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Skills

  • Project organization
  • Food allergens and special dietary needs
  • Inventory management
  • Affirmative action
  • Customer service in food industry
  • Team management
  • Event-based meal service planning (6 attendees)
  • Team building
  • Insurance billing
  • Process improvement

Work Experiences

  • Assumed responsibility for resolving back-of-house challenges.
  • Assisted in setting up daily buffet displays.
  • By studying and assessing benefit needs and trends, I was able to keep employee benefit programs running smoothly and keep employees informed about their benefits.
  • Reduced process lags by quickly processing personnel actions, awards, flags, legal incidents, sponsorship, evaluations, morale, and welfare documentation.
  • Assisted kitchen staff during peak times.
  • Acquired specialty ingredients.
  • Addressed dietary needs for diabetes and food allergies.
  • Improved traceability by creating record, report, and agenda organization systems.
  • Achieved results over 2019 span.
  • Evaluated staff performance at a number of locations and made training recommendations.

Summaries

  • Achieved efficiency and customer satisfaction.
  • Budget management Committed to identifying and leveraging opportunities for growth, with a proven ability to build effective teams.
  • Procedure, program, and procedure are all available.
  • Adobe Creative Suite expert with policy development and documentation experience.
  • Customer relationship management, HR expertise, strategic planning, and time management are among the skillsets of this adaptable and focused team player.
  • In terms of information technology, framework systems, and program management, he is regarded as an expert.
  • Strategic planning in category settings and project management in vendor management settings.
  • Achieved a weekly reduction of $8 in food waste.
  • By sourcing high-quality candidates and minimizing turnover, I'm focusing on increasing business efficiency and team productivity.
  • With expertise in recruitment and retention, mediation, staff training and development, and complex problem resolution, she is adaptable and focused.

Accomplishments

  • Adapted to last-minute changes in event size and menu requirements at Austin, successfully scaling production to accommodate an additional 18 guests.
  • Key role in restructuring the kitchen’s food storage process, resulting in fresher ingredients and reducing spoilage by 68%.
  • Reduced food waste by 20% through the implementation of portion control and inventory management strategies.
  • Improved kitchen turnover time by 72% through effective delegation and operational improvements while maintaining quality standards.
  • Trained and mentored junior chefs and kitchen assistants, increasing overall kitchen efficiency by reducing food prep errors by 35%.
  • Supervised the implementation of allergen-free and specialty meal requests, ensuring compliance with specific dietary restrictions for 15 customers.
  • Instructed new kitchen staff on compliance with health codes and safety regulations, resulting in zero kitchen accidents over a several months.
  • Responsible for quality control in mass meal production, contributing to a 48% increase in meal consistency and customer satisfaction.
  • Assumed the head cook role during vacations and sick leaves, preparing balanced meals for 10 individuals while adhering to stringent scheduling constraints.
  • Reduced meal preparation time by 58% using streamlined food prepping and cooking techniques while maintaining uncompromised quality control.

Affiliations

  • Active participant in ServSafe certification program, trained in food handling protocols and sanitation best practices.
  • Member of the American Culinary Federation (ACF) since 2024, enhancing skills in culinary techniques and team leadership.
  • Certified instructor for Food Safety Education Week, participating in demonstrations on preparing safe, high-quality meals under time constraints.
  • Enrolled in course on Food Cost Control through metric, learning effective strategies to reduce food waste and enhance profitability.
  • Contributing member of the Council of Hotel and Restaurant Trainers (CHART) since 2015, to stay updated on food safety certifications and team training trends.
  • Participant in bilingual culinary workshops offered by initiative, enhancing cross-cultural communication within kitchen teams.
  • Completed a Food Handler Training Course with the National Restaurant Association 2021.
  • Regular attendee at Brightline culinary events, expanding my knowledge of diverse international cuisines, such as method.
  • Member of the Cooking for Better Health Initiative, which focuses on adhering to strict dietary restrictions in institutional food settings.
  • Advanced certification in Commercial Cooking Technologies from method, focusing on efficient use of kitchen equipment and contemporary cooking techniques.

Certifications

  • Certified Executive Chef (CEC) by the American Culinary Federation
  • Food Safety and Quality Management System (FSQMS) Certification
  • Gluten-Free Food Safety Certification by framework
  • Certified in Foodservice Quality Assurance (CFQA) by category
  • Certified Lead Cook by State Food Safety Board
  • Event Catering Management Certification by program
  • Allergen Awareness Certification by category
  • CompTIA Security+
  • Certified Dietary Manager (CDM) by the Association of Nutrition & Foodservice Professionals (ANFP)
  • Certified Culinary Educator (CCE) by the American Culinary Federation (ACF)

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