Tanya Rapoza
Tiverton,RI
Summary
Accomplished Culinary Manager with a proven track record, enhancing kitchen efficiency and team performance. Expert in food safety and allergen awareness, I've significantly reduced food waste while fostering a culture of teamwork and collaboration. My strategic planning and inventory management skills ensure operational excellence and consistent guest satisfaction.
Overview
7
7
years of professional experience
Work History
BOH Trainer /prep / High Volume Line Cook
Pier 52
05.2023 - 09.2024
- Optimized scheduling strategies for trainees, balancing individual workload while minimizing disruption to daily operations in the kitchen area.
- Implemented inventory techniques that optimized stock levels and reduced food waste in the kitchen.
- Evaluated employee progress regularly using key performance indicators to identify areas needing improvement.
- Standardized recipes and preparation methods to maintain consistency in taste, portion sizes, and presentation across all dishes served at the restaurant.
- Efficiently handled heavy lunch rush while stocking supplies.
Chef
DoCo
11.2022 - 04.2023
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented supply shortages through proactive ordering: inventory of food, ingredients, and supply stock to prepare and plan vendor orders.
- Maintain food cost, up-to-date inventory, maintain appropriate labor numbers for BOH by following trends and weekly projections.
- Operated as the primary Expo between FOH and BOH guaranteeing seamless communication to achieve guest satisfaction.
Line Supervisor
Groundswell
11.2021 - 09.2022
- Enhanced production efficiency by streamlining assembly line processes and implementing new strategies.
- Maintained a safe work environment by enforcing strict adherence to safety protocols and guidelines.
- Collaborated with cross-functional team members to identify process improvements and implement changes that enhance operational efficiency.
- Maintained preparation readiness throughout high traffic times.
- Managed multiple workstations effectively under high demand.
Culinary Manager
110 Grill
09.2017 - 11.2021
- Implemented detailed recipe documentation procedures, ensuring consistency in taste and presentation across all dishes served.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Directed staff to uphold high standards in food preparation and operational efficiency.
- Maintained consistently high food safety with allergy protocol standards by enforcing strict adherence to sanitation guidelines, utensil guidelines and conducting regular inspections of station.
- Hired and conducted employee training sessions for skill development.
- Ensured BOH schedule aligned with projections.
- Maintained profitability during peak and slow times by managing food expenses.
- Organized and maintained accurate inventory records.
- Operated Expo, assembly and various stations during peak sales hours.
- Motivated staff to perform at peak efficiency and quality.
- Ensured budget compliance by managing food inventory and orders.
Skills
- Food plating/ prepping
- Multitasking
- Attention to detail
- Allergen awareness
- Workstation organization
- Recipe execution
- Food safety
- Task delegation
- Effective communication
- Order accuracy
- Employee scheduling
- Teamwork and collaboration
Timeline
BOH Trainer /prep / High Volume Line Cook
Pier 52
05.2023 - 09.2024
Chef
DoCo
11.2022 - 04.2023
Line Supervisor
Groundswell
11.2021 - 09.2022
Culinary Manager
110 Grill
09.2017 - 11.2021