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Skills

  • Team motivation
  • Team Leadership
  • Business operations
  • Cross-functional collaboration
  • Inventory controls
  • Inventory auditing
  • Budgeting
  • Chemical safety compliance
  • Operational improvement
  • Organization

Work Experiences

  • Achieved a 69% decrease in absenteeism.
  • Was in charge of the day-to-day activities of 7 employees in framework establishment, fostering an inspiring environment to maximize employee satisfaction.
  • Collaborated closely with chefs to minimize waste in pantry and prep areas, reducing total food waste by 27% throughout 2023.
  • Applied proactive maintenance protocols.
  • Coordinated with the Executive Chef and kitchen management.
  • Coordinated with the Executive Chef and kitchen management to ensure aligned priorities, reducing preparation time during peak business by 67%.
  • Achieved a 48% decline in breakages.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews.
  • Achieved President's Club for hygiene standards.

Summaries

  • Achieved Green Restaurant Certification in Seattle.
  • Innovative dishes, effective leadership, and increased productivity have all been demonstrated in the past.
  • Within Miscellaneous, senior Stewarding Supervisor and outstanding performer in process improvement and strategic planning.
  • Achieved Innovation Award for eco-friendly practices.
  • Expert at cutting costs while improving overall customer satisfaction and closely monitoring employees to ensure best-in-class service.
  • Hardworking Kitchen Supervisor dedicated to providing exceptional food to maximize guest satisfaction.
  • Stewarding Supervisor with 3 years of experience in standard industry who is attentive.
  • Committed to improving customer experiences while lowering costs overall.
  • Achieved a 14% efficiency increase in dishwashing operations.
  • Costs were consistently reduced while profits were increased.

Accomplishments

  • Boosted team morale and engagement through recognition programs, resulting in a 78% improvement in retention rates.
  • Reduced costs by 74% through negotiation with vendors for bulk purchases of eco-conscious cleaning supplies.
  • Identified and addressed inefficiencies in dishwashing processes, leading to a reduction of labor hours by 59% and improved overall team output.
  • Collaborated with team of 12 in the development of standard.
  • Ensured 13 banquets and events adhered to specific client sanitization requirements, receiving positive feedback from Lakeside Partners.
  • Trained and mentored junior staff, successfully reducing accidents and breakages by 53% during a one year period.
  • Documented and resolved method which led to category.
  • Implemented an inventory monitoring system for cleaning supplies, resulting in optimized stock levels and a 74% decrease in stock-outs.
  • Standardized safety protocols, achieving a method and reducing workplace incidents by 54%.
  • Established checklists that have reduced post-event cleaning time by 60%, enabling prompt venue turnover for consecutive events.

Affiliations

  • Jaycees
  • Association of Foodservice Professionals
  • Kitchen Equipment Maintenance Providers Association
  • Stewardship and Sustainability Network
  • American Society of Safety Professionals
  • Certified Food Safety Manager (CFSM)
  • Foodservice Management Professional (FMP) Certification
  • Foodservice Equipment Distributors Association (FEDA)
  • American Medical Informatics Association
  • American Culinary Federation (ACF)

Certifications

  • First Aid/CPR Certified
  • Certified Food Protection Professional (CFPP) by International Food Service Executives Association
  • Apple Certified Associate (ACA)
  • Cisco Certified Network Associate (CCNA)
  • First Aid, CPR, and AED Certification by American Red Cross
  • Food Waste Management Certification by Northwind
  • Certified Business Analysis Professional (CBAP)
  • Safe Quality Food (SQF) Practitioner Certification
  • Food Safety Manager Certification by NSF International
  • ServSafe

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