Claudie Laratta
M
Alexandria,VA
Summary
Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.
Overview
11
11
years of professional experience
3
3
years of post-secondary education
1
1
Certification
Work History
Head Chef Coordinator Contract
Alley Cat Restaurant
Washington, DC
09.2022 - 01.2023
- Maximized quality assurance by completing frequent line checks.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Enhanced business productivity by training Number team members and Number servers on best practices and protocols.
- Oversaw food preparation and monitored safety protocols.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Increased kitchen efficiency Number% by streamlining processes, reducing waste and mentoring team members on proper procedures.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Enhanced sales by promoting Type products and assisting with creative menu selections.
- Motivated staff to perform at peak efficiency and quality.
- Developed unique events and special promotions to drive sales.
- Actively listened to customers' requests, confirming full understanding before addressing concerns.
Line Cook
Balian Springs
Alexandria, VA
05.2022 - 12.2022
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared average of Number orders each shift.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Transitioned between breakfast and lunch service.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Handled portion control activities according to specified instructions provided by chef.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Developed process that reduced waste and improved supply turnover.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Grilled meats and seafood to customer specifications.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Led shifts while preparing food items and executing requests based on required specifications.
- Worked with kitchen managers to improve recipes for Type dishes, cutting costs Number% and decreasing waste Number%.
- Set up work stations and prepped Type food for dishes to increase productivity during busy mealtimes.
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
- Inspected completed dishes for best-in-class plating, aroma and food quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared over Number Type meals daily, consistently collaborating with kitchen and FOH staff to maintain service flow.
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
- Coordinated kitchen stations with managers to cut down on customer wait times.
- Tasted, smelled and pierced food with fork to verify sufficient cooking.
- Verified proper portion sizes and consistently attained high food quality standards.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.
Head Line Cook
Cheesecake Factory Restaurant
Washington, DC
02.2021 - 05.2022
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Grilled meats and seafood to customer specifications.
- Managed relationships and negotiating prices with vendors for ingredients and equipment.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Handled portion control activities according to specified instructions provided by chef.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Fried, grilled and baked foods such as Type, Type and Type.
- Trained and assisted new kitchen staff members.
- Learned new menu offerings and options easily to assist customers with selecting items.
- Prepared meats for dish assembly and serving by slicing and plating.
- Reduced customer waiting by batch cooking popular items during rush times.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Director of Operations
Analytic MedTek Consultants
New York, NY
02.2012 - 12.2020
- Defined, implemented and revised operational policies and guidelines.
- Oversaw day-to-day production activities in accordance with business objectives.
- Monitored budget and utilized operational resources.
- Set team and individual KPIs and provided regular, actionable feedback.
- Documented processes and drafted SOPs to comply with regulations and company policies.
- Monitored and coordinated workflows to optimize resources.
- Managed procurement, inventory and warehouse operations.
- Devised new promotional approaches to boost customer numbers and market penetration while enhancing engagement and driving growth.
- Led change and transformation across business areas to deliver benefits and align company resources.
- Evaluated performance, adjusted strategies and maintained agile, sustainable operations.
- Worked collaboratively with functional leaders to implement new procedures and corrective actions to improve quality.
- Achieved team goals through formalized training plans, coaching and performance management.
- Kept up-to-date with industry trends and identified areas of opportunity to drive improvements.
- Assessed performance management structures and implemented enhancements to improve frameworks and strengthen results.
- Analyzed technology, resource needs and market demand to plan and assess feasibility of company projects.
- Modernized and improved operational procedures to increase productivity and profitability while tightly controlling costs.
- Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Created and implemented aggressive action plan to address pressing cost control needs.
- Directed management meetings to enhance collaboration and maintain culture based on trust and group problem-solving.
- Developed and optimized organizational systems to boost efficiency and keep operations scalable and agile for changing demands.
- Reported issues to higher management with great detail.
- Drafted invoices for completed work.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Directed product flow and informed management of delays and challenges, as well as suggested resolutions.
- Coordinated leadership workshops to educate team members on best practices to optimize productivity.
- Eased team transitions and new employee orientation through effective training and development.
- Developed and rolled out new policies designed to bolster productivity and reduce overall Type costs.
- Delivered leadership to executive team dedicated to driving ambitious targets with well-orchestrated plans.
- Strategically managed resources, milestones and budgets, saving $Amount in expenses.
- Delegated Type daily tasks to employees, streamlining daily progress and efficiency.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Upheld great standards of leadership for employees, consistently leading by example for best-in-class Type work.
- Trained new employees on proper protocols and customer service standards.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Managed purchasing, sales, marketing and customer account operations efficiently.
Education
Bachelor Of Business Administration - Concentration in Project Management
American InterContinental University
Schaumburg, IL 07.2016 - 05.2019
Skills
Recruitment
undefinedCertification
Food Handler Certificate, Trust20, 2026
Timeline
Food Handler Certificate, Trust20, 2026
01-2023
Head Chef Coordinator Contract
Alley Cat Restaurant
09.2022 - 01.2023
Line Cook
Balian Springs
05.2022 - 12.2022
Head Line Cook
Cheesecake Factory Restaurant
02.2021 - 05.2022
Bachelor Of Business Administration - Concentration in Project Management
American InterContinental University
07.2016 - 05.2019
Director of Operations
Analytic MedTek Consultants
02.2012 - 12.2020
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