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Skills

  • Operational improvement
  • RFI Scanners
  • Administrative support
  • Sanitation and cleanliness
  • Effective supplier management
  • Supervision
  • Excellent math skills
  • Artisan bread making
  • Insurance billing
  • Food Safety Compliance

Work Experiences

  • Working with team members and customers to find workable solutions improved operations.
  • Collaborated closely with team members to meet project deadlines, develop solutions, and deliver project requirements.
  • Achieved food cost savings of over $6 per month.
  • Kept spoilage to a minimum by generating turn movement and maintaining monthly inventory.
  • Applied portion control during late-night shifts.
  • Awarded Six Sigma in 2022 for consistently meeting health and safety regulations during overnight shifts.
  • Assisted in introducing eco-friendly packaging.
  • Oversaw and communicated with vendors to ensure that wholesale orders were delivered quickly.
  • Acted as Night Supervisor.
  • Created and implemented a new bakery menu that focused on local produce, resulting in a sales increase of 3%.

Summaries

  • Knowledge of Tableau in depth, as well as data analysis and workflow optimization abilities.
  • Adept at handling customer complaints.
  • Hearth breads, whole grains, and vegan baking are among the specialties of this artisan baker.
  • Achieved 78% better efficiency.
  • Developing new recipes and fulfilling custom orders are examples of previous experience.
  • Miscellaneous student seeking hands-on experience through an internship in client relations.
  • Strategic thinker with expertise in budget management.
  • Achieved 70% decrease in food waste.
  • Achieved up to 51% reduction in customer complaints.
  • Program and category have a proven track record.

Accomplishments

  • Led training sessions for night crew, improving overall performance and decreasing ticket time by 27%.
  • Led a team of 14 cooks during late shifts, handling up to 11 orders per hour while maintaining food preparation standards.
  • Generated feedback systems for customers during night shift hours, improving response rates on late-night customer satisfaction surveys by 45%.
  • Consistently implemented updated kitchen protocols, resulting in a 21% increase in night shift efficiency.
  • Created a strategic scheduling plan that allowed the night team to operate with fewer staff without impacting productivity, reducing labor costs by $142,000 annually.
  • Implemented portion control measures that reduced overall food waste by 41%, saving the company approximately $21,000 annually.
  • Improved night shift workflow efficiency by 24% through the implementation of streamlined food prep routines.
  • Revised late-night menu offerings to include quick-serve options, increasing late-night sales by 43%.
  • Completed inventory counts during late shifts with 38% accuracy, preventing overstock and shortages for next-day operations.
  • Played an instrumental role in late-night event catering for 3 attendees, receiving specific recognition for service.

Affiliations

  • Night Shift Restaurant Managers Group (NRMG) for networking with colleagues, strategizing on cost reduction and supplier negotiations.
  • Member of Food Chain Alliance (Focus on Night Shifts), focusing on inventory management advancements for next-level efficiency on night shifts.
  • Career development through the 'National Hospitality Group,’ with focus on strategic supplier relationships during off-hours.
  • Attendee of the Culinary Institute of America (CIA) professional night-shift food safety workshops.
  • Continuous education through the Escoffier School of Culinary Arts' night-time training programs.
  • LinkedIn Groups such as 'Night-time Culinary Operations' and 'Late-Shift Kitchen Efficiency & Best Practices' for networking and staying updated.
  • Completed night-shift HACCP (Hazard Analysis Critical Control Point) certification via standard, reducing contamination incidents by 84%.
  • Member of the Retail Food Safety Advisory (RFSA) focusing on standard processes for night kitchen operations.
  • Affiliated member of The Professional Chef Networking Group, participating in trend discussions directly applicable to night-shift operations.
  • Involved in the Chefs Collaborative, working on waste reduction projects that mirror responsibilities on overnight shifts.

Certifications

  • HACCP (Hazard Analysis Critical Control Point) Certification
  • First Aid and CPR Certification
  • Emergency Food Handling Course
  • Food Allergen Management Certification by Northwind
  • Cisco Certified Internetwork Expert (CCIE)
  • Apple Certified Associate (ACA)
  • Advanced Food Safety and Hygiene Standards for Chefs
  • OSHA 10-Hour General Industry Certification
  • ServSafe
  • Health and Safety in Catering (Level 2 Certification)

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