Giovanna Ghelardini

• General management for catering, festivals and events, cooking and food safety supervisor.
• Maximized performance by monitoring daily activities and mentoring team members.
• Evaluated employees' strengths and assigned tasks based upon experience and training.
• ordering, staffing, cooking
• Improved operational planning and business frameworks to enhance resource utilization and reduce waste.
• Developed and maintained relationships with customers and suppliers through account development.

• General running of large restaurant, bar and catering business for many years
• Head cook and kitchen manager
• Put together realistic budgets based upon costs and fees for successfully operating business.
• Served as principal stakeholder over organization's complete operations.
• Served as primary point-of-contact with suppliers and contractors to achieve inventory expectations.
• Kept all building areas and equipment functional and well-organized to promote business performance.
• Trained and motivated employees to perform daily business functions.
• Provided financial management through preparation of bank deposits and settlement of sales, returns and transaction reports.
• Provided outstanding coaching to employees to boost productivity.
• Consulted with customers to assess needs and propose optimal solutions.
• Optimized team hiring, training and performance.

• Taught 7 classes of 25 children per week basic cooking and kitchen skills and safety and passion for cooking and growing own produce
• managed large groups of children, community volunteers and teachers
• Created plans and communicated deadlines to ensure projects were completed on time.
• Proved successful working within tight deadlines and fast-paced atmosphere.
• Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
• Conducted research, gathered information from multiple sources and presented results.
• Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
• Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
• Demonstrated respect, friendliness and willingness to help wherever needed.

• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Produced revolutionary menu offerings to put establishments on local, regional and national map.
• Collaborated with staff members to create meals for large banquets.
• Determined purchasing specifications and budgetary allotments for all menu items.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Obtained fresh, local ingredients to lower grocery costs.
• Placed orders to restock items before supplies ran out.
• Developed recipes, portion specifications, and standard preparation procedures for all dishes.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Coordinated hiring and training activities for kitchen and back of house employees while continuously monitoring performance.

Owner and manager of a pizzaria