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Skills

  • New ingredient research and testing
  • Farm-to-table supply chain management
  • Food safety standards and compliance
  • Food inventories
  • Food plating and presentation
  • Cross-functional team leadership
  • Product lifecycle management
  • Machinery Requirements
  • Award-winning recipe curation
  • Bench Top Testing

Work Experiences

  • Collaborated with nutritional experts.
  • Achieved compliance in Miscellaneous.
  • Prepared meals from scratch using authentic, well-known recipes to generate repeat business.
  • Based on seasonal availability.
  • Championed innovative flavor profiles.
  • Kept track of line processes to ensure that quality, quantity, and presentation remained consistent.
  • Achieved President's Club for innovative culinary product in 2016.
  • Boosted annual profits by 30%.
  • Achieved Top Performer for outstanding contribution.
  • Planned, developed, and formulated new procedure products based on market trends, customer feedback, and personal experience.

Summaries

  • Within Miscellaneous, senior Product Development Chef and outstanding performer in client relations and workflow optimization.
  • Chef with 7 years of experience developing delectable SAP items to expand product line.
  • Quality assurance expert.
  • Achieved 32% reduction in production time.
  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Communication and leadership abilities.
  • Received the program Award for culinary excellence.
  • Professional Chef capable of leading and managing a team of 9 kitchen employees in the preparation of procedure cuisine.
  • Customers' feedback combined with research and advanced food science knowledge to create products with annual sales of up to $14.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.

Accomplishments

  • Led the redesign of existing recipes to meet emerging nutritional guidelines, reducing caloric content by 41%.
  • Orchestrated a company-wide culinary innovation workshop, generating 6 viable concepts for new product lines.
  • Increased menu customization options to cater to dietary restrictions, resulting in 39% more repeat customers.
  • Improved menu item profitability by 69% through cost-management and portion control strategies.
  • Initiated internal tastings with 16 culinary experts, which informed product refinements and improved market performance.
  • Led cross-departmental synergy efforts, combining marketing and R&D insights to increase sales of new product lines by 18%.
  • Researched and implemented cost-efficient ingredient substitutions to maintain profitability amidst rising material costs.
  • Resolved product issue through consumer testing.
  • Spearheaded the launch of a premium Tableau category, driving company revenue growth by 36%.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Affiliations

  • Association for Dressings & Sauces
  • Association for Supply Chain Management (APICS)
  • Lions Club
  • National Association of Social Workers
  • Contributing Member of the Plant-Based Foods Association (PBFA)
  • Advanced Bread and Pastry Program Membership
  • American Marketing Association
  • Product Innovation Speaker at program
  • Member of category Food Innovation Awards Panel
  • Association for Computing Machinery

Certifications

  • Food Allergen Training Certification from Allergen Awareness Academy
  • Certified Hospitality Supervisor (CHS) from the American Hotel & Lodging Educational Institute
  • Certified in Food Innovation & Technology (CFIT) from Singapore Polytechnic
  • Microsoft Certified Systems Engineer (MCSE)
  • First Aid/CPR Certified
  • Gluten-Free Ingredients Handling Certification from metric
  • SHRM Certified Professional (SHRM-CP)
  • Certified Executive Chef (CEC) from American Culinary Federation (ACF)
  • ServSafe Manager Certification from National Restaurant Association
  • ISO 22000 Food Safety Management Systems Certification from International Organization for Standardization

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