Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

VERONICA BONNELLY

Long Beach,CA

Summary

Forward-thinking professional hands on Chef that loves to train and motivative my team by showing them new techniques and introducing them to new seasonal menus. I have 18+ years culinary experience working in fast -paced kitchens. I help run 5 restaurants including one fine dining restaurant which is close to the public and only open to VIP.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Sous Chef

Fox Studios Corporation
05.2015 - Current
  • Purchasing ingredients and managing inventory from a variety of vendors which allowed food for the restaurant’s food cost of 33%.
  • Update work schedule to be assigned to each restaurant employee.
  • Work A-Lister high end FOX Studios events, 200 – 5000 guests.
  • Maintain labor at under 11% to promote long-term business profitability.
  • Write seasonal menus and private event menus.
  • Work closely on a daily basis with sales and event planning to create dynamic cost effective food selection for small and large banquets.
  • Properly monitor employees’ working hours, note those who are punctual and those who work overtime to mark them out for appropriate compensation.
  • Ensure proper storage of fresh products and other food items.
  • Coach and counsel employees in timely manner and in accordance with Company policy.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Evaluated food products to verify freshness and quality.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Sous Chef

Bottega Louie
05.2014 - 04.2015
  • Monitored food quality at all production phases and accordingly analyzed cost.
  • Managed to work within given budget and followed all company procedures and policies meticulously.
  • Coordinated workstation assembly for subsequent shift for meal preparation.
  • Increase sales by 15%.
  • Ensured to have workstations and food storage areas clean and operations before each shift.
  • Adhered to HACCP methods for cleanliness and sanitation.
  • Supervised performance of staff and workstations operations for compliance with laid down procedures.
  • Provided required on-the-job coaching and mentoring to team to improve existing performance.
  • Motivated team members to perform to best of their ability.
  • Trained and supervise cooks for apt skills and talent.
  • Maintained reasonable prices of food items without compromising quality, taste and standards.
  • Established procedures and ways to provide training to cooking staff as per respective responsibility area.
  • Ensured to uphold food requisition and controlled wastage of food
  • Inspected for cleanliness, food quality and safety at every allocated food outlet.
  • Ensured to comply accurately with cooking procedures, recipes and details as stated by Executive Chef.
  • Set up and broke down kitchen for service.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Disciplined and dedicated to meeting high-quality standards.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Assisted with menu development and planning.
  • Participated in food tastings and taste tests.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored food and labor costs to verify budget targets were met

Sous Chef

Seasons 52
04.2013 - 04.2014
  • Assist and support Executive Chef in routine and additional tasks.
  • Ensure that customers are served well and effectively.
  • Maintain high food quality and presentation.
  • Supervise preparation and service of food.
  • Rotate products to avoid spoilage.
  • Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties.
  • Monitor food expenditure.
  • Perform product inventory.
  • Adhered to HACCP methods for cleanliness and sanitation.
  • Supervised performance of staff and workstations operations for compliance with laid down procedures.
  • Motivated team members to perform to best of their ability.
  • Provided required on-the-job coaching and mentoring to team to improve existing performance.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Developed close relationships with suppliers to source best ingredients.

Sous Chef

The Ranch House
2012 - 01.2013
  • Helping Executive Chef in all aspects of leading and managing kitchen and kitchen personnel.
  • Strong communication, leadership and interpersonal skills
  • Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties.
  • Schedule staff so that proper coverage is maintained while keeping payroll costs in line.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows

Education

High School Diploma -

Herbert Hoover High School
Glendale, CA

Certification -

Chef Eric's Culinary Classroom
Century City, CA
12.2010

Skills

  • Hiring, Training and Development
  • Safety and Sanitation Standards
  • Hospitality Management
  • Entrepreneurial Leadership
  • Coaching and Mentoring
  • Hospitality Service Expertise
  • Budgeting and Cost Control

Certification

  • Havard Mentor Management Program Certification - 2023
  • Serve Safe. Serve Safe Food Manager Certification - Expires on 01/2028
  • Basic Life Support Certification - 2023

Languages

English
Native or Bilingual
Spanish
Professional Working
American Sign Language
Professional Working

Timeline

Sous Chef

Fox Studios Corporation
05.2015 - Current

Sous Chef

Bottega Louie
05.2014 - 04.2015

Sous Chef

Seasons 52
04.2013 - 04.2014

Sous Chef

The Ranch House
2012 - 01.2013

High School Diploma -

Herbert Hoover High School

Certification -

Chef Eric's Culinary Classroom

Similar Profiles

CREATE PROFILE
VERONICA BONNELLY