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Skills

  • Operational improvement
  • Food preservation and storage methods
  • Workday knowledgeable
  • Customer service
  • Team management
  • Preparation techniques
  • Continuous improvement of food prep techniques
  • MS Office
  • Process improvement
  • First Aid/CPR

Work Experiences

  • Collaborated with restaurant management.
  • Oversaw the quality assurance program, which included on-site assessments, internal audits, and customer surveys.
  • Prepared cooking supplies, ingredients, and workstations when opening and closing the kitchen.
  • Assisted in managing salad station inventory with precise record-keeping, leading to a 59% reduction in ingredient spoilage.
  • Consistently monitored front-of-house salad bar conditions, ensuring freshness and cleanliness at all times throughout the week.
  • Transported Microsoft Excel to one year customer locations.
  • Became a best-seller.
  • Increased customer satisfaction by following standard recipes and making adjustments based on individual customer needs.
  • Answered 11 calls per 18 months to help customers with their questions and concerns.
  • Food preparation activities, such as data analysis and project management, were planned and organized by me.

Summaries

  • Salad Maker with 6 years of successful vendor management and cross-functional collaboration experience.
  • Within Miscellaneous, senior Salad Maker and outstanding performer in process improvement and risk assessment.
  • By following strict guidelines in the creation of creative plating presentations, we were able to effectively demonstrate diversity.
  • Aimed to design innovative seasonal salads.
  • Achieved zero violations over two years.
  • Adhered to seasonal menus.
  • Ambitious Salad Maker, focused on sustainable practices, having implemented a food waste management system that saved 6 annually.
  • Certified PMP Salad Maker.
  • Collaborative team member aiming to design innovative seasonal salads that align with health-conscious trends and exceed customer expectations.
  • Achieved zero customer complaints.

Accomplishments

  • Increased sales of premium toppings and add-ons by 34% through strategic customer engagement and menu recommendation.
  • Successfully managed a high-volume salad station, maintaining speed and accuracy during peak hours such as lunch rush.
  • Played a central role in reworking the salad-making process, reducing preparation time by 23% and increasing productivity.
  • Created a rotating weekly salad special that incorporated seasonal ingredients while driving extra sales by 76%.
  • Maintained a 5-star hygiene and safety rating by rigorously adhering to food safety protocols and best practices in salad preparation and storage.
  • Documented and resolved program which led to category.
  • Enhanced operational efficiency by 77% by refining the salad station workflow, leading to faster preparation times without errors.
  • Recognized for outstanding customer service by regularly receiving positive feedback for tailored dietary recommendations and friendly sales assistance.
  • Played an integral role in the deployment of inventory software to ensure real-time tracking of perishable ingredients, reducing out-of-stock events by 62%.
  • Proactively engaged with customers to understand preferences and dietary restrictions, resulting in improved satisfaction scores by 71%.

Affiliations

  • Certified in Local Organic and Sustainable Produce Handling Practices
  • Graduate of Beacon Labs Culinary Institute Salad Initiative, Class of 2024
  • Active Participant in Local Atlanta Farmer’s Market Sustainability Group
  • Association of Information Technology Professionals
  • Phoenix Chapter Member of the American Academy of Chefs (AAC)
  • Involved with Healthy Eating Initiatives Group in initiative
  • Completion of 4-hour Salad Creation and Recipe Development Workshop
  • Society of Human Resource Management
  • Affiliate Member of the Foodservice Consultants Society International (FCSI)
  • Completed 9-hour Knife Skills Mastery Course in Atlanta

Certifications

  • Certificate in Portion Control Techniques
  • Salesforce
  • Certified Trainer in Food Production Techniques
  • Certified in Control of Cross-contamination between Allergens
  • Safe Vegetable Handling and Preparation Certification
  • Certified Business Analysis Professional (CBAP)
  • Food Defense Awareness Certificate
  • Cisco Certified Network Associate (CCNA)
  • Project Management Professional (PMP)
  • Emergency First Aid for Food Workers Lakeside Partners

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