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Skills

  • Organization
  • Inventory controls
  • Collaborative menu planning
  • Communicative leadership style
  • Inventory auditing and stock control
  • Recipes and menu planning
  • Equipment maintenance
  • Food quality assurance
  • Budget forecasting for kitchen expenses
  • Food safety and sanitation compliance

Work Experiences

  • Enhanced kitchen safety by initiating monthly safety drills and revisiting OSHA standards, cutting workplace incidents by 27%.
  • Developed new recipes, outlined steps, and instructed staff on how to properly prepare them.
  • Achieved Employee of the Year for excellence in kitchen management.
  • Designed and launched a food safety checklist, leading to passing scores of over 59% during 2016 health inspections.
  • Achieved a 20% improvement in kitchen turnover speed.
  • Assessed kitchen team’s performance regularly.
  • Conducted performance reviews.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Collaborated with the Head Chef to ensure daily menu offerings reflected seasonal availability while maintaining budget constraints.
  • Considered customer preferences.

Summaries

  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Clear understanding of vendor management and cross-functional collaboration as well as client relations training.
  • Achieved 27% improvement in kitchen efficiency.
  • Boosted positive feedback by 31%.
  • Dedicated kitchen manager with strong leadership and organizational abilities.
  • Achieved a 48% reduction in cross-contamination incidents.
  • With customers and team members alike, be upbeat and positive.
  • Committed to excelling through continuous learning and adapting to new culinary trends, ensuring the restaurant remains competitive in an evolving food industry.
  • Committed to improving customer experiences while lowering costs overall.
  • Innovative dishes, effective leadership, and increased productivity have all been demonstrated in the past.

Accomplishments

  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Managed all kitchen scheduling and labor cost activities, reducing overtime hours by 32% without compromising service quality.
  • Resolved product issue through consumer testing.
  • Successfully coordinated the kitchen team's contribution to a multi-day catering event, serving 11 guests, ensuring on-time delivery.
  • Monitored food storage practices, ensuring complete compliance with local health regulations, which increased inspection scores by initiative.
  • Developed a new system for tracking kitchen maintenance needs, reducing equipment downtime incidents by 16 over several months.
  • Created and maintained food safety and sanitation programs, resulting in a 57% improvement in inspection ratings.
  • Initiated a supplier auditing process to improve ingredient quality, which improved overall dish consistency by 55%.
  • Developed a kitchen staff training program that improved food quality and service speed, increasing customer satisfaction ratings by 18%.
  • Reduced health inspection violations by 54% after initiating a new sanitation task schedule and training program.

Affiliations

  • Society for Hospitality and Foodservice Management (SHFM)
  • American Medical Informatics Association
  • Society of Women Engineers
  • Association of Information Technology Professionals
  • Restaurant Facility Management Association (RFMA)
  • American Society of Safety Professionals
  • Farm-to-Table Network Boston
  • Project Management Institute
  • Association for Computing Machinery
  • Instructor, Portland Culinary Arts School

Certifications

  • Project Management Professional (PMP)
  • Certified Master Chef (CMC)
  • Certified Food & Beverage Executive (CFBE)
  • Restaurant Management Certification Summit Group
  • Certified Kitchen Supervisor (CKS)
  • Certified Restaurant Supervisor (CRS)
  • Certified Executive Chef (CEC)
  • CompTIA A+ Technician
  • Safe Food Handling Certification 2015
  • Certified Restaurant Professional (CRP)

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