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Skills

  • Business operations
  • Budgets
  • Food preservation and storage methods
  • Communications
  • Supervision
  • Food preparation and portioning
  • MS Office
  • Effective communication with kitchen team
  • Customer service
  • Basic baking techniques

Work Experiences

  • Accommodated guest dietary restrictions.
  • Transported Tableau to 18 months customer locations.
  • Oversaw the delivery of initiative project by standard team, which resulted in procedure.
  • Collaborated with the baking team to prepare desserts for 5 banquet guests, delivering consistent flavor profiles and presentation.
  • Pushed for operational changes that resulted in cost savings and higher profit margins.
  • Placed a high value on punctuality and worked hard to maintain an excellent attendance record, consistently arriving at work ready to work right away.
  • Assisted wait staff and other members of the team in completing tasks.
  • Had an excellent attendance record and was always on time for work.
  • Solved procedure issues, improved operations, and provided excellent customer service.
  • Awarded Six Sigma for top hygiene standards.

Summaries

  • Within Miscellaneous, senior Kitchen Intern and outstanding performer in project management and data analysis.
  • Adept at ingredient preparation.
  • Adhered to food safety standards.
  • A proactive Kitchen Intern experienced in streamlining kitchen prep, resulting in reduced service times and enhanced dinner efficiency under the mentorship of a seasoned head chef.
  • Adaptable Kitchen Intern highly skilled in collaborating with diverse kitchen team members to support a smooth workflow. Effective at reducing prep time and enhancing communication between stations during peak times.
  • Assisted in meal production for events of up to 11 attendees.
  • A passionate and dedicated Kitchen Intern with 6 months of experience supporting chefs in high-volume kitchens. Adept at ingredient preparation, ensuring cleanliness, and adhering to food safety standards to maintain kitchen efficiency.
  • Assisted in daily kitchen tasks.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the system business.
  • Achieved notable success in preparing mise en place.

Accomplishments

  • Assisted in maintaining consistent kitchen cleanliness in compliance with local health and safety regulations, receiving CPA for hygiene excellence.
  • Learnt and applied portion control skills, leading to reduced ingredient wastage and enhanced cost-efficiency.
  • Shadowed experienced chefs and learned advanced knife skills, such as julienning and brunoising, increasing speed and precision in food prep.
  • Implemented time-saving prep methods by pre-organizing ingredients, reducing service station wait times by 17 minutes.
  • Consistently followed proper food handling protocols, helping to contribute to 9 consecutive months of no foodborne illnesses.
  • Worked closely with senior kitchen staff to manage multiple food preparation stations during high-demand hours.
  • Resolved product issue through consumer testing.
  • Assisted in preparing culturally-reflective dishes for themed events, showcasing flexibility and innovation in food preparation.
  • Collaborated cross-functionally with the front-of-house team to ensure dinner service was timely and met customer expectations.
  • Played a key role in expediting processes, ensuring that dishes arrived at customers’ tables quickly and correctly.

Affiliations

  • Society of Human Resource Management
  • National Restaurant Association (NRA)
  • Chefs Collaborative (Focus on Sustainability)
  • Association of Vegan Chefs and Culinary Professionals
  • Women's Chefs & Restaurateurs (WCR)
  • Certifications from ServSafe (Food Handling & Safety)
  • Gluten-Free Food Program Certified Chef Network
  • World Association of Chefs Societies (WACS)
  • Professional Chef’s Association (PCA)
  • Jaycees

Certifications

  • Knife Skills and Culinary Techniques Certification framework
  • National Restaurant Association Educational Foundation (NRAEF) ProStart Certificate of Achievement
  • Microsoft Certified Systems Engineer (MCSE)
  • OSHA 10-Hour General Industry (Cuisine Focus)
  • Certified Pastry Culinarian (CPC) by the American Culinary Federation
  • Introductory Sommelier Certification standard
  • International Culinary Center (ICC) Professional Culinary Arts Program
  • Workplace Communication in Food Services Certification
  • Level 1 Certification, Wine & Spirit Education Trust (WSET)
  • Safe Food Handling Course Raleigh

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