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Skills

  • Kitchen equipment maintenance and safety standards
  • Safe food handling
  • Customer service
  • Supervision
  • Creativity in seasonal menu designs
  • Customer service excellence
  • Compliance with health and safety regulations
  • Interpersonal communication
  • Problem resolution
  • Communications

Work Experiences

  • Created detailed ingredient cards.
  • Collaborated with a team of 15 kitchen staff during peak hours, consistently enhancing food preparation efficiency and improving service time.
  • Cleaned the walls, fans, and drains in the bakery coolers, display cases, and work area.
  • Anticipated customer needs.
  • Achieved Top Performer for exceptional customer service.
  • Created pre-selected food offerings for catering clients using a variety of meal preparation methods.
  • Prepared food in batches using standard recipes.
  • Washed, peeled, and cut a variety of fruits and vegetables to prepare for serving.
  • Aided in the reduction of food costs.
  • Kept the register up to date by following proper billing, payment processing, and cash management procedures.

Summaries

  • Food Trainee with 10 years of successful vendor management and risk assessment experience.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • To efficiently deliver high-quality service and promote customer loyalty, I am skilled at budget management and risk assessment.
  • Food Trainee with 18 years of service industry experience.
  • Aligned daily operations with restaurant goals.
  • Ambitious Food Trainee with expertise in time management.
  • Well-organized and efficient, with a strong desire to please customers.
  • Professional who is conscientious and self-directed and excels at working quickly and independently.
  • Keep the kitchen and program areas clean and tidy at all times.

Accomplishments

  • Collaborated with team of 11 in the development of program.
  • Designed and implemented recipe standardization processes, improving consistency in dish preparation across shifts.
  • Reduced supply chain bottlenecks by identifying dependable local suppliers, cutting ingredient costs by $8 annually.
  • Identified opportunities to upcycle leftover ingredients into daily specials, reducing food spoilage by 40% per month.
  • Trained and mentored 12 junior kitchen staff, reducing onboarding time by 58%.
  • Enhanced meal plating presentation, leading to an increase in positive customer reviews by 15% in one year.
  • Resolved product issue through consumer testing.
  • Enhanced food safety training materials, ensuring newly onboarded kitchen employees passed Lean exams with 80% success rate.
  • Facilitated weekly staff training sessions on health and safety regulations, decreasing incident reports by 20%.
  • Documented and resolved metric which led to initiative.

Affiliations

  • Society of Human Resource Management
  • Academy of Nutrition and Dietetics
  • National Association of Social Workers
  • Jaycees
  • American Society of Safety Professionals
  • National Sustainable Agriculture Coalition (NSAC)
  • Global Food Safety Initiative (GFSI)
  • American Institute of Wine & Food (AIWF)
  • International Food Service Executives Association (IFSEA)
  • Slow Food USA

Certifications

  • Foodborne Pathogens Safety Training
  • Cisco Certified Internetwork Expert (CCIE)
  • Certified Professional in Food Safety (CP-FS) by National Environmental Health Association (NEHA)
  • Sanitation and Hygiene in the Commercial Kitchen Certification
  • First Aid/CPR Certified
  • SHRM Certified Professional (SHRM-CP)
  • Basic Safer Food Better Business (SFBB) Certification
  • Leadership and Supervision in Food Service Certification
  • ServSafe Food Handler Certification
  • Project Management Professional (PMP)

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