Veronica Gleisner-Rios
Philadelphia
Summary
Dynamic culinary professional with a proven track record at La Colombe, excelling in effective team leadership and innovative menu planning. Recognized for reducing food waste and enhancing quality control, while fostering a collaborative kitchen environment. Skilled in inventory management and committed to upholding food safety standards, driving operational success.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Sous Chef
La Colombe
06.2023 - Current
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Head Chef/Manager - R&D
Kismet Bagels
06.2022 - 06.2023
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Enforced compliance with food safety standards with proper food storage, sanitation and labeling.
- Assisted in designing new menu items, incorporating seasonal ingredients for optimal freshness and taste.
- Reduced food waste through tactical inventory management practices and strategic menu planning adjustments based on demand forecasts.
- Menu Planning and Development
Executive Pastry Chef
Morimoto
11.2015 - 03.2021
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Managed inventory of ingredients and supplies, ensuring optimal freshness while minimizing costs.
- Established a strong rapport with fellow chefs and kitchen staff, fostering teamwork and open communication to ensure seamless execution of daily operations.
- Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
- Assisted in budget planning for the pastry department by forecasting ingredient needs and monitoring expenses closely throughout each fiscal quarter.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
Baker
La Colombe
09.2015 - 11.2016
- Produced consistently high-quality baked goods for customers.
- Complied with health and safety codes to protect staff and customers.
- Operated and maintained bakery equipment, including ovens and mixers.
- Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
Education
Associate of Arts - Baking And Pastry
Art Institute of Philadelphia
Philadelphia06-2015
Bachelor of Science - Biology
Pennsylvania State University
University Park, PA01-2013
Skills
- Effective Team Leadership
- Food Safety Management
- Inventory management
- Menu planning
- Detail-oriented
- Payroll Management
- Operations support
- Microsoft Suite
Certification
- ServSafe Manager Certification
Languages
Spanish
Native or Bilingual
Timeline
Sous Chef
La Colombe
06.2023 - Current
Head Chef/Manager - R&D
Kismet Bagels
06.2022 - 06.2023
Executive Pastry Chef
Morimoto
11.2015 - 03.2021
Baker
La Colombe
09.2015 - 11.2016
- ServSafe Manager Certification
Associate of Arts - Baking And Pastry
Art Institute of Philadelphia
Bachelor of Science - Biology
Pennsylvania State University
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