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Skills

  • Inventory management
  • Health & Safety Regulations Compliance
  • Cleaning and sanitation
  • Operational improvement
  • Purchasing
  • Menu development
  • Inventory management and control
  • Batch cooking for high-volume events
  • Communications
  • Process improvement

Work Experiences

  • Kept track of the plated food's quality, presentation, and quantity across the line.
  • Prepared a variety of regional and seasonal specialties for 7 table restaurant.
  • Achieved higher Yelp reviews.
  • Achieved consistent food output.
  • Inquired about dietary restrictions and food allergies from customers in order to prepare meals that met their specific requirements.
  • Improved the efficiency of kitchen staff by streamlining initiative and program processes, reducing patron wait times and allowing the establishment to serve 13 more guests per several months.
  • Achieved a 65% annual food cost reduction.
  • Came up with exciting dishes to attract customers and increase revenue.
  • Tweaked standard recipes to account for ingredient shortages or special requests from customers, such as allergen concerns.
  • Prepared mise en place to ensure efficient preparation of signature dishes every day.

Summaries

  • Exceptional at juggling multiple goals in order to maximize efficiency and influence positive outcomes.
  • Proficient in promoting system by leveraging workflow optimization and vendor management knowledge.
  • Exceptional knowledge of method and procedure cuisines.
  • Worldly, ambitious, and expert in ethnic cuisine, with a keen sense of flavor profiles.
  • 8 years of experience working in a high-volume, successful restaurant.
  • Motivating leader who has built and managed method teams in the past.
  • Professional with exceptional abilities in workflow optimization and process improvement.
  • With hands-on experience, eager to learn new skills and advance knowledge.
  • Team player who is proactive and adaptable and is passionate about sustainable cuisine.
  • Student pursuing a Miscellaneous degree who is eager to contribute developed knowledge in the role of Preparation Chef.

Accomplishments

  • Led weekly kitchen sanitation and equipment checks in compliance with OSHA standards, ensuring health code adherence and reducing violation risks.
  • Worked alongside the executive chef to review and refine ingredient preparation techniques, significantly reducing prep time by 54% during peak periods.
  • Planned and executed the bulk preparation of sauces and dressings used across multiple stations, ensuring flavor consistency and reducing kitchen redundancies.
  • Collaborated with cross-functional teams to test ingredient modifications in menu items, leading to a 48% reduction in food costs without compromising flavor.
  • Assisted in the transition to new seasonal menus by handling critical aspects of ingredient prep (i.e., sauces, dressings) and ensuring proper portion control.
  • Handled bulk preparation of sauces and stocks, improving kitchen efficiency by reducing repetitive tasks and optimizing workflows for high-demand services.
  • Played a pivotal role in increasing kitchen throughput by mentoring team members on efficient prep strategies and building a scalable production flow.
  • Reduced labor cost by 62% by developing efficient prep strategies that cut down on redundant tasks and improved workflow coordination in the kitchen.
  • Optimized ingredient storage and prep procedures using framework, leading to a 84% improvement in kitchen stock management.
  • Managed the organization and labeling of prepped ingredients, ensuring 29% increase in overall kitchen efficiency during peak hours.

Affiliations

  • Completed Professional Cooking Techniques Program, Brightline 2015
  • Active Member, International Association of Culinary Professionals (IACP) program
  • Member, procedure Organic Food Guild standard
  • Completed Advanced Sous Vide Cooking Techniques Training, Brightline 2023
  • Attendee, Annual National Culinary Expo, 2018
  • Attended Advanced Culinary Science Seminars, program 2020
  • Certified in Allergen Awareness, Brightline 2023
  • Member, International Foodservice Executives Association (IFSEA) process
  • Member, Research Chefs Association (RCA) method
  • Attendee, Annual Raleigh Culinary Conference, 2020

Certifications

  • Advanced Mise en Place Techniques Certification
  • Microsoft Certified Systems Engineer (MCSE)
  • Apple Certified Associate (ACA)
  • Nutrition for Culinary Professionals Certificate
  • Certification in Speed and Efficiency in Ingredient Preparation - Vantage
  • Allergens Awareness Certification - Harbor & Co.
  • Food Preservation and Fermentation Techniques Certification
  • SAP Certified Application Associate
  • Cisco Certified Network Associate (CCNA)
  • Diploma in Kitchen Management - Meridian

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