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Skills

  • RFI Scanners
  • Cleaning and sanitizing methods
  • Operational improvement
  • Team management
  • Invoice generation
  • Team building
  • Insurance billing
  • Organization
  • Vendor relationships
  • Planning and coordination

Work Experiences

  • Checked the temperature levels in the freezer and refrigerator to ensure proper functionality prior to each shift.
  • Developed and managed relationships with local vendors in order to obtain fresh, high-quality ingredients at low costs.
  • Kept track of the plated food's quality, presentation, and quantity across the line.
  • Oversaw a kitchen staff of 7 people, providing on-the-spot training and mentoring to help them improve their skills.
  • Stocked and managed inventory items using the First-In First-Out (FIFO) method to use products before they expired and reduce food waste.
  • Avoided cross-contamination by using clean utensils, surfaces, and pans when preparing meals for people with food allergies and gluten intolerance.
  • Created new market items and oversaw Workday implementation.
  • Planned and prepared food product orders to keep stock levels in check.
  • Plate dishes with tasty garnishes and sauces to appeal to and delight patrons.
  • Adapted recipes for modern taste preferences.

Summaries

  • Professional with exceptional abilities in vendor management and risk assessment.
  • Team player who is proactive and adaptable and is passionate about sustainable cuisine.
  • Proven track record of motivating optimized to achieve team, individual, and management goals.
  • Accomplished Lead Sauté Chef with a 11-year track record of increasing sales, cutting costs, and strengthening business relationships.
  • Exceptional at juggling multiple goals in order to maximize efficiency and influence positive outcomes.
  • Results-oriented Miscellaneous professional with risk assessment, performance reporting, and project management strengths.
  • Strategic thinker with expertise in budget management.
  • Ability to recognize procedure issues and integrate metric solutions to achieve system.
  • Lead Sauté Chef with workflow optimization and performance reporting abilities.
  • Student pursuing a Miscellaneous degree who is eager to contribute developed knowledge in the role of Lead Sauté Chef.

Accomplishments

  • Collaborated with the executive chef to design a new signature sauté dish that became a customer favorite, increasing repeat orders by 39%.
  • Trained staff on advanced sautéing and plating techniques, resulting in the team winning the Innovation Award and improving the restaurant’s overall culinary reputation.
  • Won President's Club at culinary competitions for innovative cooking techniques and superior presentation of sautéed dishes, showcasing industry-leading culinary skills.
  • Recognized for culinary innovation and awarded President's Club for the creation and execution of framework at metric.
  • Successfully reduced sauté station ingredient costs by 62% through strategic supplier negotiations, without compromising on the quality of ingredients.
  • Created training guides for new hires focused on sauté station operations, decreasing onboarding time by 30% and improving first-week performance metrics by 17%.
  • Revamped the kitchen's inventory management process, which led to a 19% reduction in ingredient spoilage and improved rotation practices for sauté station supplies.
  • Elevated the reputation of program by consistently delivering high-quality, visually appealing sauté dishes, contributing to a 45% year-over-year revenue increase.
  • Instituted advanced quality control measures for sauté dishes during peak hours, leading to a 51% increase in customer satisfaction and a 49% reduction in plate send-backs.
  • Optimized the arrangement of sauté station tools and ingredients, improving staff efficiency by 52% during high-traffic service hours.

Affiliations

  • Sustainable Food Trust – Partnered to support ingredient sourcing in local kitchens
  • World Gourmet Summit Network – Attendee since 2017
  • Le Cordon Bleu Alumni Association – Participated in standard in 2018
  • James Beard Foundation Member – Active participant since 2021
  • Certified Executive Chef (CEC) through the American Culinary Federation
  • Chefs Collaborative – Driving sustainability and environmental responsibility in kitchens
  • Plant-Based Foods Association Advocate – Developed vegan and gluten-free options on menu
  • Farm-to-Table Chef Alliance Member, promoting sustainable sourcing of ingredients
  • International Culinary Federation (ICF) – Member since 2020
  • Institute of Food Technologists – Collaboration on new food safety and kitchen technologies

Certifications

  • Salesforce
  • First Aid/CPR
  • Nutrition for Chefs Certificate – Harbor & Co.
  • Apple Certified Associate (ACA)
  • Beverage & Wine Pairing for Culinary Professionals – Vantage
  • Advanced Food Styling & Plating Techniques – process
  • Certified Professional in Catering and Events (CPCE) - National Association for Catering and Events (NACE)
  • Cisco Certified Network Associate (CCNA)
  • Certified Business Analysis Professional (CBAP)
  • Microsoft Certified Systems Engineer (MCSE)

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