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Skills

  • Safety measures
  • Internal auditing
  • CRM Systems
  • Proficient hearing
  • Positive learning process
  • Budgets
  • Financial records and processing
  • System cuisine familiarity
  • Results-oriented
  • Team management

Work Experiences

  • Conducted an initial client assessment and analysis to begin the research process.
  • Was in charge of resolving disagreements and negotiating mutually beneficial agreements between parties.
  • Prepared cooking supplies, ingredients, and workstations when opening and closing the kitchen.
  • Collaborated with program customers to determine their needs and deliver procedure service.
  • Achieved a 70% increase in sales.
  • Implemented marketing strategies that resulted in a 12% increase in the number of customers.
  • Increased customer satisfaction by following standard recipes and making adjustments based on individual customer needs.
  • Placed a high value on punctuality and worked hard to maintain an excellent attendance record, consistently arriving at work ready to work right away.
  • Cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes were all frosted and iced by me.
  • Quickly distributed food to the wait staff in order to provide excellent customer service.

Summaries

  • Professional Chef capable of leading and managing a team of 16 kitchen employees in the preparation of process cuisine.
  • Individual with high energy excels at completing orders in a timely and accurate manner.
  • Well-versed in the cuisines of process and category.
  • Received the category Award for culinary excellence.
  • Risk assessment, budget management, and quality assurance are just a few of the skills he possesses.
  • Executive Chef with 11 years of experience in the kitchen.
  • Design and development of successful metric embedded software applications in the past.
  • Versatility of metric strengths, with a focus on customer interaction and satisfaction.
  • Responsible Food Preparation team member with a track record of keeping facilities clean and ensuring customer satisfaction through excellent service.
  • Perform well in a team-oriented environment and under pressure.

Accomplishments

  • Consistently maintained food safety standards in compliance with system, achieving a 46% passing rate during routine inspections.
  • Maintained product consistency across all cold appetizers by creating standardized preparation procedures for the team, improving customer reviews by 49% in three years.
  • Resolved product issue through consumer testing.
  • Partnered with Executive Chef and restaurant management in the development of seasonal cold dish rotations, contributing to an annual revenue increase of $11.
  • Increased sales 16% over 6 months.
  • Selected and sourced local artisanal cheese for charcuterie boards, boosting guest satisfaction scores by 70% and increasing sales.
  • Collaborated with team of 8 in the development of procedure.
  • Trained junior kitchen staff members in cold dish preparation, reducing training time by 34% and increasing overall team efficiency.
  • Reduced supplier costs by 54% through building strong relationships with local producers, ensuring high-quality and fresh ingredients for all cold dishes.
  • Implemented a new inventory management system that reduced mismanaged stock items for cold appetizers and sides by 75%.

Affiliations

  • James Beard Foundation Member
  • International Association of Culinary Professionals (IACP)
  • Society of Women Engineers
  • International Association of Administrative Professionals
  • American Culinary Federation (ACF)
  • Professional Association of Catering Executives (PACE)
  • Food Safety Consortium
  • Global Association of Garde Mangers
  • Les Dames d'Escoffier International
  • Society for Hospitality and Foodservice Management (SHFM)

Certifications

  • Food Preservation and Curing Techniques Certification
  • Food Waste Reduction and Sustainability Certification
  • Certified Lead Buffet Designer (CLBD)
  • Certified Pastry Culinarian (CPC) from the American Culinary Federation
  • Cheese Sommelier Certification
  • Advanced Ice Carving Techniques Diploma
  • Cold Appetizer Mastery 2019 Certification
  • Seasonal Ingredient Menu Development Certification
  • ServSafe Food Handler Certification
  • CompTIA A+ Technician

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