Cash handling, customer service
Resume:
Stefanie T. Ponzillo
Columbus, GA
***********@*****.***
OBJECTIVE:
To continue gaining knowledge and experience in multiple areas of the culinary world. Would like to explore more cuisines and styles of cooking, as well as learn more in Pastry and in Banquets and higher volume restaurants.
EXPERTISE:
Mise en place for hot and cold lines, all meal periods. Assign prep lists to other team members to ensure mise en place for service.
Serve Safe certified through 2015.
Classic French cuisine. Knowledge of Mother Sauces and derivatives.
Classic Italian cuisine.
Proficient in Pantry, Grill, Sauté, Fry, Banquet, basic Garde Mangé, good Pastry knowledge.
Inventory control, par ordering, stock rotation.
Supervised team of 6 line cooks and dishwashers.
Closing duties for front of house when needed including cc processing.
Responsible for cleanliness of kitchen.
EXPERIENCE:
KITCHEN SUPERVISOR
Yolande's Bistro & Creperie, New Haven CT Sept 2012 - present
Set up and opened restaurant.
Interviewed and trained staff.
Tested recipes for opening and continued to develop menu items.
All food and supply ordering and rotation.
Learned to spin a Brittany Crepe.
Exposed to tableside flambé work.
Daily food prep.
Line work with up to 175 cover counts.
LINE/BANQUET COOK
The Westport Inn, Westport CT Jan 2012 - Sept 2012
Tasting for Catering resulted in $20K wedding booking.
Worked banquets parties up to 200 with adult and child menus.
Worked sauté for breakfast and dinner.
Ordering and Inventory.
LINE/BANQUET COOK
Hotel Sierra/Hyatt House, Shelton CT March 2010 - Feb 2012
Opened hotel kitchen, unpacked and set all small wares.
Lead Cook for Banquets, introduced to scratch banquet cooking.
Worked omelet station, set breakfast buffet daily.
Learned amenity coordination, and set up.
Exposed to Front Desk, bar, banquet set up, and laundry. SHIFT SUPERVISOR
D'Angelo's Sandwich Shop, Milford CT Apr 2007 - April 2010
Assisted with interviewing and training.
Held keys for opening, closing and cash handling.
Cleaned and cut beef cuts.
Prepared deli salads.
EDUCATION:
Platt Technical High School Diploma and Cosmetology License Serve Safe Certificate Certificate, 2015
Employee of the Month, Hotel Sierra August 2010
Employee of the Quarter, Hyatt House December 2011 REFERENCES:
Yolande A.M. Lacan
Owner Yolande's Bistro & Creperie
Michael Alexandru
AGM Hyatt House, Shelton
Michael Fenelli
GM D'Angelo's Sandwich Shop
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