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Skills

  • Regulatory compliance
  • Supervision
  • Adherence to local health regulations
  • High-volume food preparation
  • Customer satisfaction improvement
  • Cost-effective ingredient ordering
  • Dishwashing system optimization
  • First Aid & CPR Certification
  • Efficient kitchen workflows and process optimization
  • Batch cooking for catering events

Work Experiences

  • Achieved a 78% reduction in overtime hours.
  • Contributed to process by preparing up to 18 meals each day in a high-pressure environment with consistent customer satisfaction.
  • Catered for events of up to 15 guests.
  • Washed, peeled, and cut a variety of fruits and vegetables to prepare for serving.
  • Had an excellent attendance record and was always on time for work.
  • Collaborated with sous chef to execute new seasonal recipes, which boosted menu item trials by 62% in program.
  • Maintained my cool and produced high-quality work while under duress.
  • Consistently maintained top cleanliness ratings from local health authorities, earning a Top Performer in 2023.
  • Collaborated with sous chef on new seasonal recipes.
  • Consistently maintained top cleanliness ratings.

Summaries

  • Committed to excellent food safety standards.
  • Achieved 74% faster turnaround times during peak service hours.
  • Optimized was recognized for outstanding contributions that resulted in framework.
  • Boosted food safety scores by 17%.
  • By following strict guidelines in the creation of creative plating presentations, we were able to effectively demonstrate diversity.
  • Customer service-oriented team player who excels at building relationships and fostering patron loyalty.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Adept in maintaining clean and safe workspaces.
  • Superior at organizing ingredients, collecting waste, and working with minimal supervision to achieve optimal results.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.

Accomplishments

  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Recognized as Employee of the Month in category for exceptional performance and multitasking abilities in a high-paced kitchen environment.
  • Reduced food preparation time by 47% through process optimization, leading to faster ticket times and improved customer satisfaction.
  • Integrated equipment safety and maintenance protocols into daily routine, helping reduce kitchen equipment downtime by 58% hours per week.
  • Successfully coordinated with the FOH team to manage diner flow and reduce order wait times by 39%, contributing to enhanced guest experiences.
  • Actively collaborated with kitchen leadership on the development of allergen-free dishes, assisting in a 60% improvement in customer safety.
  • Documented and resolved program which led to system.
  • Assisted in the development of portion control methods, which lowered food waste by 84% over two years, optimizing inventory use.
  • Participated in the redesign of kitchen workflows following ITIL training, improving team safety compliance to 51% adherence rates.
  • Coached 17 team members on food handling best practices, achieving a reduction in food waste by 65% over three years.

Affiliations

  • American Medical Informatics Association
  • Culinary Educators Association of America (CEAA)
  • James Beard Foundation Member
  • Freemason
  • Bread Bakers Guild of America (BBGA)
  • Project Management Institute
  • American Culinary Federation (ACF)
  • Lions Club
  • International Association of Culinary Professionals (IACP)
  • National Restaurant Association (NRA)

Certifications

  • CompTIA Network+
  • Project Management Professional (PMP)
  • Culinary Arts Diploma initiative
  • Forklift Operator Certification (for Kitchen Equipment Management)
  • Certified Hospitality and Restaurant Executive (CHRE)
  • SHRM Certified Professional (SHRM-CP)
  • Sustainable Kitchen Practices Certification
  • Allergen Awareness Certification - Cedar Works
  • Environmental Health and Safety (EHS) Columbus
  • Certified Sous Chef (CSC) – American Culinary Federation

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