Regan Pardo de Zela
Portsmouth,RI
Summary
Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Overview
27
27
years of professional experience
Work History
Executive Sous Chef
The Mooring Restaurant
10.2012 - Current
- Ensured excellence in service, food production, and training.
- Upheld strict adherence to the RI Health Code throughout operational hours
- Responsible for overseeing weekly inventory counts and devising schedules for the back of the house.
- Conducted performance evaluations for line-level employees.
- Focused on menu development and enhancing staff skills.
- Trained new employees in food safety and sanitation regulations.
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
Line Cook
22 Bowen’s Wine Bar & Grill
06.2008 - 10.2012
- Preparation of all menu items according to standards set by the Executive Chef
- Follow all mandated RI Health Code regulations
- Maintain a clean workstation and line
- Setting up and breaking down the stations, cleaning the line and the prep kitchen at the end of every shift.
Kitchen Manager/Head Chef
The Mudville Pub & Restaurant
05.2011 - 07.2012
- Successfully launched a newly opened restaurant by handling all aspects of kitchen design and equipment procurement.
- Hiring kitchen staff
- Training, scheduling, ordering, receiving.
- Menu development
- Created a workplace that was both functional and cohesive.
Insurance Producer
01.2007 - 01.2008
- Conducted needs analyses for clients to determine appropriate insurance products.
- Attended conferences and seminars related to the industry in order to stay abreast of developments.
- Assisted with the underwriting process by gathering necessary documents from applicants.
- Followed up with existing customers to ensure satisfaction and renewals of policies.
Kitchen Manager/Line Cook
Dry Dock Seafood
01.2005 - 01.2006
- Perform all duties of a Kitchen Manager/Line Cook in a high volume but small family-owned seafood restaurant
- Prepare and plate all menu items, complete and put away all prepared items verifying all labels and dates as well as rotating stock to ensure quality
- Receiving, Scheduling, Ordering, Daily Receipts and a number of various maintenance tasks that come with working a small restaurant: painting, a little plumbing (sinks mostly) etc.
Claims Adjuster
01.1998 - 01.2005
- Investigated insurance claims, reviewed coverage and liability, prepared reports and recommended payment or denial of claims.
- Researched relevant laws, regulations, legal decisions and precedents to determine appropriate course of action.
- Interpreted policy language to determine coverage for insureds under various lines of business.
- Reviewed medical records, police reports and other documents related to claim investigations.
- Utilized computer systems such as Microsoft Office Suite and specialized software programs used by the company.
- Determined reserves for each claim based on estimated costs of settlement or defense.
Education
Bachelor of Arts - Administration of Justice
Salve Regina University
01.1997
Associate’s Degree - Liberal Arts/Bachelor’s Degree Prep
Bristol Community College
01.1992
Skills
- Menu development
- Waste Reduction
- Culinary techniques
- Sanitation Standards
- Recipe creation
- Inventory Management
- Food Safety
- Delegating Work
- Special Events
- ServSafe Certification
- Fine Dining
- Recruitment and Onboarding
- Kitchen Staff Management
- Performance Assessments
- Hiring, Training, and Development
- Banquets and catering
Certification
Food Safety Manager - ServSafe
Timeline
Executive Sous Chef
The Mooring Restaurant
10.2012 - Current
Kitchen Manager/Head Chef
The Mudville Pub & Restaurant
05.2011 - 07.2012
Line Cook
22 Bowen’s Wine Bar & Grill
06.2008 - 10.2012
Insurance Producer
01.2007 - 01.2008
Kitchen Manager/Line Cook
Dry Dock Seafood
01.2005 - 01.2006
Claims Adjuster
01.1998 - 01.2005
Bachelor of Arts - Administration of Justice
Salve Regina University
Associate’s Degree - Liberal Arts/Bachelor’s Degree Prep
Bristol Community College
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