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Skills

  • Food procurement
  • Communications
  • Extremely organized
  • Invoice generation
  • Risk management processes and analysis
  • Interpersonal and written communication
  • Inventory management
  • Process implementation
  • Data analysis
  • Pantry restocking

Work Experiences

  • Took seasonal product pricing and availability into account in developing promotional dishes and menu selections.
  • Created multi-threaded admin web applications based on system.
  • Oversaw a staff of 5, directing them in the preparation of specialty items such as method and procedure food.
  • Cut food costs by 15% by expertly estimating purchasing needs and purchasing through approved suppliers.
  • Trained Senior Chef de Parties on category culinary techniques, increasing productivity and boosting workflows within 3 18 months.
  • Tweaked standard recipes to account for ingredient shortages or special requests from customers, such as allergen concerns.
  • Prepared mise en place to ensure efficient preparation of signature dishes every day.
  • Created a unique initiative menu with over 8 options.
  • Bought ingredients from local farms, such as category and standard, which helped me save 6% on groceries.
  • Local, state, and federal agencies provided me with documents, clearances, certificates, and approvals.

Summaries

  • Adaptable and motivated, with a strong work ethic and the ability to thrive in either a team-based or individually motivated environment.
  • Motivated Senior Chef de Partie offering experience in working with office staff and customers, data entry and category filing.
  • Strong technical skills and experience in client relations.
  • Leader in providing excellent customer service, operations management, and culinary excellence.
  • Versatility of procedure strengths, with a focus on customer interaction and satisfaction.
  • Senior Chef de Partie is a dynamic Senior Chef de Partie who creates memorable dishes using fresh ingredients.
  • Received the standard Award for culinary excellence.
  • Cook maintains a fast-paced environment by skillfully and efficiently preparing meals.
  • Ready to take on a new challenge of creating delectable meals for a successful business.
  • Senior Chef de Partie and team leader with 8 years of experience in initiative settings.

Accomplishments

  • Documented and resolved method which led to category.
  • Developed a cost-effective inventory management system, reducing ingredient expenditures by 25% year over year.
  • Drove a complete overhaul of portioning and plating standards, raising overall customer ratings by 20% at program.
  • Managed inventory control and procurement, reducing food waste by 39% and lowering overall kitchen costs by 3 annually.
  • Introduced rotating seasonal specials that drove repeat customer visits up by 53% over 7 months.
  • Orchestrated an all-hands update to food safety protocols, resulting in a OSHA certification with zero violations in 2017.
  • Implemented kitchen task prioritization methods, resulting in 13% faster meal prep times during peak hours without sacrificing quality or presentation.
  • Worked with the Head Chef on menu engineering to analyze each dish’s profitability, increasing gross margins by 50% after the revamp.
  • Collaborated with team of 11 in the development of process.
  • Led the kitchen brigade in delivering consistently high-quality service during high-pressure events, successfully upholding client satisfaction ratings of over 43%.

Affiliations

  • Certified Member, World Association of Chefs' Societies (WACS), supporting international collaborations and professional development for culinary professionals.
  • Completed a Pasta and Italian Cuisine Masterclass held by process, improving expertise in traditional and modern Italian dishes.
  • Member, International Sous Chef Association, networked with peers to enhance kitchen efficiency and leadership skills.
  • Earned Six Sigma from the National Restaurant Association’s Food Safety Program, ensuring compliance with industry standards.
  • Member, American Culinary Federation (ACF), actively participating in local and regional events to stay informed on culinary standards and innovations.
  • Completed a training program in Sous Vide Cooking through the ACF, mastering advanced techniques and ensuring precise temperature control.
  • Certification in International Cuisines from Le Cordon Bleu, enabling greater menu versatility and global culinary knowledge.
  • Member, Restaurant Facility Management Association (RFMA), gaining insights into best practices for efficient kitchen and restaurant space optimization.
  • Active participant in ACF’s continuing education courses on food waste management and creative surplus ingredient utilization.
  • Presenter at the Culinary Institute of America (CIA) regional conference, focusing on innovations in farm-to-table cuisine.

Certifications

  • Certified Business Analysis Professional (CBAP)
  • Salesforce
  • First Aid/CPR
  • ServSafe
  • Advanced Culinary Nutrition Certification by Beacon Labs
  • Advanced Knife Skills Certification by category
  • CompTIA Network+
  • Certified Executive Chef (CEC®) by the American Culinary Federation (ACF)
  • Nutrition and Culinary Program Completion by Beacon Labs - 2016
  • CompTIA Security+

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