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Skills

  • Inventory management systems
  • Training
  • Cost-effective ingredient sourcing
  • Junior chef mentorship
  • Menu development optimization
  • Multi-tasking in High-Stress Environments
  • Menu planning
  • Customer feedback integration into menu revisions
  • ChefTec
  • Multi-course meal orchestration

Work Experiences

  • Achieved Excellence Award during the annual chef competition for innovative food presentation and flavor combinations.
  • Boosted customer satisfaction by 24%.
  • Started training for Sub Chefs on metric culinary techniques to improve productivity and increase kitchen workflows.
  • Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews.
  • Adapted to inventory shortages.
  • Achieved this during 2024.
  • Handled and stored food properly to avoid illness and cross-contamination.
  • Worked with Sub Chef and Sub Chef to prepare delectable meals for large banquets, which included metric and initiative events for up to 7 people.
  • Achieved 15 consecutive health inspections.
  • Created employee schedules and work assignments, as well as determining appropriate pay rates.

Summaries

  • Achieved savings of $5 annually.
  • Chef with 17 years of experience in the restaurant industry.
  • Accomplished Sub Chef skilled in high-volume meal preparation.
  • Achieved a 30% increase in signature dish sales.
  • Well-versed in overseeing plate construction, quality, and delivery.
  • Costs were consistently reduced while profits were increased.
  • Well-versed in the cuisines of system and metric.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Talented Sub Chef who has led station cooks in standard kitchens for 17 years.
  • In high-stress situations, adept at staying focused and efficient while maintaining calmness.

Accomplishments

  • Trained and introduced new technological systems (Adobe Creative Suite) to track ordering and inventory, resulting in more accurate forecasting and reduced shortages.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Increased kitchen productivity by 46% by revamping the order ticket and plating processes during high-volume shifts.
  • Designed signature dishes that allowed for easier kitchen execution while maintaining a 65% increase in customer satisfaction based on feedback surveys.
  • Successfully managed a team of 9 shift cooks, achieving a 69% increase in meal output during busy weekend services.
  • Implemented waste reduction strategies, resulting in a 51% decrease in food waste, contributing to significant yearly cost savings.
  • Resolved product issue through consumer testing.
  • Mentored junior culinary staff on portion control and consistency, leading to a 19% improvement in food quality consistency.
  • Collaborated with team of 4 in the development of standard.
  • Led the project re-engineering of kitchen layouts, resulting in improved workflow and reduced meal prep times during high-volume events.

Affiliations

  • Institute of Advanced Food Sanitation and Safety
  • Jaycees
  • American Society of Safety Professionals
  • Project Management Institute
  • The Chef's Guild Portland
  • Rotary International
  • World Association of Chefs Societies (WACS)
  • Lions Club
  • National Restaurant Association (NRA)
  • Culinary Nutrition Collaborative Denver

Certifications

  • CompTIA Network+
  • Advanced Nutrition and Food Service Certification by Ironclad Systems
  • CompTIA Security+
  • Sous Chef Certification by Culinary Institute of America (CIA)
  • Hospitality and Catering Management Diploma by Cedar Works
  • First Aid/CPR Certified
  • Cisco Certified Network Associate (CCNA)
  • Menu Management & Cost Control Certification by Summit Group
  • Professional Cooking Course by Le Cordon Bleu
  • Certified Culinarian (CC) by American Culinary Federation (ACF)

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