Maia Acquaviva
Brooklyn,NY
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
13
13
years of professional experience
Work History
Executive Chef
Oda House
05.2013 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Executive Chef
Mary Vanna
05.2011 - 05.2013
Education
Culinary Arts - Chef
Star Career Academy
Manhattan NY03.2012
Bachelor - Plastic Aesthetic Surgery
School of Beauty
Leon, France 07.1995
PH.D - General Surgeon
Medical University
Tbilisi Georgia 05.1992
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Strong Work Ethic
- Hospitality service expertise
- ServSafe Certification
- Team Leadership
- Hiring, Training, and Development
- Inventory Control
- Kitchen Management
- Safe Food Handling
- Operations Management
- Customer Service
- Kitchen Operations Oversight
- Kitchen Staff Management
- Food Prep Planning
- Vendor Relationship Management
- Special Events
- Catering and Events
- Staff Training
- Creative Thinking
- Food pairing
- Hygiene Policy Implementation
- Banquets and catering
- Dietary Restrictions
- Food plating and presentation
- Recipe creation
- Nutrition knowledge
- Fine Dining
- Food Service Safety Training
- Allergy awareness
- Fine-dining expertise
- Restaurant Operations
- Problem and Complaint Resolution
Languages
English, Georgian, Russian
Native or Bilingual
Timeline
Executive Chef
Oda House
05.2013 - Current
Executive Chef
Mary Vanna
05.2011 - 05.2013
Culinary Arts - Chef
Star Career Academy
Bachelor - Plastic Aesthetic Surgery
School of Beauty
PH.D - General Surgeon
Medical University
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