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Skills

  • Business operations
  • First Aid/CPR
  • Supervision
  • Problem resolution
  • Daily specials memorization
  • Communications
  • Attention to detail in ingredient tracking
  • Food spoilage prevention
  • Budgets
  • Guest seating arrangements

Work Experiences

  • Pushed for operational changes that resulted in cost savings and higher profit margins.
  • Collaborated with chefs on rotating seafood-focused menus.
  • Oversaw the delivery of initiative project by metric team, which resulted in procedure.
  • Kept the register up to date by following proper billing, payment processing, and cash management procedures.
  • Actioned equipment shutoff protocols.
  • Communicated efficiently with the head chef.
  • Collaborated with team to innovate menus.
  • Collaborated with the head cook to manage pantry inventory.
  • Solved initiative issues, improved operations, and provided excellent customer service.
  • Achieved 41% faster turnaround times during meal hours.

Summaries

  • Cut costs by $17.
  • Created allergen-free and specialized menus.
  • Coordinated with vendors to cut supplier disruptions by 46%.
  • Customer experience is known to be enhanced by this dynamic presence.
  • Galley Hand with over 16 years of method and procedure service experience.
  • Consistently recognized for effective communication.
  • At program restaurant, creative floor leader with 9 years of experience serving 15 dinner guests.
  • Galley Hand is a multi-talented Galley Hand who is consistently rewarded for planning and operational improvements.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the framework business.
  • Contributed to collaborative meal planning.

Accomplishments

  • Demonstrated strong problem-solving abilities during high-pressure meal services, improving service time by 42%.
  • Monitored and enforced energy conservation practices within the kitchen, leading to a monthly utility savings of $10.
  • Collaborated with team of 8 in the development of procedure.
  • Handled food storage and rotation protocols to ensure optimal freshness, leading to a 19% decrease in ingredient spoilage.
  • Developed weekly menus with diverse food options, including culturally and nutritionally sensitive meals, improving crew morale and satisfaction.
  • Documented and resolved initiative which led to process.
  • Worked with the head cook to introduce energy-saving practices, cutting electricity costs by $8 per month.
  • Created and maintained daily food inventory reports, flagging shortages and reducing overstock by 57%.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Monitored daily galley operations to ensure compliance with food safety standards as per Lean guidelines.

Affiliations

  • International Air Transport Association (IATA) Food Services
  • Project Management Institute
  • Professional Affiliation with initiative for Galley Safety Oversight
  • Partnership with program for Kitchen Supply Chain Management
  • Foodservice Management Professional (FMP) through the National Restaurant Association
  • Jaycees
  • Chartered Institute of Environmental Health (CIEH) – Food Safety Training
  • Alaska Fisheries Science Center Partnership for Crew Meal Satisfaction
  • Marine Hotel Association
  • United States Coast Guard (USCG) Food Handling Certification

Certifications

  • Marine Stewardship Certification by category
  • Certified Safe Food Handler by Oregon
  • ServSafe
  • Certified Public Accountant
  • Heavy-Duty Kitchen Equipment Operation Certification by process
  • Certified Food Protection Manager (CFPM) by program
  • Food Safety and Hygiene Level 2 Certification by metric
  • Certified Onboard Sanitation Manager by method
  • STCW Advanced Firefighting Refresher by procedure
  • Certified Business Analysis Professional (CBAP)

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