ANDREA STEPHENS
Portland,OR
Summary
MANAGER PROFILE Forward-thinking professional offering more than five years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven skills. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. High-performing Chef offering 10 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Adaptable and enterprising Manager with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Highly proactive manager with 15 years of experience in team leadership in Management industry. Background includes sales, management and customer service in fast-paced settings. Restaurant Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with All types cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational skills. Forward-thinking professional offering more than 10 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven written skills. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
19
19
years of professional experience
Work History
Executive Chef/Restaurant General Manager
LE BONTEMPS CAFE & CATERING/
2021.04 - Current
- Operated and ran the Restaurant & Catering hired staff trained staff ordered all supplies- for the restaurant and off-site catering.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
Director /Manager of Operations
Andi Panda Child Care
2005.03 - 2019.12
- Directed all business operations, including client relationships, crisis planning and resolution, accounting functions, payroll administration, and shift scheduling.
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
- Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
- Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
- Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
- Monitored office workflow and administrative processes to keep operations running smoothly.
- Proactively identified potential risks and implemented mitigation strategies to minimize negative impacts on projects or business operations.
Education
Bachelor of Science - Political Science and Psychology Marketing
Virginia State University
Chef School -
Le Cordon Bleu
01.2015
Human Resources Certificate -
University of Michigan
Skills
- Vast expertise in leadership, administration, and customer satisfaction
- Accomplished and impactful professional with capabilities in managing all facets of business operations, including accounting, training, sales, payroll, scheduling, ordering, and merchandising, while controlling costs, meeting budget guidelines, and managing talented teams.
- Food Safety
- Cost Control
- Menu development
- Hiring, Training, and Development
- Kitchen Staff Management
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