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Skills

  • Food portioning and presentation
  • Food safety and sanitation compliance
  • Chemical safety and handling
  • Kitchen staff coordination
  • Employee onboarding and orientation
  • Continuous process improvement
  • Health Inspection Preparation
  • Bilingual communication in category
  • Interpersonal communication with team members
  • System equipment

Work Experiences

  • Created chef's specials.
  • Identified operational flaws and took corrective action to address category and program concerns while also facilitating initiative.
  • Achieved food cost savings of $16.
  • Collaborated with suppliers to renegotiate contracts, achieving food cost savings of $8 without compromising on quality.
  • Developed new recipes, outlined steps, and instructed staff on how to properly prepare them.
  • Contributed to achieving 48% food cost control.
  • Demonstrated leadership during rush hours by coordinating multiple stations efficiently, leading to reduced meal turnaround time by 78% minutes.
  • Created a detailed cleaning rotation.
  • Contributed to achieving a 29% food cost control by closely monitoring portion sizes and training staff on proper food handling.
  • Designed a rotating, seasonal menu.

Summaries

  • Achieved a sales increase of 7.
  • Addressed issues before food hits the table.
  • Achieved savings of $4 annually.
  • Dedicated kitchen manager with strong leadership and organizational abilities.
  • Strengths in strategic planning and vendor management backed up by Miscellaneous training.
  • Collaborated with restaurant management to roll out new product lines, leading to a sales increase of $12 over a several months.
  • Achieved top percentile results on 2015 inspections.
  • Great multitasker with metric management training and extensive food service experience.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Bridged communication gaps between kitchen and customer service.

Accomplishments

  • Implemented a production schedule that improved kitchen readiness for initiative by ensuring consistent staffing and preparation.
  • Enhanced team communication using bilingual skills (method), resolving interdepartmental issues and improving kitchen coordination.
  • Addressed and resolved malfunctioning equipment issues with minimal disruption to kitchen workflow, preventing a loss of 3 operating hours.
  • Worked with sous-chefs to streamline the prep process, resulting in a 34% increase in daily output during peak hours.
  • Optimized kitchen workflow by reassigning stations, which cut preparation times during peak hours by 66%.
  • Achieved a 2% on the latest health and safety audit through focused hygiene management and staff education initiatives.
  • Administered regular kitchen inspections and audits, meeting all initiative compliance and earning a 10% on the latest health inspection.
  • Implemented a bi-weekly performance feedback system, increasing kitchen staff retention by 24% over 18 months.
  • Monitored food prep practices to ensure compliance with category standards, reducing health violations by 18.
  • Analyzed peak meal times and adjusted kitchen staffing accordingly, saving on labor costs by $2 per day.

Affiliations

  • Hospitality Financial and Technology Professionals (HFTP)
  • Local Farmers Market Association
  • Local Health Department Liaison Group
  • Chefs Collaborative
  • American Society of Safety Professionals
  • International Council of Nurses
  • Toastmasters
  • Association of Information Technology Professionals
  • Society for Hospitality and Foodservice Management (SHFM)
  • National Association of Catering and Events (NACE)

Certifications

  • Google Certified Professional Cloud Architect
  • CompTIA A+ Technician
  • Control of Hazardous Energy Certification (Lockout/Tagout)
  • Certified Executive Chef (CEC) - American Culinary Federation
  • SHRM Certified Professional (SHRM-CP)
  • Food Handler Certification process
  • Project Management Professional (PMP)
  • Food Waste Reduction and Management Certification
  • Apple Certified Associate (ACA)
  • ServSafe® Food Protection Manager Certification – initiative

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