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Skills

  • Vendor negotiation
  • Employee engagement and retention
  • Project organization
  • First Aid/CPR
  • Food budget management
  • Corporate catering expansion
  • Operational improvement
  • Performance assessments
  • Forecasting and planning
  • Team management

Work Experiences

  • Contributed to a revenue increase of $4.
  • Analyzed operations across 2 locations.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Achieved President's Club win in 2024.
  • Contributed to a daily increase of 15 orders.
  • Coordinated weddings and galas.
  • Collaborated with the head of Hospitality.
  • Collaborated with food sciences to innovate menu items.
  • Achieved a 2% increase in customer retention.
  • Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews.

Summaries

  • Group Executive Chef is a multi-talented Group Executive Chef who is consistently rewarded for planning and operational improvements.
  • Achieved 84% savings in operational costs.
  • Achieved 25% in savings.
  • Experienced in program cuisine, ingredient sourcing, budget management, and raising restaurant profiles.
  • Building streamlined, cohesive teams is a talent.
  • Executive Chef with 18 years of experience in the kitchen.
  • Award-winning Group Executive Chef known for implementing farm-to-table programs that reduced ingredient costs by 16% while supporting local suppliers and boosting sustainability.
  • Award-winning Group Executive Chef.
  • Chef process with extensive experience in food preparation and restaurant management.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.

Accomplishments

  • Conducted employee training that resulted in a CPA across 2 locations, reinforcing team expertise in food safety and kitchen efficiency.
  • Successfully managed a kitchen equipment upgrade across 3 locations, improving efficiency and reducing maintenance costs by 70%.
  • Partnered with a system to host monthly events, boosting brand visibility and increasing guest counts by 35%.
  • Introduced a locally sourced ingredients program, cutting ingredient costs by 60% and improving sustainability efforts.
  • Improved customer satisfaction ratings by 28% through enhanced menu diversity and quicker service delivery.
  • Achieved food safety certification (PMP) for 4 outlets by conducting in-depth training and regular inspections.
  • Executed staff performance benchmarks, leading to a Innovation Award win for team excellence in 2016.
  • Spearheaded the launch of three new locations by coordinating kitchen design, staff training, and menu planning, meeting opening deadlines on budget.
  • Directed a revamping of restaurant décor and ambiance alongside menu updates, increasing overall guest satisfaction scores by 58%.
  • Developed and implemented a staff rotation system that increased productivity and morale while ensuring best kitchen practices at all times.

Affiliations

  • Institute of Food Technologists (IFT)
  • Farm-to-Table Association of Columbus
  • World Association of Chefs Societies (WACS)
  • James Beard Foundation (JBF) Professional Membership
  • International Association of Culinary Professionals (IACP)
  • Society of Women Engineers
  • Program Chair for Food Safety at system
  • Advisory Board Member, Commercial Kitchen Design Association
  • Global Roundtable on Sustainable Beef (GRSB)
  • Association for Computing Machinery

Certifications

  • Certified Hospitality Supervisor (CHS)
  • ISO 22000 Food Safety Management Certification
  • Certified Dietary Manager (CDM) by method
  • Master of Gastronomy Program by Northwind
  • Food Safety Manager Certification by process
  • Certified Executive Chef (CEC®) by the American Culinary Federation (ACF)
  • Sous Vide Techniques Certification by framework
  • Certified Hospitality and Tourism Management Professional (CHTMP)
  • First Aid/CPR Certified
  • Certified Kosher Culinary Professional (CCP) by Rabbinical Programs of America

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