Gina Prange
De Soto,WI
Summary
Dynamic and accomplished catering and food service professional with extensive experience in both social and corporate markets. Proven track record of success in planning and executing large-scale events, including menu development and food preparation. Seeking a challenging food service management role to utilize skills and expertise in delivering exceptional dining experiences.
Overview
22
22
years of professional experience
Work History
Food Service Director
People's Food Co-op
03.2019 - Current
- Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
- Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
- Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
- Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
- Oversee food service programs, managers, ans staff in two locations.
- Create new food programming ideas that follow current trends
- Provided ongoing mentorship and coaching to kitchen staff members, fostering professional growth while maintaining a positive workplace environment.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Designed creative menus that catered to various dietary needs while maintaining an appealing aesthetic for clients.
- Consulted with marketing to revise presentation and sales approaches.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Purchased food and cultivated strong vendor relationships.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
Deli Kitchen, Bakery, and Catering Manager
People's Food Co-op
09.2004 - Current
- Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
- Hired and trained both permanent and temporary staff members.
- Handled catering scheduling, ordered food and planned events.
- Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
- Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
- Met with clients to outline desired goals and prepared quotes for overall catering costs.
- Designed catering packages to increase sales and customer experience.
- Achieved increased client retention rates by providing exceptional customer service throughout the event planning process.
- Assisted in developing marketing materials to showcase the company''s catering services to potential clients effectively.
- Proactively addressed any issues or concerns from clients or staff members promptly and professionally resolved them.
- Collaborated with clients to create customized menus tailored to their specific preferences and needs.
- Maintained a safe work environment by enforcing proper food handling procedures and adhering to health department regulations.
- Handled payment collection and payroll of [Number] employees.
- Orchestrated large-scale events without compromising on quality, thanks to effective team coordination.
- Streamlined kitchen operations, ensuring timely preparation and delivery of high-quality dishes.
- Increased repeat business through exceptional customer service and attention to detail in event execution.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
Kitchen Manager
Culina Mariana
09.2002 - 09.2004
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
Education
Bachelor of Arts - Political Science, Environmental Studies, Sociology
University Wisconsin La Crosse
La Crosse, Wisconsin01.2000
Skills
- High level of cleanly kitchen maintenance
- Sanitation Standards
- Ordering and Purchasing
- Strategic Planning
- Allergen awareness
- Customer-oriented
- Knowledge of basic food preparation
- Strong leader
- Knowledge of products and selections
- Supervisory skills
- Proficiency in inventory and ordering
- Proven sales record
- Proven leadership skills
- Hiring and training
- Reliable, punctual and committed to customer service
- Stable work history
- Adaptable
- Sandwich preparation experience
- Menu Development
- Team-oriented
- Margin/Cost Control
- Willing to work under pressure
- Creative/Innovative
- Written and oral communication skills
- Skillful kitchen staff trainer
- Able to lift up to 50 pounds
- Food and beverage handling expert
- Good personal hygiene
- Kitchen productivity
- Works well under pressure
- Ability to handle fast-paced environment
- Preparation of various food items
- Successful kitchen staff supervisor
- Uses proper sanitation practices
- Special dietary needs expert
- Basic knife skills
- Food handling knowledge
- Consistently complies with polices and procedures
- Banquet operations and off-site catering expert
- Staff Training and Development
- Staff Leadership
- Sales Planning
- Employee Scheduling
- Recipe creation
- Health Inspections
- Problem-Solving
Activities
- DARE Chili cook-off winner "best chili" 2010, 2011
- Serve-safe certified
Accomplishments
Co-Author of People's Food Co-op Cookbook
Timeline
Food Service Director
People's Food Co-op
03.2019 - Current
Deli Kitchen, Bakery, and Catering Manager
People's Food Co-op
09.2004 - Current
Kitchen Manager
Culina Mariana
09.2002 - 09.2004
Bachelor of Arts - Political Science, Environmental Studies, Sociology
University Wisconsin La Crosse
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