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Skills

  • Process improvement
  • First Aid/CPR
  • Inventory management training
  • Team management
  • Customer complaint reduction
  • Problem resolution
  • Communications
  • Health code regulation compliance
  • Online training experience
  • Efficient task delegation

Work Experiences

  • Designed and led cross-trainings on both front-of-house and back-of-house operations, fostering better communication and increasing team collaboration by 40%.
  • Created an internal knowledge base of standard operating procedures.
  • Custom-tailored training sessions for new seasonal team members.
  • Achieved reduction over 2015.
  • Created new training programs for staff, including online modules, interactive software, language labs, and online programs, as well as providing ongoing training.
  • Derived improvements from staff input during training.
  • Aligned improvements with strategic targets over 12 months.
  • Designed and implemented a new sanitation and hygiene protocol, leading to Top Performer recognition for cleanliness.
  • Conducted knowledge gap analysis within kitchen teams.
  • Consistently assisted companies in achieving framework by advising executives on best practices for employee growth and productivity goals.

Summaries

  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Ready to put 3 years of experience to work in a long-term, challenging position.
  • Known for process improvement and a goal-oriented mindset.
  • A results-driven Kitchen Trainer specializing in creating customized training manuals and implementing streamlined workflows, improving prep time by 31%.
  • Working with managers to hone in on specific requirements is second nature to me.
  • Experienced Training Specialist with a track record of success in workflow optimization instruction spanning 4 years.
  • Trained in the use of Power BI and the negotiation of system.
  • Accomplished Kitchen Trainer adept at designing new health and safety guidelines, leading to a 43% improvement in regulatory review scores.
  • Achieved a 74% improvement in health inspection scores.
  • Achieved efficient process management.

Accomplishments

  • Documented and resolved program which led to system.
  • Established a mentorship program for new kitchen hires, reducing employee turnover by 80% over 18 months.
  • Developed and implemented a customized kitchen safety manual, ensuring compliance with industry best practices and achieving 45% compliance during health inspections.
  • Facilitated cross-location training sessions which standardized operating procedures, leading to a 24% increase in consistency of dish presentation across all locations.
  • Collaborated with senior chefs to devise a continuous improvement plan for the culinary team, increasing overall efficiency by 57% in 10 weeks.
  • Developed a nutrition and allergen safety program, reducing allergen-related customer complaints by 73%. Achieved compliance with procedure regulatory standards.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Reduced prep time for daily menu items by 14 minutes per dish without compromising quality, resulting in faster table turnover and increased revenue.
  • Certified 16 kitchen staff members in ITIL, achieving full compliance with restaurant regulations ahead of schedule.
  • Collaborated in the implementation of Adobe Creative Suite for kitchen process tracking, reducing errors in food prep and cooking schedule changes by 40%.

Affiliations

  • Food Waste Reduction Alliance (FWRA)
  • National Council of La Raza-Culinary Jobs Program
  • The Association for the Healthcare Environment (AHE)
  • International Council of Nurses
  • National Kitchen and Bath Association (NKBA)
  • Jaycees
  • Rotary International
  • Kitchen Managers and Trainers Network
  • Council on Education in Foodservice Management
  • Lions Club

Certifications

  • ServSafe
  • Apple Certified Associate (ACA)
  • CompTIA Network+
  • American Culinary Federation (ACF) Certified Sous Chef (CSC)
  • Advanced Culinary Arts Certification - Boston
  • Certified Kitchen Manager (CKM)
  • Certified Master Pastry Chef (CMPC)
  • SafeMark Certified Food Safety Instructor (CFSI)
  • Certified Restaurant Trainer (CRT)
  • Certified Culinary Educator (CCE) - American Culinary Federation

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