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Skills

  • Team Leadership
  • HACCP certification
  • Problem resolution
  • Records review
  • Cost-saving initiatives
  • Health code knowledge
  • QMSoftware Receivables Management
  • Cross-functional collaboration
  • Food storage system design
  • Adaptability to changing needs

Work Experiences

  • Collaborated with method customers to determine their needs and deliver framework service.
  • Achieved a 12-day reduction in food spoilage.
  • Used classification manuals to learn more about disease and diagnosis processes.
  • Used email and the phone to communicate effectively with staff, patients, and insurance companies.
  • Pulled patient records accurately for upcoming appointments and procedures, usually within 10 hours.
  • Easily interacted and communicated with department personnel and the general public.
  • Coached staff on food safety guidelines.
  • Discovered new ways to improve the management of medical records.
  • Placed a high value on punctuality and worked hard to maintain an excellent attendance record, consistently arriving at work ready to work right away.
  • Contributed to improvement in kitchen throughput.

Summaries

  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Excited and dedicated to accuracy, with excellent decision-making abilities.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Adaptable Prep Manager skilled in budget management and reducing overall ingredient costs by 69%. Known for aligning kitchen operations with strict budgeting goals and producing consistent financial results.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the system business.
  • Collaborative leader.
  • Committed to continuous improvement.
  • Accomplished Prep Manager with a history of improving post-shift audits and enhancing HACCP compliance by 80%. Recognized for implementing cost-saving measures and supporting high-volume environments.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Adept at launching new menu items.

Accomplishments

  • Documented and resolved system which led to standard.
  • Set up weekly product quality control checks, maintaining a 41% error-free rate on prepped items heading to the line during service.
  • Implemented real-time kitchen inventory tracking, reducing stock shortages and overages, saving $5 annually.
  • Ensured all kitchen staff met food allergen safety procedures, resulting in zero allergen-related incidents throughout 2015.
  • Contested and resolved multiple kitchen efficiency bottlenecks, resulting in an estimated labor savings of $7 annually.
  • Improved staff productivity by initiating a prep time tracking system, reducing net prep time by 65% hours daily.
  • Spearheaded daily post-shift debriefs, leading to a 34% increase in kitchen productivity and reduction in order inaccuracies.
  • Led a team of 12 prep cooks to maintain strict compliance with HACCP regulations, resulting in zero violations during 2024.
  • Reduced customer complaints related to food quality by 61% through continuous quality checks and real-time prep adjustments.
  • Designed scalable prep processes for handling increased volume during peak hours, leading to a 44% improvement in order throughput.

Affiliations

  • National Environmental Health Association (NEHA) - Food Safety Section
  • National Restaurant Association (NRA)
  • Society of Human Resource Management
  • Rotary International
  • Association of Kitchen Safety Professionals (AKSP)
  • Culinary Management Alliance (CMA)
  • HACCP Certified Professionals Network
  • Kitchen Managers Association (KMA)
  • Food and Beverage Director Association (FBDA)
  • Inventory and Stock Rotation Experts Network (ISREN)

Certifications

  • Certified Business Analysis Professional (CBAP)
  • Certified Purchasing Professional (CPP) from the American Purchasing Society
  • Hazard Analysis Critical Control Point (HACCP) Certification
  • CompTIA Network+
  • Energy Efficiency Management for Kitchens Certification
  • Safe Food Handling Certification by Summit Group
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Hospitality Supervisor (CHS)
  • Certified Kitchen Supervisor (CKS)
  • Salesforce

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