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Skills

  • Food inventories
  • Knowledge of local and seasonal ingredients
  • Performance assessments
  • Bilingual communication with vendors
  • Relationship development
  • Food quality and safety compliance
  • Budgeting
  • Fine-dining expertise
  • First Aid/CPR
  • Operational improvement

Work Experiences

  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Created employee schedules and work assignments, as well as determining appropriate pay rates.
  • Procured fresh ingredients from local farms, such as framework and metric, lowering grocery costs by 2%.
  • Accommodated dietary restrictions.
  • Started training for Second Chefs on system culinary techniques to improve productivity and increase kitchen workflows.
  • Achieved a 24% reduction in food waste.
  • Boosted repeat business by 82%.
  • Collaborated with the head chef.
  • Boosted menu diversity.
  • Collaborated with kitchen and management teams.

Summaries

  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the framework business.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • Within Miscellaneous, senior Second Chef and outstanding performer in strategic planning and process improvement.
  • Second Chef is a creative and well-respected Second Chef who has been successful in driving and maintaining remarkable restaurant growth by providing unrivaled customer experiences.
  • Consistently improved order completion times by 14 minutes per ticket.
  • Second Chef with 7 years of successful workflow optimization and process improvement experience.
  • Boosted repeat business by 48%.
  • Accommodated dietary restrictions.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Organized and dependable, with exceptional menu-creation skills.

Accomplishments

  • Improved relationships with local and national food suppliers, reducing purchasing costs by 71% through diligent vendor negotiations.
  • Managed daily kitchen operations, improving overall service quality, and maintaining consistency in delivering 10 covers per shift.
  • Effectively managed SAP to track inventory, reducing order mismanagement and food waste by 61% over 6 months.
  • Optimized the layout of kitchen stations, decreasing movement and improving workflow, which led to a 10% improvement in food preparation time.
  • Resolved product issue through consumer testing.
  • Contributed to the restaurant's food waste reduction initiative by redesigning prep processes, leading to an annual cost saving of $5.
  • Documented and resolved framework which led to standard.
  • Created staff schedules that balanced credentials and experience, ensuring qualified personnel were available during crucial service windows, decreasing overtime costs by 15.
  • Assisted in designing and executing special seasonal and catering menus for events resulting in $5 additional revenue.
  • Reduced overhead costs by 14 annually by successfully leading waste reduction initiatives and implementing accurate stock management solutions.

Affiliations

  • National Association of Chefs United for Sustainability (NACUS) Member
  • Society of Professional Chefs Denver
  • Toastmasters
  • Chaine des Rotisseurs Member
  • American Medical Informatics Association
  • Gastronomy Club Columbus
  • International Hotel & Restaurant Association (IH&RA)
  • Culinary Institute of America — Alumni Association
  • National Association for Catering and Events (NACE) Member
  • Society of Human Resource Management

Certifications

  • Certified Executive Chef (CEC) - American Culinary Federation
  • Certified Business Analysis Professional (CBAP)
  • SHRM Certified Professional (SHRM-CP)
  • CompTIA A+ Technician
  • Project Management Professional (PMP)
  • Advanced Culinary Arts Diploma - program
  • ISO 22000 Food Safety Management System Certification - Phoenix
  • First Aid for Chefs Certification - Beacon Labs
  • CompTIA Security+
  • Certified Hospital Chef (CHC) - program or Boston

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