MELANI HERRARTE
New York,NY
Summary
Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Culinary Director
Cha Cha Matcha
2023.06 - Current
- Inspected deliveries for accuracy and safety.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Purchased food and cultivated strong vendor relationships.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Maximized quality assurance by completing frequent line checks.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Coordinated with catering staff to deliver food services for special events and functions.
- Travel to check multiple locations
- In charge of 13 stores
Training Leader
Naya Express
2022.06 - Current
- Evaluated training needs to improve training quality.
- Developed and improved training courses to increase staff performance and overall training effectiveness.
- Coordinated training for new hires to impart information about company policies, requirements and performance strategies.
- Assessed staff performance and training effectiveness, capitalizing on opportunities to develop new training programs and improve existing courses.
- Recruited, trained and mentored new instructors.
- Provided virtual training and online presentations.
- Chaired staff and monthly management meetings, communicating current progress towards training goals to staff and senior management.
- Provided in-house training to new employees concerning maintenance of standardized training approaches.
- Arranged meeting spaces and supporting materials for each class.
- Developed and implemented lesson plans and teaching aids such as reference materials and videos.
- Oversaw day-to-day functions of training department.
- Lead special seminars for different types of employees.
- Partnered with instructors to consistently increase annual graduation rate.
- Analyzed training, student outcomes and course delivery metrics to produce reports for senior management.
- Managed training center and developed curriculum and training for technical, officer and helicopter training.
- Recruited, interviewed and onboarded over 95 new instructors boosting corporate success.
- In charge of 18k daily sales store with a 27% food cost and a 17.65 % labor.
Executive Chef
Citizens
2021.06 - 2022.06
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- 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.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Verified compliance in preparation of menu items and customer special requests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with staff members to create meals for large banquets.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Kept labor at or below 19% to support business profit targets.
- Obtained fresh, local ingredients to lower grocery costs.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
General Manager
Panda Express
2016.09 - 2021.06
- Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
- Helped with planning schedules and delegating assignments to meet coverage and service demands.
- Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
- Completed regular inventory counts to verify stock levels, address discrepancies and forecast future needs.
- Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
- Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
- Established and optimized schedules to keep coverage and service in line with forecasted demands.
- Conducted weekly staff meetings to motivate staff members, address concerns and questions, plan improvements, and evaluate progress toward goals.
- Accomplishes staff results by communicating job expentations:planning, monitoring and appraising job results.
- Coaching , consoling and discipline employees.
- Training new employees
- In charge of making by-weekly schedule
- Coaching and developing existing employees
- In charge of placing orders
- With a food cost of 28% and a labor percentage of 18%.
Education
High School Diploma -
Jonh Adams
Ozone Park, NY06.2017
Skills
- Closing Procedures
- Administering Tests
- Investigative Research
- Company Policy Compliance
- Advising Employers
- Directing Team Members
- Orientation Sessions
- Coaching and Development
- Innovative Training Approaches
- Operational Standards
- Employee Onboarding
- Operations Management
- Employee Performance Reviews
- Develop Training Programs
- Menu Preparation
- New Employee Orientation
- Standard Operating Procedures Understanding
- Delivery Inspections
- Different Culinary Techniques
- Culinary Staff Management
- Cooking and Baking
- High-Volume Environments
- Asian Cuisines
- Restaurant Operation
- Equipment Inspection
- Waste Reduction
- Menu Development
Certification
- Food handler card
- Servsafe
Languages
English
Spanish
Timeline
Culinary Director
Cha Cha Matcha
2023.06 - Current
Training Leader
Naya Express
2022.06 - Current
Executive Chef
Citizens
2021.06 - 2022.06
General Manager
Panda Express
2016.09 - 2021.06
High School Diploma -
Jonh Adams
- Food handler card
- Servsafe
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