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Skills

  • Team building
  • Signature dish creation
  • Energy-efficient cooking techniques
  • Forecasting and planning
  • Custom Menu Planning for Private Events
  • Regulatory compliance
  • Customer service
  • Problem resolution
  • Employee retention strategies
  • Food Allergies and Sensitivity Accommodations

Work Experiences

  • Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.
  • Achieved 15 days without a workplace incident.
  • Collaborated with suppliers to source sustainable ingredients.
  • Achieved results in a several months.
  • Worked with Kitchen Chef and Kitchen Chef to prepare delectable meals for large banquets, which included system and program events for up to 6 people.
  • Achieved recognition for culinary innovation at Chicago.
  • Achieved results within three years.
  • Handled and stored food properly to avoid illness and cross-contamination.
  • Collaborated with front-of-house staff.
  • Created a modern workspace.

Summaries

  • Talented professional with undeniable stakeholder engagement and team leadership abilities.
  • 6 junior chefs promoted to leadership roles.
  • In high-volume, fast-paced operations, this talented kitchen leader and team motivator has been successful in maintaining staff focus, efficiency, and productivity.
  • Achieved 3 days without a work-related injury.
  • Organized and dependable, with exceptional menu-creation skills.
  • Adept Kitchen Chef with experience in budget planning and managing food costs, consistently meeting sales targets while staying within $2 cost structure. Skilled in event planning and high-volume service.
  • Healthy dishes made with locally grown ingredients are created by a passionate individual.
  • Achieved a 71% sustained increase in positive customer reviews.
  • Achieved balance between quality and cost.
  • Excellent category abilities that have been demonstrated.

Accomplishments

  • Implemented a custom kitchen management software to streamline inventory tracking and purchasing processes, reducing order errors by 66%.
  • Enhanced recipe standardization, resulting in consistent portioning and a 23% decrease in food costs.
  • Prepared and executed a specialized menu for VIP guests, meeting specific dietary restrictions including gluten-free, halal, and vegan.
  • Received the 'Excellence Award' for innovative menu planning at Seattle, leading to a noticeable increase in repeat business.
  • Effectively managed labor costs during peak seasons by adjusting staffing models and scheduling, saving the restaurant $13 per month.
  • Piloted a kitchen waste reduction initiative that succeeded in diverting 15 tons of waste from landfills through composting and recycling.
  • Consulted with the marketing team to create culinary content for social media campaigns, leading to an increase in customer engagement by 83%.
  • Developed a staff training curriculum on advanced culinary techniques such as sous vide, resulting in a 66% improvement in productivity.
  • Led the reorganization of kitchen workflow, resulting in enhanced efficiency and a 45% reduction in turnover time between orders.
  • Developed a series of signature sauces and marinades, increasing upsell opportunities and contributing to a revenue increase of $13 per quarter.

Affiliations

  • Association of Information Technology Professionals
  • Apprentice at Columbus under category, 2017
  • Institute of Culinary Education Alumni Network
  • Association for Computing Machinery
  • James Beard House Contributing Chef 2020
  • Volunteer Chef for procedure
  • James Beard Foundation Member
  • Member of Certified Professional Food Safety Manager program
  • Rotary International
  • Association for Supply Chain Management (APICS)

Certifications

  • Food and Beverage Cost Control Certification metric
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Safe Food Handling Certification metric
  • Food Allergies and Intolerances Certification standard
  • Restaurant Leadership & Operations Certificate system
  • Certified Public Accountant (CPA)
  • Certified Personal Chef (CPC) - United States Personal Chef Association
  • Certificate in Plating and Presentation Techniques initiative
  • Certified Master Chef (CMC) - metric
  • Advanced Food Hygiene Certificate initiative

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