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Skills

  • Advertising
  • Tax preparation
  • Conflict and dispute resolution
  • Product ordering
  • CRM Systems
  • Internal auditing
  • Creative problem solving
  • Credit and collections
  • Budgeting
  • Music showcase training

Work Experiences

  • Collaborated with team members.
  • Stepped into the initiative and method roles to help cover important stations during busy times.
  • Coordinated special dietary needs with the chef.
  • Created portion control guidelines for kitchen staff.
  • Earned President's Club for cleanliness.
  • Conducted regular audits with the head chef.
  • Addressed customer complaints and special dietary needs in coordination with the chef, leading to an uptick in personalized orders and improved guest reviews.
  • Carefully studied team leadership and paid close attention to all instructions from Line Cook/Prep/Dishwashers, successfully establishing skills in team leadership and performance reporting.
  • Assisted sous chefs with portioning proteins and sides.
  • Moved them gently to avoid breaking glassware, crystal, and other delicate items.

Summaries

  • Knowledgable in a variety of design and testing methodologies.
  • Employee with experience in process improvement who is pleasant and dependable.
  • Able to handle up to 12 tickets simultaneously.
  • Adaptable to high-pressure environments.
  • Offering a strong work ethic and a dedication to excellence.
  • Motivated Line Cook/Prep/Dishwasher with experience managing large-scale projects, including budgeting and administration.
  • Collaborative team member.
  • Aligned menu with market trends.
  • With skills in performance reporting and team leadership, I am dependable and respectful.
  • Committed to enhancing kitchen workflows.

Accomplishments

  • Won
  • Advised
  • Documentation: Wrote and edited documents to keep staff informed on policies and procedures.
  • Recommended
  • Cross-trained in both dishwashing and food prep, contributing to flexible staffing during high-traffic periods.
  • Guided
  • Improved speed and consistency of plating through proactive communication with line cooks, contributing to a 2% faster ticket time during busy periods.
  • Monitored
  • Solved
  • Increased

Affiliations

  • Member of Raleigh Young Chefs Culinary Club, fostering skills development in entry-level cooks and assistants.
  • Certified in OSHA-compliant workplace safety standards, valid through 2016.
  • Certified Food Handler in Oregon, ensuring adhered compliance with state kitchen safety practices.
  • Active participant in local farmers’ market vendor collaboration, ensuring high-quality seasonal ingredients.
  • Volunteer for local food bank events, preparing meals for over 12 servings during community service initiatives.
  • Affiliated with Foodservice Educators Network International (FENI), attending online courses for kitchen efficiency.
  • Member of the Chefs Collaborative, promoting sustainable sourcing of ingredients and reducing kitchen waste.
  • Contributor to local sustainability-oriented restaurant association, focused on minimizing food waste and cost-saving techniques.
  • Affiliated with Phoenix's Institute of Culinary Arts, earning hours in prep work, food safety, and sanitation techniques.
  • Completed Knife Techniques and Precision Skills training at Boston's Center for Culinary Excellence.

Certifications

  • Basic Butchery Skills Certification standard
  • Culinary Arts Technical Certification
  • Allergen Awareness Certification
  • Food Service Management Professional (FMP)
  • Responsible Beverage Service Certification (if applicable to role)
  • Certified in Crisis Management and Emergency Response for Restaurants
  • Food Allergy Management Certification
  • Certified Protection Officer (CPO)
  • Basic Food Handling Certification
  • ServSafe Manager Certification

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