Theresa Cavaioli
Sebastian,FL
Summary
Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.
Overview
17
17
years of professional experience
Work History
Cook Shift Leader
Bottoms Up Food & Spirts
Sebastian, FL
02.2025 - 03.2025
- Developed strategies to reduce waste and increase efficiency within the kitchen.
- Inspected equipment and ensured it was properly maintained by kitchen staff.
- Performed regular inventory checks to ensure adequate stock levels were maintained.
- Maintained up-to-date knowledge of menu items, ingredients, and recipes.
- Monitored food preparation to ensure quality standards were met.
- Organized the work area for efficient functioning during shifts.
- Coordinated with other departments such as front-of-house or catering services when needed.
- Resolved customer complaints in a timely manner.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Optimized kitchen processes to increase efficiency and reduce order preparation times.
- Enforced strict health and hygiene standards in the kitchen and work areas.
- Implemented cost-control measures to maintain budgetary guidelines.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Checked freezer and refrigerator each day to verify proper functioning.
Head Cook
Moose lodge
Sebastian, Florida
11.2021 - 05.2022
- Kept up to date on industry trends in order to develop innovative dishes.
- Conducted regular inspections of kitchen equipment to ensure proper functioning.
- Monitored portion size and waste control to maintain cost effectiveness.
- Trained new staff members in safe food handling procedures and knife skills.
- Supervised a team of 8-10 cooks to ensure quality standards were met.
- Consulted with executive chef regarding menu changes or other matters related to the kitchen.
- Resolved customer complaints quickly and efficiently while maintaining a professional attitude at all times.
- Developed and implemented daily, weekly, and monthly menus based on budget guidelines.
- Ensured that all food safety regulations were followed in the kitchen.
- Worked closely with restaurant managers to ensure smooth operations in the kitchen.
- Ordered supplies, ingredients, and equipment needed for the kitchen.
- Performed regular maintenance checks on equipment such as ovens, stoves, fryers.
- Assisted with menu planning and recipe development when necessary.
- Followed recipes and procedures to prepare, season and cook food products.
- Created recipes for daily specials using seasonal ingredients available locally.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Led team in high-pressure environments, ensuring timely delivery of orders.
- Managed kitchen staff, ensuring efficient workflow and high-quality food production.
- Ensured compliance with all relevant laws and regulations regarding food safety.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Modified existing recipes and created new recipes to meet changing nutritional content needs.
- Implemented cost-control measures to maintain budgetary guidelines.
- Enforced strict health and hygiene standards in the kitchen and work areas.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Trained new kitchen staff on cooking techniques and kitchen procedures.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Conducted regular quality control checks to ensure all dishes met hygiene and taste standards.
- Fostered a collaborative and respectful kitchen environment, promoting team cohesion.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Trained kitchen workers on culinary techniques.
- Placed orders for food and supplies used for preparing and cooking meals.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Deli Manager
Cirrilos market
Amagansett, New York
03.2008 - 09.2013
- Reviewed invoices from vendors for accuracy prior to payment processing.
- Supervised deli staff to ensure efficient customer service.
- Ensured cleanliness and sanitation of deli area, equipment, and supplies.
- Conducted regular inspections of all refrigeration units to ensure temperature compliance with health codes.
- Addressed employee performance issues promptly while also providing feedback and coaching as needed.
- Assisted in developing marketing strategies that would increase sales in the deli department.
- Managed daily operations of the deli including staffing, scheduling, merchandising.
- Organized special events such as tastings or cooking demonstrations at the store level.
- Resolved customer complaints in a professional manner.
- Developed weekly schedules for deli staff to ensure adequate coverage during peak hours.
- Analyzed data from customer surveys to identify areas for improvement in service or product selection.
- Collaborated with other departments within the store to ensure smooth operations.
- Ordered necessary deli supplies to maintain stock levels.
- Maintained accurate records of inventory and product ordering cycles.
- Implemented cost-saving measures such as portion control, waste management.
- Trained new employees on proper food handling techniques and safety regulations.
- Established policies and procedures for the safe storage and rotation of food products.
- Enforced company policies and procedures while maintaining a positive work environment.
- Provided guidance and mentorship to team members on how best to serve customers' needs.
- Priced and ordered food products, kitchen equipment, and food service supplies.
- Maximized customer satisfaction scores by training employees well and implementing strong customer relations standards.
- Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
- Reduced costs by controlling portion sizes and eliminating all types of waste.
- Completed regular inventories of food and material stocks.
- Oversaw food preparation, production and presentation according to quality standards.
- Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Distributed food to service staff for prompt delivery to customers.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Delegated work to staff, setting priorities and goals.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Prepared workstations with ingredients and tools to increase efficiency.
- Coached staff on strategies to enhance performance and improve customer relations.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Observed food safety and sanitation protocols to reduce germ spread.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Promoted safe working conditions by monitoring safety procedures and equipment.
Education
High School Diploma -
East Hampton High School
East Hampton, NY06-1980
Skills
- Food safety
- Inventory management
- Kitchen organization
- Equipment maintenance
Timeline
Cook Shift Leader
Bottoms Up Food & Spirts
02.2025 - 03.2025
Head Cook
Moose lodge
11.2021 - 05.2022
Deli Manager
Cirrilos market
03.2008 - 09.2013
High School Diploma -
East Hampton High School
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