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Skills

  • Customer feedback incorporation into dishes
  • Frying
  • Team building
  • Certified Food Handler Colorado
  • Project organization
  • Food waste reduction strategies
  • Cross-department collaboration
  • Organization
  • Food safety
  • Business operations

Work Experiences

  • Mentored staff on kitchen goals and daily work expectations and parameters.
  • Achieved profit margin growth of 23% by optimizing ingredient sourcing for hot food dishes and reducing wasteful spending.
  • Looked for best-in-class plating, aroma, and food quality in completed dishes.
  • Improved and updated a central standardized recipe and ingredient repository, which included nutritional and cost data.
  • Reduced the restaurant's annual food and labor costs by 11% through proper budgeting, scheduling, and inventory management.
  • Achieved a 8% compliance rate.
  • Achieved zero safety incidents over three years.
  • Oversaw shifts while preparing food and fulfilling requests according to specifications.
  • Assisted customers with large-scale events such as weddings and birthday parties in placing special orders.
  • Produced consistently high-quality baked goods by carefully mixing, dividing, shaping, and proofing.

Summaries

  • Professional Chef capable of leading and managing a team of 8 kitchen employees in the preparation of initiative cuisine.
  • Motivated Hot Foods Cook with over 9 years of food preparation experience.
  • Organized and dependable, with exceptional menu-creation skills.
  • Superior leadership and communication abilities.
  • Achieved a 5% satisfaction rate.
  • Exceptional at closely monitoring kitchen activities and adhering to health code requirements.
  • Hot Foods Cook is a multi-talented Hot Foods Cook who is consistently rewarded for planning and operational improvements.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the program business.
  • Achieved zero safety incidents over one year.
  • Dedicated team player with a strong work ethic and an open communication style who is committed to meeting all preparation and service needs.

Accomplishments

  • Received Excellence Award for outstanding performance in hot food preparation during framework.
  • Spearheaded a new menu development process that introduced 5 new hot dishes, driving an increase in restaurant revenue by $11 during the launch period.
  • Documented and resolved process which led to procedure.
  • Collaborated with team of 12 in the development of standard.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Reduced kitchen food waste by 37% by implementing stricter portion control systems and improving ingredient rotation protocols.
  • Ensured compliance with local and federal safety regulations during kitchen inspections, achieving a 70% compliance rate.
  • Led an internal training program to enhance multi-tasking skills among kitchen staff, boosting overall team productivity by 51%.
  • Utilized point-of-sale data analytics to forecast demand for popular hot food items, reducing overproduction by 41%.
  • Increased kitchen profitability by identifying high-margin hot food dishes and promoting them to achieve a 82% sales increase.

Affiliations

  • Slow Food USA
  • Continuing Education in Food Sustainability and Ethical Sourcing
  • National Culinary Review (NCR) Contributor
  • Society of Women Engineers
  • Certified Sous Chef (CSC) through ACF
  • Jaycees
  • Institute of Hospitality
  • James Beard Foundation (JBF)
  • Culinary Skills Instructor for initiative
  • Freemason

Certifications

  • Cisco Certified Network Associate (CCNA)
  • Certified Public Accountant (CPA)
  • CompTIA Security+
  • CompTIA Network+
  • Certified Pastry Culinarian (CPC)
  • Project Management Professional (PMP)
  • Food Service Management Professional (FMP) Certification
  • SHRM Certified Professional (SHRM-CP)
  • ServSafe Alcohol Certification
  • CompTIA A+ Technician

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