Vita Krūmiņa
Riga,Latvia
Summary
More than 10 years of experience working in the kitchen. Little experience in hospitality as well. Currently, I have been working as a project coordinator in a medical institution for 4 years, and I still work in parallel as a cook in a restaurant.
Overview
13
13
years of professional experience
Work History
Project coordinator
SIA "Centrālā laboratorija"
09.2020 - Current
- Monitored project progress, identified risks, and provided timely updates to stakeholders
- Negotiated project deliverables and deadlines with internal and external stakeholders
- Analyzed project data to identify trends and provide insights to stakeholders
- Facilitated project meetings, ensuring timely completion of all agenda items
- Developed and implemented project tracking and reporting systems, allowing stakeholders to stay up-to-date on project status
- Scheduled and coordinated team meetings
- Updated project documentation, keeping all documents and records up-to-date and accurate
- Created and maintained project documentation and reports to ensure transparency and accountability
- Executed change management plans to ensure stakeholders were informed of and supported project changes
- Provided regular updates to stakeholders, ensuring all relevant parties were informed on project progress
- Informing institutions about the latest news and changes
- Help in the process of educational pool class stickers - gluing, printing
- E-mail survey and system maintenance
- To comply with the quality requirements according to the current version of the standard LVS ISO EN 15189 and to provide information and suggestions for the improvement of the quality management system
- At the request of the head of the CL Laboratory, provide reports on the work of the staff of the Covid-19 School Project department
- Conduct a staff assessment of the COVID-19 Schools Project Department
- Develop action instructions and forms within their competence
- Inform the Board and the head of the Laboratory about the resources necessary for the performance of the work
- To carry out verbal and written orders of the head of the CL Laboratory and the Head of Quality
- Be responsible for your decisions and mistakes
Cook Operator
SIA “Pētertornis”, Riga
05.2024 - 10.2024
- Supported restaurant sustainability initiatives by utilizing locally-sourced produce when available.
- Collaborated with team members to ensure smooth workflow and consistent delivery of well-prepared dishes.
- Adhered to strict dietary restrictions while creating flavorful meals for customers with specific needs.
- Communicated with management on food inventory stock to request order placement.
- Followed company recipes and production standards to satisfy customers.
- Cleaned and sanitized work areas, utensils and equipment.
- Maintained a clean and organized kitchen environment for optimal food safety and quality assurance.
- Prepared food items according to recipe to drive quality and consistency.
- Worked in fast-paced environment with sense of urgency to serve guests quickly.
- Kept kitchen up to code for health and safety inspections.
Head of the Covid-19 School Project
SIA "Centrālā laboratorija"
11.2022 - 05.2023
- Developed and maintained a shared vision of the product, ensuring team alignment to the goals and objectives of the project
- Collaborated with a cross-functional team to develop a new research project, resulting in the successful completion of the project on time and within budget
- Developed a comprehensive project plan that outlined the key tasks and milestones for a major consulting project, resulting in the successful completion of the project on time and within budget
- Developed a project timeline and supervised the work of subcontractors to ensure timely completion of the project
- Created a project timeline that helped the team meet all deadlines and completed the project ahead of schedule
- Work organization of coordinators and assemblers ch
- 19
- Cooperate with the Logistics Department and convey information about changes in the school test delivery schedule
- Responsible for maintaining confidentiality of patient data and CL documentation
- Responsible for preparing his workplace for work and observing the "Hygiene and anti-epidemiological regime plan"
- Ordering and control of materials
- Crisis management / handling of complaints, responses
- Receiving incoming calls
- Coordination of outsourcing process
Customer service operator
SIA "Centrālā laboratorija"
04.2020 - 08.2020
- Trained and mentored new call center representatives on customer service policies, procedures, and best practices
- Developed customer service scripts to ensure consistent customer service across all customer service channels
- Analyzed customer service data to identify and address customer service issues, resulting in improved customer experience
- Streamlined customer service processes, resulting in a X% reduction in call times
- Provided solutions-oriented customer service over the phone, resolving X% of customer inquiries on the first call
- Developed and implemented a customer service policy that improved customer service and resulted in a X% increase in customer satisfaction
- Developed and implemented customer service protocols that increased first call resolution by X%
- Followed up with customers to ensure their satisfaction and address any further needs
- Built strong relationships with customers through friendly and personalized interactions
Cook
SIA "Pētertornis"
10.2018 - 06.2020
- Developed menus for special events, such as weddings and corporate functions
- Utilized a variety of cooking techniques to create flavorful and visually appealing dishes
- Established and maintained an organized and efficient kitchen workflow, resulting in a X% increase in productivity
- Prepared high-quality meals in a timely manner, resulting in increased customer satisfaction
- Created a cost-effective inventory tracking system that reduced food waste by X%
- Developed cost-effective recipes that maintained the desired flavor profiles and met customer expectations
- Collaborated with local growers and suppliers to source fresh ingredients and produce, resulting in a more sustainable business model
- Developed a unique menu featuring regional and seasonal ingredients, resulting in a X% increase in customer satisfaction
Chef
"Ezītis miglā"
10.2016 - 09.2018
- Developed new dishes and menus that gained widespread acclaim from customers, resulting in a X% increase in restaurant sales
- Negotiated with vendors to secure fresh ingredients at competitive prices, resulting in cost savings for the restaurant
- Implemented a new inventory control system that reduced food waste by X%, resulting in significant cost savings
- Developed a system for tracking food costs, resulting in a X% decrease in overall costs
- Created a system for tracking food costs, resulting in a X% reduction in operating costs
- Created a kitchen layout that improved workflow and increased efficiency by X%
- Developed a comprehensive sanitation and safety protocol that reduced food-related illnesses by X%
- Trained and managed a team of X cooks and dishwashers, resulting in a X% decrease in turnover rate
- Developed recipes and techniques to improve the quality of food while reducing cooking time by X%
Cook
SIA "NĪKE-E"
03.2013 - 08.2016
- Utilized a variety of cooking techniques to create flavorful and visually appealing dishes
- Prepared high-quality meals in a timely manner, resulting in increased customer satisfaction
- Developed cost-effective recipes that maintained the desired flavor profiles and met customer expectations
- Developed a system for tracking and analyzing customer orders, allowing for more accurate order preparation
Waiter
"Europa Royale Riga" restorānā "Benjamiņš"
10.2012 - 12.2012
- Developed a deep understanding of menu items and specials, allowing for detailed and accurate descriptions to customers
- Developed lasting relationships with customers through attentive service and engaging conversation, resulting in repeat business
- Collaborated with kitchen staff to efficiently manage orders and ensure timely delivery of meals to customers
- Restocked supplies, including napkins, utensils, and condiments, throughout shifts to ensure customers had what they needed
Cook
"Maritim Park Hotel Riga"
05.2012 - 09.2012
- Worked effectively with all workers, to promote a happy working environment
- Worked with regard for food safety regulations
Waiter
SIA Laumas Logistics "Ostas skati"
12.2011 - 02.2012
- Developed a deep understanding of menu items and specials, allowing for detailed and accurate descriptions to customers
- Collaborated with kitchen staff to efficiently manage orders and ensure timely delivery of meals to customers
- Developed lasting relationships with customers through attentive service and engaging conversation, resulting in repeat business
Education
Cooking specialist -
Bulduru Dārzkopības vidusskola
07.2013
Primary school diploma -
Mārupes vidusskola
05.2009
Skills
- Microsoft Excel
- Microsoft Office
- Teamwork
- Fast Learner
- Ability to Work in a Team
- Adaptability
- Ability to Multitask
- Communication Skills
- Friendly and Outgoing Attitude
- Excellent Customer Service Skills
- Food Safety and Sanitation Practices
- Quality Assurance
Languages
Latvian
Native or Bilingual
Russian
Professional Working
English
Professional Working
Hobbies and Interests
Love sports activities
Timeline
Cook Operator
SIA “Pētertornis”, Riga
05.2024 - 10.2024
Head of the Covid-19 School Project
SIA "Centrālā laboratorija"
11.2022 - 05.2023
Project coordinator
SIA "Centrālā laboratorija"
09.2020 - Current
Customer service operator
SIA "Centrālā laboratorija"
04.2020 - 08.2020
Cook
SIA "Pētertornis"
10.2018 - 06.2020
Chef
"Ezītis miglā"
10.2016 - 09.2018
Cook
SIA "NĪKE-E"
03.2013 - 08.2016
Waiter
"Europa Royale Riga" restorānā "Benjamiņš"
10.2012 - 12.2012
Cook
"Maritim Park Hotel Riga"
05.2012 - 09.2012
Waiter
SIA Laumas Logistics "Ostas skati"
12.2011 - 02.2012
Primary school diploma -
Mārupes vidusskola
Cooking specialist -
Bulduru Dārzkopības vidusskola
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