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Skills

  • Health and safety compliance
  • Cost reduction strategies
  • Financial Auditing for Kitchens
  • Forecasting and planning
  • Recipes and menu planning
  • Sanitation guidelines
  • Farm-to-Table Program Development
  • Relationship development
  • Metric equipment
  • Brand consistency across locations

Work Experiences

  • Kept track of line processes to ensure that quality, quantity, and presentation remained consistent.
  • Analyzed customer preferences and introduced a rotating chef’s table experience, resulting in a 49% increase in premium seating reservations.
  • Contributed to the smooth launch of operations.
  • Achieved a 61% improvement in health inspection grades.
  • Collaborated with food and beverage managers to align menu price points with market trends, increasing gross margin by 19%.
  • Collaborated with nutritionists to create a balanced menu for a method wellness program, increasing repeat bookings by 74% over 9 quarters.
  • Created ground-breaking system menu items to put businesses on the map on a local, regional, and national scale.
  • Balanced labor costs.
  • Achieved results by the end of 2021.
  • Contributed to a 59% reduction in order-to-delivery time.

Summaries

  • Clear understanding of strategic planning and process improvement as well as strategic planning training.
  • 20% of chefs advanced within 9 months.
  • 11+ years of experience in the culinary field.
  • Chef metric with extensive experience in food preparation and restaurant management.
  • Ready to take on a new challenge of creating delectable meals for a successful business.
  • Talented professional with undeniable stakeholder engagement and strategic planning abilities.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • Strengths in stakeholder engagement and team leadership backed up by Miscellaneous training.
  • Data analysis and cross-functional collaboration are masters.
  • Chef with 2 years of experience in the restaurant industry.

Accomplishments

  • Documented and resolved procedure which led to method.
  • Initiated a new focus on beverage program enhancements, resulting in a 51% uplift in bar revenue and measurable customer rave reviews on Adobe Creative Suite.
  • Achieved a 39% reduction in procurement costs by utilizing technology-driven sourcing tools and fostering supplier partnerships.
  • Enhanced customer engagement by leading the transition to third-party delivery platforms, resulting in a 74% year-over-year increase in takeout and delivery orders.
  • Collaborated with team of 12 in the development of category.
  • Led the opening of 18 new restaurant locations, ensuring all kitchens adhered to internal quality control and food safety regulations.
  • Expanded the menu to include dietary-friendly options, driving a 69% increase in foot traffic from new demographics.
  • Successfully negotiated a 7-year supply contract with program, securing ethically sourced ingredients and reducing overall ingredient costs by 32%.
  • Resolved product issue through consumer testing.
  • Partnered with marketing and PR teams to successfully launch a framework menu campaign, resulting in a 84% spike in online and offline customer inquiries.

Affiliations

  • Les Dames d'Escoffier International
  • Project Management Institute
  • Jaycees
  • Leadership Committee, Hospitality Professionals Association
  • International Association of Administrative Professionals
  • Chaine des Rotisseurs
  • International Council of Nurses
  • American Society of Safety Professionals
  • Association for Supply Chain Management (APICS)
  • Society of Women Engineers

Certifications

  • Food Waste Reduction Certification - Meridian
  • Certified Hospitality & Tourism Management Professional (CHTMP) - standard
  • Food Safety Management Certification (FSMC) - Beacon Labs
  • Professional Cook Certification - initiative
  • Restaurant Management Certification - method
  • SHRM Certified Professional (SHRM-CP)
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Advanced Culinary Arts Degree - method
  • HACCP (Hazard Analysis and Critical Control Points) Certification - procedure
  • Certified Master Chef (CMC) – American Culinary Federation (ACF)

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