Laura Fornari

Company Overview: Bon Appétit Management Company is an on-site restaurant company offering full food-service management to corporations, universities, museums, and other specialty venues.

• Develop menus for the cafe as well as catering, controlled food costs and oversaw quality, sanitation, and safety processes.
• Maximize profitability by effectively managing food costs through portion control and minimizing waste.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Develop kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Create visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Maintain a safe and sanitary work environment, adhering to health department standards and regulations.
• Manage Sous Chef's and other kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Increase customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Requisition food, select and develop recipes and standardize production recipes for consistent quality.
• Oversaw business operations, inventory control, and customer service for business.
• Develop custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
• Foster a positive working environment among kitchen team members that encourage collaboration, creativity, and open communication.
• Coordinate employee schedules and developed staff teams to boost productivity.
• Enhance guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
• Assist with menu development and planning.

2018-2020 Chef de Cusine
2017-2018 Executive Sous Chef

• Company Overview: private men’s college; 1,000 students
• Experience with CafeManager and Owner’s Management Suite Software
• Develop menus for cafe
• Oversee kitchen staff and food preparation
• Inventory, ordering and purchase planners
• Private men’s college; 1,000 students

• Oversee line chefs and banquets operations
• Create weekend dinner service specials
• Plan and prepare menu items for the Sunday Family Night Buffet

• Preparatory work of all menu items for food service
• Food preparation and execution of all banquets and events