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Skills

  • Crisis Management in Culinary Settings
  • Kitchen workflow optimization
  • Time management in high-stress environments
  • Daily Kitchen Inspection Leadership
  • Food Safety & Sanitation Compliance
  • Equipment Maintenance & Upkeep
  • Efficient resource utilization
  • High-Quality Dish Presentation
  • Collaborative Relationship with Front-of-House Team
  • Food Plating & Garnishing Techniques

Work Experiences

  • Collaborated in launching a successful pop-up kitchen in Portland, generating $18 in additional monthly revenue for the restaurant.
  • Boosted daily revenue by $203,000.
  • Cut ingredient costs by $17 annually.
  • Collaborated with marketing to promote seasonal specials.
  • Achieved more precise temperature control.
  • Inspect the quantity and quality of stock received and alert suppliers to any flaws.
  • Boosted daily kitchen output.
  • Consistently earned positive reviews for food quality.
  • Achieved results within 15 months.
  • Created a plant-based dining option.

Summaries

  • Developed rotating seasonal menus.
  • Developed customer-centric seasonal menus.
  • Achieved top scores in local Austin health inspections.
  • Consistently maintained high standards in kitchen safety and sanitation.
  • Demonstrated track record of culinary innovation.
  • Accountable for managing a budget of $16 annually, consistently delivering cost savings while introducing innovative menu items that increased customer satisfaction by 30%.
  • Created personalized and customer-centric menus.
  • Developed and implemented training protocols that led to 9 internal promotions, ensuring team growth and increasing overall kitchen performance and morale.
  • Consistently delivered cost savings.
  • Achieved results within 18 months.

Accomplishments

  • Improved the restaurant’s online reviews by consistently delivering high-quality, aesthetically appealing dishes, raising the average rating to system%.
  • Integrated a new recipe documentation system, achieving consistent dish quality across all shifts and reducing production errors by 41%.
  • Organized a workshop on advanced culinary techniques, resulting in a 32% increase in staff professionalism and skills.
  • Introduced new inventory management strategies, reducing food spoilage and inventory waste by 16%, saving $12 monthly.
  • Orchestrated the opening night for Denver venue, serving 10 guests with zero quality complaints and hitting revenue targets by 49%.
  • Received President's Club for excellence in customer-focused plant-based menus that addressed growing dietary trends.
  • Executed the opening of Denver branch’s pop-up kitchen, generating an additional $12 in revenue within the first 6 months.
  • Redesigned kitchen workflows and procedures, resulting in a 74% reduction in food preparation time while maintaining excellent dish quality.
  • Spearheaded the launch of a special dietary-inclusive menu, expanding the customer base by 56% over a two years.
  • Expanded restaurant’s menu range to cater to vegan and gluten-free diets, increasing foot traffic by 25% over 6 months.

Affiliations

  • Board Member, Vantage, contributing to the educational programs centered around culinary techniques in Raleigh
  • Attendee, Annual Culinary Arts Conference on client relations, 2015
  • Graduate, metric with a specialization in Culinary Arts, graduated in 2024
  • Member, American Culinary Federation (ACF) since 2016
  • Volunteer, Community Garden-to-Table Program, assisting in creating healthy meal options using local ingredients
  • Completion of Salesforce focused on food waste management through category, 2023
  • Member, International Union of Chefs Raleigh, facilitating collaborative industry discussions around market trends
  • Volunteer Chef for metric, providing education around cost-effective meal preparation in Phoenix
  • Certified in HACCP (Hazard Analysis Critical Control Point) through framework, since 2023
  • Completed Kitchen Leadership Development Program through Vantage, 2019

Certifications

  • Food Allergen Workshop for Chefs, Cedar Works, 2021
  • Food Cost Control & Inventory Management Certification, Beacon Labs, 2016
  • Wine & Spirits Education Trust (WSET) Level 2, method, 2022
  • Certified Pastry Culinarian (CPC), Summit Group, 2018
  • Leadership and Team Communication Certification (Culinary Focus), metric, 2020
  • Advanced Sous Chef Training Certificate, Tableau, Seattle, 2017
  • Menu Planning & Development Certification, Summit Group, 2024
  • Farm-to-Table Education Program, Meridian, 2015
  • Certified in Plant-Based Cooking Foundations, framework, 2019
  • Culinary Health Fundamentals Certification, process, 2018

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