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Skills

  • Sanitization
  • First Aid/CPR
  • Food waste management and reduction
  • Bilingual communication skills Japanese
  • Recipes and menu planning
  • Institutional and batch cooking
  • Budgets
  • Food preparation
  • Regulatory compliance
  • Relationship development

Work Experiences

  • Checked the temperature of the meat, adhering to strict food safety and preparation standards prior to plating and serving dishes.
  • Adapted to changing menu items and learned new recipes every week, ensuring customer satisfaction through variety and innovation.
  • Created menus for lunch, dinner, and the bar, as well as special menus for in-house events and catering.
  • Achieved no violations during inspections.
  • Ensured that food handling, cleaning, and sanitation protocols were followed to ensure that staff and customers were safe.
  • Adapted kitchen procedures.
  • Made the same dishes several times a day with the same level of care, attention to detail, and quality.
  • Achieved uniformity in less than 6 minutes.
  • Improved and updated a central standardized recipe and ingredient repository, which included nutritional and cost data.
  • Assisted customers with large-scale events such as weddings and birthday parties in placing special orders.

Summaries

  • Clear understanding of client relations and cross-functional collaboration as well as client relations training.
  • Streamlining kitchen procedures for maximum efficiency and speed is a proven track record.
  • Method and category cuisine specialties.
  • Achieved a 66% improvement in positive customer reviews.
  • Able to consistently dice vegetables in under 18 minutes.
  • Leadership and team-building skills are essential.
  • Chef de cuisine in a restaurant with excellent cooking skills and a strong understanding of food safety.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the program business.
  • Energetic culinary professional with blend of creativity, passion for food and exceptional cooking skills. Work well as dynamic leader in high-pressure standard restaurant settings.
  • Achieved customer satisfaction.

Accomplishments

  • Collaborated with team of 16 in the development of program.
  • Utilized mise en place techniques to streamline prep work, improving kitchen efficiency by 82%.
  • Regularly created and altered sauce recipes, increasing dish variety while minimizing ingredient waste by 23%.
  • Developed cooking techniques on the job under the mentorship of the head chef, enabling greater versatility in menu coverage.
  • Proficient in bilingual communication (Mandarin, English) to coordinate with multicultural kitchen staff for effective team collaboration.
  • Maintained daily cleaning schedules, ensuring compliance with all local health codes and achieving a kitchen audit score of 52%.
  • Implemented First In, First Out (FIFO) methodology for stock management, reducing ingredient spoilage by 40%.
  • Trained new interns in basic prep and safety protocols, speeding up onboarding processes by 18 days.
  • Executed complex prep schedules aligned with special dietary needs (gluten-free, vegan) for events exceeding 6 attendees.
  • Prepared and executed 8 new menu items weekly, maintaining seasonal ingredients and customer demand trends.

Affiliations

  • Member of the Green Chefs/Blue Ocean Environmental Program
  • ServSafe Certification
  • ProStart Program by the National Restaurant Association
  • Certified Allergy Awareness Training Program 2015
  • World Association of Chefs Societies (WACS)
  • Lions Club
  • Toastmasters
  • Participated in the Atlanta Regional Culinary Competition 2018
  • Active Member of the National Personal & Private Chef Association
  • Society of Women Engineers

Certifications

  • Fundamentals of Menu Planning Certification
  • Cisco Certified Network Associate (CCNA)
  • CPR/AED and First Aid Certified - metric
  • Certified Business Analysis Professional (CBAP)
  • Professional Cake Decorating Certification
  • Microsoft Certified Systems Engineer (MCSE)
  • First Aid/CPR Certified
  • OSHA 10-Hour General Industry (Food Service) Certification
  • Introduction to Classic Culinary Techniques Certification
  • SHRM Certified Professional (SHRM-CP)

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