Isabella Nunes-Baptista

* Front to back sales presentations and resort property tours to interested parties.

* Ensured compliance with state regulations regarding timeshare sales.

* Handled price objections and used proper closing techniques to generate sales.

* Monitored contract processing to minimize rescission decisions.

* Contacted owners to monitor purchase satisfaction and discuss upcoming promotions

* Conducted one-on-one sales presentations and resort property tours to interested parties.

* Ensured compliance with state regulations regarding timeshare sales.

* Handled price objections and used proper closing techniques to generate sales.

* Monitored contract processing to minimize rescission decisions.

* Contacted owners to monitor purchase satisfaction and discuss upcoming promotions

* Featured on Pax international Magazine and Onboard magazine.

* Annual sales $ 45.5 million per year

* Currently working with “Bravo’s Top Chef” Lee Ann Wong developing recipes for Hawaiian Airlines for

both Domestic and International menus

* Our customers includes Hawaiian Airlines, JAL Air, Korean Air, Asiana Airlines, Philippine Airlines, China

Airlines,

Delta, FedEx, also cater charter flights and VIP flights for dignitaries, their staff and media entourages,

these have included the Prime Minister of Japan, President of the Republic of Korea, Emperor and Empress

of Japan, Philippines

President and Prime Ministers of Australia and Canada

* Create and implement new menus based on current food trends and regional tastes.

* Direct and oversee all culinary operations, production of all meals, food quality and Menu Presentations.

* Ensure compliance with federal, state and local health safety and sanitation standards regulations

according to HACCP,

FDA, CDC and MEDINA

* Oversee Team member productivity and performance, based on our SOP’s policies and procedures

* Cost control and overall profitability

* High volume airline caterer, 19.000 meals/day

* Perform general management duties, budget and forecasting, daily reports, department management

and meetings, conference calls participation

* Monitor and develop team member performance providing supervision and professional development.

* Scheduling, conduct counseling, evaluations and delivering recognition and rewards

* Sterile kitchen, frequent monitoring and recording of food preparations times and temperatures.

* Trained new chefs in proper cooking techniques and sanitation procedures.

* Planned special meals for VIPs and dignitaries visiting the company's premises.

* Established efficient production schedules to optimize workflow within the kitchen environment.

* Researched new recipes, ingredients, and cooking techniques to expand culinary repertoire.

* Reviewed customer feedback to improve dining experience and make necessary adjustments in menu

offerings

* Maintained a positive working relationship with suppliers by negotiating favorable terms of purchase

contracts

* Created new menu items, managed food expenses and supervised quality to ensure adherence to

standards.

* Monitored quality, presentation and quantities of plated food across line.

* Monitored meals served for temperature and visual appeal.

* Performed financial analysis and recommended effective methods to cut costs.

* Featured on the "Honolulu Advertiser-Dinning Out section" Show casing my dessert creations.

* Developed unique recipes for pastries and desserts, using seasonal ingredients.

January 2007 to January 2010

* Transferred from New York City to Honolulu to support new store opening

* Relocated to Hawaii from our Columbus Circle Store to open our first location in Hawaii, to train and

develop managers and Team Members according to Whole Foods Standards

* General management duties, inventory, labor x sales forecast

* Hire, train and develop new Team Members

* Led a large staff, including Kitchen Supervisors, Chefs, Bakers and Team Members

* Developed new recipes and Revamped Dessert Bar

* Increasing sales in more than 14k monthly.

Executive Chef

Catering - New York, NY

• Developed strong relationships with vendors, negotiating favorable pricing terms on food and beverage supplies.
• Collaborated with the executive chef to create seasonal menus aligned with current culinary trends.
• Managed inventory levels for optimal stock availability, reducing waste and cost overruns.
• Maximized profitability by implementing cost control measures related to purchasing supplies, labor management, and overhead expenses.
• Analyzed sales data to identify areas for improvement in menu offerings or operational efficiencies.
• Monitored guest feedback closely, addressing any concerns promptly to maintain high levels of customer satisfaction rates consistently throughout their dining experience.

• Improved customer satisfaction by efficiently managing the dining floor and addressing guest concerns promptly.
• Monitored inventory levels of dining room supplies to avoid stockouts and maintain seamless front-of-house operations.
• Streamlined dinner service operations by effectively delegating tasks among team members according to their abilities.
• Provided regular performance feedback to servers, fostering an environment of continuous improvement within the team.
• Assisted in the recruitment process by conducting interviews for potential new servers, contributing to the selection of high-quality candidates.

Large Corporate and Social Events

* Training and overlooking staff of 200 waiters and bartenders.

* Staff management including scheduling, training, mentoring, discipline and problem solving

* Manage daily operations, ensuring quality, standards and meeting the expectations of customers.

Large union culinary staff.

• High volume daily food production, 858 patients

• In charge of all catering and charity event at hospital premises

• Responsible for overseeing food production.

• Especial diets patients.

• Sterile kitchen, HACCP frequent monitoring and recording of food preparations times and temperatures.