Keith Cravin

Led kitchen operations while personally preparing menu items and fulfilling orders to required specifications. Managed kitchen staff, enforced discipline, monitored food temperatures, and improved audit pass rates by updating logs and inspecting operations.

Controlled costs and expenditures through purchasing and inventory analysis while ensuring restaurant safety and sanitation compliance. Managed shift cash responsibility and motivated staff through recognition and accountability.

Led kitchen shifts while preparing food items and executing orders to required specifications. Managed and trained kitchen staff, monitored equipment and temperatures, and improved audit pass rates via routine log updates and inspections.

Prepared food consistently in compliance with recipes, portioning, cooking, and waste control guidelines. Trained staff on equipment use and food handling, and ensured cleanliness through inspection and cleaning of kitchen and galley equipment.

Handled customer calls effectively in a fast-paced call center environment. Resolved inquiries by working through complex situations while maintaining professionalism and efficiency.

Originated, reviewed, processed, closed, and administered customer loan proposals. Ensured accurate handling of loan documentation and supported customers through the loan modification process.

Provided senior customer service while defusing volatile customer situations calmly and courteously. Maintained high-quality support under pressure in a challenging customer environment.

Responded to customer inquiries thoroughly and professionally in a sales role. Supported customers by addressing questions and guiding purchasing decisions.

Prepared food in compliance with recipes, portioning, cooking, and waste control guidelines while maintaining high food quality standards. Verified portion sizes and trained others on proper preparation and service expectations.

Completed an Associate of Applied Science in Culinary Arts with coursework in professional cooking and baking, food safety and sanitation, culinary foundations, and baking and pastry.