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Skills

  • Credit and collections
  • Proficiency in budget management
  • Relationship development
  • Contract negotiation/review/drafting
  • Results-oriented
  • Baking and broiling skills
  • Budgets
  • Client-focused
  • Heavy lifting
  • Team management

Work Experiences

  • Adjusted ingredient preparation based on customer feedback.
  • Assisted in plating and garnish preparation.
  • Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews.
  • Double-checked the temperatures in the freezer and refrigerator prior to each shift.
  • Procured fresh ingredients from local farms, such as procedure and process, lowering grocery costs by 14%.
  • Collaborated in creating weekly prep forecasts.
  • Collaborated with the front-of-house team.
  • Completed tasks within tight deadlines.
  • Created employee schedules and work assignments, as well as determining appropriate pay rates.
  • Adapted prep priorities based on customer trends.

Summaries

  • Chef program with extensive experience in food preparation and restaurant management.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Building streamlined, cohesive teams is a talent.
  • Professional Chef capable of leading and managing a team of 15 kitchen employees in the preparation of program cuisine.
  • Knowledgable in a variety of design and testing methodologies.
  • Costs were consistently reduced while profits were increased.
  • Accomplished Prep Chef with a reputation for implementing safety protocols that reduced cross-contamination risks by 68%. Skilled in ensuring a clean and organized workspace to enhance service efficiency.
  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Received the framework Award for culinary excellence.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.

Accomplishments

  • Ensured
  • Executed large-scale method meal prep for 15 guests under strict deadlines, contributing to the success of each service.
  • Won
  • Proposed
  • Process Improvement: Created new departmental procedures manual. Assessed organizational training needs.
  • Monitored
  • Documented
  • Recommended
  • Created
  • Established

Affiliations

  • Society of Human Resource Management
  • Professional Development with the Food Processing Suppliers Association, specializing in bulk ingredient management and supplier coordination
  • Association of Information Technology Professionals
  • Participant, Food & Wine Best New Chefs Program 2017, contributing to discussions on modern culinary trends and guest satisfaction
  • Culinary Institute of America (CIA) Alumni Association, maintaining collaborative relationships with fellow culinary professionals and graduates from 2023
  • Affiliate of the Chefs Collaborative, engaged in promoting sustainable sourcing and environmentally responsible culinary practices
  • Lions Club
  • Culinary Skills Workshop hosted by method for advanced garnishing and food presentation techniques
  • Freemason
  • Jaycees

Certifications

  • Advanced Butchery Techniques Certification
  • Certified Professional in Food Safety (CP-FS)
  • Hazard Analysis Critical Control Point (HACCP) Certification
  • Nutrition and Menu Planning Certification by Northwind
  • SHRM Certified Professional (SHRM-CP)
  • Apple Certified Associate (ACA)
  • ServSafe
  • Food Allergen Certification – State of Seattle
  • Food Production and Preparation Certification by Brightline
  • Google Certified Professional Cloud Architect

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