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Skills

  • Problem resolution
  • Inspection reviews
  • Risk management processes and analysis
  • Relationship development
  • Sanitation guidelines
  • Team Leadership
  • Budgets
  • Hardware evaluation
  • Project management
  • Document scanning

Work Experiences

  • Double-checked the data's accuracy and integrity.
  • Worked with vendors to find the ingredients for the recipes I wanted while staying within budget.
  • Updated the kitchen staff's procedure and metric processes, which reduced guest wait times and increased daily output from 11 meals to 5.
  • Assisted in forecasting ingredient needs, leading to a reduction in food waste by 13% over several months while maintaining quality.
  • Boosted kitchen morale.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Worked with Pantry Chef and Pantry Chef to prepare delectable meals for large banquets, which included metric and framework events for up to 6 people.
  • Created a new employee evaluation process that resulted in significant performance improvements.
  • Created boardroom and courtroom multimedia presentations that included video and text-synced depositions for better understanding.
  • Assisted in completing 2 high-volume catering orders for special events, earning commendation from both clients and management.

Summaries

  • Knowledgable in a variety of design and testing methodologies.
  • Each plate's construction and delivery are well-understood.
  • Chef system with extensive experience in food preparation and restaurant management.
  • Building streamlined, cohesive teams is a talent.
  • Pantry Chef is a multi-talented Pantry Chef who is consistently rewarded for planning and operational improvements.
  • Among his accomplishments is the creation of a procedure app for use in the metric industry.
  • Chef with a proven track record of efficiently running kitchens and delivering exceptional cuisine.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Pantry Chef is a creative and well-respected Pantry Chef who has been successful in driving and maintaining remarkable restaurant growth by providing unrivaled customer experiences.

Accomplishments

  • Assisted in daily pantry forecasting based on menu trends and past sales, resulting in more accurate order quantities and reduced waste.
  • Increased sales 18% over three years.
  • Utilized food preparation software Power BI for ingredient tracking and waste prevention, reducing overstock by 61% over several months.
  • Supported cross-training efforts by ensuring pantry staff understood other stations' processes, leading to a more versatile team.
  • Effectively managed all cold station prep in a high-demand environment, contributing to a 73% increase in table turnover.
  • Monitored food quality and portion sizes, maintaining taste consistency across 3 menu items during process.
  • Led the implementation of HACCP guidelines within the pantry, resulting in an uninterrupted health certification renewal.
  • Maintained ingredient freshness by managing first-in, first-out (FIFO) stock system, reducing waste by 14% within one year.
  • Implemented thorough labeling systems for prepared ingredients, improving pantry organization and reducing prep time for line cooks.
  • Reduced food preparation waste by meticulously handling and storing perishable ingredients, saving the kitchen an average of $15 per quarter.

Affiliations

  • National Association of College & University Food Services (NACUFS)
  • Freemason
  • Certified Food Manager Program (CFM)
  • Society for Hospitality and Foodservice Management (SHFM)
  • Lions Club
  • Zero Waste Alliance (ZWA)
  • Association for Supply Chain Management (APICS)
  • Allergy Chefs Professional Association (ACPA)
  • Toastmasters
  • National Environmental Health Association (NEHA)

Certifications

  • Certified Public Accountant
  • Certified in Cold Kitchen and Garde Manger Operations by standard
  • Introduction to Plant-Based Cooking Certification by program
  • Certified Culinary Professional (CCP) - International Association of Culinary Professionals
  • ServSafe Workplace® - Harassment Prevention Training
  • Certified Sous Chef (CSC) by ACF
  • Certified Pastry Culinarian (CPC) by American Culinary Federation (ACF)
  • Certified Food & Beverage Executive (CFBE) by the American Hotel & Lodging Educational Institute
  • Certified Sustainability Professional (CSP) - Gaining Proficiency in Sustainability Practices
  • Food Management Certification by standard

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