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Skills

  • Collaboration with front-of-house staff
  • Food inventories
  • Baking and broiling skills
  • Food preparation and safe handling techniques
  • Process improvement
  • Recipes and menu planning
  • Cuisine diversity (e.g., category)
  • Organization
  • Project organization
  • Forecasting and planning

Work Experiences

  • Collaborated with general management.
  • Assisted in launching a new menu.
  • Assumed leadership of kitchen operations.
  • Started training for Relief Chefs on category culinary techniques to improve productivity and increase kitchen workflows.
  • Created employee schedules and work assignments, as well as determining appropriate pay rates.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Collaborated with category to develop a winter menu incorporating sustainable, locally sourced produce, resulting in a 17% increase in customer satisfaction.
  • Achieved a process% cleanliness score.
  • Achieved results within 6 months.
  • Collaborated with kitchen staff.

Summaries

  • Individuals with artistic ability design and decorate dessert foods in a pleasing manner.
  • Clear understanding of team leadership and performance reporting as well as team leadership training.
  • Relief Chef is a multi-talented Relief Chef who is consistently rewarded for planning and operational improvements.
  • Achieved health inspection scores of metric%.
  • Accomplished Relief Chef.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • Well-versed in the cuisines of program and system.
  • Excellent communication skills, including the ability to give subordinates clear instructions.
  • Received the framework Award for culinary excellence.
  • Adapted to varying environments and team dynamics.

Accomplishments

  • Utilized advanced recipe costing techniques to increase profit by 70% at system, achieving a Excellence Award.
  • Increased seasonal menu sales by 36% by developing new, innovative dishes focusing on local ingredients.
  • Worked alongside executive chefs and winery representatives to create seasonal wine pairing menus which increased sales of metric by 35%.
  • Reduced prep time for signature dishes by 49% by introducing new marinating and mixing techniques.
  • Certified in standard and consistently enforced these standards across a high-volume kitchen operation.
  • Developed new daily specials and tasting menus based on local seafood and premium cuts, increasing customer draw by 61%.
  • Consistently achieved a food cost under 20% over 2016 by utilizing portion control techniques and negotiating ingredient purchases.
  • Revamped menu development to incorporate seasonal, local ingredients, boosting customer engagement with new offerings by 65%.
  • Collaborated with event coordinators to create unique multi-course menus incorporating premium ingredients like process.
  • Set up standardized processes for multi-location daily menu updates, ensuring each venue followed consistent presentation guidelines.

Affiliations

  • Bilingual Chefs Association Mandarin
  • International Food Service Executives Association (IFSEA)
  • National Sustainable Agriculture Coalition
  • Freemason
  • Food Safety Level 10 Certification - 2015
  • Le Cordon Bleu Alumni Network
  • Society of Human Resource Management
  • Sustainable Restaurant Association
  • Red Seal Certified Cook (Canada)
  • Toastmasters

Certifications

  • Salesforce
  • Project Management Professional (PMP)
  • Cisco Certified Internetwork Expert (CCIE)
  • ISO 22000 Food Safety Management Systems Lead Auditor Certification
  • Forklift Operation Certification for Commercial Kitchens
  • Allergy Awareness for Caterers (FSA)
  • Certified Business Analysis Professional (CBAP)
  • Certified Chef de Cuisine (CCC) from the American Culinary Federation (ACF)
  • City & Guilds Level 3 NVQ Diploma in Professional Cookery
  • Microsoft Certified Systems Engineer (MCSE)

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