Jessa Marie Lacerna

• Developed menus and oversaw quality, sanitation, and safety processes.
• Inventoried food, ingredient, and supply stock to prepare and plan orders.
• Implemented 35-39% food cost and waste reduction initiatives to save money.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Coordinated employee schedules and developed staff teams to boost productivity, less than 10% team turnover rate
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.

• Pre opening: The Reef Island Resort; supports new restaurant openings, and approximately 300 recipe validations, Kitchen Commissary Operation
• Developed kitchen staff through training, mentoring and coaching; performance reviews.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen

• Maintained 35% food cost / menu planning, food safety and quality monitoring, / handling banquet and plaza events
• Leads team by example, mentored by GM Johnson Del Valle

• Company Overview: Pre-opening team
• Handled 9 outlets and 3 properties; / assumed 90% of the responsibility of Executive Chef during pandemic / All-day dining, room service, banquets, VIP lounges, island outlets and residential events
• Mentored by Chef Jean Marc Veron

• Company Overview: Nathan Outlaw -⭐⭐ Michelin Restaurant
• Chef Tournant / Degustation Menu / Various cooking techniques
• Monitors speed, taste, temperature and food presentation / mentored by Chef Nathan Outlaw himself, managed 1 seating during lunch and 2 seating during dinner service

Company Overview: Pre-opening team

• Forbes ⭐⭐⭐⭐⭐ Hotel Award / Maintains highest standard / Open-kitchen concept
• Delivers outstanding customer food and dining experience / Mentored by the Late Chef Sascha Gausselman; previous Sous Chef - Michelin Daniel Boulod
• Fresh Kitchen Restaurant - managed approximately 200 pax guests; breakfast, lunch and dinner
• Waterside Restaurant; Fine Dining
• Banquet Operations and Room Service
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.