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Skills

  • Debugging proficiency
  • Code validation skills
  • Effective communication with front-of-house staff
  • Data Management
  • Assisting with certifications and audits
  • Strong verbal communication
  • Excellent food presentation skills
  • Skilled in Power BI
  • Cross-training in multiple kitchen stations
  • Budgeting and finance

Work Experiences

  • Assisted in adapting recipes for dietary restrictions.
  • Collaborated with executive chef on menu development for seasonal items, enhancing the variety and appeal of offerings.
  • Contributed to a team-focused environment which enhanced team productivity and helped achieve an average of 10 meals per shift.
  • Aligned training program to PMP standards.
  • Collaborated with executive chef on menu development.
  • Assisted pastry chef with dessert preparation, expanding my versatility and contributing to a richer menu offering.
  • Used coordinated and automated to measure and record storage temperatures for frozen, cold, and hot items.
  • Addressed and resolved issues quickly.
  • Assisted in the successful execution of standard, serving 2 guests, while maintaining excellent food presentation and quality.
  • Contributed to a 74% improvement in kitchen workflow.

Summaries

  • Building streamlined, cohesive teams is a talent.
  • Cook maintains a fast-paced environment by skillfully and efficiently preparing meals.
  • Professional Chef capable of leading and managing a team of 9 kitchen employees in the preparation of system cuisine.
  • Well-organized and efficient, with a strong focus on customer service.
  • Working with Agile and Scrum methodologies to meet project milestones within specified timeframes is a strong suit.
  • Focused on maintaining profitable margins while maintaining high standards for taste and quality.
  • Dynamic communicator who consistently outperforms company goals and expectations.
  • Individual with high energy excels at completing orders in a timely and accurate manner.
  • Excellent communication skills, including the ability to give subordinates clear instructions.
  • Capable of working long shifts while providing excellent service and fostering customer loyalty.

Accomplishments

  • Consistently met food safety and cleaning standards during peak service, contributing to a spotless kitchen and a successful health inspection score of 9%.
  • Led the team in executing a seasonal menu change which resulted in a 73% increase in customer repeat rates.
  • Documented and resolved program which led to initiative.
  • Effectively prepped salad, sides, and appetizers, contributing to a 41% increase in speed of service and overall customer satisfaction.
  • Consistently delivered timely and high-quality plate presentation, boosting customer satisfaction scores by 62% over two years.
  • Worked with front-of-house staff to keep communication lines open during service, ensuring diners’ allergies or dietary needs were consistently met.
  • Demonstrated proficiency in operating commercial kitchen equipment such as Asana, increasing overall efficiency and reducing preparation times.
  • Resolved product issue through consumer testing.
  • Implemented a thorough cleaning schedule for all kitchen tools, resulting in extending equipment longevity and minimizing costly repairs.
  • Regularly checked temperature levels of freezers and refrigerators, ensuring optimal storage conditions and reducing spoilage-related losses by 32%.

Affiliations

  • Contributing member of the Culinary Arts and Hospitality Management club during studies at metric, organizing events and seminars.
  • Partnered with a local nutritionist association to promote balanced meal preparation and adherence to specialized dietary needs in meal offerings.
  • Attended leadership boot camps hosted by the Restaurant Organization Leaders in 2016, focusing on team dynamics and efficiency in a kitchen environment.
  • Completed the Food Handlers Safety Training Course from category to ensure compliance with local health code requirements.
  • Active participant in monthly meetings with a local farm-to-table co-op as part of an initiative to support locally sourced ingredients.
  • Attended advanced knife skills workshops through the National Culinary Arts Institute to improve speed and accuracy in prep work.
  • Participated in culinary competitions organized by metric, placing in the top 16 for innovative recipe contributions.
  • Member of the Professional Chefs Association to deepen industry knowledge and attend professional development workshops.
  • Accredited with the ManageFirst Program from the National Restaurant Association, specializing in operational basics and food safety.
  • Served as a mentor for aspiring line cooks as part of a local vocational training program, focusing on teaching kitchen fundamentals.

Certifications

  • Knife Safety Training Certification
  • ServSafe Alcohol Certification
  • Certified Fundamentals Cook (CFC) - American Culinary Federation
  • HACCP (Hazard Analysis and Critical Control Points) Certification
  • Food Safety Manager Certification (FSMC)
  • CPR and First Aid Certification
  • Basic Knife Skills Certification - Beacon Labs
  • ServSafe Food Handler Certification
  • Certified Hospitality and Tourism Professional (CHTP)
  • Sustainability in Culinary Practice Certificate

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