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Skills

  • Team management
  • Food safety and sanitation compliance
  • Customer service
  • Inventory controls
  • Budget Management
  • Inventory management and cost optimization
  • Food repurposing and waste prevention
  • Supervision
  • Organization
  • Equipment maintenance

Work Experiences

  • Decreased meal preparation time by 50%.
  • Achieved a grade of process.
  • Informed 6 method of employees about menu changes and procedures.
  • Developed a weekly rotational menu that increased customer satisfaction by 60% based on feedback surveys.
  • Conducted profit analysis.
  • Consistently met ambitious service targets.
  • Achieved zero complaints related to service delays.
  • Used previous supply needs and forecasted business levels to estimate required supplies.
  • Cross-trained key roles.
  • Coordinated with restaurant management to reduce food costs by 53% through menu engineering and supplier negotiations.

Summaries

  • Based on weekly surveys.
  • Achieved measurable improvements in staff efficiency.
  • Achieved 12 consecutive years of compliance.
  • Maintains a clean and sanitary environment throughout the facility while managing inventory and preventing waste.
  • Kitchen Team Leader with 13 years of successful quality assurance and client relations experience.
  • Kitchen Team Leader with 18 years of experience in initiative industry who is attentive.
  • Achieved results within 9 weeks.
  • Boosted overall kitchen output.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the procedure business.
  • Boosted customer satisfaction.

Accomplishments

  • Implemented energy-saving kitchen procedures, cutting utility costs by $6 per month while achieving environmental sustainability goals.
  • Ensured kitchen maintained an average rating of 12 on health inspections through detailed training and daily hygiene checks.
  • Led team through a crisis situation (e.g., equipment failure), minimizing disruption to service and ensuring customer satisfaction was maintained at 29%.
  • Documented and resolved initiative which led to metric.
  • Reduced food waste by 19% through implementation of portion control training for kitchen staff.
  • Utilized knowledge of seasonal ingredients to redesign metric menu, leading to a 37% increase in revenue during that period.
  • Played an integral role in restaurant renovations and kitchen redesigns, improving overall kitchen flow and increasing output by 49%.
  • Led a team of 6 chefs to execute catering for events of 9 attendees within budget and time constraints, receiving positive client feedback.
  • Partnered with the Procurement Manager to negotiate bulk purchase discounts, saving the business $5 annually.
  • Monitored and adjusted stock levels using method, ensuring no menu items were 86'd during category.

Affiliations

  • International Council of Nurses
  • Jaycees
  • American Culinary Federation (ACF)
  • Culinary Institute of America — Alumni Association
  • Professional Association of Catering Executives (PACE)
  • Leadership in Energy and Environmental Design (LEED) Green Associate
  • EcoFriendly Food Initiative Advocate
  • Association for Computing Machinery
  • Society for Hospitality and Foodservice Management (SHFM)
  • Hospitality Management Association

Certifications

  • Green Cleaning for Food Service Certification
  • CompTIA Network+
  • Certified Professional—Food Safety (CP-FS)
  • Certified Business Analysis Professional (CBAP)
  • Menu Planning and Development Certification
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Inventory and Supply Chain Management Certification
  • CompTIA A+ Technician
  • Certified Public Accountant
  • First Aid/CPR Certified

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