Serena Stranak

• Advised clients on appropriate product selections based on their unique needs, ensuring optimal satisfaction levels upon purchase.
• Used consultative sales techniques to understand customer needs and recommend relevant products and services.
• Provided sales and customer service assistance to walk-in traffic
• Developed long-lasting client relationships by consistently exceeding expectations with exceptional service.
• Gain new business and work with Chefs to help create menus and specials

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Catering and special Events
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
• Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
• Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.

• Observed quality and safety standards for safe food handling practices during the Covid pandemic.
• Restocking of food and supplies in cafeterias, kitchens and food preparation areas
• Mandated Reporter
• Assisted with overseeing students and after school activities
• Monitored food at serving areas for freshness and replenishment
• Developed menus and ordering for 3 schools

Maintained food supply, reported low-stock items & inventory

• Maintained well-organized mise en place to keep work consistent.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Inventory and cost control weekly

• Chef throughout the Resort managing Table Service Restaurants as well as Quick service Restaurants
• Properly trained all BOH staff regarding proper food safety, food handling and preparation
• Developed menus and specials throughout the Resort
• HACCP program certified
• Dealt with advanced level with guests with food allergies and dietary restrictions
• Expertly managed 100+ staff