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Skills

  • Inventory control and ordering
  • Knife handling and precision cutting
  • Banquet catering support
  • Contemporary sauce work
  • Compliance with health codes and regulations
  • Ingredient portioning for cost control
  • Collaborating with front of house for service timing
  • Vegetable preparation
  • Sauce development
  • Equipment maintenance and troubleshooting

Work Experiences

  • Placed orders with vendors for supplies and food inventory items to restock the pantry and refrigerator.
  • Prepared vegetables and fruit in advance of busy periods, such as dinner rush, by chopping, diceing, and slicing them.
  • Adapted side dish recipes to meet guest needs for food allergies and dietary restrictions, improving guest satisfaction scores by 22%.
  • Set up the kitchen and did the initial prep work for soups, sauces, and salads.
  • Enforced proper sanitation practices to keep food from spoiling or becoming contaminated.
  • Sanitized kitchen counters and preparation areas to avoid foodborne illness and cross-contamination.
  • Cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies were all frosted and decorated by me.
  • Adjusted seasoning in side dishes.
  • Carved ham, turkey, and roast beef for sandwiches and a carving station at the buffet.
  • Replenished food from stock and rotated ingredients so that the oldest products were used first.

Summaries

  • In busy, high-production kitchens, adept at grilling, sauteing, and frying.
  • While working alone or in a team, this dynamic individual develops meals quickly and accurately.
  • Team-oriented and dependable, with strong problem-solving and communication skills.
  • Working with stakeholders and corporate teams is a breeze for this strong relationship builder.
  • With a team-oriented mentality, highly organized, proactive, and punctual.
  • PMP certified
  • Motivated Side Cook with experience mentoring junior team members, coordinating programs and leading independent projects.
  • With hands-on experience, eager to learn new skills and advance knowledge.
  • Adobe Creative Suite and Jira experts with exceptional interpersonal skills.
  • Proficient in promoting standard by leveraging client relations and team leadership knowledge.

Accomplishments

  • Instrumental in maintaining an A+ rating during health inspections by following precise food safety and cleanliness procedures in the prep area, preventing closures.
  • Assisted in achieving a Innovation Award by ensuring the consistent quality of side items during high-profile events, resulting in increased recognition for the kitchen team.
  • Assisted in maintaining kitchen transparency regarding farm-to-table side options, resulting in positive reviews from sustainability-conscious customers.
  • Collaborated with the head chef on a seasonal side menu revamp that increased orders by 72% and resulted in record customer satisfaction scores in 2017.
  • Contributed to a kitchen initiative that reduced kitchen accidents by 51% over 11 months by designing and implementing safety protocol training tailored to new team members.
  • Enabled the restaurant to remain flexible during peak dining hours by optimizing workflow for side dish preparation lines, reducing order delays by 62% minutes.
  • Achieved a Employee of the Year for flawless execution during multiple full-capacity events by successfully preparing side dishes for over 5 guests without compromising quality.
  • Managed accurate inventory counts for seasonal sides, ensuring availability of fresh ingredients daily while minimizing overstock by 30%
  • Reduced service bottlenecks by integrating prep assistants into the side station workflow, cutting order wait times by 14 minutes during peak hours.
  • Successfully led shift team in preparing side dishes for high-demand service periods while maintaining quality standards and meeting initiative target time of 4 minutes per plate.

Affiliations

  • National Farm-to-Table Network - Advocate for using locally grown ingredients, promoting partnerships between chefs and farmers in sourcing seasonal ingredients.
  • Local Farm-to-Table Association - Advocate for sustainable sourcing practices, collaborating with local farms to integrate fresh produce into side dish offerings.
  • American Institute of Baking (AIB) - Regular participant in programs improving kitchen hygiene and food safety standards related to baked side dishes.
  • American Culinary Federation (ACF) - Active member, participating in professional development workshops and culinary certification programs.
  • Chef’s Association of America - Participates in industry panels and roundtable discussions on kitchen management practices and staff mentoring approaches.
  • Society for Hospitality and Foodservice Management (SHFM) - Member engaging with sustainability initiatives to reduce kitchen waste in large-scale operations.
  • School Nutrition Association - Ongoing participation in professional development classes related to nutrition, portioning, and reducing food waste in educational institutions.
  • Restaurant Opportunities Center United (ROC) - Advocate for healthy and safe working conditions in restaurant kitchens, focusing on food safety and staff training.
  • Local Culinary Apprenticeship Program - Engaged as a mentor offering guidance on best practices for scaling recipes and maintaining kitchen efficiency.
  • ACF Chef Mentor Program - Participated in a mentorship initiative to train up-and-coming culinary professionals within a high-volume kitchen environment.

Certifications

  • Certified Grill Cook by initiative
  • First Aid/CPR
  • Certified in Foodborne Illness Prevention
  • ServSafe Allergens Certification
  • Food Storage & Sanitation Practices Certification
  • Cisco Certified Internetwork Expert (CCIE)
  • Allergen Awareness Certification
  • Project Management Professional (PMP)
  • Food and Beverage Management Certificate from metric
  • CompTIA Network+

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