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Skills

  • Sauce development
  • Kitchen efficiency improvements
  • Cleaning and organization
  • Prepping and mise en place management
  • Dish preparation
  • Recipe review
  • Ingredient measurement
  • Ensuring Compliance with Health and Safety Regulations
  • Cross-training team members
  • Attendance to dietary allergies and preferences

Work Experiences

  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Achieved cost savings.
  • Prepared and flavored food that was nutritious, safe, visually appealing, and flavorful.
  • Created exceptional menu items that were executed with precision and consistently received positive feedback from diners.
  • Prepared and plated 5+ dishes per shift for a busy $17 annual revenue restaurant.
  • Upheld the highest levels of category product quality.
  • Achieved zero critical violations in 15 health inspections.
  • Completed work station preparation, including strategic planning and vendor management prior to the start of the shift.
  • Aligned recipes with customer feedback.
  • Achieved a team retention rate of 21%.

Summaries

  • Team-oriented and dependable, with strong problem-solving and communication skills.
  • Strong technical skills and experience in vendor management.
  • Motivated Food Service Cook with experience mentoring junior team members, coordinating programs and leading independent projects.
  • Individual who is enthusiastic and capable of working in both a team and independently.
  • Working in crowded bistros and high-end casino restaurants is a plus.
  • Professional with a strong focus on quality who excels at preparing and plating food in high-energy, fast-paced kitchens.
  • Working with stakeholders and corporate teams is a breeze for this strong relationship builder.
  • Workflow optimization in procedure settings and workflow optimization in stakeholder engagement settings.
  • Method and procedure have a proven track record.
  • Work has been recognized for its consistency and high quality.

Accomplishments

  • Reduced food waste by 45% through careful inventory management and portion control initiatives.
  • Worked closely with the front-of-house team to address guest concerns, improving overall customer satisfaction rates by 75%.
  • Created detailed prep lists and station setup instructions that improved kitchen efficiency by 68% and reduced delays during high-volume nights.
  • Partnered with the marketing team to spotlight new dishes, resulting in a 80% growth in social media engagement and customer turnout.
  • Sourced and negotiated contracts with new local vendors, reducing ingredient costs by 18 without compromising quality standards.
  • Optimized kitchen operations during high-demand shifts, reducing turnaround times for customer orders from two years to several months.
  • Successfully reduced the kitchen’s average plate cost by 9 through streamlined ingredient procurement and portion control strategies.
  • Launched a seasonal breakfast menu that increased morning sales by $7 within the first quarter.
  • Led a kitchen staff of 5 team members, successfully reducing turnover rate by 31% after implementing a new team-building program.
  • Championed a zero-waste initiative, reducing kitchen waste by 63% through innovative recycling and composting techniques.

Affiliations

  • Organizer of Boston's local farmers market culinary events, promoting fresh and sustainable ingredients through live cooking demonstrations.
  • Active participant of the Phoenix Chamber of Commerce, collaborating on initiatives to elevate the local restaurant industry.
  • Active volunteer with local food banks, contributing to large-scale meal preparations and distribution for community members in need.
  • ServSafe Alcohol Certification completed, ensuring responsible beverage service in accordance with local regulations.
  • Participant in culinary competitions including system, focusing on creative plating design and efficient service techniques.
  • Attended National Restaurant Association annual conventions to exchange culinary innovations and meal prep strategies with food industry experts.
  • Awarded Employee of the Month 9 times at Phoenix for outstanding teamwork and culinary excellence.
  • Established working relationships with fellow chefs at method and initiative through membership in community cook-off events.
  • Certified in EcoLab’s Kitchen Sanitation and Chemical Safety, ensuring top-tier sanitation standards in all workspaces.
  • Completed advanced training in food preparation techniques through the Culinary Institute of America.

Certifications

  • Microsoft Certified Systems Engineer (MCSE)
  • Cisco Certified Network Associate (CCNA)
  • Sous Chef Professional Certificate
  • Salesforce
  • Nutrition and Food Service Professional Certification
  • Google Certified Professional Cloud Architect
  • Farm Food Safety Training
  • Plant-Based Cooking Course Certificate
  • Cisco Certified Internetwork Expert (CCIE)
  • National Registry of Food Safety Professionals (NRFSP) Certification

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