Vanessa Vargas
Wesley Chapel,FL
Summary
Self-motivated professional successful in seizing viable opportunities for expansion and innovation in business. Background in increasing profits, reducing costs and transforming customer service standards. Experienced in leading and supervising operational and sales teams. Talented business owner with over 15 years of experience in marketing, customer service and facility oversight skills. Highly effective and comfortable working with people at all levels of the organization.
Overview
19
19
years of professional experience
Work History
Executive Chef Manager, Owner
V&V Catering
10.2016 - 07.2022
- Managed day-to-day business operations.
- Consulted with customers to assess needs and propose optimal solutions.
- Trained and motivated employees to perform daily business functions.
- Established foundational processes for business operations.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Evaluated suppliers to maintain cost controls and improve operations.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
- Conducted target market research to discover customer needs and analyze competitor trends.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Pitched in to work line during busy periods or in place of sick employees.
- Prepared bank deposits and handled business sales, returns and transaction reports.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, administering disciplinary action and conducting performance reviews.
- Developed and implemented marketing strategies to generate new customers and increase sales and profit margins.
- Introduced new methods, practices, and systems to reduce turnaround time.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Worked with marketing teams to create print and online advertisements to bring in new customers.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and professional skill development.
Sous Chef
Tanta
07.2011 - 09.2016
- Performed supervisory duties when required to maintain continuity of service and quality in absence of head chef.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for more demanding roles.
- Assisted with menu development and planning.
Retail Sales Manager, Owner
RC Toys
09.2007 - 04.2011
- Coached sales associates in product specifications, sales incentives and selling techniques, significantly increasing customer satisfaction ratings.
- Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
- Trained team members in successful strategies to meet operational and sales targets.
- Oversaw employee performance, corrected problems and increased efficiency to maintain productivity targets.
- Exceeded sales goals and accomplished business objectives by inspiring staff and promoting target products.
- Greeted all customers cheerfully and asked open-ended questions to ascertain needs.
- Managed day-to-day staffing and handled scheduling for all store employees.
Line Cook
Marriott Hotel
12.2003 - 12.2005
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes repetitively and with consistent care, attention to detail and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Developed innovative, creative menu items and recipes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Monitored food quality and presentation to maintain high standards.
Education
Bachelor of Arts - Culinary Arts
The Art Institute of Fort Lauderdale Inc
Fort Lauderdale, FL2003
Associate of Arts - Interior Design
Toulouse Lautrec
Lima-Peru2012
Skills
- Kitchen and Team Management
- Business Management
- Food Consumption Estimates
- Food Spoilage Prevention
- Cooking Skills
- Planning and Producing Special Events
- Proper Food Storage Procedures
- Company Quality Standards
- Menu Planning
- Inventory Cost
- Customer Service and Satisfaction
- Microsoft Office application
- Team Building and leadership
Languages
English
Spanish
Timeline
Executive Chef Manager, Owner
V&V Catering
10.2016 - 07.2022
Sous Chef
Tanta
07.2011 - 09.2016
Retail Sales Manager, Owner
RC Toys
09.2007 - 04.2011
Line Cook
Marriott Hotel
12.2003 - 12.2005
Bachelor of Arts - Culinary Arts
The Art Institute of Fort Lauderdale Inc
Associate of Arts - Interior Design
Toulouse Lautrec
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