Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
catering
Languages
Timeline
Generic

Elizabeth Romaine Haro

Chino,CA

Summary

Adaptable and enterprising [Job Title] with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. [Number]-year background in high-end restaurant industry. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Overview

35
35
years of professional experience
1
1
Certification

Work History

Sous Chef

Levy
04.2022 - Current
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.

Restaurant Management

SVI Nc.
01.2021 - Current
  • Managed payroll, daily deposits, and cost controls.
  • Set employee schedules, delegated work, and monitored food quality and service performance.
  • Recruited, hired, and trained talented staff to fill vacancies.
  • Maintained positive relationships with local community and government officials.
  • Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
  • Supervised daily activities of restaurant and [Number] employees.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.

Owner Operator Restaurant

Fat Freddie's
01.1989 - 03.2001
  • Managed day-to-day business operations.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Trained and motivated employees to perform daily business functions.
  • Established foundational processes for business operations.
  • Evaluated suppliers to maintain cost controls and improve operations.
  • Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
  • Trained and developed team members to build human capital.
  • Conducted target market research to discover customer needs and analyze competitor trends.
  • Discovered areas of improvement by generating quarterly operational and sales reports.

Education

Associate of Arts - Restruant Management

VVC
Victorville, CA
04.2024

Skills

  • Customer Service
  • Inventory Management
  • Portion Control
  • Food Safety
  • Plating
  • Food Preparation
  • Menu Development
  • Menu Planning
  • Kitchen Leadership

Accomplishments

  • Won "Best Menudo san Bernardino County" award for excellence of menu, ingredients and quality.

Certification

Pastry

Restrauant Management

catering

Catering 12 years of private events:  weddings, baby showers, birthday and retirement

Events for all occasion's

Languages

French
Native or Bilingual
Spanish
Full Professional
Italian
Native or Bilingual

Timeline

Sous Chef

Levy
04.2022 - Current

Restaurant Management

SVI Nc.
01.2021 - Current

Owner Operator Restaurant

Fat Freddie's
01.1989 - 03.2001

Associate of Arts - Restruant Management

VVC

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Elizabeth Romaine Haro