Vasia Papazafiropoulos-Cuniowski

Effie's Place is a 35+, year-old established neighborhood restaurant.

When I was approached about being the next in line to assist in making the Greek/American specialties that Effie herself made was an honor.

• Maintained well-organized mise en place to keep work consistent.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Created signature items that became bestsellers, combining innovative flavors with classic techniques.
• Served catering guests by fulfilling orders, communicating requests to kitchen staff, and routinely inquiring about customer satisfaction.
• Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
• Made all Greek dishes from scratch, to give customers the full experience of being in a Greek Grandmother's Kitchen.

• Maintained a clean and organized workspace for optimal productivity and safety.
• Promoted a welcoming atmosphere by greeting customers with a friendly demeanor and promptly addressing their needs.
• Pleasantly interacted with customers during hectic periods to promote a fun, positive environment.
• Contributed to a positive team environment through effective communication and collaboration with colleagues.
• Supported training efforts for new hires, sharing knowledge of coffee-making techniques and customer service standards.
• Increased repeat business by providing exceptional customer service and building rapport with patrons.
• Created a seasonal beverage menu, driving increased interest and sales during holiday periods.
• Conducted regular quality control checks to uphold the highest standards of food and beverage service.
• Served catering guests by fulfilling orders, communicating requests to kitchen staff, and routinely inquiring about customer satisfaction.

• Responsibilities—This family-owned Cafe in NY was a very busy location. The Corner Spot cafe was one of many established clients in the NY-Tri State area. I own a Catering company when the owners asked me to help manage and cook, I was able to work a few times a week because I had my own business.
• I would open at 4:00 am bring in any deliveries for the day set up the shop to make breakfast before the morning rush. In addition prep salads, cold cuts, cheeses, fruits, veggies, meat, fish, and anything I needed to get the day started off on the right track.
• (I would cook and pack during breakfast rush and lunch rush about 60-100 customers per hour walk-in and online orders as well ).
• They had a set menu but allowed me to create my own and extend from breakfast, lunch- and dinner as well.
• Prep way in advance to run things quickly and smoothly.
• Count the register before starting I made sure any bank errands were ran before store opened.
• Placed food orders with suppliers on a weekly basis, taking into account the kitchen budget and expected demands.
• Trained and managed all staff front end and kitchen including employee development, issuing disciplinary action and conducting performance reviews.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Actively listened to customer's requests, confirming full understanding before addressing concerns(if any).

This was an extremely busy wholesale/retail Butcher shop that provided and still does many different cuts of meat to many of the big sports Stadiums in the NY and NJ area, restaurants, diners, catering halls, and many walk-in customers as well.

• Responsibilities were to take customer orders for these establishments
• In charge of accounts payable and receivable
• Created invoices and ran bank errands
• When the business changed directions my position moved to the meat factory that was handling these clients and much more. The perk of working in both places was I learned the entire butchering process from farm to table.
• Managed budgets, appointment scheduling, employee and event itineraries, and accounts to improve productivity initiatives

Responsibilities- Open in the morning set station up, count register, make and set cold breakfast display

• Cook and prep in the kitchen
• Make different international coffees and plate sweets
• Set servers with designated areas and closed out their tabs
• Assisted in serving tables
• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers
• Established good relationships with regular customers
• Used slow periods to restock supplies
• Worked with POS system to place orders, manage bills, and handle complimentary items
• Prepared beverages and filled food orders for customers
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals and walk-in business
• Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers
• Supervised dining table set-up for all event types
• Scheduled numerous reservations and managed seating arrangements simultaneously in high-volume restaurants while maintaining a calm, professional demeanor
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness
• Achieved monthly sales goals by using successful strategies to promote special menu items
• Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems
• Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty
• Served customers quickly and efficiently and created strategies to prevent delays
• Assessed personnel performance and implemented incentives and team-building events to boost morale
• Evaluated employee performance and made recommendations for improvements
• Created superlative coffeehouse experience through customer service, beverage preparation and presentation, in-store marketing, and thorough cleanliness and sanitation of space

• Worked the counter taking orders and receiving payments Used POS system
• Helped prep in the kitchen area in the back hoped on the food line if needed
• When food was prepared, I would serve customers at their tables and bussed tables after customers finished
• Making sure everything was set and ready for reopening in the morning and replenished items throughout the day as well
• Oversaw inventory and restocked ingredients following First-In First Out (FIFO) method to minimize spoilage
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality
• Sent order information to the kitchen using the computer system and gave verbal instructions about customers special requests and needs to other staff
• Upheld optimal staff and customer protection by monitoring food handling, cleaning, and sanitation protocols.
• Reduced customer wait times by quickly operating
• Organized work areas to foster efficiency and model exceptional kitchen etiquette.
• Suggested, promoted, and upsold menu items, resulting in a higher number of sales
• Fostered a positive working environment through effective communication and time management, which was widely embraced by all personnel
• Communicated menu item information and offered suggestions to promote featured products