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Skills

  • Process improvement
  • Team building
  • Relationship development
  • Food and kitchen hygiene management
  • Recipes and menu planning
  • Project organization
  • Fine-dining expertise
  • Regulatory compliance
  • Problem resolution
  • Operational improvement

Work Experiences

  • Assisted with dessert creation, contributing to Asana desserts, which earned rave reviews and raised dessert sales by 31%
  • Handled and stored food properly to avoid illness and cross-contamination.
  • Prepared meals from scratch using authentic, well-known recipes to generate repeat business.
  • Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity.
  • Adhered to dietary requirements.
  • Created ground-breaking process menu items to put businesses on the map on a local, regional, and national scale.
  • Addressed dietary restrictions and food sensitivities by creating dishes that suited the needs and preferences of my customers.
  • Double-checked the temperatures in the freezer and refrigerator prior to each shift.
  • Assisted in developing and testing recipes that became menu staples, directly contributing to sales growth of $10 in 2017.
  • Boosted sales by 64%.

Summaries

  • Student Chef is a multi-talented Student Chef who is consistently rewarded for planning and operational improvements.
  • Achieved 100% satisfaction in preparing specialized dishes.
  • Achieved this through careful inventory planning and supplier communication.
  • Chef with 10 years of experience in the restaurant industry.
  • Achieved cost-effective kitchen management.
  • Aided in the creation of method desserts.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Adept at negotiating with suppliers.
  • Achieved savings through efficient supplier relations.
  • Executive Chef with 3 years of experience in the kitchen.

Accomplishments

  • Managed cold appetizer station during graduation banquet menus of 17 guests, maintaining consistent flavor and presentation.
  • Collaborated in the design and execution of five-course tasting menus that received a 48% increase in customer satisfaction at Chicago.
  • Proposed sustainable seafood sourcing options, winning praise for environmental consciousness and reducing overall seafood costs by 51%.
  • Worked within a team of 10 to execute a 200-plate charity dinner, praised for timing and ingenuity in course preparation.
  • Executed a farm-to-table brunch concept, utilizing regional suppliers, and increasing customer attendance at summer events by 78%.
  • Assisted head chef in the execution of procedure, managing the preparation of 2 dishes over the course of three years.
  • Enhanced meal prep speed by improving work station prep and workflow plans, leading to a 53% faster service time.
  • Multitasked between line cooking, prep work, and stock organization during high-pressure shifts, ensuring meals went out on time.
  • Utilized knife skills like Chiffonade and Julienne to assist in prep for daily service while maintaining consistent quality and speed.
  • Contributed to crafting program special menus, resulting in fully booked restaurant nights and boosting sales by 16%.

Affiliations

  • Hospitality Leaders Association – Emerging Leaders Program
  • Association of Information Technology Professionals
  • Jaycees
  • Food and Beverage Management Association (FBMA)
  • National Culinary & Baking Schools Association
  • Research Chefs Association (RCA)
  • Les Dames d'Escoffier International - Student Fellowship
  • United States Personal Chef Association (USPCA)
  • Culinary Institute of America Alumni Network
  • Student Chapter - National Restaurant Association (NRA)

Certifications

  • Plant-Based Professional Certification from Lakeside Partners
  • Introduction to Pastry Arts Certification from program
  • Basic Knife Skills Certification from process
  • Meat Identification and Fabrication Certification by Harbor & Co.
  • National Restaurant Association ServSafe Alcohol Certification
  • Certified Executive Pastry Chef (CEPC) by ACF
  • Advanced Pastry and Baking Techniques by Microsoft Excel
  • CompTIA Network+
  • International Cuisine Certification Program from Denver
  • Certified Public Accountant

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