Erica Harsanyi

• Trained sale force staff to perform various preparation with convenient products
• Worked closely with Culinary Schools and Cookers Union to facilitate excellent approach to convenient products.
• Participated in convenient products development, taste tests, working ensemble with marketing and food technician
• Developed innovative recipes, attracting new clientele and increasing overall sales.
• Developed "First National Cooking Tournament"
• Implemented food cost and waste reduction initiatives to save money.
• Implemented successful cross-marketing-sale force-production strategies, such as promotion material

• Daily hotel services and Events.
• Promoted a culture of continuous improvement by regularly reviewing performance metrics and implementing necessary changes to enhance operational effectiveness.
• Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
• Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.

• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained 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.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Maximized profitability by effectively managing food costs through portion control, minimizing waste.
• Created visually appealing presentations, enhancing the overall dining experience
• Collaborated with front-of-house staff plus fishing guides crew to ensure seamless dining experiences for guests.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Maintained safe, sanitary work environment, adhering to health department standards and regulations.

• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
• Developed close relationships with suppliers to source best ingredients.
• Improving constantly new recipes and flavours combinations to delight customers.
• Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
• Plus all the above mentioned in Rio Manso lodge's job
• Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high pressure enviroment.

• Oversaw all day catering in stadium for music concerts. Camerinos, head offices & general crew.
• Upheld stringent food safety regulations, ensuring compliances with all relevant health department guidelines.
• Responded to dietary concerns, food allergies and food trends, creating dishes to meet customer needs and palates.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Coordinated with team members to prepare orders on time.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• COOKED FOR:
• J.L.GUERRA
• LIVING COLOUR
• J.KRAY
• GUNS & ROSES
• PHIL COLLINS
• PETER GABRIEL
• DURAN DURAN
• PET SHOP BOYS
• UB40
• KISS
• RED HOT CHILLI PEPPERS
• AEROSMITH
• ROLLING STONES
• R. PLANT
• NIRVANA
• C.PAGE
• ELTON JOHN
• DEPECHE MODE
• SIMPLY RED
• IGGY POP
• PANTERA
• SEPULTURA
• LUIS MIGUEL
• PERSONAL FEST
• WHITE STRIPES
• BACK STREET BOYS
• METALLICA
• SODA STEREO
• CHARLY GARCIA

AMONG OTHERS

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.

• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.