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Skills

  • Budgets
  • Culinary research and innovation
  • Food inventories
  • Fine-dining expertise
  • Food science knowledge
  • Product lifecycle management
  • Initiative equipment
  • Organization
  • Knowledge of packaging design and functionality
  • Performance assessments

Work Experiences

  • Achieved 35% of the target schedule.
  • Attracted metric.
  • Collaborated with food safety teams.
  • Collaborated with customer success.
  • Contributed to a 21% sales increase.
  • Oversaw scheduling, inventory management, and supply ordering to keep the kitchen fully stocked.
  • Boosted sales by $3.
  • Double-checked the temperatures in the freezer and refrigerator prior to each shift.
  • Added new dishes to the company’s lineup.
  • Attracted 27% more health-conscious customers.

Summaries

  • Talented professional with undeniable risk assessment and process improvement abilities.
  • In high-volume, fast-paced operations, this talented kitchen leader and team motivator has been successful in maintaining staff focus, efficiency, and productivity.
  • Executive Chef with 2 years of experience in the kitchen.
  • Contributed to a 47% increase in product line performance.
  • Professional Chef capable of leading and managing a team of 12 kitchen employees in the preparation of system cuisine.
  • Excellent communication skills, including the ability to give subordinates clear instructions.
  • Collaborated with cross-departmental teams.
  • Building streamlined, cohesive teams is a talent.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the process business.
  • Research and Development Chef is a multi-talented Research and Development Chef who is consistently rewarded for planning and operational improvements.

Accomplishments

  • Received Top Performer for creating trending menu items that exhibited innovative approaches in texture and flavor composition.
  • Partnered with regional farmers for local sourcing initiatives, helping the company achieve framework while enhancing flavor profiles.
  • Established a streamlined protocol for recipe documentation and formalized standards of procedure, minimizing kitchen disruptions and errors during trials.
  • Documented and resolved standard which led to category.
  • Reduced ingredient procurement costs by 85% by negotiating with local suppliers and reworking inventory management practices.
  • Sourced and tested alternative ingredients, reducing total production costs by 27% while maintaining product integrity.
  • Developed over 9 innovative recipes which were successfully rolled out across 5 stores, increasing product range by 39%.
  • Developed plant-based meal options inspired by framework, attracting health-conscious consumers and increasing product range by 72%.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Introduced new preservation techniques that extended product shelf life by 8 days without compromising taste or quality.

Affiliations

  • Plant-Based Foods Association (PBFA)
  • Lions Club
  • Women in Hospitality United
  • Alliance for Culinary Preservation
  • American Society of Safety Professionals
  • Foodservice Consultants Society International (FCSI)
  • Global Food Safety Initiative (GFSI)
  • Specialty Food Association (SFA)
  • Jaycees
  • National Association of Social Workers

Certifications

  • Level 1 Sommelier – Court of Master Sommeliers Americas
  • Certified Public Accountant
  • Food Safety Manager Certification (National Registry of Food Safety Professionals - NRFSP)
  • Cisco Certified Internetwork Expert (CCIE)
  • Modernist Cooking Certification – Brightline
  • Quality Assurance & Control in Food Manufacturing (QACFM) – Brightline
  • SHRM Certified Professional (SHRM-CP)
  • Advanced Culinary Science Certification – Research Chefs Association (RCA)
  • First Aid/CPR Certified
  • Google Certified Professional Cloud Architect

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