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Skills

  • Budgeting
  • Institutional and batch cooking
  • Operational improvement
  • Regulatory compliance
  • First Aid/CPR
  • Plating
  • Food safety
  • Procedure equipment
  • Ensuring sauté station uptime throughout shift
  • Relationship development

Work Experiences

  • Set up work stations and prepared category food for dishes to increase productivity during busy mealtimes.
  • Assisted in lunch to dinner shift changes.
  • Increased the sale of framework meals by 16% by using more appealing plating and better preparation.
  • Checked the temperature of the meat, adhering to strict food safety and preparation standards prior to plating and serving dishes.
  • Looked for best-in-class plating, aroma, and food quality in completed dishes.
  • Produced over 5 program dishes per day and kept customer satisfaction scores near-perfect.
  • Collaborated with kitchen managers to improve category dish recipes, lowering costs by 3% and reducing waste by 2%.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Achieved 15% customer retention from specialty orders.
  • Made the same dishes several times a day with the same level of care, attention to detail, and quality.

Summaries

  • Adaptable under pressure.
  • Energetic culinary professional with blend of creativity, passion for food and exceptional cooking skills. Work well as dynamic leader in high-pressure standard restaurant settings.
  • Achieved Top Performer for outstanding sauté skill performance by maintaining superior dish presentation standards, helping reduce food returns by 16%.
  • Adaptable under pressure, maintaining 14% uptime of the sauté station during busy service, ensuring top-quality food despite last-minute supply changes.
  • Accomplished Sauté Line Cook.
  • Clear understanding of client relations and project management as well as data analysis training.
  • In high-pressure category restaurant settings, work well as a dynamic leader.
  • Sauté Line Cook with experience in quality assurance and category of cuisine.
  • Adaptable under pressure, successfully handling last-minute menu modifications to meet dietary restrictions and achieving 36% customer satisfaction retention.
  • Chef de cuisine in a restaurant with excellent cooking skills and a strong understanding of food safety.

Accomplishments

  • Championed the use of cost-effective ingredient alternatives for signature sauté dishes, reducing food costs by 16% without impacting quality.
  • Trusted to manage the lead sauté position during critical peak service times, contributing to the kitchen’s success during framework.
  • Optimized ingredient prep for the sauté line, which reduced prep time during peak service hours by 52%.
  • Worked with the Sous Chef to introduce seasonal vegetable-based dishes, resulting in a 19% increase in vegetarian clientele satisfaction.
  • Spearheaded the implementation of daily prep lists specific to sauté ingredients, improving station readiness and reducing end-of-service waste by 28%.
  • Streamlined sauté station setup, saving an average of 11 minutes per shift and increasing kitchen efficiency by 70%.
  • Executed sauté dishes to perfection during high-paced service environments, contributing to a 55% decrease in wait times for guests.
  • Collaborated with the kitchen team to standardize sauté station portion sizes, leading to a 75% reduction in overhead costs.
  • Effectively managed the hot sauté station during high-volume periods, maintaining consistent dish quality and minimizing late orders by 53%.
  • Resolved product issue through consumer testing.

Affiliations

  • Professional Cooking Mentor for High School Culinary Program 2020
  • Association of Information Technology Professionals
  • Society of Human Resource Management
  • Participant in Michelin Chef’s Sustainability Forum 2019
  • ACF Culinary Team USA Support Staff 2018
  • National Association of Social Workers
  • Member of La Chaîne des Rôtisseurs 2021
  • Participant in CIA ProChef® Certification Program framework
  • Toastmasters
  • American Culinary Federation (ACF) Member

Certifications

  • SHRM Senior Certified Professional (SHRM-SCP)
  • CompTIA A+ Technician
  • Microsoft Certified Systems Engineer (MCSE)
  • Baking and Pastry Certifications - system
  • ACF Certified Sous Chef (CSC)
  • Seafood Cookery Professional Certification by method
  • Google Certified Professional Cloud Architect
  • Cisco Certified Internetwork Expert (CCIE)
  • CP-FS: Certified Professional – Food Safety
  • First Aid for Foodservice Workers Certification

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