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Skills

  • Supplier negotiation and relationship management
  • Luxury meal kit development
  • Menu development and customization
  • Large event catering (6 guests/day)
  • Mise en place efficiency
  • Partnership collaborations (Ironclad Systems)
  • Cross-departmental collaboration
  • Subscription-based culinary services
  • Chef consultations
  • Menu rotation strategy

Work Experiences

  • Adhered to dietary restrictions.
  • Handled and stored food properly to avoid illness and cross-contamination.
  • Prepared meals from scratch using authentic, well-known recipes to generate repeat business.
  • Collaborated with local growers.
  • Addressed dietary restrictions and food sensitivities by creating dishes that suited the needs and preferences of my customers.
  • Created and plated a variety of exotic fruit-based desserts and cheese plates for after dinner.
  • Conducted tastings for new clients.
  • Collaborated with a nutritionist to create personalized meal plans for clients with dietary restrictions, improving health outcomes and client retention.
  • Converted 78% of prospects into long-term customers.
  • Achieved results within 18 months.

Summaries

  • Strengths in data analysis and project management backed up by Miscellaneous training.
  • Exceptional at closely monitoring kitchen activities and adhering to health code requirements.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Freelance Chef with 15 years of successful team leadership and client relations experience.
  • Well-versed in the cuisines of standard and category.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Restaurant Cook who is health-conscious and has excellent skills in preparing food to order and dealing with special dietary requests.
  • Building streamlined, cohesive teams is a talent.
  • Accomplished Freelance Chef recognized with Employee of the Year.
  • Within Miscellaneous, senior Freelance Chef and outstanding performer in strategic planning and budget management.

Accomplishments

  • Partnered with event planners to deliver high-end, themed dining experiences, increasing event booking inquiries by 71%.
  • Developed and executed a menu revamp for procedure, contributing to an overall sales increase of 36% within the first several months.
  • Taught and mentored a team of 8 sous chefs on advanced cooking techniques and efficient kitchen management, achieving a 42% improvement in kitchen output.
  • Earned consistent 5-star reviews on SAP by focusing on customized menu options and exceptional customer service for private events and weddings.
  • Choreographed catering services for high-profile events while coordinating with event planners to uphold high-level customer satisfaction and seamless service delivery.
  • Managed the creation of 3 dish varieties to serve a VIP guest list of over 15 attendees at a prestigious corporate banquet.
  • Documented and resolved framework which led to program.
  • Enhanced social media presence for Summit Group, contributing to a 41% increase in inbound catering inquiries through visually compelling dish presentations.
  • Collaborated with team of 16 in the development of initiative.
  • Installed efficient mise en place procedures in high-volume kitchens, increasing meal preparation speed without sacrificing quality, resulting in method.

Affiliations

  • Foodservice Management Professional Certification (FMP)
  • National Association of Social Workers
  • American Culinary Federation (ACF)
  • Pop-Up Dinner Social Club (Local or National)
  • Personal Chefs Network
  • Chef's Collaborative (Association focused on sustainability)
  • Regional Fine Food & Beverage Association (Portland)
  • Lions Club
  • James Beard Foundation (Award nominee or professional membership)
  • American Society of Safety Professionals

Certifications

  • CompTIA A+ Technician
  • CP-FS Certified Professional – Food Safety (National Environmental Health Association)
  • Certified Public Accountant
  • Certified Culinarian (CC) – American Culinary Federation (ACF)
  • Certified Professional in Catering and Events (CPCE) – standard
  • Certified Business Analysis Professional (CBAP)
  • Certified Personal Chef (CPC) – United States Personal Chef Association (USPCA)
  • CompTIA Network+
  • Certified Executive Chef (CEC) – American Culinary Federation (ACF)
  • Restaurant and Catering Business Operations Certificate - process or equivalent

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