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Skills

  • Staff training
  • Cleaning and organization
  • Customer-focused special dietary accommodations
  • Eliminating cross-contamination risks
  • Effective Communication with Front-of-House Teams
  • Food plating
  • High volume production capability
  • Nutritional expertise for balanced meals
  • Collaborative menu innovation
  • Quality assurance for dietary restrictions

Work Experiences

  • Weighed, measured, and mixed ingredients while meticulously following recipes to produce high-quality dishes.
  • Placed orders with vendors for supplies and food inventory items to restock the pantry and refrigerator.
  • Achieved faster lunch service times.
  • Upheld the highest levels of metric product quality.
  • Achieved Excellence Award recognition.
  • Sanitized my workstation to prevent salmonella and other foodborne illnesses at the end of the shift.
  • Prepared vegetables and fruit in advance of busy periods, such as dinner rush, by chopping, diceing, and slicing them.
  • Achieved monthly inventory savings of $6.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing, and braising.
  • Achieved a 73% reduction in employee turnover.

Summaries

  • Talented Lunch and Evening Cook implements current systems and strategies in grilling, roasting, and broiling of meat and vegetables. Knowledgeable in safe cooking of cuisine.
  • Stakeholder engagement in program settings and vendor management in strategic planning settings.
  • Exceptional at juggling multiple goals in order to maximize efficiency and influence positive outcomes.
  • Communicative and team-oriented, with Jira expertise.
  • Work has been recognized for its consistency and high quality.
  • QuickBooks and Asana experts with exceptional interpersonal skills.
  • CPA certified
  • Employee who is dependable and has excellent collaboration and communication skills.
  • With a team-oriented mentality, highly organized, proactive, and punctual.
  • While working alone or in a team, this dynamic individual develops meals quickly and accurately.

Accomplishments

  • Coached and trained a team of new hires in kitchen procedures, leading to a 46% reduction in training time and quicker adaptation to the restaurant's workflow.
  • Took the lead on implementing a more efficient kitchen layout, resulting in a 61% increase in overall kitchen output during peak hours.
  • Played a key role in the launch of a takeout and delivery program, leading to an increase of $2 in weekly sales.
  • Ensured compliance with local health and safety standards, passing 15 consecutive inspections without violations.
  • Served as the primary liaison between the kitchen and front-of-house staff, optimizing communication which resulted in faster turnaround times and fewer service errors.
  • Advanced team morale and lowered kitchen staff turnover by 46% through the development of an inclusive work environment focused on skill-building and personal growth.
  • Conducted research and development into the creation of new lunch and dinner set menus, resulting in a 74% increase in the order rate of featured dishes.
  • Successfully managed inventory and reduced food costs by 32% by improving food forecasting and supplier partnerships.
  • Earned praise from customers and management for consistently delivering high-quality meals, resulting in a 56% increase in repeat customer business over 10 months.
  • Worked collaboratively with the head chef to create and promote healthy meal options, leading to a 44% increase in health-conscious patrons over 6 months.

Affiliations

  • Received a certification in Business Nutrition Management from Northwind, allowing for more informed menu planning for dietary accommodations.
  • Member of Women Chefs & Restaurateurs (WCR), advocating for leadership opportunities and best practices in culinary management.
  • Member of the Institute of Hospitality, learning valuable kitchen operation management techniques applicable to high-demand food service environments.
  • Member of the American Culinary Federation (ACF) for ongoing professional development and networking in the culinary field.
  • Completed a culinary course focused on local and regional cuisine from standard, enhancing farm-to-table experiences for patrons.
  • Affiliated with the Association for Dressings & Sauces (ADS), enriching knowledge around new dressing recipes and their applications in premium menus.
  • Sous Chef leadership certification from method, focusing on team management and large-scale meal preparation.
  • Active member of the Research Chefs Association (RCA), blending creativity with effective kitchen management strategies.
  • Active participation in the United States Personal Chef Association (USPC), specializing in creating unique, personalized dining experiences for private clients.
  • Certified Food Manager through the National Registry of Food Safety Professionals (NRFSP), ensuring effective risk mitigation in kitchen operations.

Certifications

  • Menu Planning and Development Certification
  • Project Management Professional (PMP)
  • First Aid and CPR Certification for Food Service Workers
  • OSHA Food Safety Standards Compliance Certification
  • CompTIA Security+
  • SHRM Certified Professional (SHRM-CP)
  • Certificate in Plant-Based Cooking
  • Association for Project Management (APM)
  • Certificate in Food Service Operations Management
  • CompTIA Network+

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