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Skills

  • Metric equipment
  • Process improvement
  • Problem resolution
  • MS Office
  • Food plating and presentation
  • Cleanliness
  • Organization
  • Recipes and menu planning
  • Cost controls
  • Guest satisfaction improvement

Work Experiences

  • Bought food and built strong relationships with vendors.
  • Increased quality assurance by performing frequent line checks.
  • Created branding strategies.
  • Aligned offerings with market preferences.
  • Contributed to the concept of a weekly chef’s special program.
  • Achieved results over 18 months.
  • Achieved a 63% increase in staff satisfaction.
  • Checked prices and placed orders for food, kitchen appliances, and supplies.
  • Built a strong relationship with local farmers, driving farm-to-table initiatives that increased revenue by $12 in 6 months.
  • Contributed to the concept and execution of a weekly chef’s special program, increasing repeat guest bookings by 72%.

Summaries

  • Outstanding leader with excellent communication and conflict-resolution skills.
  • Food Executive is a multi-talented Food Executive who is consistently rewarded for planning and operational improvements.
  • Trained in food preparation and handling, inventory management, and customer service.
  • Achieved top marks for 18 months consecutive years.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the system business.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • To handle demanding client relations needs while maximizing customer service standards, effectively manage personnel and business operations.
  • Years of progressive leadership experience 9
  • Adaptable Food Executive.
  • Adaptable Food Executive proficient in high-volume event management, overseeing culinary programs serving up to 9 guests while maintaining quality and timeliness.

Accomplishments

  • Created allergen-free menu selections, accommodating diverse dietary restrictions and increasing customer loyalty by 20%.
  • Played a key role in securing a Excellence Award for exceptional menu innovation and plating techniques in 2024.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Led kitchen operations for special events and offsite catering, contributing to 47% revenue growth on high-demand dates during the year.
  • Orchestrated the redesign of a high-performing signature menu item, resulting in 51% sales growth for one year.
  • Directed a team of 15 cooks and kitchen staff to seamlessly handle peak dining hours, increasing table turnover by 22%.
  • Collaborated with team of 16 in the development of framework.
  • Reduced ingredient waste by 63% through enhanced inventory management and portion control systems.
  • Boosted customer retention rates by developing innovative loyalty programs tied to seasonal menu items.
  • Led collaboration with suppliers to source organic, sustainable ingredients, meeting sustainability goals by 31% within the past year.

Affiliations

  • Society of Women Engineers
  • Culinary Historians of America
  • Institute of Culinary Education Alumni Network
  • International Foodservice Executives Association (IFSEA)
  • Toastmasters
  • Green Restaurant Association
  • Association for Computing Machinery
  • United States Bartenders’ Guild (USBG)
  • World Association of Chefs Society
  • Slow Food USA

Certifications

  • Restaurant Operations Management Certification
  • First Aid/CPR Certified
  • Certified Food Service Manager (CFSM)
  • Certified Master Chef (CMC) - process
  • Cisco Certified Network Associate (CCNA)
  • Culinary Nutrition Expert Certification
  • SHRM Certified Professional (SHRM-CP)
  • Food Waste Prevention Specialist Certification
  • Certified Public Accountant (CPA)
  • ServSafe Alcohol Certification

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