Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Ronata Stapel

LODI

Summary

Dynamic Executive Chef with a proven track record at Knapp Winery, specializing in seasonal menus and locally sourced ingredients. Expert in food safety and sanitation, I enhance customer satisfaction through innovative culinary creations and effective team leadership, fostering a collaborative kitchen environment that drives repeat business and elevates dining experiences.

Overview

2026
2026
years of professional experience
1
1
Certification

Work History

Chef

Solera Tap House
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized.
  • Placed orders to restock items before supplies ran out.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Assisted with menu development and planning.

Executive Chef

Knapp Winery
  • Developed seasonal menus using locally sourced ingredients to enhance culinary offerings.
  • Supervised kitchen staff, ensuring adherence to food safety and hygiene standards.
  • Collaborated with front-of-house management to streamline service and improve guest experience.
  • Implemented cost-control measures while maintaining high-quality food presentation and flavors.
  • Trained new kitchen personnel on culinary techniques and operational procedures for efficiency.
  • Evaluated kitchen operations, identifying areas for improvement in workflow and productivity.

Sales Associate

Sheldrake Point WInery
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized.
  • Placed orders to restock items before supplies ran out.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Assisted with menu development and planning.

Substitute Teacher, K-12

South Seneca Central School
09.2024 - Current
  • Followed classroom plans left by class teacher to continue student education and reinforce core concepts.
  • Repeatedly requested as substitute teacher by teachers based on excellent past referrals and trusted performance.
  • Kept students on-task with proactive behavior modification and positive reinforcement strategies.
  • Managed classroom behavior effectively, implementing clear expectations and consistent consequences for all students.
  • Took over class for regular classroom teacher, managing assignments, student needs, and recordkeeping.
  • Kept accurate and current attendance records and assignment sheets to maintain file compliance.

Education

Associates In Art - Linguistics And Art Program

Antonio De Nabrija
Cruz De Marcenado, 27, Centro, 28015 Madrid, Spain
05.2003

Regents -

Newfield High School
247 Main St, Newfield, NY 14867 Address
06.2000

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques

Certification

Food and safety servsafe certificate.

Timeline

Substitute Teacher, K-12

South Seneca Central School
09.2024 - Current

Chef

Solera Tap House

Executive Chef

Knapp Winery

Sales Associate

Sheldrake Point WInery

Associates In Art - Linguistics And Art Program

Antonio De Nabrija

Regents -

Newfield High School

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