Veronica Cointa Gonzalez Buendia
Naples,FL
Summary
Results-driven Cook Manager with expertise in menu development, food safety compliance, and staff training. Proven ability to manage inventory effectively and implement cost-saving practices, enhancing kitchen operations and delivering quality meals for large events. Dynamic kitchen manager skilled in inventory management, cost control, and event coordination. Successfully led teams to maintain high food safety standards while developing innovative menus that cater to diverse dietary needs, consistently improving overall kitchen efficiency.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Cook Manager
Emilio Sanchez Academy
Naples, Florida
09.2021 - Current
- Supervised kitchen staff and ensured adherence to food safety standards.
- Developed weekly menus based on seasonal ingredients and dietary needs.
- Managed inventory and ordered supplies to maintain kitchen operations.
- Trained new staff on cooking techniques and kitchen safety protocols.
- Coordinated meal preparation for large student events and daily service.
- Implemented cost-effective practices in food preparation and waste management.
- Collaborated with nutritionists to create balanced meal options for students.
- Maintained cleanliness and organization of kitchen equipment and work areas.
- Maintained accurate inventory of all food items; ordered supplies as needed.
- Maintained cleanliness throughout entire work area including floors, walls, counters, shelves.
- Ensured compliance with health, safety, and sanitation standards in the kitchen area.
- Coordinated with other kitchen personnel to ensure proper functioning of the kitchen operations.
- Reviewed orders from wait staff for accuracy before being sent out to customers.
- Directed and supervised kitchen staff in the preparation, cooking, and presentation of food.
- Trained new employees on proper cooking techniques, equipment use, recipe adherence.
- Assessed performance of staff members; provided feedback and guidance when necessary.
- Provided leadership by setting goals for kitchen staff and monitoring progress towards those goals.
- Adapted menu items to meet dietary restrictions or allergies upon request from customers.
- Scheduled shifts for kitchen personnel based on forecasted volume levels.
- Managed payroll records for all kitchen staff including hours worked, wages paid.
- Developed new recipes to maintain customer interest and satisfaction.
- Planned menus and estimated food requirements according to budget restrictions.
- Identified potential problems within the kitchen environment and took corrective action when necessary.
- Organized special events such as banquets or catering services in accordance with customer requests.
- Resolved customer complaints in a professional manner by investigating issues and implementing solutions.
- Analyzed operational costs and identified areas for improvement in order to increase profits.
- Monitored quality of dishes at every stage of preparation and presentation.
- Prepared daily reports summarizing total sales figures for management review.
- Implemented cost saving measures while maintaining high quality standards.
- Resolved customer complaints in a professional manner while maintaining high standards of service.
- Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Directed preparation, delivery and service of catering and special meal requests.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Employed training and motivational techniques to keep atmosphere constructive for employees.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Delegated work to staff, setting priorities and goals.
- Coached staff on strategies to enhance performance and improve customer relations.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Trained new employees to perform duties.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Distributed food to service staff for prompt delivery to customers.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Cook's Assistant
Emilio Sanchez Academy
Naples, Florida
04.2016 - 08.2021
- Assisted chefs in preparing ingredients and maintaining kitchen organization.
- Operated kitchen equipment to support food preparation and cooking tasks.
- Maintained cleanliness of work areas, ensuring compliance with health standards.
- Coordinated with team members to streamline food service during meal times.
- Stocked supplies and ingredients, monitoring inventory levels regularly.
- Followed recipes and instructions to assist in meal preparation accurately.
- Communicated effectively with staff to ensure smooth kitchen operations.
- Participated in training sessions to learn new cooking techniques and safety practices.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
- Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
- Stored food in designated containers and storage areas to prevent spoilage.
- Observed food safety and sanitation protocols to reduce germ spread.
- Cut or sliced meat, poultry and seafood to prepare for cooking.
- Prepared workstations with ingredients and tools to increase efficiency.
- Restocked cupboards, refrigerators and service stations with new food items or supplies.
- Monitored temperatures of prepared food and cold-storage areas.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Distributed food to waiters and waitresses to serve customers.
- Placed food trays over warmers for immediate service or stored in refrigerated storage cabinets.
Housekeeper
Naples United Church Of Christ
Naples, Florida
12.2007 - 12.2012
- Cleaned guest rooms and common areas to maintain hotel standards.
- Replenished supplies and amenities in guest accommodations daily.
- Assisted in laundry operations, ensuring clean linens for guests.
- Reported maintenance issues promptly to ensure guest satisfaction.
- Collaborated with team members to improve cleaning efficiency.
- Followed safety protocols while using cleaning chemicals and equipment.
- Organized cleaning schedules to meet hotel occupancy needs.
- Provided excellent customer service by responding to guest requests promptly.
- Cleaned bathrooms, including toilets, tubs, showers and sinks.
- Swept and mopped floors, vacuumed carpets and rugs, dusted furniture, wiped down surfaces.
- Changed bed linens and towels, tidied up rooms.
- Vacuumed floors and dusted furniture to maintain organized, professional appearance.
- Used cleaning chemicals following proper guidelines.
- Emptied trash receptacles throughout the property.
- Moved beds, sofas and small furniture to wipe down baseboards and remove dust and dirt from hard-to-reach areas.
- Interacted pleasantly with clients and guests when performing daily duties.
- Cleaned building floors by sweeping, mopping and scrubbing.
- Maintained and organized cleaning supplies stock.
- Stocked amenities such as soap, shampoo and toilet paper in guest rooms.
- Employed deep-cleaning techniques for areas in need of additional sanitation.
- Disinfected telephones, light switches and other frequently touched objects.
- Responded to requests from guests regarding housekeeping needs.
- Reported any maintenance issues or damage to supervisors immediately.
- Used appropriate personal protective equipment and supplies when handling hazardous waste or chemicals.
- Followed safety procedures when handling hazardous materials.
- Removed finger marks and smudges from doors, frames and glass partitions to enhance shine.
- Emptied wastebaskets and disposed of soiled linens in guest rooms to reduce spread of germs and enhance freshness.
- Ensured that all health standards were met during cleaning operations.
- Observed proper use of chemicals when cleaning various surfaces.
- Inspected guest rooms after cleaning to ensure they were presentable.
- Returned rooms to occupant-ready status to satisfy future guests.
Housekeeper
Hotel La Playa
Naples, Florida
07.2006 - 09.2007
- Cleaned guest rooms and common areas to maintain hotel standards.
- Replenished supplies and amenities in guest accommodations daily.
- Assisted in laundry operations, ensuring clean linens for guests.
- Reported maintenance issues promptly to ensure guest satisfaction.
- Collaborated with team members to improve cleaning efficiency.
- Followed safety protocols while using cleaning chemicals and equipment.
- Organized cleaning schedules to meet hotel occupancy needs.
- Provided excellent customer service by responding to guest requests promptly.
- Cleaned bathrooms, including toilets, tubs, showers and sinks.
- Swept and mopped floors, vacuumed carpets and rugs, dusted furniture, wiped down surfaces.
- Changed bed linens and towels, tidied up rooms.
- Vacuumed floors and dusted furniture to maintain organized, professional appearance.
- Used cleaning chemicals following proper guidelines.
- Emptied trash receptacles throughout the property.
- Moved beds, sofas and small furniture to wipe down baseboards and remove dust and dirt from hard-to-reach areas.
- Interacted pleasantly with clients and guests when performing daily duties.
- Cleaned building floors by sweeping, mopping and scrubbing.
- Maintained and organized cleaning supplies stock.
- Stocked amenities such as soap, shampoo and toilet paper in guest rooms.
- Employed deep-cleaning techniques for areas in need of additional sanitation.
- Disinfected telephones, light switches and other frequently touched objects.
- Responded to requests from guests regarding housekeeping needs.
- Reported any maintenance issues or damage to supervisors immediately.
- Used appropriate personal protective equipment and supplies when handling hazardous waste or chemicals.
- Followed safety procedures when handling hazardous materials.
- Removed finger marks and smudges from doors, frames and glass partitions to enhance shine.
- Emptied wastebaskets and disposed of soiled linens in guest rooms to reduce spread of germs and enhance freshness.
Education
Bachelor of Science - Trade
Chamber of Commerce Business School
Mexico City, DF06-1991
Skills
- Menu development
- Food safety compliance
- Inventory management
- Staff training
- Cost control
- Event coordination
- Nutrition planning
- Kitchen operations
- Service enhancement
- Team leadership
- Effective communication
- Problem solving
- Customer feedback management
- Recipe creation
- Special diets
- Adaptability
- Grilling techniques
- Allergy awareness
- Portion control
- Pastry skills
- Sauce preparation
- HACCP planning
- Food allergies
- Health regulations
- Food pairings
- Ingredient sourcing
- Waste reduction
- Kitchen management
- Meal planning
- Ordering supplies
- Temperature control
- Menu pricing
- Food presentation
- Food plating
- Knife skills
- Cross-contamination prevention
- Sanitation standards
- Garnishing techniques
- Culinary techniques
- Supply ordering
- Food storage
- Equipment inspection
- Culinary expertise
- Food safety
- Menu planning
- Catering oversight
- Food safety regulations
- Food trend awareness
- Cooking skills
- Training and mentoring
- Inventory supervision
- Nutritional advice
- Dish preparation
- ChefTec
- Order control
- Team management
- Food safety management
- Consumption tracking
- Food spoilage prevention
- Culinary staff management
- Event planning
- Excellent communication
- Multitasking Abilities
- Cleaning and sanitation
- Recruiting and hiring
- Money counting
- Beverage management
- Expense tracking
- Task prioritization
- Recruitment
- Scheduling staff
- Crisis management
- POS terminal operation
- Menu design
- Calm and pleasant demeanor
- Labor and overhead cost estimation
- Managing deliveries
- Wine pairing
- Scheduling
Languages
Spanish
Professional
English
Professional
Certification
Serv Save Certification
Timeline
Cook Manager
Emilio Sanchez Academy
09.2021 - Current
Cook's Assistant
Emilio Sanchez Academy
04.2016 - 08.2021
Housekeeper
Naples United Church Of Christ
12.2007 - 12.2012
Housekeeper
Hotel La Playa
07.2006 - 09.2007
Bachelor of Science - Trade
Chamber of Commerce Business School