Felicia Naiveli
Santa Rosa,CA
Summary
Forward-thinking professional offering more than 6 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Culinary skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced wit sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
8
8
years of professional experience
Work History
Private Chef
Lorraine Vicini
05.2021 - Current
- Created customized meal plans based on client dietary restrictions and preferences.
- Provided easy-to-read cooking preparation instructions for clients.
- Shopped for ingredients.
- Prepared and cooked over 3 meals per week for Mrs Vicini
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Sous Chef
Lola Stays
01.2018 - 08.2018
- Assited head chef when required to maintain continuity of service and quality.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Planned and directed high-volume food preparation in fast-paced environment.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Chef De Partie
Spruce Goose Cafe
01.2017 - 01.2018
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- Sanitized all counters properly to prevent food-borne illness.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Plated meals paying special attention to garnishes and overall presentation.
- Placed orders to restock items before supplies ran out.
- Mentored kitchen staff to prepare each for demanding roles.
Larder Chef
Wholesale Boot Company
01.2016 - 09.2017
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef Assistant
Blue Lagoon Cruises
03.2011 - 09.2012
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef and waiting staff's needs.
- Assisted in menu preparation, making suggestions and researching recipes compatible with existing menu items.
- Unloaded delivery trucks, verified contents against invoice and properly stored food items.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Wrapped, dated and stored food in refrigerators under standardized temperature for future uses.
- Organize and prepare food for crew and passengers
Kitchen Hand
Bligh Water Shipping
01.2008 - 03.2009
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
- Learned other teammates' work tasks to train as backup.
- Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
Education
Associate of Arts - LEVEL 4 COOKERY
WELTEC INSTITUTE OF TECHNONOLOGY
WELLINTON11.2016
Associate of Arts - DIPLOMA IN CULINARY ARTS
City & GUILDS INSTITUTE
Wellington, New Zealand 02.2016
Associate of Arts - Certificate in Survival Techniques At Sea
Training Productivity Authority of Fiji
Suva, Fiji Islands02.2010
Associate of Arts - Hospitality Commercial Cookery
TAFE, New South Wales Technical Institute
Western Sydney Institute 01.2009
Skills
- Reading Comprehension
- Dish Preparation
- Food Preparation and Safety
- Dietary Restrictions
- Chopping Skills
- Portion Sizes
- Special Orders
- Employee Training
- Time Management
- Food Allergies
- Employee Scheduling
- Hospitality Management
- Grocery Shopping
- Hygiene Policy Implementation
- Portion Standards
- Equipment Maintenance
- Standardized Recipes
- Order Delivery Practices
- Verbal and Written Communication
- Garnishing and Plating
Timeline
Private Chef
Lorraine Vicini
05.2021 - Current
Sous Chef
Lola Stays
01.2018 - 08.2018
Chef De Partie
Spruce Goose Cafe
01.2017 - 01.2018
Larder Chef
Wholesale Boot Company
01.2016 - 09.2017
Chef Assistant
Blue Lagoon Cruises
03.2011 - 09.2012
Kitchen Hand
Bligh Water Shipping
01.2008 - 03.2009
Associate of Arts - LEVEL 4 COOKERY
WELTEC INSTITUTE OF TECHNONOLOGY
Associate of Arts - DIPLOMA IN CULINARY ARTS
City & GUILDS INSTITUTE
Associate of Arts - Certificate in Survival Techniques At Sea
Training Productivity Authority of Fiji
Associate of Arts - Hospitality Commercial Cookery
TAFE, New South Wales Technical Institute
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