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Skills

  • Marination process optimization
  • Project organization
  • Sanitation standards adherence
  • Relationship development
  • Operational improvement
  • Problem resolution
  • Portion Control Techniques
  • Conflict resolution in team settings
  • Food Safety Compliance
  • Process improvement

Work Experiences

  • Boosted tips by 33%.
  • Pushed for operational changes that resulted in cost savings and higher profit margins.
  • Contributed to a revenue increase of $17.
  • Adjusted grill temperatures in real-time.
  • Boosted restaurant brand visibility.
  • Achieved a consistent customer satisfaction rate of 79%.
  • Oversaw the quality assurance program, which included on-site assessments, internal audits, and customer surveys.
  • Complied with food safety regulations.
  • Solved standard issues, improved operations, and provided excellent customer service.
  • Made food according to recipes, portioning, cooking, and waste management guidelines.

Summaries

  • Accomplished in handling open-grill events.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Collaborated with servers and kitchen staff.
  • Strengths in project management and stakeholder engagement backed up by Miscellaneous training.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Collaborated on menu development.
  • Able to multi-task under pressure.
  • Achieved perfect scores during food safety inspections.
  • Culinary professional with a unique blend of creativity, food passion, and exceptional cooking skills.
  • Adept at balancing multiple tasks.

Accomplishments

  • Contributed to a reduction in overtime costs by optimizing grill station operations and ensuring punctual food delivery.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Collaborated with team of 3 in the development of standard.
  • Handled rush-hour orders for over 7 customers per shift while maintaining perfect food safety scores.
  • Grilled and prepared custom orders efficiently during high-traffic times, maintaining an average ticket time of less than 2 minutes.
  • Adapted quickly to new menu items, including seasonal steak specials, improving order accuracy in category.
  • Earned ITIL in grill safety and sanitation, contributing to improved compliance during internal audits.
  • Successfully trained 6 new employees on grill safety protocols, reducing kitchen accidents by 85% in the past year.
  • Prepared and grilled over 6 specialty dishes per day, receiving consistent reviews for cooking accuracy and portion control.
  • Led the development of a weekly grill menu planning system, reducing last-minute ingredient shortages by 30%.

Affiliations

  • National Grill and BBQ Association
  • Food Waste Reduction Advocates Organization
  • Society of Hospitality and Foodservice Management (SHFM)
  • International Live Fire Cooking Association
  • Rotary International
  • American Marketing Association
  • Society of Human Resource Management
  • International BBQ Society
  • Certified Restaurant Management Professional (CRMP)
  • National Alliance for Foodservice and Grilling Education (NAFGE)

Certifications

  • Culinary Equipment Safety & Maintenance Certification
  • HACCP (Hazard Analysis Critical Control Point) Certification
  • ServSafe
  • Apple Certified Associate (ACA)
  • Certified Business Analysis Professional (CBAP)
  • Certified Kitchen Operations Manager (CKOM)
  • Online Culinary Education Essentials Certification - Adobe Creative Suite
  • Food Temperature Control Certification
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Project Management Professional (PMP)

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