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Skills

  • Regulatory compliance
  • Food preparation time management
  • Cost-reduction initiatives
  • Supervision
  • MS Office
  • Portion control
  • Project organization
  • Recipes and menu planning
  • Vendor relationship management
  • Adherence to health regulations

Work Experiences

  • Kept up to date on local competition and restaurant industry trends to stay on top of Portland-area changes.
  • Adapted meals based on FOH tickets while maintaining accuracy and efficiency in the kitchen.
  • Adjusted portion controls for menu items.
  • Ensured that meal preparation and delivery went smoothly and on time.
  • Adjusted meal portions based on costs, availability, and planned recipes to maximize restaurant revenue.
  • Developed menus, pricing, and special food offerings to increase revenue and customer satisfaction.
  • Mentored staff on kitchen goals and daily work expectations and parameters.
  • Oversaw shifts while preparing food and fulfilling requests according to specifications.
  • Kept the kitchen staff's skill level up by properly coaching, counseling, and disciplining them.
  • Ensured that food handling, cleaning, and sanitation protocols were followed to ensure that staff and customers were safe.

Summaries

  • Range Cook with experience in budget management and method of cuisine.
  • Chef method with extensive experience in food preparation and restaurant management.
  • Achieved success in reducing overall kitchen food spoilage by 61% through effective inventory management and weekly prep schedules.
  • Range Cook with 9 years of successful risk assessment and data analysis experience.
  • Actively working toward ITIL.
  • Leadership and team-building skills are essential.
  • Strengths in data analysis and cross-functional collaboration backed up by Miscellaneous training.
  • Energetic culinary professional with blend of creativity, passion for food and exceptional cooking skills. Work well as dynamic leader in high-pressure initiative restaurant settings.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Well-versed in overseeing plate construction, quality, and delivery.

Accomplishments

  • Consistently produced high-quality plates, elevating both the presentation and the perceived value of each dish.
  • Prepared daily mise en place for 7-item menu, improving service efficiency and reducing wait times for customers.
  • Collaborated with the Sous Chef on menu adjustments based on customer feedback, resulting in a 72% improvement in guest satisfaction metrics.
  • Ensured food consistency and quality during peak hours by performing timely and accurate execution of standard cooking procedures.
  • Recognized as Outstanding Service Award recipient in 2023 for excellence in plating, flavor, and overall guest experience.
  • Led the training and onboarding of new kitchen staff, ensuring that employees adhered to quality and safety standards across the kitchen.
  • Coordinated flow between multiple kitchens to meet high-volume demands of up to 11 covers without delays.
  • Maintained clear and efficient communication between kitchen and waitstaff using both verbal cues and multilingual commands for smoother service.
  • Achieved exceptional timing and coordination, completing up to 7 orders per hour without sacrificing quality.
  • Introduced an innovative waste management system to reclaim unused food, reducing the kitchen's waste output by 40%.

Affiliations

  • James Beard Foundation
  • International Food Safety Council
  • Association of Information Technology Professionals
  • American Hotel and Lodging Educational Institute (AHLEI)
  • Rotary International
  • World Association of Chefs Societies (WACS)
  • United States Personal Chef Association (USPCA)
  • Chaine des Rotisseurs
  • International Association of Administrative Professionals
  • National Culinary Review (NCR) Contributor

Certifications

  • Global Certification in Culinary Arts by Lakeside Partners
  • First Aid/CPR Certification - Lakeside Partners
  • OSHA Horeca Safety Training Certification
  • Certified Hospitality Trainer (CHT)
  • Nutrition Specialist Certification
  • Certified Executive Chef (CEC) by the ACF
  • Project Management Professional (PMP)
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Kitchen Management Certification - Ironclad Systems
  • ServSafe Food Protection Manager Certification

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