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Skills

  • Adaptability to client dietary needs (allergies, restrictions)
  • Supervision
  • Food presentation talent
  • Food cost reduction strategies
  • MS Office
  • Business operations
  • First Aid/CPR
  • Relationship development
  • Team management
  • Cross-functional collaboration

Work Experiences

  • Adjusted meal portions based on costs, availability, and planned recipes to maximize restaurant revenue.
  • Changed and sanitized all cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Addressed guest requests.
  • Aligned kitchen processes with system.
  • Addressed dietary needs.
  • Interacted with customers by providing menu information, making suggestions, and expressing genuine gratitude for their business.
  • Reduced restaurant's annual food and labor costs by 17% through proper budgeting, scheduling and management of inventory.
  • Applied techniques to reduce single-use plastics.
  • Assumed responsibilities as acting head chef.
  • Assisted customers with large-scale events such as weddings and birthday parties in placing special orders.

Summaries

  • Adept at reducing food waste through precise knife skills.
  • Procedure cuisine, including process and procedure, is well-known.
  • Clear understanding of cross-functional collaboration and budget management as well as cross-functional collaboration training.
  • Chef process with extensive experience in food preparation and restaurant management.
  • In high-pressure situations, he is known for working quickly and efficiently.
  • In high-pressure method restaurant settings, work well as a dynamic leader.
  • Student Cook who is level-headed and has 11 years of experience in framework kitchens.
  • Building streamlined, cohesive teams is a talent.
  • Leadership and team-building skills are essential.
  • Achieved monthly savings of $13.

Accomplishments

  • Monitored incoming deliveries and checked inventory levels to ensure freshness, decreasing spoilage by 51%.
  • Resolved product issue through consumer testing.
  • Prioritized kitchen cleanliness and sanitation practices, helping achieve top health inspection scores for the past year.
  • Demonstrated multitasking abilities by managing 12 simultaneous orders during peak periods, consistently meeting service deadlines.
  • Spearheaded food preparation for special events, serving more than 6 guests while maintaining exceptional food quality under time constraints.
  • Contributed to equipment maintenance schedules, ensuring kitchen machines were operational, reducing breakdowns by 73%.
  • Proactively resolved conflicts among team members during stressful moments, enhancing overall kitchen communication and morale.
  • Executed batch cooking strategies that reduced ingredient prep time by 9% per shift, increasing overall kitchen efficiency.
  • Streamlined prep work processes, leading to a reduction of 16 hours in manual labor cost per week.
  • Assisted with the preparation for PMP exams by organizing equipment and ingredients for 13 students, ensuring exam day ran smoothly.

Affiliations

  • National Association of Social Workers
  • Food Allergy Network Advocate
  • International Association of Culinary Professionals (IACP)
  • Jaycees
  • Freemason
  • National Kitchen and Bath Association (NKBA) - Student Member
  • Campus Sustainability Initiative
  • Association for Supply Chain Management (APICS)
  • National Student Food Organization
  • Future Chefs of America

Certifications

  • CompTIA Security+
  • Food Safety and Hygiene Level 2 Certification (2020)
  • Certified Culinarian (CC) by the American Culinary Federation (2023)
  • ServSafe Food Handler Certification 2018
  • Food Hygiene & Safety Level 3 Certification (2015, Seattle)
  • Menu Planning and Design Certification (2015, Meridian)
  • Certified Sous Chef (CSC) by the American Culinary Federation (2022)
  • Certified Public Accountant
  • Knife Skills Certification by Summit Group (2022)
  • Microsoft Certified Systems Engineer (MCSE)

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