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Skills

  • First Aid/CPR
  • Operational improvement
  • High-volume Service Capability
  • Staff training and development
  • Team Leadership
  • Sanitation guidelines
  • Team building
  • Allergy and Dietary Requirement Accommodations
  • Baking and broiling skills
  • Organization

Work Experiences

  • Kept track of line processes to ensure that quality, quantity, and presentation remained consistent.
  • Demonstrated exceptional leadership.
  • Collaborated on menu development for seasonal dishes, leading to a 14% increase in repeat customer visits over two years.
  • Assisted the Sous Chef in daily food preparation and maintained optimal stock levels, reducing food ordering mistakes and waste by 75%.
  • Cut ingredient costs by 75%.
  • Collaborated with the front-of-house team.
  • Achieved a 5% increase in positive online reviews.
  • Worked with Station Chef and Station Chef to prepare delectable meals for large banquets, which included method and system events for up to 3 people.
  • Was in charge of scheduling and receiving food and beverage deliveries while staying within the food cost and budget.
  • Conducted detailed ingredient cost analyses.

Summaries

  • Costs were consistently reduced while profits were increased.
  • Received the program Award for culinary excellence.
  • Executive Chef with 10 years of experience in the kitchen.
  • Collaborated with chefs and front-of-house staff.
  • Acknowledged for remarkable customer satisfaction.
  • Collaborated on menu development.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Station Chef is a multi-talented Station Chef who is consistently rewarded for planning and operational improvements.
  • Achieved consistently high health inspection scores of 14.
  • Building streamlined, cohesive teams is a talent.

Accomplishments

  • Resolved product issue through consumer testing.
  • Adopted technological solutions like Power BI for inventory tracking, reducing food spoilage by 78% and cutting reordering costs.
  • Contributed to the development of a more efficient vendor relationship, cutting ingredient costs by 45% without sacrificing quality.
  • Managed daily food preparation operations, ensuring consistent dish quality and timely delivery, even during high-volume shifts.
  • Facilitated regular training in food safety and allergen awareness, resulting in zero incidents and improved health safety compliance.
  • Prepared a variety of process dishes using advanced cooking techniques, boosting customer return rate by 18% monthly.
  • Received Employee of the Year for outstanding a la carte service, ensuring timely meal preparation and maintaining consistency in meal presentations under pressure.
  • Reduced food waste by 36% through precise inventory forecasting and optimizing the use of seasonal and locally-sourced ingredients.
  • Significantly reduced food costs by implementing waste reduction strategies and effective menu pricing, boosting profitability by 28%.
  • Assisted in the successful launch of a new initiative restaurant concept, contributing to an initial 3% growth in customer base within three years.

Affiliations

  • National Restaurant Association - Collaborator in menu design innovations for sustainable growth
  • Association Culinaire Française – Member participating in ongoing French-inspired menu tastings
  • Freemason
  • Society of Hospitality and Foodservice Management (SHFM) - Contributor to foodservice leadership panels
  • Slow Food USA - Advocate for sustainable and local ingredient sourcing
  • Project Management Institute
  • United Nations Association of Chefs - Advocate for global food security projects
  • The Professional Association of Catering Executives (PACE) - Specializing in advanced sous vide and grilling techniques
  • Food Safety Summit - Roundtable participant, contributing to health and safety regulations in kitchen prep
  • Society for Foodservice Management (SFM) - Attended professional development courses on food cost reduction

Certifications

  • Certified Sommelier from The Court of Master Sommeliers
  • CompTIA Network+
  • SHRM Certified Professional (SHRM-CP)
  • HACCP Certification (Hazard Analysis Critical Control Point)
  • Culinary Nutrition Certification from Beacon Labs
  • Hospitality Leadership Program by initiative
  • Cisco Certified Internetwork Expert (CCIE)
  • Cisco Certified Network Associate (CCNA)
  • Red Seal Chef Certification (Canada)
  • Certified Public Accountant

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