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Skills

  • Effective Communication with Culinary Teams
  • Culinary Industry Trend Innovation
  • Budgets
  • Forecasting and planning
  • Allergen-Friendly Menu Development
  • Problem resolution
  • Sanitation guidelines
  • Inventory management
  • Customer service
  • Budgeting

Work Experiences

  • Collaborated with the executive chef.
  • Achieved this over a the past year period.
  • Handled and stored food properly to avoid illness and cross-contamination.
  • Procured fresh ingredients from local farms, such as metric and initiative, lowering grocery costs by 9%.
  • Double-checked the temperatures in the freezer and refrigerator prior to each shift.
  • Applied proper rotation techniques.
  • Started training for Menu Planners on method culinary techniques to improve productivity and increase kitchen workflows.
  • Adjusted the menu for compliance with food safety regulations.
  • Achieved 80% growth in social media engagement.
  • Attracted a younger demographic.

Summaries

  • Executive Chef with 12 years of experience in the kitchen.
  • Received the standard Award for culinary excellence.
  • Awarded Excellence Award for best breakfast in Portland.
  • Accommodated complex dietary restrictions.
  • Healthy dishes made with locally grown ingredients are created by a passionate individual.
  • Experienced in framework cuisine, ingredient sourcing, budget management, and raising restaurant profiles.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Ready to take on a new challenge of creating delectable meals for a successful business.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • In high-volume, fast-paced operations, this talented kitchen leader and team motivator has been successful in maintaining staff focus, efficiency, and productivity.

Accomplishments

  • Collaborated with team of 2 in the development of metric.
  • Created and implemented a monthly training workshop for waitstaff on new dishes, improving upselling by 21%.
  • Led the launch of a new menu in collaboration with nutrition experts, which improved health-conscious meal sales by 48%.
  • Successfully planned the transition to a fall menu, introducing 13 new dishes and boosting sales by 73% in the first week.
  • Orchestrated seasonal menu planning with a focus on local, sustainable ingredients, resulting in a 84% reduction in food waste and sourcing costs.
  • Led the rollout of a gluten-free menu variant that retained the core flavors of popular dishes, increasing menu options and bringing in 5 new customers.
  • Spearheaded the introduction of a plant-based menu section, resulting in 12% growth in health-conscious and vegan customer base.
  • Increased patio dining sales by 53% through the strategic planning of a summer-focused menu that attracted new customers.
  • Developed weekly data reports on menu performance, identifying trends and optimizing dishes based on customer preferences, increasing customer retention by 26%.
  • Documented and resolved program which led to system.

Affiliations

  • Aspiration to join the Research Chefs Association (RCA) to stay updated on culinary innovation and science advancements.
  • Active participant in the Foodservice Consultants Society International (FCSI) to cultivate networks for effective kitchen management practices.
  • Silver level membership with the National Restaurant Association, focusing on food safety standards and trends.
  • Holds a leadership role in the Global Association of Hospitality Professionals for kitchen workflow improvements since 2019.
  • Completed the Level 2 certification under the Green Restaurant Association to drive sustainability-focused operations.
  • American Marketing Association
  • Credentialed as a Certified Healthy Menu Reviewer through the National Foundation for Celiac Awareness.
  • Association for Computing Machinery
  • Certified by the Academy of Nutrition and Dietetics in nutritional guidelines and operational implementation.
  • Member of the National Association of College and University Food Services (NACUFS), attending workshops on mass catering.

Certifications

  • Project Management Professional (PMP)
  • Leadership in Energy and Environmental Design (LEED) Green Associate Certification - Cedar Works
  • Google Certified Professional Cloud Architect
  • Salesforce
  • Cisco Certified Network Associate (CCNA)
  • Certified Public Accountant
  • CompTIA Security+
  • Food Allergen Training Certificate - Cedar Works
  • Certified Business Analysis Professional (CBAP)
  • Certified Food Service Professional (CFSP) – Summit Group

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