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Skills

  • Organization
  • Menu development contribution
  • Process improvement
  • Inventory management
  • High-volume kitchen management
  • Business operations
  • Effective kitchen communication
  • Standard cuisine familiarity
  • Safe food handling practices
  • Team management

Work Experiences

  • Conducted training in proper knife work for kitchen staff.
  • Kept track of expiration dates, rotated stock, and followed proper storage procedures to keep food from spoiling.
  • Collaborated with management to develop a new menu item.
  • Oversaw the delivery of method project by initiative team, which resulted in process.
  • Collaborated with management to develop a new menu item, leading to a 63% boost in sales in the first 15 weeks.
  • Prepared cooking supplies, ingredients, and workstations when opening and closing the kitchen.
  • Collaborated with cross-functional teams.
  • Oversaw the quality assurance program, which included on-site assessments, internal audits, and customer surveys.
  • Added process based on local trends.
  • Assisted wait staff and other members of the team in completing tasks.

Summaries

  • Worker with 17 years of progressive food preparation experience, including promotions from Prep Person to Prep Person.
  • Long hours are required to complete fast-paced work.
  • Recognized on a regular basis for outstanding performance and contributions to the Miscellaneous industry's success.
  • Coordinated was recognized for outstanding contributions that resulted in category.
  • Responsible Food Preparation team member with a track record of keeping facilities clean and ensuring customer satisfaction through excellent service.
  • Collaborated with management.
  • Adept at handling multiple tasks.
  • By following strict guidelines in the creation of creative plating presentations, we were able to effectively demonstrate diversity.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Capable of leveraging technology like program to streamline prep work, maintain consistency, and decrease prep time to meet service demands.

Accomplishments

  • Assisted in a complete kitchen reorganization, which resulted in improved space utilization and a 45% boost in worker efficiency.
  • Played an integral part in a kitchen redesign project that improved workflow and contributed to a 80% reduction in prep time.
  • Managed vendor relationships, ensuring timely and cost-effective delivery of fresh ingredients, reducing overall supply costs by 45%.
  • Conducted after-shift inventory reconciliations, identifying potential shrinkage issues that were addressed to save 68% in costs.
  • Created a prep checklist that improved team efficiency and reduced food preparation errors by 84%.
  • Worked closely with kitchen management to optimize inventory levels, reducing overstock issues and product expiration by 13%.
  • Facilitated communication between front-of-house and kitchen staff to ensure smooth service during busy hours, reducing wait times by 43%.
  • Trained new prep staff on health and safety procedures, reducing on-the-job accidents by 81%.
  • Collaborated with chefs to innovate on ingredient preparation, introducing more efficient cooking techniques that saved 7 hours weekly.
  • Introduced allergen-friendly preparation methods, expanding restaurant’s customer base by 61% through improved dietary accommodations.

Affiliations

  • American Institute of Baking – Safety & Sanitation Certified
  • Local Chamber of Commerce Hospitality Committee
  • Jaycees
  • City Health Department Food Safety Certification for Food Handlers Seattle – Certified in proper kitchen hygiene practices
  • Society of Human Resource Management
  • Rotary International
  • Association for Computing Machinery
  • Association of Nutrition & Foodservice Professionals – Member
  • National Association of Catering Executives – Member since 2024
  • Society for Hospitality and Foodservice Management

Certifications

  • Team Leadership and Management Workshop program
  • Certified Public Accountant
  • Occupational Safety and Health Administration (OSHA) Sanitation Course 2019
  • Cisco Certified Internetwork Expert (CCIE)
  • SHRM Certified Professional (SHRM-CP)
  • Certified Chef de Partie (CDP) by category
  • Forklift Operator Certification standard
  • HACCP (Hazard Analysis Critical Control Point) Certification
  • Inventory Management Certification in Hospitality standard
  • SHRM Senior Certified Professional (SHRM-SCP)

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