Carolina Gasparotto

• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Participated in team-building activities to enhance working relationships.
• Created spreadsheets using Microsoft Excel for daily, weekly and monthly reporting.
• Identified non-conforming food products and led decision-making process for disposition based on risk to food safety and quality.
• Cultivated and maintained customer-focused mindset that acknowledged importance and value of food safety for customers.
• Provided guidance on improved quality control measures to increase customer satisfaction.
• Developed training program to educate new hires on company policies and procedures.
• Liaised between quality control and other departments and contractors, providing project updates and consultation.
• Inspected Product and compared against standards to meet regulatory requirements.
• Reported problems and concerns to management.
• Conducted data review and followed standard practices to find solutions.

• Created successful work schedules for each team member to maintain deadlines and fully staff shifts.
• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Prepared, calibrated and monitored production levels to achieve targets.
• Identified individual employee's unique work styles and adapted management methods.
• Tracked and prepared quarterly reports to present to leadership.
• Developed training, task and process guidelines and communicated clear and concise directions to employees.
• Worked with management team to implement proper division of responsibilities.
• Repaired equipment to keep jobs moving smoothly, informing maintenance department of major machinery failures.
• Evaluated employee performance and coached and trained to improve weak areas.
• Identified unsafe or unhealthful workplace conditions or hazards to enforce safe work practices and procedures.
• Mentored newly hired employees on operating equipment and safety and developed training manual to use for reference.
• Delegated high volumes of work to empower team, build trust and assist with professional development.
• Handled customer complaints, resolved issues and adjusted policies to meet changing needs.

• Used hand-held devices and computers to record and monitor inventory levels and completed audits to uncover and address inaccuracies.
• Evaluated incoming shipments for quality issues and processed unacceptable materials for return.
• Completed physical inventory counts each day.
• Kept documentation and records accurate and up-to-date with latest data to prevent errors in processing or delivery.
• Marked stock items with identification tags, stamps, electric marking tools or other labeling equipment.
• Managed inventory storage in clean and organized fashion.
• Completed scheduled inventory counts and supply audits to track shrinkage and inform purchasing decisions.
• Worked with supervisors and team members to understand supply needs and bring levels within desired tolerances.
• Reviewed and analyzed forecast data to determine and address inventory needs.
• Addressed supply problems and developed creative solutions to prevent delays.

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Modernized work processes to reduce guest wait times and boost daily output.
• Operated all kitchen equipment safely to prevent injuries.
• Maintained well-organized mise en place to keep work consistent.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Collaborated with staff members to create meals for large banquets.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Rotated stock to use items before expiration date.
• Complied with portion and serving sizes as per restaurant standards.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Plated meals paying special attention to garnishes and overall presentation.
• Placed orders to restock items before supplies ran out.

• Developed correspondence to enhance communication between stakeholders.
• Updated spreadsheets and created presentations to support executives and boost team productivity.
• Assisted management with activities to plan and oversee events and programs.
• Collaborated with coworkers to maximize potential for successful business growth.
• Identified communication channels to set roadmap to distribute information.
• Conducted research to assist with routine tasks and special projects.
• Organized resources, records and personnel to accomplish aggressive targets.
• Created and updated records and files to maintain document compliance.
• Offered technical support and troubleshot issues to enhance office productivity.
• Prepared mail and packages for shipment, pickup and courier services to expedite delivery.
• Communicated with management to explain issues and formulate solutions.
• Answered phones to process requests, transfer calls or relay messages to appropriate personnel.

• Shadowed senior team members to learn all related jobs and tasks.
• Handled day-to-day customer or client questions via telephone or email.
• Performed administrative functions, answering phones and filing paperwork in support of department.
• Produced letters and memoranda to inform stakeholders of business decisions.
• Supported departmental tasks to increase understanding of industry processes.
• Inspected municipal and industrial facilities for adherence to environmental regulations.
• Provided system and component design reducing negative impact on area environment.
• Assisted client with permitting, inspections, groundwater sampling and soil sampling.
• Served as subject matter expert (SME) on environmental regulations and policies.
• Performed environmental site assessments and provided remediation recommendations.
• Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
• Proved successful working within tight deadlines and fast-paced atmosphere.
• Identified issues, analyzed information and provided solutions to problems.

GPA: .72

• Currently studying A2