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Skills

  • Food inventories
  • Clerical support
  • First Aid/CPR
  • Client relationship management
  • Baking and broiling skills
  • Operational improvement
  • Recipes and menu planning
  • Process improvement
  • Relationship development
  • Public speaking

Work Experiences

  • Double-checked the data's accuracy and integrity.
  • Achieved budget targets by reducing ingredient waste by $18 annually through improved inventory management processes.
  • Answered an average of 4 calls, emails, and faxes per day, responding to customer inquiries, resolving problems, and informing customers about new products.
  • Achieved contracts over 6 months.
  • Achieved 66% improvement in productivity.
  • Achieved results over three years.
  • Achieved 37% improvement in kitchen efficiency.
  • Started two key partnerships that resulted in a 54% increase in revenue.
  • Achieved budget targets.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.

Summaries

  • Design and development of successful process embedded software applications in the past.
  • Clear understanding of project management and data analysis as well as project management training.
  • Perform well in a team-oriented environment and under pressure.
  • Top-producing salesperson and industry expert in Miscellaneous.
  • Building streamlined, cohesive teams is a talent.
  • Within Miscellaneous, senior Lead Chef and outstanding performer in project management and process improvement.
  • Lead Chef is a creative and well-respected Lead Chef who has been successful in driving and maintaining remarkable restaurant growth by providing unrivaled customer experiences.
  • Lead Chef who is health-conscious and has excellent food-safety and meal-preparation skills.
  • Executive Chef with 9 years of experience in the kitchen.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.

Accomplishments

  • Created innovative, seasonal farm-to-table menus that drove a 82% customer increase, capitalizing on local, sustainable ingredients.
  • Negotiated long-term contracts with farm-sourced vendors, lowering annual food costs by 23% while maintaining product quality.
  • Researched and introduced new cooking technologies which led to reduction in prep and cook times by 84%, improving overall kitchen productivity.
  • Led the set-up and execution of catering services for special events, ensuring high-standard food quality and contributing to 6% of event repeat bookings.
  • Increased sales 12% over several months.
  • Implemented new kitchen staff scheduling that improved shift coverage efficiency, lowered overtime hours by 33%, and saved $237,000 in labor costs annually.
  • Implemented ingredient sourcing techniques that prioritized sustainability, reducing carbon footprint by 47% and promoting the restaurant’s eco-friendly image.
  • Secured exclusive ingredient partnerships from high-end suppliers, leading to a 68% improvement in guest satisfaction and 60% increased repeat business.
  • Documented and resolved category which led to process.
  • Achieved favorable food critic reviews that improved restaurant ratings by 11 stars across major platforms, bolstering reputation and increasing customer footfall by 23%.

Affiliations

  • Society of Women Engineers
  • American Marketing Association
  • Certified Executive Chef (CEC) through ACF
  • Member of Professional Chefs' Guild framework
  • Board of Advisors for metric
  • Food Safety Certification from initiative 2023
  • Institute of Culinary Education Alumni Association
  • World Association of Chefs' Societies (Worldchefs)
  • Le Cordon Bleu Alumni Network
  • Lions Club

Certifications

  • Certified Protection Officer (CPO)
  • Certified Hospitality Supervisor (CHS) from the American Hotel & Lodging Association
  • Culinary Leadership Training from procedure
  • Global Cuisine Certification from standard
  • Advanced Knife Skills Certification
  • ServSafe Alcohol Certification
  • Certified Master Chef (CMC) from the American Culinary Federation
  • Cisco Certified Network Associate (CCNA)
  • CompTIA Network+
  • Microsoft Certified Systems Engineer (MCSE)

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