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Skills

  • Advanced music theory
  • Excellent communication
  • Contract auditing
  • Customer needs assessment
  • Quick learner
  • Business Development
  • Creative problem solving
  • Kennel cleaning and sanitizing methods
  • Excellent with kids
  • CRM Systems

Work Experiences

  • Achieved kitchen time-saving of one year per shift.
  • Achieved waste reduction of over $11 monthly.
  • Contributed creative ideas.
  • Demonstrated attention to detail.
  • Stepped into the initiative and method roles to help cover important stations during busy times.
  • Completed tasks in under several months.
  • Assisted in the butcher station.
  • Dried delicate glassware.
  • Collaborated with category team members.
  • Assisted sous chefs with portioning proteins and sides, decreasing food waste by 48% while maintaining strict portion control.

Summaries

  • Professional with 7 years of progressive experience in the field who is highly organized and detail-oriented.
  • Adaptable to high-pressure environments and able to multitask efficiently during peak service hours, expediting orders with accuracy.
  • Safety and teamwork are priorities, as is an organized and efficient approach to multitasking.
  • In a fast-paced kitchen environment, seek a challenging new role with room for advancement.
  • Collaborative team member with experience in supporting head chefs, participating in menu development, and ensuring smooth kitchen operations.
  • Senior Embedded Software Engineer with extensive experience in all phases of software development.
  • Customer-focused Sales Representative with 17 years of experience solving problems for clients.
  • Agile Line Cook with experience in fast-paced kitchens, capable of managing multiple tasks simultaneously without sacrificing food quality or safety.
  • Able to handle up to 12 tickets simultaneously.
  • Achieved 41% boost in customer satisfaction.

Accomplishments

  • Guided
  • Monitored
  • Recorded
  • Proposed
  • Increased
  • Trained
  • Protective Services: Applied safety procedures and policies as outlined in Department Safety Manual.
  • Advised
  • Design: Responsible for creative design for prominent procedure.
  • Ensured all stocked ingredients met FIFO principles, reducing spoilage costs by 12 over the course of a 6-month period.

Affiliations

  • Certified in kitchen management courses completed through the Association of Nutrition & Foodservice Professionals (ANFP).
  • Attendee of kitchen efficiency webinars provided by the Foodservice Consultants Society International (FCSI).
  • Affiliated with the International Sous Vide Association, advancing skills related to temperature control and food safety.
  • Contributor to local sustainability-oriented restaurant association, focused on minimizing food waste and cost-saving techniques.
  • Awarded 2021 Kitchen Excellence Award by Vantage, recognized for teamwork and efficiency.
  • Completed ServSafe Certification, maintaining knowledge of current food safety requirements, valid through 2018.
  • Participant in National Chef Volunteer Corps, assisting in organizing community-based cooking classes.
  • Contributed to catering volunteer events hosted by the National Food Rescue Network.
  • Attendee of multiple food trade shows, including initiative, to stay current on industry trends and kitchen technology.
  • Completed Food Allergens Awareness certification, ensuring safe food preparation and handling practices.

Certifications

  • Fire Safety Awareness for Commercial Kitchens Certification
  • Certified Professional Cook (Level II)
  • Diploma in Advanced Culinary Skills
  • Food Service Management Professional (FMP)
  • Certified Professional Food Manager (CPFM)
  • Food Allergy Management Certification
  • Allergen Awareness Certification
  • Certificate of Culinary Training Cedar Works
  • Certified Hospitality and Restaurant Supervisor (CHRS)
  • ServSafe Manager Certification

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