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
Budgeting
Safe food handling
Recipes and menu planning
Scheduling
Cost controls
Food plating and presentation
Workflow planning
Kitchen staff coordination
Teamwork and Collaboration
Multitasking Abilities
Written Communication
Cultural Awareness
Training and Development
Planning and Coordination
Certification
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