Summary
Overview
Work History
Education
Skills
Languages
Work Availability
Timeline

Regina Yanagisawa

Lakewood,CA
Every problem is a gift—without problems we would not grow.
Tony Robbins

Summary

Goal driven Food Program Director skilled in handling administrative, operational and outreach program functions. Wears many hats to accomplish dynamic objectives. Ready to apply 22 years of experience to new professional challenges with growth-oriented organization.

Overview

21
21
years of professional experience

Work History

Food Program Director

Precious Lamb Preschool
09.2022 - Current
  • Provide food assistance for Christian based non-profit early childhood school for children & family experiencing homelessness, trauma & or substance abuse
  • Prepare state licensing approved meals for students ( breakfast, lunch, snack, including special dietary requirements), providing food items for family in need
  • Collaborate w shelters in the community, social workers, parent advocates, donors, city & state assistance to provide resources available for families in need
  • Coordinate budgeting and resource allocation to facilitate smooth flow of operations.
  • Developed and implement food program evaluation systems to assess program impact and success.
  • Communicate regularly with current donors, updating on progress to build support for program.
  • Seek prospective donors and charitable donations to supplement year to date food program.

Executive Chef & Purchasing/Procurement Manager

Virginia Country Club
05.2002 - 06.2021
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Oversaw business operations, inventory control, and members & guests for the club house.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Generated employee schedules and work assignments and determined appropriate compensation rates while staying within yearly budget.
  • Oversaw scheduling, inventory management, and supply ordering to maintain daily clubhouse operations.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed close relationships with suppliers to source best pricing and quality (wine & spirits, major wholesale suppliers)
  • Inventoried production and supply stock to prepare and plan vendor orders.
  • Oversaw business operations, inventory control, and customer service for restaurant.

Education

Associates of Culinary Arts - Culinary Arts

California School Of Culinary Arts, Pasadena, CA
Cordon Bleu Program

Skills

  • Procurement Management
  • Culinary Experience
  • Budgeting
  • Labor Cost Analysis
  • Supply Chain
  • Management
  • Program Management
  • Procurement
  • Kitchen Management Experience
  • Negotiation
  • Recruiting
  • Sourcing
  • Microsoft Outlook
  • Catering
  • Purchasing
  • Product Development
  • Forecasting
  • Restaurant Management
  • Pricing
  • Process Improvement
  • Compliance Management
  • Program Operations
  • Administration and Human Resourse

Languages

Tagalog
Native or Bilingual

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline

Food Program Director - Precious Lamb Preschool
09.2022 - Current
Executive Chef & Purchasing/Procurement Manager - Virginia Country Club
05.2002 - 06.2021
California School Of Culinary Arts - Associates of Culinary Arts, Culinary Arts

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Regina Yanagisawa