Passionate leader who is enthusiastic, energetic, and driven to exceed all expectation. A motivator and a teacher, who strives for success at every level and is a strong team builder. Successful at listening to needs of clients and collaborating on creative visions. Bringing diverse knowledge base of styles and techniques.
Skills
Proficient in Microsoft Word, Excel, and PowerPoint
Excellent Communication Skills
Strong Organizational Skills
Project Management Skills
Employee Relations Skills
Problem Solving Skills
Experience
Kitchen Consultant, 09/2021 - Current Arbor Company – Glenview, IL,
Consulted with business looking to improve operations.
Consults regarding food cost, inventory, flow management, budgeting, menu developing, cost controls, and improving bottom line profitability.
Helped in the hiring and training process of a new kitchen staff, including executive chef, sous chefs, chef de cuisine, cooks, and dishwashers.
Responsible for budgeting and forecasting, expense reporting, risk management, status reporting, and execution
Create project documentation and strategy plans and collaborated to complete project timelines
Assisted in the venue within the first year of employment
Managed and evaluated workflow and productivity, making changes where necessary.
Developed and implemented performance standards and procedural changes to drive productivity and quality.
Effectively directed and oversaw staff, designing schedules to meet the needs of the department as well as the needs of employees.
Conducted assessments and utilized root cause analysis to implement corrective action strategies.
Created new menu items, managed food expenses and supervised quality to ensure adherence to standards and to have unique visual appeal implementing new and classic techniques.
Coordinated and executed menu planning, recipe development and daily kitchen operation.
Trained kitchen workers on culinary techniques. Developed ongoing training programs to improve performance of team members
Assessed inventory levels and placed orders to replenish goods before supplies depleted. Invoice settling and equipment maintenance proficiency.
Performed financial analysis and recommended effective methods to cut costs.
Sous Chef, 12/2012 - 08/2018 Bristol Farms – Pasadena, CA,
Assist the executive chef to plan, organize, direct and control all culinary operations.
Helped direct banqueting functions including weddings, private parties, and special member events.
Responsible for food ordering while maintaining budgetary guidelines.
Ensure all culinary offerings are of exceptional quality to maintain customer satisfaction while keeping up with current food trends and a penchant for fresh product.
Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, and product-rotation systems.
Communicates with managers from other departments on operational efficiencies.
Prep Cook, 08/2011 - 11/2012 Ruth Eckerd Hall – City, STATE,
Routinely supported other areas of the catering as requested, including special orders.
Managed closing duties, including restocking items.
Effectively used items in stock to decrease waste and profit loss.
Routinely cleaned cookware, counters, floors, storage areas and service refrigerators.
Skillfully prepared items of the restaurant specials.
Education and Training
A.S: Hospitality and Tourism Management, Expected in 05/2016 - St. Petersburg College - Clearwater, FL GPA:
Bachelor of Arts: Management And Organizational Leadership, Expected in 12/2021 - St. Petersburg College - Clearwater, FL GPA:
Commercial Foods and Culinary: Arts, Expected in 04/2011 - Pinellas Technical Education Center - Clearwater, FL GPA:
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