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Skills

  • First Aid/CPR
  • Inventory tracking and control
  • Process equipment
  • Hygiene management
  • Dietary accommodations
  • Product ordering
  • Process improvement
  • Leadership and mentoring
  • Relationship development
  • Cross-functional team coordination

Work Experiences

  • Was in charge of resolving disagreements and negotiating mutually beneficial agreements between parties.
  • Adjusted meal preparation based on feedback.
  • Considered ingredient availability.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Collaborated with administrative teams to ensure meals served met financial, nutritional, and cultural requirements of 11 students.
  • Achieved a 58% reduction in food waste.
  • Devised menus that adhered to established health guidelines and budget constraints.
  • Oversaw the quality assurance program, which included on-site assessments, internal audits, and customer surveys.
  • Collaborated with administrative teams.
  • Achieved savings over 2018-year period.

Summaries

  • Chef process with extensive experience in food preparation and restaurant management.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Accomplished in food waste management.
  • Deliveries, food preparation, temperature control, and money collection were all managed.
  • Boosted meal program participation rates by 53%.
  • Achieved zero accidents over a 2018-year period.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • Chef with 13 years of experience in the restaurant industry.
  • Adept at maintaining top-tier food safety standards.

Accomplishments

  • Facilitated staff training sessions on proper food handling and sanitation, improving overall kitchen efficiency and compliance.
  • Collaborated closely with staff and administration to ensure smooth catering experiences for after-school programs and special events.
  • Led the implementation of a new meal payment system, which decreased transaction times and improved customer service in the lunch line.
  • Executed well-balanced meal planning, considering the nutritional needs of growing children and adhering to USDA School Lunch Program standards.
  • Innovated new methods for adapting traditional recipes to meet the dietary restrictions of students while maintaining flavor and appeal.
  • Managed procurement and vendor relationships, resulting in an annual savings of $8 in food supply costs.
  • Implemented safe food storage practices, reducing spoilage and contributing to a 38% reduction in food waste.
  • Led a team of 10 kitchen staff in preparing healthy, portion-controlled meals while maintaining adherence to USDA guidelines.
  • Coordinated large-scale catering for school events, serving up to 8 individuals with high-quality, timely food service.
  • Reduced food waste by 85% through optimizing portion control strategies and inventory management processes.

Affiliations

  • National Restaurant Association (NRA) - Focus on Food Safety and Ethical Procurement
  • American Marketing Association
  • The Academy of Nutrition and Dietetics - Supporter of Nutritional Education Initiatives
  • School Nutrition Association (SNA) - Active Participant in Professional Development Courses
  • Association for Career and Technical Education (ACTE) - Child Nutrition and School Meal Focus
  • Association of Information Technology Professionals
  • Food Allergy Research & Education (FARE) - Engagement in Workshops on Allergen-Free Meals
  • Local Healthy Eating and School Lunch Forum - Contributor and Panelist
  • Project Management Institute
  • ServSafe Certification - Certified Food Protection Manager 2021

Certifications

  • Certified Menu Planner by School Nutrition Association (SNA)
  • Certified Business Analysis Professional (CBAP)
  • ServSafe
  • Food Preservation and Meal Preparation Safety Certified through Northwind
  • Sanitation and Hygiene Certification (National Restaurant Association or equivalent)
  • Project Management Professional (PMP)
  • State Food Handler Certificate 2024
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Health & Safety Training Certification (OSHA Compliant)
  • Hazard Analysis Critical Control Point (HACCP) Certification

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