Summary
Overview
Work History
Education
Skills
Affiliations
Accomplishments
Certification
Timeline
Generic

Gina Wright

Delevan

Summary

Forward-thinking professional offering advanced experience in overseeing operations, driving business strategy, and overhauling distribution networks. Highly proficient in business development and strategic planning, resulting in consistent growth and profitability. Proven leader with track record of successful communication, client relationship building, and achievement of sales goals.

Seasoned Chef with robust background in culinary arts. Demonstrated experience in menu development, food preparation, and kitchen management. Strengths include innovative recipe creation, staff training and development, and maintaining high quality standards. Previous work has focused on enhancing customer satisfaction through culinary excellence and efficient service delivery.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Vice President

C&G Wright CE
Delevan
08.2012 - Current
  • Implemented process improvement procedures that resulted in cost savings across the board.
  • Oversaw human resources functions such as recruitment, employee relations, training and benefits administration.
  • Negotiated contracts with suppliers to reduce costs while maintaining quality standards.
  • Collaborated with executive team members on major decisions regarding company-wide initiatives.
  • Developed and executed strategic plans to support the vision of the organization.
  • Negotiated contracts with vendors for services, products and supplies.
  • Directed business development initiatives, including acquisitions and joint venture agreements.
  • Organized special projects such as corporate events or marketing campaigns.
  • Spearheaded efforts to enhance customer service processes while maintaining quality assurance standards.
  • Created effective communication strategies between management team members and employees at all levels of the organization.
  • Formulated policies that improved operational efficiency and productivity.
  • Established performance standards for staff members in order to drive productivity levels up.
  • Managed financial operations, overseeing budgeting, forecasting and financial analysis activities.
  • Designed incentive programs that motivated staff members while ensuring profitability targets were met.
  • Provided oversight of all departments in order to ensure smooth operation of daily activities.
  • Analyzed market trends to identify opportunities for growth within existing markets or new ones.
  • Identified problems and implemented solutions to better streamline operations.
  • Led strategic planning and execution to enhance profitability and company growth.
  • Drove revenue by cultivating successful client relations.
  • Developed long-range plans for business growth, resulting in increase in annual sales.

Owner

Gina, Cheles, & Sandies, Cookies, Cakes, & Candies
Delevan
04.2010 - Current
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Developed menus, planned and ordered food supplies, and monitored budget for catering events.
  • Inspected kitchens before and after each event to ensure cleanliness was maintained throughout the duration of a function.
  • Organized storage areas for food items purchased for catering services in accordance with health standards.
  • Performed regular maintenance checks on kitchen equipment used during catered functions.
  • Supervised staff in the preparation of all dishes for catering events, ensuring accuracy and quality.
  • Assisted with setup of buffet tables or other dining areas prior to commencement of catered events.
  • Planned seating arrangements according to number of guests attending each catered event.
  • Implemented cost-saving initiatives while maintaining high standards in quality cuisine offered at catered functions.
  • Ensured compliance with health and safety regulations while preparing meals for catered events.
  • Assessed quality control measures implemented by kitchen staff during preparation of meals for catered functions.
  • Adjusted recipes as necessary based on customer feedback from previous catering engagements.
  • Managed scheduling of staff members for various tasks including cooking, baking, plating, serving, cleaning up after events.
  • Provided guidance to staff regarding kitchen operations, equipment use, and safety protocols during catering events.
  • Resolved any customer complaints or grievances arising from the quality or taste of food served at catered functions.
  • Coordinated delivery of food supplies to event venues on time according to schedule.
  • Developed catering menus to exceed client expectations yet meet tight budgets.
  • Created unique and fun catering meal options, which included seaside clambakes, pig roasts, and summertime barbecues.
  • Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
  • Placed orders for food and supplies needed for proper set up and preparation.
  • Accurately estimated amount of food to prepare for events.
  • Coordinated food service stations and venue accommodations, including setup, and tear-down of furniture and equipment per customer guidelines.
  • Successfully serviced events through collaboration with establishment managers by securing venue and scheduling adequate personnel.
  • Discussed menu options, venue locations and event budget with clients to provide accurate service, food and beverage quotes.

Executive Chef

Hidden Valley Animal Adventure
Varysburg
08.2011 - 04.2014
  • Fostered a constructive team environment, leading to increased efficiency.
    Demonstrated leadership by actively working alongside staff to promote unity.
    Promoted a peaceful workplace that encouraged collaboration and problem-solving.
    Supported staff development through close engagement and mentorship.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Participated in industry conferences and culinary competitions as a representative of the restaurant.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Maintained excellent relationships with local farmers to secure fresh produce for menu items.
  • Tracked sales figures for each dish served in order to identify popular items.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Provided guidance and support for Sous Chefs during peak service hours.
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • Assisted in developing marketing strategies designed to increase restaurant revenue.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Trained kitchen workers on culinary techniques.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Monitored quality, presentation and quantities of plated food across line.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.

Education

Associate of Science - Psychology

GCC
Batavia, NY

Skills

  • Strategic planning
  • Process improvement
  • Business development
  • Operational efficiency
  • Communication strategies
  • Problem solving
  • Customer and employee relations
  • Budget management
  • Product demonstrations
  • Recruitment and interviewing
  • Sales and marketing leadership
  • Performance monitoring
  • Human resources management
  • Regulatory compliance
  • Company policies
  • Market analysis
  • Training and mentoring
  • Customer prospecting
  • Staff development
  • Event networking
  • Operations management
  • Pricing strategy

Affiliations

  • I am an Exterior Fire Fighter and EMT. I am actively involved on a weekly basis with our local Fire Departments.
  • I am the Vice President/ President Elect for Tri-County Kiwanis, spending about 10 hrs a week donating time in organizing events to better a future for children in our community.
  • In my down time, I can be found organizing events & fundraisers in the tri-county area for families in need.
  • I still enjoy catering and planning events such as weddings, private parties, and although my catering business has slowed as I help manage other companies. I get to pick and choose events, and really enjoy creating food, and experiences that my clients will talk about for years to come. My business(es) solely run on word of mouth. Treat a client/patron well, they will come back. Go a little bit above and beyond, they advertise for you.

Accomplishments

  • I have won several cooking competitions. 3-time winner in Arcades winterfest Chili cook-off. 7 cheese Mac & Cheese took 1rst place. In separate competitions, I have taken first place with Seafood Gumbo, Puttanesca, and Fra-Diavolo.
  • EMT Rookie of the Year
  • I have placed in the Top 10 responders every year that I have been in the Fire Department.

Certification

  • I have taken many courses in Food Preparation and Sanitation.
  • I trained under an Executive Chef for 6 years. Then worked under another Chef as his Sous-Chef for an additional 3 years. When he moved out of state, I took over his position.
  • I hold certificates/Licenses as an EMT, Exterior Firefighter, in OSHA , Hazmat, and Safety Training.

Timeline

Vice President

C&G Wright CE
08.2012 - Current

Executive Chef

Hidden Valley Animal Adventure
08.2011 - 04.2014

Owner

Gina, Cheles, & Sandies, Cookies, Cakes, & Candies
04.2010 - Current

Associate of Science - Psychology

GCC

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