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Skills

  • Project implementation
  • Budgets
  • Inventory control and supply management
  • Effective Feedback and Coaching Strategies
  • Food presentation and plating techniques
  • Cost-saving Labor Management Strategies
  • High-volume production management
  • Classroom expertise
  • First Aid/CPR
  • Collaboration with executive chefs

Work Experiences

  • Created specialized training programs focused on dietary restrictions, allowing the kitchen to broaden its appeal and increase specialty orders by 36%.
  • Examined the company's training methods and made changes to address issues, improve efficiency, and achieve training objectives, resulting in system.
  • Served as a liaison between executives and entry-level employees, facilitating smooth communication and ensuring that standard was achieved.
  • Conducted detailed training sessions on stock management.
  • Developed detailed training manuals for line cooks, which improved onboarding efficiency by reducing training time from 9 weeks to 18 days.
  • Accelerated career development.
  • Kept track of standard company and employee activities on a daily basis, identifying areas for improvement and putting plans in place to address them.
  • Collaborated with executive chefs.
  • Developed a mentorship program for line cooks.
  • Assisted companies in developing training budgets, resulting in annual savings of over $12 for 3 companies.

Summaries

  • Accomplished results in one year.
  • Known for vendor management and a goal-oriented mindset.
  • Skilled Training Specialist who is very good at conducting individual and group training sessions on system, program, and procedure.
  • Line Cook Trainer is a multi-talented Line Cook Trainer who is consistently rewarded for planning and operational improvements.
  • Achieved a 34% retention rate in kitchen personnel.
  • With extensive knowledge of Tableau use and procedure industry procedures, he is an expert in program and framework training.
  • Looking for new professional opportunities that will allow me to advance.
  • Achieved a 42% productivity boost.
  • Line Cook Trainer with 10 years of successful budget management and team leadership experience.
  • Achieved a 28% reduction in food-related incidents.

Accomplishments

  • Implemented standardized recipes for new menu items during training, ensuring consistency and reducing customer complaints by 24%.
  • Established a team rotation system, improving staff cross-training and reducing overtime costs by 66%.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Fostered a positive learning environment that empowered trainees to suggest improvements, directly contributing to 5 new menu innovations.
  • Collaborated with sous chefs to establish productivity benchmarks for new hires, resulting in a 72% reduction in training time.
  • Led skills assessments that identified areas for improvement, allowing personalized training interventions and driving a 82% skill advancement among the team.
  • Collaborated with team of 14 in the development of program.
  • Created individualized development plans for line cooks, resulting in 7 successful role advancements within the kitchen.
  • Facilitated ongoing safety training protocols with a focus on handling allergenic ingredients, ensuring process compliance at Boston.
  • Trained 17 new recruits on various cooking stations, enabling full-service staffing within one year weeks.

Affiliations

  • Institute of Culinary Education Alumni Association
  • Association for Foodservice Management (AFM)
  • La Société Culinaire Philanthropique
  • Association for Supply Chain Management (APICS)
  • Food Safety Certification Board
  • Chaine des Rotisseurs Association
  • Center for the Advancement of Foodservice Education (CAFÉ)
  • International Council of Nurses
  • American Medical Informatics Association
  • Jaycees

Certifications

  • Cisco Certified Internetwork Expert (CCIE)
  • Certified Hospitality and Tourism Management Professional (CHTMP)
  • Food Handlers Card - Massachusetts
  • Certified Public Accountant (CPA)
  • HACCP Certification (Hazard Analysis Critical Control Point)
  • Certified Specialist of Spirits (CSS) by Society of Wine Educators
  • Certified Culinary Educator (CCE) from American Culinary Federation (ACF)
  • Train-the-Trainer Certification in Hands-on Culinary Instruction
  • Project Management Professional (PMP)
  • ServSafe Food Protection Manager Certification

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