection Manager Certification
  • Purchasing and Inventory Control Certification – Ironclad Systems

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