Hazel Lucchesi
Auburn Hills,CA
Summary
High-performing Chef /Dietary Cook offering 38 years of restaurant and 6 years of Dietary Cook experience. Excellent leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Excellent computer skills and form creation. Willing to acquire any and all certificates or training for the position and building upon the skills acquired in the past few years.
Overview
17
17
years of professional experience
Work History
Dietary Cook
Generations Health Care Siena
Auburn, CA
04.2022 - Current
- Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.
- Maintained awareness of individual dietary needs of residents and verified proper delivery of meals. Interviewing residents and maintaining
- Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
- Responded to notes and complaints concerning menu items and meals, working to develop resolutions and satisfy residents' tastes and preferences.
- Provided nourishing and health-conscious food to customers under sanitary conditions.
- Prepared food for special parties and groups.
- Cooked meals according to administrative policies, health code regulations and food service standards.
- Updated daily logs, checked in deliveries and submitted weekly orders to maintain fully stocked kitchen.
- Planned menus complying with established health guidelines and budget limitations.
- Accomplished multiple tasks within established timeframes.
- Cross-trained existing employees to maximize team agility and performance.
- Delivered feedback to decision-makers regarding employee performance and training needs.
Cook
American River Pizza & Grill
Cool, CA
04.2011 - 06.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to comp
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Communicated closely with servers to fully understand special orders for customers.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Transitioned between breakfast, lunch and dinner service.
- Cleaned and maintained kitchen equipment regularly. Inspected appliances, commercial fryers, and ovens to verify proper working order.
- Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.
- Planned lunch and dinner menus, as well as special menus for in-house special events and catering.
- Monitored line efficiency and implemented improvements for increased productivity.
Chef / Manager
Downieville Diner
Downieville, CA
02.1994 - 09.2005
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Managed all aspects of business, payroll, accounts payable, scheduling, food cost, hiring/firing, training
Education
High School Diploma -
Bishop O'Dowd High School
Oakland, CAAssociate of Arts - Culinary Arts
San Francisco Culinary Arts Academy
San Francisco04.1984
Skills
- Cleaning and Sanitation
- Special Events and Catering
- Coordinating Kitchen Staff
- Vendor Relationships
- Equipment Inspection and Maintenance
- Food Preparing, Plating and Presentation
- Staff Supervision and Coordination
- Rotation Procedures
- High-Volume Environments
- Kitchen Staff Management
- Developing Menus
- Budgeting and Cost Control
- Work Assignments
- Signature Dish Creation
- Waste Control
- Menu Planning
- Portion and Cost Control
- Hiring Procedures
- Restaurant Operations Management
- Menu Item Pricing
- Food Preparation and Safety
- Inventory Role
- Staff Performance Assessments
- Supervised Staff
- Scheduling
- Customer Needs Assessments
- Nutrition Requirements
- Machinery Upkeep
- Large-Scale Events Planning
- Health Inspections
- Daily Logs
- Chemical Storage
- Kitchen Operations
Timeline
Dietary Cook
Generations Health Care Siena
04.2022 - Current
Cook
American River Pizza & Grill
04.2011 - 06.2016
Chef / Manager
Downieville Diner
02.1994 - 09.2005
High School Diploma -
Bishop O'Dowd High School
Associate of Arts - Culinary Arts
San Francisco Culinary Arts Academy
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