Francesca Spaziani
Hialeah,FL
Summary
Adept at kitchen management and fostering team collaboration, I significantly enhanced customer satisfaction at Centurion Group by delivering exceptional dishes and optimizing operations. My expertise in menu development, cost control, and sanitation standards, coupled with a knack for mentoring staff, drove profitability and efficiency, showcasing my ability to lead high-performing teams in fast-paced culinary environments.
Overview
5
5
years of professional experience
Work History
Executive Sous Chef
Centurion Group
04.2020 - 09.2024
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Evaluated food products to verify freshness and quality.
Line Cook
Pisco Y Nazca
06.2019 - 11.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Line Cook
Glass And Vine
05.2022 - 07.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Education
Bachiller En Ciencias -
Nuestra Señora Del Pilar
Barinas Venezuela09.2017
Skills
- Kitchen Management
- Menu development
- Sanitation Standards
- Food presentation
- Waste Reduction
- Special Event Catering
- Cost Control
- Forecasting and planning
- Inventory Management
- Food Safety
- Staff Scheduling
- Kitchen Staff Management
- Attention to Detail
- Food Stock and Supply Management
- Team Leadership
- Inventory Control
- Purchasing management
- Recipe Development
- Hiring, Training, and Development
- Ingredients Selection
- Recipe Management
- BOH Operations
- Order Management
- Equipment Maintenance
- Delegating Work
- Staff Training
- Purchasing
- Restaurant Operations
- Vendor Relations
- Customer Service
- Purchasing Equipment
- Teamwork and Collaboration
Languages
Spanish
Native or Bilingual
English
Limited Working
Timeline
Line Cook
Glass And Vine
05.2022 - 07.2022
Executive Sous Chef
Centurion Group
04.2020 - 09.2024
Line Cook
Pisco Y Nazca
06.2019 - 11.2022
Bachiller En Ciencias -
Nuestra Señora Del Pilar
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