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Skills

  • Regulatory compliance
  • Customer satisfaction improvement strategies
  • Hands-on experience with new culinary trends
  • Problem resolution
  • Process improvement
  • Food waste reduction strategies
  • Event planning and execution
  • Team management
  • Operational improvement
  • SAP knowledgeable

Work Experiences

  • Assisted the executive chef in managing food costs.
  • Assisted in the production of 10 pastries per day for wholesale to Austin, managing consistency and quality control.
  • Achieved results during procedure at Columbus.
  • Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.
  • Assessed inventory levels over a three years period and placed orders to replenish standard and category items before they ran out.
  • Assisted with portion control and storage for metric dishes, cutting product shrinkage by 15%.
  • Assisted the executive chef in managing food costs, helping reduce the overall food budget by $4 per month.
  • Assisted with the breakdown of food stations.
  • Assisted wait staff and other members of the team in completing tasks.
  • Collaborated with chefs to educate staff on food safety protocols.

Summaries

  • Achieved a 33% decrease in guest complaints.
  • Working with head chefs and kitchen staff to meet high standards for taste, presentation, and service has been a highlight of my career.
  • Responsible Food Preparation team member with a track record of keeping facilities clean and ensuring customer satisfaction through excellent service.
  • Advocated for zero-waste practices.
  • Adept at cross-functional teamwork.
  • Long hours are required to complete fast-paced work.
  • Ambitious Food Intern proficient in recipe development.
  • Assisted head chef in optimizing prep processes.
  • Food Intern who is well-organized and dedicated, with 7 years of experience, an energetic personality, and expertise in preparing method food.
  • Client-focused Food Intern with hands-on experience in providing personalized meal options for dietary restrictions. Developed allergen-free menu options, leading to a 28% decrease in guest complaints.

Accomplishments

  • Assisted in crafting and serving 15-course tasting menus, enhancing guest experience at system.
  • Managed all aspects of prep work for 9+ daily covers, meeting strict timelines and maintaining quality.
  • Documented and resolved procedure which led to program.
  • Performed accurate portion control and plating to ensure high quality and consistency across 17 dishes served per day.
  • Optimized station cleanup processes, reducing operational downtime between shifts by 7%.
  • Conducted recipe cost analysis for seasonal menu items, reducing ingredient costs by 52%.
  • Collaborated with team of 15 in the development of category.
  • Collaborated with marketing team to promote new items, resulting in 15% higher sales during promotional periods.
  • Maintained proper sanitation and food safety protocols, achieving Scrum Master and 67% compliance in audits.
  • Contributed to team efforts in executing events with budgets between $131,000, achieving 16% cost savings.

Affiliations

  • American Medical Informatics Association
  • International Association of Culinary Professionals (IACP) – Registered member since 2017
  • Campus Culinary Club – Vice President, led workshops on sustainable practices in 2024
  • International Foodservice Editorial Council – Contributor to food safety and sanitation discussions
  • Hospitality and Tourism Management Association – Organized food safety workshops for students
  • Institute of Food Technologists (IFT) – Engaged in research on food innovation
  • International Council of Nurses
  • Toastmasters
  • Local Food Co-op – Assisted in event planning to promote farm-to-table dining initiatives
  • American Culinary Federation (ACF) Member since 2021.

Certifications

  • Workplace Safety and Health Food Industry Certification Brightline, 2021
  • Level 2 Award in Food Safety for Catering Harbor & Co., 2022
  • Basic Food Hygiene Certificate Brightline, 2015
  • Certified Executive Chef (CEC), Cedar Works, 2017
  • Salesforce
  • Certified Specialist of Wine (CSW) - Lakeside Partners 2016
  • Certified Public Accountant
  • HACCP Certification (Hazard Analysis Critical Control Point) - Cedar Works, (2023)
  • Certified Public Accountant (CPA)
  • Farm to Table Professional Certification Ironclad Systems, 2017

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