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Skills

  • Private dining curation
  • Culinary excellence recognition (President's Club, 2024)
  • Chef support
  • Seasonal and local ingredient sourcing
  • Fusion cuisine innovation
  • ChefTec
  • High-end clientele relationship management
  • Chef consultations
  • Subscription-based culinary services
  • Competency in modern kitchen tools (SAP)

Work Experiences

  • Created procedure dishes for a private yacht charter event, tailoring the menu to the tastes and preferences of 11 guests.
  • Collaborated with a nutritionist to create personalized meal plans for clients with dietary restrictions, improving health outcomes and client retention.
  • Handled and stored food properly to avoid illness and cross-contamination.
  • Consistently provided quality meals despite limited resources.
  • Addressed dietary restrictions.
  • Kept track of line processes to ensure that quality, quantity, and presentation remained consistent.
  • Contributed to the launch of a procedure fusion pop-up.
  • Collaborated with Brightline to create an exclusive line of luxury home-cooking meal kits.
  • Created and plated a variety of exotic fruit-based desserts and cheese plates for after dinner.
  • Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.

Summaries

  • Leadership and team-building skills are essential.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the procedure business.
  • System cuisine, including process and procedure, is well-known.
  • Framework Chef with 2 years of experience in the kitchen.
  • Executive Chef with 4 years of experience in the kitchen.
  • Costs were consistently reduced while profits were increased.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Procedure and program cuisine specialties.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Experienced in standard cuisine, ingredient sourcing, budget management, and raising restaurant profiles.

Accomplishments

  • Exceeded client expectations by offering custom-tailored event menus that incorporated the latest culinary trends, leading to an 85% client repeat rate within 6 months.
  • Reduced food waste by 84% by implementing effective ingredient usage strategies and monitoring consumption levels during catering functions.
  • Revitalized catering operations for initiative, leading to an increase in client recommendations and follow-up bookings by 53%.
  • Resolved product issue through consumer testing.
  • Managed the creation of 3 dish varieties to serve a VIP guest list of over 15 attendees at a prestigious corporate banquet.
  • Designed and implemented innovative plated desserts, increasing dessert orders by 42% in premium dining services.
  • Leveraged sous vide and molecular gastronomy techniques to create standout dishes that gained widespread attention on food blogs, increasing client inquiries by 38%.
  • Earned consistent 5-star reviews on SAP by focusing on customized menu options and exceptional customer service for private events and weddings.
  • Optimized kitchen workflow by reorganizing supply storage and preparation areas, decreasing meal prep times by 32%.
  • Secured repeat business with luxury clientele by offering bespoke meal experiences and private chef services, increasing overall revenue by 50% year-on-year.

Affiliations

  • Association of Information Technology Professionals
  • Artisan Bread Guild (Boston)
  • Lions Club
  • National Association of Social Workers
  • International Council of Nurses
  • Rotary International
  • Chamber of Commerce (Boston) Event Committee
  • James Beard Foundation (Award nominee or professional membership)
  • Cordon Bleu Alumni Association
  • Farm to Table Association (Local Network)

Certifications

  • Food Entrepreneurship & Business Certificate - program
  • Certified Culinarian (CC) – American Culinary Federation (ACF)
  • Food Safety and Quality Management Certification - HACCP
  • CompTIA A+ Technician
  • Certified Business Analysis Professional (CBAP)
  • Diploma in Plant-Based Cooking - Rouxbe or system
  • Anti-Harassment and Anti-Discrimination Certification for the Hospitality Industry
  • Allergen Awareness Training (ServSafe or method)
  • CompTIA Network+
  • Project Management Professional (PMP)

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