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Skills

  • Team contribution
  • Communications
  • Proficiency in budget management
  • Accounts payable/receivable
  • Insurance billing
  • Territory Sales Experience
  • Excellent communication
  • Security systems
  • Music showcase training
  • Pet charting information

Work Experiences

  • Managed
  • Successfully led key projects that yielded a initiative.
  • Won
  • Established
  • Ensured
  • Provided management with category updates on renewal progress, at-risk renewals, and renewal forecasts.
  • On-site training was provided by me.
  • Responded quickly to customer concerns and resolved procedure issues using risk assessment and process improvement.
  • Salads, sandwiches, desserts, and other cold menu items were assembled for delivery to guests.
  • Program was planned and carried out by me.

Summaries

  • Multi-tasking, self-motivated leader with experience expanding network connections, persuading customers to buy products, implementing pricing models, inventory control and projections, territory development, and uncovering customer needs to deliver solutions.
  • A committed, tactical team builder and strategic planner seeking a position in account management or sales with a forward-thinking elevator service and construction firm.
  • Pantry Cook is a hardworking and dependable Pantry Cook who excels at workflow optimization and performance reporting.
  • Customer-focused, strategic-thinking salesperson with more than 20 years of experience in developing relationships, cultivating partnerships, retaining top accounts, and expanding profit channels.
  • Highly effective in vendor management, evaluating personnel performance, and putting in place top-notch strategies.
  • Pantry Cook and team leader with 4 years of experience in program settings.
  • A quick study who has worked in a variety of design fields to help companies strengthen their brands and grow their revenue.
  • Leadership skills that have been demonstrated to drive enterprise optimization goals and improve organizational operations.
  • Service-driven
  • Looking forward to taking on a new challenge with a successful team.

Accomplishments

  • Devised a system to better track and utilize leftover ingredients, reducing food waste by 70% and contributing to the restaurant’s sustainability goals.
  • Collaborated closely with sous chef to craft visually appealing and flavor-rich salads, earning positive feedback from both customers and critics.
  • Implemented a deep-cleaning schedule for the pantry station, reducing health complications and department citations by 28%.
  • Collaborated with head chef to design and roll out a custom category, resulting in 18% increase in customer engagement during key dining periods.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Played an integral role in maintaining a highly organized pantry section, ensuring all cold dishes were prepped ahead of peak service times.
  • Assisted in the development and execution of seasonal menu updates, incorporating fresh, locally sourced ingredients that enhanced dish variety and reduced waste.
  • Reduced food costs by 46% through strategic ingredient sourcing and waste reduction programs, improving restaurant profitability.
  • Reduced kitchen prep times by 19% using an optimized station layout, increasing the efficiency of cold appetizers service during peak hours.
  • Developed and executed a new banquet strategy for special events, improving the speed of meal prep and delivery for events with up to 16 attendees.

Affiliations

  • Collaborator in Good Food 100 Restaurants project, contributing to transparent and sustainable food practices in the culinary industry.
  • Partnered with local farmers' associations to source sustainable, farm-to-table ingredients, reducing procurement costs by 43%.
  • Completed workshops on culinary trends with Les Dames d'Escoffier International, heightening awareness of global food movements.
  • Certified in Hazard Analysis and Critical Control Points (HACCP), minimizing kitchen accidents and ensuring high standards of food safety.
  • Engaged with the Sustainable Restaurant Association (SRA), emphasizing green practices in kitchen operations that reduce food waste.
  • Frequent participant in ‘Share Our Strength’ programs, lending expertise in combating hunger and food insecurity through efficient kitchen management.
  • Affiliated with the International Association of Culinary Professionals (IACP), enhancing industry knowledge in food trends and safety practices.
  • Completed Advanced Knife Skills course from the ACF, demonstrating commitment to improving speed and safety in the kitchen.
  • Participated in Continuing Education Programs at the Culinary Institute of America (CIA), refining skills in professional kitchen management.
  • Affiliated with Slow Food USA, emphasizing the importance of healthy, sustainable, and locally sourced ingredients.

Certifications

  • Certified Pastry Culinarian (CPC) - Recognized by the American Culinary Federation
  • Advanced Garnishing and Cold Appetizers Certification - 2016 from method
  • Salesforce
  • HACCP Certification (Hazard Analysis Critical Control Points) - Specialized in food safety procedures
  • Microsoft Office Specialist (MOS)
  • Chartered Wealth Manager (CWM), certified by the American Academy of Financial Management (AAFM)
  • OSHA Food Safety Certification
  • Chef de Partie (CDP) Certification - 2016 from Summit Group
  • CompTIA Network+
  • Advanced Salad Preparation and Cold Food Techniques Certification - 2022 by standard

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