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Skills

  • Team building
  • CCTV
  • Business operations
  • Advanced sauté techniques
  • Team training
  • Cost-effective procurement
  • Banquets and catering
  • Recipe creation
  • Food and beverage pairing
  • Allergy and dietary accommodations

Work Experiences

  • Oversaw a staff of 12, directing them in the preparation of specialty items such as metric and framework food.
  • Achieved 65% savings on core sauté items.
  • Achieved recognition in 2017.
  • Took seasonal product pricing and availability into account in developing promotional dishes and menu selections.
  • Cut food costs by 8% by expertly estimating purchasing needs and purchasing through approved suppliers.
  • Kept track of and improved the work of 3 team members who were responsible for producing over 8 meals per night.
  • Trained a large number of kitchen employees from the ground up to take on difficult stations like system and standard.
  • Kept an eye on the kitchen and the staff to ensure that everyone was safe and that proper food handling techniques were being used.
  • Effectively communicated with wait staff about food allergies and dietary restrictions.
  • Developed and managed relationships with local vendors in order to obtain fresh, high-quality ingredients at low costs.

Summaries

  • Motivated Lead Sauté Chef offering experience in working with office staff and customers, data entry and category filing.
  • Strong technical skills and experience in budget management.
  • To drive farm-to-table menus, a motivated chef focused on sourcing high-quality ingredients from local sources.
  • Cooking cuisine in a safe manner is a skill.
  • Adaptable and motivated, with a strong work ethic and the ability to thrive in either a team-based or individually motivated environment.
  • Ability to recognize procedure issues and integrate metric solutions to achieve system.
  • Natural leader and team motivator capable of keeping kitchen staff on task and productive in high-volume situations.
  • Talented Lead Sauté Chef implements current systems and strategies in grilling, roasting, and broiling of meat and vegetables. Knowledgeable in safe cooking of cuisine.
  • Program and system have a proven track record.
  • Leader in providing excellent customer service, operations management, and culinary excellence.

Accomplishments

  • Collaborated with the procurement team to secure a long-term supplier for organic produce, reducing food costs at the sauté station by 31%.
  • Re-engineered classic sauté recipes to align with trends and customer preferences, improving the restaurant's online review ratings by 46%.
  • Executed a restaurant kitchen overhaul project that introduced a streamlined sauté station, reducing wait times by 46% on average during peak hours.
  • Trained staff on advanced sautéing and plating techniques, resulting in the team winning the Innovation Award and improving the restaurant’s overall culinary reputation.
  • Led a culinary team that consistently achieved a five-star rating across 3 consecutive restaurant reviews, focusing on consistent sauté preparation and flawless presentation.
  • Facilitated a kitchen redesign to improve workflow, decreasing service delays by 19% and increasing productivity levels among staff by 81%.
  • 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.
  • Directed the preparation and plating of up to 16 gourmet meals per service on busy nights, ensuring consistency in both taste and presentation in a fast-paced environment.
  • Developed detailed training modules on sauté fundamentals, leading to a 53% increase in new kitchen staff competency and improved cross-station collaboration.
  • Managed a kitchen team of 2 during peak hours, maintaining a 67% on-time service rate under high-pressure conditions.

Affiliations

  • Certified Executive Chef (CEC) through the American Culinary Federation
  • James Beard Foundation Member – Active participant since 2021
  • United States Personal Chef Association (USPCA) – Specialized in organic and healthy meal preparation
  • National Food Safety & Hygiene Association (NFSHA) – Certified in kitchen safety practices
  • Slow Food USA Member, supporting sustainable and locally sourced ingredients
  • Regional Hospitality Association – Frequent Speaker/Panelist on sauté station leadership
  • Farm-to-Table Chef Alliance Member, promoting sustainable sourcing of ingredients
  • International Association of Culinary Professionals (IACP) – Active Member since 2020
  • Local Farmers’ Market Association – Board Member/Collaborator
  • Craft Guild of Chefs – Member since 2016, specializing in European sauté techniques

Certifications

  • Certified Master Chef (CMC) - framework
  • Certified Culinary Educator – American Culinary Federation (CCE)
  • SAP Certified Application Associate
  • Certificate in Sustainable and Ethical Food – Lakeside Partners
  • ServSafe Allergens Certification - National Restaurant Association
  • CompTIA Security+
  • Microsoft Office Specialist (MOS)
  • Exploring Gluten-Free Cooking for Food Service – Northwind
  • ServSafe
  • Certified Professional in Catering and Events (CPCE) - National Association for Catering and Events (NACE)

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