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Skills

  • Kitchen workflow optimization
  • Organization
  • Kitchen equipment use
  • High-volume order preparation
  • Budgets
  • Cross-functional team collaboration
  • Equipment troubleshooting
  • Relationship development
  • Diverse cuisine knowledge
  • Event catering for large groups

Work Experiences

  • Collaborated with the restaurant manager.
  • Awarded Innovation Award for exceptional teamwork and performance during high-demand periods, contributing to a 79% increase in kitchen throughput.
  • Cleaned large pots or system items used frequently by kitchen staff by hand while loading and unloading dishwashers.
  • Collaborated with the Sous Chef.
  • Contributed to the development of training materials for new recruits, reducing onboarding time by 23%.
  • Contributed to a 65% overall team efficiency increase.
  • Collaborated with culinary teams.
  • Assisted in cross-training team members.
  • Carefully studied risk assessment and paid close attention to all instructions from Kitchen Employees, successfully establishing skills in workflow optimization and performance reporting.
  • Consistently performed well during peak hours.

Summaries

  • Kitchen Employee with 14+ years of experience working in a fast-paced kitchen environment.
  • Costs were consistently reduced while profits were increased.
  • Employee with experience in client relations who is pleasant and dependable.
  • Safety and teamwork are priorities, as is an organized and efficient approach to multitasking.
  • Achieved a 73% reduction in prep time.
  • Basic Mandarin skills are required.
  • Adapted to customer preferences.
  • Able to reliably prepare and present dishes.
  • Eager to learn all aspects of the kitchen and contribute to the team's success.
  • Achieved a 76% improvement in health inspection results.

Accomplishments

  • Collaborated with inventory management teams to accurately forecast demand, reducing out-of-stock situations and lowering food costs by $16.
  • Trained 11 new kitchen staff members on food safety, sanitation standards, and operational procedures, increasing compliance with health inspections.
  • Assisted in redesigning kitchen operations, reducing food waste by 16% and decreasing order preparation time during rush periods.
  • Led a kitchen deep-clean initiative that resulted in a Excellence Award in sanitation and cleanliness from category during 2023 health inspections.
  • Implemented staff training sessions on using POS systems for kitchen orders, reducing miscommunications and improving order accuracy by 34%.
  • Developed time-saving cooking techniques for high-demand items, cutting down preparation time by 47% during peak business hours.
  • Collaborated with kitchen team and front-of-house staff to reduce order delivery times by 53%, improving customer satisfaction.
  • Collaborated with team of 7 in the development of system.
  • Reduced food preparation time during high-volume shifts by implementing time-saving techniques, improving kitchen efficiency by 39%.
  • Reduced over-ordering on perishable ingredients by implementing an inventory management system, saving $9 in waste within one year.

Affiliations

  • The Food and Beverage Association of America (FBAA)
  • Society of Women Engineers
  • International Association of Administrative Professionals
  • American Culinary Federation (ACF)
  • National Association of Food Equipment Manufacturers (NAFEM)
  • Kitchen Management Professionals Network
  • Rotary International
  • Association of Information Technology Professionals
  • Jaycees
  • Certified Food Preparation Professional (CFPP) through method

Certifications

  • Certified Hospitality and Tourism Management Professional (CHTMP)
  • Certified Dietary Manager (CDM) by Association of Nutrition & Foodservice Professionals 2017
  • Safe Quality Food (SQF) Practitioner Certification
  • CompTIA Network+
  • ServSafe
  • First Aid/CPR Certified
  • First Aid/CPR Certification by initiative for Restaurant Staff
  • Leadership Skills for Restaurant Managers by system
  • Microsoft Certified Systems Engineer (MCSE)
  • Certified Sous Chef (CSC) by American Culinary Federation (ACF)

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