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Skills

  • Metric equipment
  • Fine-dining expertise
  • Multi-Task Management
  • Recipes and menu planning
  • Kennel cleaning and sanitizing methods
  • Baking and broiling skills
  • Excel in system
  • Contract auditing
  • MS Office
  • Communications

Work Experiences

  • Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews.
  • Entered data into the Workday system, including payments, account information, and call logs.
  • Started training for Junior Chefs on initiative culinary techniques to improve productivity and increase kitchen workflows.
  • Addressed dietary restrictions and food sensitivities by creating dishes that suited the needs and preferences of my customers.
  • Double-checked the temperatures in the freezer and refrigerator prior to each shift.
  • Assessed kitchen flow and storage solutions.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Answered an average of 13 calls, emails, and faxes per day, responding to customer inquiries, resolving problems, and informing customers about new products.
  • Assessed inventory levels over a the past year period and placed orders to replenish process and category items before they ran out.
  • Double-checked the data's accuracy and integrity.

Summaries

  • Chef with 10 years of experience in the restaurant industry.
  • Top-producing salesperson and industry expert in Miscellaneous.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Looking for a challenging new role with a growing team where I can apply my expertise and extensive experience in software engineering.
  • Specializing in workflow optimization and seeking to apply skills to a new role in Phoenix devoted to concept development and high-quality restaurant operations.
  • Junior Chef with 2 years of successful strategic planning and budget management experience.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Junior Chef is a multi-talented Junior Chef who is consistently rewarded for planning and operational improvements.
  • Chef metric with extensive experience in food preparation and restaurant management.
  • Cook with experience in meal preparation and ensuring high-quality products.

Accomplishments

  • Worked with management to develop and implement health and safety training for kitchen staff, leading to zero workplace injuries over one year.
  • Maintained food safety and sanitation standards, leading to a 17% reduction in health inspection violations over 2018.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Worked with the purchasing team to source cost-effective, high-quality ingredients from local vendors, resulting in 41% savings.
  • Worked directly with sous chef to streamline inventory management, reducing food waste by 82% over 6 months.
  • Recognized for maintaining a clean and organized workstation, during every health and safety inspection over a 2024-year span.
  • Assisted in managing kitchen orders in real time, resulting in faster table turnovers and increasing customer flow by 11%.
  • Played key role in introducing eco-friendly kitchen practices, reducing waste disposal costs by 43% per 6 months.
  • Recognized for suggestions on kitchen workflow improvements, which led to a highly efficient meal prep area and reduced order delays.
  • Actively worked with the restaurant management to develop a daily special menu, using leftover ingredients to minimize food waste by 25%.

Affiliations

  • Sustainable Food Association Raleigh
  • Culinary Institute Alumni Association 2024
  • Hospitality Professionals Network Columbus
  • Molecular Gastronomy Enthusiasts
  • Association of Pastry Chefs and Culinarians
  • Local Culinary Arts Guild Boston
  • National Restaurant Association (NRA)
  • Sous Chef Development Program 2017
  • Local Hospitality Industry Association Denver
  • Rotary International

Certifications

  • Certificate in Contemporary Food Preparation Techniques from framework
  • Level 2 Award in Food Safety for Catering
  • CompTIA A+ Technician
  • Event & Banquet Catering Certificate from system
  • Culinary Management and Leadership Certificate from Summit Group
  • ServSafe
  • SHRM Certified Professional (SHRM-CP)
  • CompTIA Network+
  • First Aid/CPR Certified
  • Microsoft Certified Systems Engineer (MCSE)

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