Ariel London
Beltsville
Summary
Dynamic Chef and Owner with a proven track record at The Platinum Private Chef LLC, excelling in menu development and signature dish creation. Renowned for culinary expertise and effective communication, I consistently enhanced customer satisfaction and operational efficiency, driving revenue growth while maintaining high food quality standards.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Chef/Owner/Operator
The Platinum Private Chef LLC
08.2020 - Current
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed close relationships with suppliers to source best ingredients.
- Implemented food cost and waste reduction initiatives to save money.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Coordinated with team members to prepare orders on time.
- Trained and motivated employees to perform daily business functions.
- Consulted with customers to assess needs and propose optimal solutions.
- Managed day-to-day business operations.
- Generated revenues yearly and effectively capitalized on industry growth.
- Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
- Established foundational processes for business operations.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
- Trained and guided team members to maintain high productivity and performance metrics.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Raised property accuracy and accountability by creating new automated tracking method.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Reduced operational risks while organizing data to forecast performance trends.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
Server/Bartender
Nicks
06.2019 - 06.2020
- Used slow periods to restock supplies, ice, trays, and delivery bags.
- Bussed and reset tables to keep dining room and work areas clean.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Explained menu items and suggested appropriate options for food allergy concerns.
- Cultivated warm relationships with regular customers.
- Resolved customer complaints promptly and professionally to maintain positive reputation.
- Learned and followed local alcohol laws to keep restaurant compliant with regulations.
- Served food and beverages promptly with focused attention to customer needs.
- Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
- Maintained clean and organized dining areas to uphold restaurant hygiene standards.
Server
Barcelona Wine Bar
10.2016 - 06.2019
- Utilized communication practices with kitchen staff to deliver customer meals in timely manner.
- Set positive tone for entire dining experience as first point of contact for incoming guests.
- Processed orders and sent to kitchen employees for preparation.
- Answered customers' questions, recommended items, and recorded order information.
- Served food and beverages promptly with focused attention to customer needs.
- Learned and followed local alcohol laws to keep restaurant compliant with regulations.
- Resolved customer complaints promptly and professionally to maintain positive reputation.
- Explained menu items and suggested appropriate options for food allergy concerns.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
Administrative Assistant
Assistant Director of the Army
06.2010 - 08.2011
- Answered multi-line phone system, routing calls, delivering messages to staff and greeting visitors.
- Maintained inventory of office supplies and placed orders.
- Managed paper and electronic filing systems by routing various documents, taking messages and managing incoming and outgoing mail.
- Created and maintained detailed administrative processes and procedures to drive efficiency and accuracy.
- Completed forms, reports, logs, and records to quickly handle all documentation for human resources.
- Volunteered to help with special projects of varying degrees of complexity.
- Assisted coworkers and staff members with special tasks on daily basis.
- Managed filing system, entered data and completed other clerical tasks.
- Identified and recommended changes to existing processes to improve accuracy, efficiency, and quality service.
Education
Psychology
Hawaii Pacific University
Honolulu, HISkills
- Signature dish creation
- Menu development
- Dish preparation
- Schedule implementation
- Kitchen operations management
- Purchasing
- Food and beverage pairing
- Business management
- Complex Problem-solving
- Food storage
- Recipe creation
- Effective communications
- Attention to detail
- Physical stamina
- Culinary expertise
- Budgeting and cost control
- Meal preparation
- Special diets
- Food plating and presentation
- Menu planning
- Food quality
- Cost control
- Team collaboration
- Multitasking and organization
- Hospitality service expertise
- Food spoilage prevention
- Meal service
- Food inventories
- Verbal and written communication
- Problem-solving
- Operations management
- Food safety oversight
- Cooking techniques
- Nutrition
Accomplishments
- Designed whole new menu, including meal selections, beverages and pricing.
- Awarded Certificate and $1000 bonus of Appreciation in August 2010 for Work Excellence.
Affiliations
United States Personal Chefs Association
-DC Chapter
Certification
Certified Plant Based Nutrition Specialist
Timeline
Chef/Owner/Operator
The Platinum Private Chef LLC
08.2020 - Current
Server/Bartender
Nicks
06.2019 - 06.2020
Server
Barcelona Wine Bar
10.2016 - 06.2019
Administrative Assistant
Assistant Director of the Army
06.2010 - 08.2011
Psychology
Hawaii Pacific University