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Skills

  • Operational improvement
  • Allergen management
  • Project organization
  • Data analysis
  • Communications
  • Project implementation
  • Time management
  • Data organization
  • Attention to detail in culinary operations
  • Public speaking

Work Experiences

  • Achieved reduction over 2015.
  • Conducted knowledge gap analysis within kitchen teams.
  • Achieved improvement over a two years period.
  • Kept track of metric company and employee activities on a daily basis, identifying areas for improvement and putting plans in place to address them.
  • Achieved full regulatory adherence.
  • Designed a new sanitation and hygiene protocol.
  • Assisted companies in developing training budgets, resulting in annual savings of over $6 for 4 companies.
  • Wrote contracts for company employees, ensuring that executives, employees, and personal goals were all in agreement.
  • Created and distributed monthly performance reports, identifying gaps in skills that were addressed in subsequent training sessions.
  • Created KPIs to measure the impact of training programs, which led to performance improvements in line with strategic targets by 43% over 6 months.

Summaries

  • A results-driven Kitchen Trainer specializing in creating customized training manuals and implementing streamlined workflows, improving prep time by 31%.
  • Looking to apply 8 years of experience in Miscellaneous to a dynamic role with Beacon Labs.
  • Within Miscellaneous, senior Kitchen Trainer and outstanding performer in budget management and workflow optimization.
  • Accomplished Kitchen Trainer.
  • Conducted comprehensive hands-on training sessions.
  • Kitchen Trainer is a multi-talented Kitchen Trainer who is consistently rewarded for planning and operational improvements.
  • Achieved efficient process management.
  • Achieved Top Performer.
  • Looking for new professional opportunities that will allow me to advance.
  • Achieved results in up to one year periods.

Accomplishments

  • Developed and facilitated training sessions that upskilled 5 staff members, leading to a 37% improvement in kitchen throughput times during peak service hours.
  • Redesigned the kitchen training handbook, incorporating advanced culinary techniques and new health regulations, which improved health inspection scores across 11 restaurant locations.
  • Established a mentorship program for new kitchen hires, reducing employee turnover by 80% over 18 months.
  • Coordinated a culinary talent development program, resulting in 13 employees being promoted to leadership roles within 6 months.
  • Facilitated cross-location training sessions which standardized operating procedures, leading to a 24% increase in consistency of dish presentation across all locations.
  • Created a video-based training module on portion control, leading to a 22% decrease in food waste and improved inventory management.
  • Trained staff in efficient plating and presentation techniques, improving kitchen output and contributing to a 73% rise in customer satisfaction scores.
  • Reduced kitchen training setup costs by 60% by leveraging video-based training modules and digital resources.
  • Collaborated with senior chefs to devise a continuous improvement plan for the culinary team, increasing overall efficiency by 57% in 10 weeks.
  • Resolved product issue through consumer testing.

Affiliations

  • Project Management Institute
  • American Society of Safety Professionals
  • Food Safety & Recall Professionals Guild
  • Society for Hospitality and Foodservice Management (SHFM)
  • Cooks and Chefs COVID-19 Crisis Response Group
  • Lions Club
  • American Medical Informatics Association
  • National Alliance for Food Safety and Quality Trainers
  • Rotary International
  • On-the-Job Training in Restaurant and Culinary Arts (OJT-Culinary)

Certifications

  • Leadership in Energy and Environmental Design (LEED) – Food Services
  • Project Management Professional (PMP)
  • SHRM Certified Professional (SHRM-CP)
  • Menu Safe Certification - Food Safety Standards
  • Cisco Certified Network Associate (CCNA)
  • Completion of Comprehensive Food Hygiene Course - National Environmental Health Association (NEHA)
  • Food Allergy and Intolerance Management Certification
  • Certified Kitchen Trainer (CKT)
  • ServSafe Food Protection Manager Certification
  • American Culinary Federation (ACF) Certified Sous Chef (CSC)

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