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Skills

  • Food waste reduction
  • Budgets
  • Organization
  • Inspection skills
  • Relationship development
  • Menu planning
  • Customer service
  • Cost-benefit analysis
  • Communications
  • Team management

Work Experiences

  • Conserved $13 annually.
  • Followed administrative policies, health code regulations, and food service standards when preparing meals.
  • Achieved incident-free service.
  • Catered to 8 guests.
  • Achieved a 74% reduction in meal preparation time.
  • Conducted staff training on improvements to food handling procedures, reducing kitchen accident rates by 70%.
  • Looked for industry trends on social media and through online sources.
  • Oversaw the delivery of method project by system team, which resulted in standard.
  • Crafted personalized meal options for standard clients, receiving praise for adaptability and customer focus.
  • Saved $6 by putting in place cost-cutting measures that addressed long-standing issues.

Summaries

  • Chef procedure with extensive experience in food preparation and restaurant management.
  • Collaborated with operations to create nutrient-dense menus.
  • Deliveries, food preparation, temperature control, and money collection were all managed.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Program and initiative cuisine specialties.
  • French and Portuguese are both fluent.
  • Updates documentation, maintains health code standards, and trains new employees are all skills she possesses.
  • With a hands-on management style, she is highly organized, hardworking, and resourceful.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the standard business.
  • Awarded in 2022.

Accomplishments

  • Created custom nutrition plans for 13 team members with dietary restrictions to maintain optimal health during intense training schedules.
  • Implemented cross-training programs, resulting in a 58% improvement in kitchen staff flexibility during shift peaks.
  • Prepared and conducted training sessions for kitchen staff on allergen awareness, leading to a 82% reduction in customer complaints.
  • Collaborated with team of 14 in the development of method.
  • Documented and resolved standard which led to initiative.
  • Orchestrated meal service for 7 military personnel during deployment, maintaining consistent portion control and high standards of food safety.
  • Assisted in revamping the kitchen station layouts, resulting in 62% faster meal preparation and better space utilization.
  • Conserved $4 monthly by optimizing supply ordering protocols, using seasonal ingredients efficiently.
  • Collaborated on project to implement new food delivery methods, which sped up service time by 17%.
  • Effectively managed food supplies for 13 person staff during crises, ensuring no disruption in meal services despite shortages.

Affiliations

  • Association of Information Technology Professionals
  • Hospitality Financial & Technology Professionals (HFTP)
  • National Food Management Institute (NFMI) Alumnus
  • Society for Hospitality and Foodservice Management (SHFM)
  • Professional Association of Catering Executives (PACE)
  • Certified Kitchen Production Manager (CKPM)
  • National Restaurant Association
  • Lions Club
  • Institute of Hospitality
  • International Council of Nurses

Certifications

  • Advanced Food Safety Certification (AFSC)
  • Cisco Certified Internetwork Expert (CCIE)
  • Certified Master Chef (CMC) accredited by Meridian
  • American Culinary Federation Certified Executive Chef
  • Food Safety Level 2 Certification initiative
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Cisco Certified Network Associate (CCNA)
  • Lean Six Sigma Green Belt Certification for Food Industry
  • Google Certified Professional Cloud Architect
  • Certified Culinary Specialist (CCS)

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