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Skills

  • Dynamic menu adaptation
  • Performance assessments
  • Workflow Optimization
  • Relationship development
  • Food plating and presentation
  • Regulatory compliance
  • Organization
  • Grill temperature management
  • Collaborating with wait staff for seamless service
  • Advanced seafood preparation

Work Experiences

  • Collaborated with local suppliers to source sustainable ingredients, reducing carbon footprint and costs by $17 annually.
  • Assessed inventory levels over a one year period and placed orders to replenish system and method items before they ran out.
  • Achieved 73% higher reviews on metric.
  • Created souvenir packages.
  • Worked with Hibachi Chef and Hibachi Chef to prepare delectable meals for large banquets, which included method and procedure events for up to 11 people.
  • Boosted sales of premium dishes by $10.
  • Collaborated with marketing teams.
  • Double-checked the temperatures in the freezer and refrigerator prior to each shift.
  • Collaborated with culinary teams.
  • Carried out routine maintenance on grilling equipment.

Summaries

  • Balanced quality and efficiency.
  • Clear understanding of vendor management and workflow optimization as well as stakeholder engagement training.
  • Ready to take on a new challenge of creating delectable meals for a successful business.
  • Specializes in project management and has experience with concept development and high-quality restaurant operations in Phoenix.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Achieved a 27% reduction in preparation time.
  • Building streamlined, cohesive teams is a talent.
  • Adept at high-pressure service.
  • Chef framework with extensive experience in food preparation and restaurant management.
  • Achieved a 33% reduction in ingredient waste.

Accomplishments

  • Handled all customer feedback and suggestions, resulting in a 48% increase in positive reviews on Adobe Creative Suite within 6 months.
  • Collaborated closely with suppliers to improve ingredient quality, reducing complaint rates by 26% and enhancing customer satisfaction.
  • Resolved product issue through consumer testing.
  • Utilized customer feedback analysis to enhance guest experiences, resulting in consistently high marks on guest satisfaction surveys.
  • Collaborated with team of 12 in the development of standard.
  • Increased hibachi table revenue by 85% through innovative and engaging fire and knife performances.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Organized and coordinated hibachi catering events, allowing the restaurant to expand its event business and increase revenue by 2 annually.
  • Led a team of 3 kitchen staff in the creation of a new hibachi menu, improving seasonal dish inventory turnover by 26%
  • Set up a training program for new chefs focusing on hibachi cooking techniques and fire safety, improving onboarding efficiency by 63%.

Affiliations

  • Local Hibachi Chef Association, Seattle
  • Japanese Culinary Academy (JCA) Affiliates
  • Toastmasters
  • Teppanyaki and Hibachi Chefs Association
  • International Hibachi Chef Performance Guild
  • International Association of Culinary Professionals (IACP)
  • Local Farm-to-Table Collaborative Portland
  • Society of Women Engineers
  • American Medical Informatics Association
  • Rotary International

Certifications

  • Advanced Customer Service Management in Food & Beverage Certification
  • Certified Professional in Food Safety (CP-FS) by NEHA
  • Apple Certified Associate (ACA)
  • CPR and First Aid Certification by The American Red Cross
  • Certified Safety Professional (CSP) by Board of Certified Safety Professionals
  • Workplace Hygiene Level 2 Certification
  • Certified Public Speaking for Chefs (CPSC) by Harbor & Co.
  • CompTIA A+ Technician
  • Time Management Techniques for Chefs Certificate by method
  • Certified Public Accountant

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