Rebecca R Matarazzi

Developed curricula for day and night classes for beginners-intermediate/advanced Adult Ed students.

Developed 1 day workshops for both hand building and wheel throwers on specific surface design techniques and glaze technique. Made batch studio glazes for total of 4 instructors classes. Monitored bisque and glaze firings; trouble shoot kiln issues and replace elements and parts when needed.

During the month of September, I held 2 separate classes targeting Beginners and Intermediate/Advanced Adult wheel throwers. I developed hand out materials to aid in daily demos and discussion. I assessed individual student needs to create an environment of both working at ones own pace but also improving individual throwing skills for each student.

• Created 3 recipes/day during a 3 hour course for camp.
• Assessed student knowledge based on tastings, recipe reading and cooking questions.
• Provided group instruction and hands on opportunities.
• Developed curricula and planned course content and recipe methods and instruction.

• Developed curricula, handouts and daily tasks for students.
• Assessed individual experience among group and formulated tasks according to ability.
• Gave individual and group instruction through daily demos.

• Represented Buyers and Sellers on Cape Cod.

• Developed curricula, handouts and daily tasks for wheel throwing students over the Summer.
• Daily demonstration of fundamentals in throwing.
• Evaluated individual improvement and increased tasks.
• Conducted bisque/glaze firings
• Final critique of student work.

• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Maintained excellent food quality and maximized customer satisfaction by working closely with front of the house service staff to monitor customer experience.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed kitchen staff.

• Maximized productivity and minimized waste through effective supervision of food preparation and production areas.
• Maintained performance standards by working with chef-partner to coach and counsel employees.
• Verified line quality with regular inspections and tests and corrected deficiencies.

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• Supported kitchen operations by restocking and preparing stations with necessary supplies and equipment.
• Lead saute duties in one of premier local restaurants.
• Prepared recipe ingredients including butchering, prepping seafood, poultry and vegetables.

• Opened a 32 seat lunch/dinner neighborhood cafe in Center City Philadelphia focusing on fresh local cooking. It was the first of non smoking venues in the city and the first in the start of farm-table cooking.
• Listened to customer requests and specifications and made suggestions to appropriately fulfill needs.

• Assisted owners Jeff and Sam King in developing Italian concept, hiring and training, in Santa Monica in 10,000 square foot new site including full service bakery and 250 seat ocean front restaurant.
• Supervised and trained over 40 kitchen employees.
• Monitored stock of food items, supplies and equipment, placing orders to restore optimal levels.
• Improved kitchen operations by offering skilled leadership and guidance to staff.
• Built breakfast, lunch, dinner and bakery menus.

• Assisted owner Charles Sarkis in creating an California/Italian concept for his multi concept restaurant group in Boston.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Trained both front and back of house in menus, ingredients, pronunciation and descriptions.
• Continued to consult for Sarkis over a 10 year period.

• Wrote menus and conducted tastings for Spectrum executives on quarterly basis.
• Trained and supervised 3 Sous Chefs and over 25 line employees serving lunch and dinner in high end Italian concept.
• Conducted performance evaluations on yearly basis.
• Conducted budget evaluations on quarterly basis.
• Protected diners by implementing and enforcing food safety, sanitation, and hygiene policies.
• Monitored stock of food items, supplies and equipment, placing orders to restore optimal levels.
• Improved kitchen operations by offering skilled leadership and guidance to staff.