Veronica Bonnelly

• Enhanced dining experience by creating innovative and visually appealing menu items.
• Streamlined kitchen operations for increased efficiency and improved food quality.
• Developed and implemented staff training programs to elevate culinary skills and knowledge.
• Established strong relationships with local vendors, ensuring use of fresh, high-quality ingredients.
• Maintained high standards of food presentation by supervising plating techniques during service hours.
• Managed inventory control, reducing food waste and optimizing budget allocation.
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
• Mentored junior chefs and provided constructive feedback for professional growth.

• •Keeping track of food service expenses, reporting to Vice President Food Service and Special Event in what is spent and what is needed for day-to-day service. Information about expenses incurred by kitchen which needs accurately tracking and reporting.
• Oversee BOH and FOH operations, which must be done in accordance with organization's standards.
• Update work schedule to be assigned to each restaurant employee.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• Work high end FOX Studios events, 200 – 5000 guests.
• Write seasonal menus, private event menus and craft service menus.
• Work and organize all fresh grab-n-go items.
• Communicate with many vendors for best quality and prices.
• Properly monitor employees' working hours, note those who are punctual and those who work overtime to mark them out for appropriate compensation.
• Coach and counsel employees in timely manner and in accordance with Company policy.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

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.
•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.

Assist and support the Executive Chef in routine and additional tasks
• Maintain high food quality and presentation
• Supervise the preparation and service of food
• Rotate products to avoid spoilage
• Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties
• 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

•Help the executive chef to pick and train kitchen personnel

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.

•Responsible for purchasing and inventory of all food items.

•Knowledge and understanding of food safety and sanitation guidelines including temperature requirements and HACCP (Hazard Analysis and Critical Control Points) while understanding the science in cooking temperature.

•Review production schedule to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities.

•Strong organizational skills; Ability to lead a team in a very fast paced environment

Communicate effectively with peers, management, line and front of house employees.

•Attend to day-to-day problems and needs concerning food supplies; detect and ensure disposition of spoiled or unattractive food, defective supplies/equipment, and other unusual conditions.

• Budgeting and Financial management. Proficient in developing and managing budgets, controlling cost and optimizing financial performance.
• Oversaw kitchen budget, reducing food cost by 15% through strategic menu planning and vendor negotiations.
• Streamlined kitchen operations with effective inventory management and cost controls.
• Maintained safe and sanitary work environment, adhering to health department standards and regulations.
• Manage inventory to ensure cost-effectiveness and minimize waste, resulting in 10% reduction in food cost.
• Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.