Quality Control Customer Support
Resume:
Sarah Shapiro
****************@*****.***
PROFILE
I have been working in the food industry for the past 30 years. I’m looking for remote, work from home income. I am strong in decision making, problem solving and solution finding. I have exceptional interpersonal skills and can multi-task. I have experience with Google Docs, Microsoft Word, and Excel. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
SKILLS
• Production Planning Safety Management
• Production Optimization Dedication to product quality
• Staff Scheduling Team Development
• Health and safety compliance Continuous improvements
• Customer Support Staff Management
• Cost Reduction Strong leadership abilities
• Production Oversight Operations Management
EXPERIENCE
Production Manager, Whoa Nelly Catering/Little Nelly; Burbank, CA — 2018-2024
• Established food cost system.
• Increased overall productivity by identifying bottlenecks in the production process and proposing effective solutions.
• Oversaw quality control efforts, maintaining strict adherence to industry. standards and regulatory requirements while achieving high levels of customer satisfaction.
• Collaborated with cross-functional teams to ensure timely delivery of high-quality products according to customer requirements.
• Managed internal operational standards and productivity targets.
• Organized rentals needed; vans, equipment, every thing needed for events.
• Created weekly current event plans with all information for events each week.
• Ran errands, shopping, prepping, inventory.
• Set up and maintain all vendors for products.
• Resolved issues quickly to maintain productivity goals.
• Managed multiple projects concurrently, ensuring timely completion and meeting budget constraints.
•Created weekly current event plans with all information for events that week. Ran errands, shopping, prepping, inventory. Set up and maintain all vendors for products.
•Responsible for scheduling staff, making prep lists, ordering all foods, and products needed
Catering Chef and Prep Cook, Whoa Nelly Catering; Burbank, CA — 2016-2018
• Worked in prep kitchen and on event sites
• Prepped, cooked, plated foods.
• Cooked for large groups of people and managing various types of food for large events.
• Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
• Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.
• Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
• Trained and mentored junior chefs, elevating their culinary skills and performance levels.
• Facilitated smooth transitions between courses during formal dinners with expertly timed plating, ensuring an enjoyable dining experience for guests.
Catering Chef, Latitude 45 Catering; Los Angeles, CA — 2014-2018
• Artist catering and hospitality
• Hands on chef responsible for: menu/recipe development, shopping, scheduling, billing, all aspects for FOH & BOH, rider needs for NDA clientele.
• Cooked for large groups of people and managing various types of food for large events.
• Ordered food items and supplies needed to fulfill catering jobs.
• Crafted exciting catering options for clients.
• Created catering menu based upon client specifications, event type, dietary needs, and budget.
• Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
• Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
• Streamlined kitchen operations by implementing efficient food preparation and cooking techniques.
• Trained and mentored junior chefs, elevating their culinary skills and performance levels.
• Managed food inventory effectively, reducing waste and minimizing food costs.
Corporate Executive Chef, GSR Inc.; Santa Clara, CA — 2012-2014
•Responsible for the complete overhaul and renovation of existing kitchen designs and menus throughout all locations (3)
• Focus placed on stabilizing food and labor costs while incorporating locally farmed foods
• Establishing new vendors was necessary in creating new catering and special event menus
• Accountable for every detail of the movement and management of a multiple chain restaurant operation including but not limited to identifying and coordinating kitchen space and equipment, research and development, creating vegetarian and vegan menus, create recipe specs, scheduling, training, hiring, design and development, social networking, prep and working the line.
• Championed sustainable practices within the kitchen operations by sourcing locally grown produce whenever possible, reducing environmental impact without sacrificing quality or taste profiles.
• Coordinated successful seasonal promotions that attracted new customers while satisfying existing clientele preferences.
• Reduced food costs by implementing efficient inventory control systems and streamlining purchasing processes.
• Enhanced restaurant reputation by consistently delivering high-quality, innovative dishes in a competitive market.
• Optimized kitchen workflow, increasing overall efficiency and reducing staff turnover rates.
• Implemented rigorous food safety protocols to maintain compliance with industry standards and regulations.
• Introduced new culinary techniques and trends, elevating the dining experience for patrons.
• Streamlined menu offerings based on sales data analysis, resulting in reduced waste and improved profit margins.
• Developed unique and appealing menus for special events, resulting in increased bookings and positive customer feedback.
Consulting Executive Chef, Rosarita Fish Shack; Brooklyn, NY — January-April 2012
• Helped out existing kitchen and implement new menu items with a Costal Latin Cuisine theme.
• Prep and work the line.
• Establish new vendor accounts and inventory system.
• Hiring, scheduling, creation of specials, DOH compliant, food and labor costs, recipe development and food costs.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Consulting Chef, Corkbuzz; NY, NY — April-November 2012
•Assisted with menu creation and training of kitchen staff’s execution of such.
• Established new vendor accounts, creating a positive working relationship with prospective reps.
• Set up DOH friendly kitchen, storage, walk-ins and FOH.
• Created inventory set up system and educated chef and staff on its functionality.
• Created orderly, functional kitchen and storage areas.
• Cultivated strong relationships with local farmers and producers, enabling access to high-quality ingredients at competitive prices for clients.
• Enhanced client satisfaction by creating customized menu plans tailored to their unique preferences and dietary needs.
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Executive Chef, Dos Caminos; NY, NY — 2008-2011
• Trained and led all back of house staff.
• Prepped and prepared all foods for service, special events and daily specials.
• Supported and assisted corporate chef.
• Micros, Avero, Eatec, and Excel literate.
• Maintained labor and food costs, ordering, expediting, service logs, scheduling.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
EDUCATION
Northern Arizona University - studied business management, Hotel/Restaurant Management curriculum.
The Art Institute of Phoenix - Culinary Arts Program — Associates Degree - 2003
Graduated with Honors: Deans List
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