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Skills

  • Safe handling procedures
  • Staff training and development
  • Problem resolution
  • Cooking technique proficiency
  • Food cost reduction strategies
  • Payment collection
  • Kitchen Management
  • Fresh ingredient management
  • Team Leadership
  • Effective training seminars & onboarding

Work Experiences

  • Collaborated with the procurement department to forecast ingredient needs for large events, preventing shortages and overpurchasing by 52%.
  • Allowed staff to work more efficiently.
  • Achieved reductions of $15 per month.
  • Solved category issues, improved operations, and provided excellent customer service.
  • Catered to a range of dietary preferences.
  • Collaborated with executive chefs to design seasonal menus.
  • Oversaw the delivery of procedure project by method team, which resulted in initiative.
  • Boosted sales of Adobe Creative Suite items by 63%.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Pushed for operational changes that resulted in cost savings and higher profit margins.

Summaries

  • Applied detailed menu planning.
  • Consistently drove improvements in meal prep speed.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Dedicated cafeteria manager with a track record of controlling costs and increasing efficiency in order to meet budget targets.
  • Updates documentation, maintains health code standards, and trains new employees are all skills she possesses.
  • Deliveries, food preparation, temperature control, and money collection were all managed.
  • Category cuisine, including metric and category, is well-known.
  • Framework and process cuisine specialties.
  • Adhered to strict health standards.
  • Clear understanding of risk assessment and performance reporting as well as team leadership training.

Accomplishments

  • Collaborated with team of 16 in the development of system.
  • Evaluated team performance using standardized criteria, leading to a 40% increase in overall kitchen efficiency.
  • Coordinated with event planning teams to deliver customized menus for groups of 8, leading to 56% higher customer satisfaction ratings.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Reduced total meal preparation time by 75% by restructuring kitchen stations and workflows to minimize bottlenecks.
  • Facilitated food safety and sanitation training for staff, ensuring 100% compliance with initiative standards over 6 months.
  • Successfully managed a kitchen budget of $14, maintaining quality control while keeping food costs under 18% of total expenses.
  • Researched and introduced locally-sourced ingredients, which increased menu variation and supported community farms while reducing costs by 59%.
  • Organized team meetings to address operational bottlenecks, leading to improved communication and a 44% increase in on-time meal delivery.
  • Directed a cross-functional team through a kitchen renovation project, improving layout efficiency by 33% without interrupting service.

Affiliations

  • Arizona Restaurant Association
  • Arizona Culinary Excellence Awards Committee
  • Freemason
  • Global Food Safety Initiative (GFSI) Affiliate
  • Instructor, Food Safety and Sanitation, Summit Group (2024)
  • National Registry of Food Safety Professionals Certified Food Safety Manager
  • Association for Supply Chain Management (APICS)
  • Jaycees
  • Rotary International
  • ServSafe Alcohol Safety Certification (2021)

Certifications

  • Lean Six Sigma Green Belt (specialized in kitchen efficiency and waste reduction)
  • Certified in Safe Food Preparation Techniques for Large Events (Catering)
  • Certified Facilities Manager (CFM) with specialization in foodservice equipment
  • Food Allergy Safety Training by the International Food Service Executives Association (IFSEA)
  • ServSafe Food Protection Manager Certification
  • Certified Culinary Administrator (CCA) by the American Culinary Federation (ACF)
  • ISO 22000 Food Safety Management Systems Certification
  • Food Safety Manager Certification (recognized under ANSI standards)
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Forklift Operator Certification for Material Handling in Kitchens

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