Vivian Karima Hussein
Coconut Creek
Summary
Seasoned procurement and culinary operations professional with 18 years of experience in hospitality and corporate food service. Possesses a strong background in customer service, vendor management, data accuracy, team training, and systems optimization. After transitioning from physically demanding kitchen roles to procurement leadership following a breast cancer diagnosis, my expertise now lies in contract procurement, operational workflows, and process improvement.
I am Committed to driving clarity, consistency, and efficiency for distributed teams through innovative solutions and strategic leadership.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Procurement Manager
The Fire Society, LLC
07.2022 - 01.2026
- Created and enforced procurement strategies for three catering brands, managing supply logistics for over 100 menu items across multifaceted timelines.
- Supervised the implementation, and development, of the Growyze inventory system over 600 SKUs maintaining data precision and streamlining vendor management operations.
- Created and recorded procurement and inventory SOPs, instructing 20+ cross-functional users on effective workflows and system implementation.
- Supervised weekly and ad-hoc inventory for pantry programs, lowering waste by 15% through meticulous ordering and streamlined receiving processes.
- Established partnerships with 30+ vendors in food and beverage services, negotiating pricing to secure $30k in annual rebates.
- Completed monthly audits regarding invoices and inventory turnover to cut waste by 15% and improve food cost management.
- Analyzed and established new products and farm-direct partnerships boosting quality and minimizing procurement costs by 10%
- Facilitated cost evaluations and procurement modeling across 15+ RFPs and project builds, shaping financial decisions and elevating project success.
- Streamlined reconciliation of food and beverage invoices for three catering programs utilizing accounting software, ensuring precise cost tracking and reporting.
- Generated weekly food and labor cost reports evaluating variance drivers and proposing specific corrective actions for management consideration.
- Supervise food safety systems while enforcing compliance across all locations, encompassing implementation and auditing of Versatile and Leafe safety monitoring platforms.
- Prepared and presented reports to management on purchasing trends and cost savings to aid in decision making.
- Developed and implemented procurement policies and procedures to enhance compliance with company standards.
- Managed supply chain process, from order placement to delivery, to facilitate on-time and accurate fulfillment.
- Resolved invoice and payment issues to facilitate prompt payment to suppliers.
- Conducted spend analysis to identify cost-saving opportunities.
- Monitored inventory levels and avoided shortages with timely replenishment of stock.
- Assessed areas of service concern and developed improvement plans.
- Directed food safety documentation and compliance processes for over 30 vendors, encompassing inspection records and safety binders.
- Established digital SOP database leveraging Google Workspace, facilitating a 10% decrease in onboarding time and advancing quarterly preparedness for new recruits.
- Evaluated supplier quotes based on purchasing procedures and competitiveness in quality, price and delivery.
- Analyzed market conditions to make informed decisions on pricing and purchasing strategies.
- Communicated regularly with suppliers to uphold accountability for quality standards and timely delivery of goods.
- Negotiated pricing and terms with vendors to secure best value for company.
Pastry Chef
Bon Appétit Management Company — Google Campus
02.2020 - 07.2022
- Led a team in high-volume pastry production for a corporate dining service, ensuring compliance with quality and safety standards while meeting customer demand for 200+ pastry servings daily.
- Produced 100+ daily pastry offerings for a workforce of 2,000 employees, enhancing overall workplace satisfaction.
- Ensured compliance with corporate food safety protocols by training a team of 10 staff members on sanitation practices.
- Managed ordering and inventory for a high-volume kitchen while reducing waste by 15% through streamlined processes.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Trained new employees on bakery methods and procedures.
Executive Sous Chef (Acting Executive Chef for 9 months)
Team San Jose
12.2018 - 02.2020
- Managed daily kitchen operations and staff for 5 outlets, ensuring timely service and a 15% increase in customer satisfaction scores.
- Managed daily operations for a team of 15+ in a high-volume kitchen, enhancing scheduling efficiency by reducing labor costs by 10%.
- Led menu planning and execution for a team of 15+, achieving a 20% increase in customer satisfaction scores through enhanced food quality and service standards.
- Coordinated purchasing and inventory for a culinary team of 15, optimizing stock levels and enhancing vendor connections using inventory management software.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Head Pastry Chef
Mr. Holmes Bakehouse
05.2018 - 12.2018
- Oversaw pastry production and managed daily operations for a high-profile bakery, leading a team of 10 and producing over 300 pastries daily.
- Managed ordering and prep schedules for a team of 10, implementing quality controls that increased service efficiency by 15%.
Pastry Chef
Ariete Hospitality Group
10.2017 - 05.2018
- Developed and launched four seasonal pastry menus, increasing customer satisfaction and introducing 30 new dessert options.
- Contributed to the development of seasonal menus for a team of 10, enhancing customer satisfaction and increasing sales by aligning offerings with seasonal trends.
Pastry Chef
Bacchus Management Group
06.2016 - 09.2017
- Produced high-quality pastries for 10+ private clubs and events, serving over 1,000 guests.
- Tracked inventory levels for 300+ food items and managed ordering processes using inventory management software.
Restaurant Manager
Craftsman and Wolves
01.2016 - 05.2016
- Forecasted weekly sales and production needs using Google Sheets, maintaining 95% accuracy in inventory management.
- Developed weekly schedules for a team of 15, enhancing coverage and improving shift efficiency by 20%.
- Developed comprehensive inventory and training systems, ensuring timely vendor deliveries aligned with strict quality and brand standards for 20+ suppliers.
Sous Chef
Craftsman and Wolves – The Den
02.2013 - 12.2015
- Created and executed seasonal menus in collaboration with the Executive Chef.
- Developed an ordering and inventory management system using Google Workspace tools, optimizing stock handling for 3 retail locations.
- Coordinated 50+ catering events, overseeing off-site production to ensure timely delivery and high-quality service.
Education
Associate of Arts - Baking & Pastry Arts
Florida Culinary Institute
West Palm Beach, FL01.2009
Skills
- Procurement & Vendor Management
- Cost Control & Forecasting
- Inventory Systems & Auditing
- SOP Development
- Team Leadership & Training
- Culinary Operations
- Google Workspace & ASANA
- Supplier liaison
- Performance improvement
- Strategic sourcing
- Category management
- Price negotiation
- Coaching and mentoring
- Adaptability
- Inventory control
- Conflict resolution
Certification
ServSafe Manager Certification
Timeline
Procurement Manager
The Fire Society, LLC
07.2022 - 01.2026
Pastry Chef
Bon Appétit Management Company — Google Campus
02.2020 - 07.2022
Executive Sous Chef (Acting Executive Chef for 9 months)
Team San Jose
12.2018 - 02.2020
Head Pastry Chef
Mr. Holmes Bakehouse
05.2018 - 12.2018
Pastry Chef
Ariete Hospitality Group
10.2017 - 05.2018
Pastry Chef
Bacchus Management Group
06.2016 - 09.2017
Restaurant Manager
Craftsman and Wolves
01.2016 - 05.2016
Sous Chef
Craftsman and Wolves – The Den
02.2013 - 12.2015
Associate of Arts - Baking & Pastry Arts
Florida Culinary Institute