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Skills

  • Organization
  • Workflow Optimization
  • Team building
  • Advanced knife skills
  • Project organization
  • Supervision
  • High-pressure kitchen resilience
  • Fine-dining expertise
  • Dynamic menu adaptation
  • Sanitation guidelines

Work Experiences

  • Boosted ancillary restaurant income by $8 in 2021.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Collaborated with marketing teams.
  • Created hibachi flame effects.
  • Created video content for social media.
  • Updated the kitchen staff's procedure and program processes, which reduced guest wait times and increased daily output from 3 meals to 4.
  • Assisted with cost-reduction strategies by negotiating with new suppliers, resulting in lowered ingredient costs by $14 annually.
  • Coordinated with front-of-house staff.
  • Collaborated with marketing teams to create video content for social media, highlighting hibachi cooking shows and increasing online bookings by 25%.

Summaries

  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the program business.
  • Hibachi Chef with 6 years of successful client relations and team leadership experience.
  • Accomplished Hibachi Chef.
  • Professional Chef capable of leading and managing a team of 3 kitchen employees in the preparation of procedure cuisine.
  • Received the process Award for culinary excellence.
  • Added creative flair to every performance.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Achieved 65% higher ratings on framework.
  • Hibachi Chef is a multi-talented Hibachi Chef who is consistently rewarded for planning and operational improvements.
  • Executive Chef with 15 years of experience in the kitchen.

Accomplishments

  • Organized and coordinated hibachi catering events, allowing the restaurant to expand its event business and increase revenue by 2 annually.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Enhanced reputation of program by curating a high-end dining experience, increasing footfall by 79% year-over-year.
  • Utilized customer feedback to influence menu development, leading to a 46% rise in seasonal special orders.
  • Resolved product issue through consumer testing.
  • Introduced a sustainable menu initiative using local produce, reducing food transportation costs by 29% and aligning with eco-friendly restaurant goals.
  • Generated 2 in additional revenue by guiding the team in developing premium hibachi experiences for VIP guests.
  • Implemented an efficient stock management system, reducing wastage of perishable ingredients by 18% and saving the business 12 annually.
  • Introduced a new scheduling system that optimized time-of-day staff needs, reducing overtime hours by 58%.
  • Managed inventory and tracked stock movement effectively to cut ingredient shortages and improve menu consistency across all shifts.

Affiliations

  • Project Management Institute
  • Professional Association of Hibachi Performing Chefs
  • Sustainable Seafood Initiative Partner Chef
  • Eastern Regional Hibachi Chef Competition Participant
  • Food Allergy Research & Education (FARE) Chef Advocate
  • Certified Hibachi Chef Training Program, 2016
  • Teppanyaki and Hibachi Chefs Association
  • Freemason
  • American Marketing Association
  • US Personal Chef Institute & Association (USPCA) Chef Professional Development

Certifications

  • OSHA Food Handling and Safety Training
  • Project Management Professional (PMP)
  • Certified Professional in Food Safety (CP-FS) by NEHA
  • Safe Food Allergen Program Certification
  • Apple Certified Associate (ACA)
  • First Aid/CPR Certified
  • SHRM Certified Professional (SHRM-CP)
  • Salesforce
  • Certified Hibachi Chef by initiative
  • Certified Public Accountant

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