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Dynamic leader with a proven track record at Northwestern Mutual, excelling in strategic planning and relationship management. Expert in budget management and compliance monitoring, fostering a culture of innovation. Successfully enhanced operational efficiency, resulting in improved team performance and stakeholder satisfaction. Strong communicator dedicated to achieving organizational goals.

Highly organized and detail-oriented administrative professional excels in office management and special projects. Resourceful and adaptive team leader with expertise in project management, financial tracking, customer relationship management and marketing. Results-oriented strategic planner with extensive knowledge of industry practices.

Giancarlo Cucumo
Experienced in the general hospitality industry.
Restaurant GM and Chef: Passion in Culinary Arts.
Skilled with excellent customer service.
Customer-focused individual with a passion for delivering exceptional service. Strong interpersonal skills, with a talent for effectively addressing concerns. Committed to improving customer satisfaction and driving positive outcomes.

With a 25-year career front to back in the hotel and restaurant business.
Kitchen, banquet, and à la carte operations for leading hotels, resorts, and restaurants. Culinary innovator known for producing top-quality, creative products that contribute to revenue growth while simultaneously reducing food and labor costs. Formal culinary education, with extensive training and actual experience in cooking and management, demonstrates a proven ability to effectively lead multi-outlet fine dining and high-volume operations. Trained at a hotel in culinary arts. Committed to creating a memorable dining experience for all guests. Responsible for overseeing kitchen staff and ensuring the quality of food items. Hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes, and creating dishes to add to the menu.
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Duties:
Complete a variety of creative, organizational, and leadership tasks to ensure a kitchen runs optimally and patrons’ meals are satisfactory. Culinary expertise and leadership abilities are essential to maintaining a clean and orderly kitchen environment. Promote food safety by teaching staff about proper storage and shelf life. I often travel to meet with potential food suppliers and check the quality of their produce.

Responsibility:

  Developing unique and cuisine-appropriate menus.
  Collaborating with the restaurant manager to set item prices.
  Staying current on developing trends in the restaurant industry.
  Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
  Monitoring inventory and purchasing supplies and food from approved vendors.
  Hiring, training, and supervising kitchen staff.
  Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery.
  Identifying and introducing new culinary techniques.
  Preparing meals and completing prep support as needed.
  Created a financial budget while being responsible for profits and losses (P&L).
  Hired, trained, and supervised staff members on company procedures.
  Updated operational policies and procedures.
  Formulated and designed the entire menu.


A variety of culinary skills and soft skills to lead kitchens and provide excellent meal service to patrons.
Expert knowledge of the restaurant or organization’s cuisine, advanced culinary skills including food preparation, flavor pairings, and other cooking best practices, ability to develop unique recipes, current knowledge of trends in the restaurant industry, in-depth knowledge of federal, state, and local food handling regulations, comfortable training, directing, and supervising kitchen staff, exceptional leadership skills including motivation and goal-setting, excellent communication and interpersonal skills, and time management and organization.

  Manage inventory and purchase of food and beverages.
  Assure quality control and minimize waste.
  Expert knowledge of the restaurant's or organization's cuisine.
  Advanced culinary skills, including food preparation, flavor pairings, and other cooking best practices.
  Ability to develop unique recipes.
  Current knowledge of trends in the restaurant industry.
  In-depth knowledge of federal, state, and local food handling regulations.
  Comfortable training, directing, and supervising kitchen staff.
  Exceptional leadership skills, including motivation and goal-setting.
  Excellent communication and interpersonal skills.
  Time management and organization.


Hermann Potgieter

Summary

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Sport Events Coordinator

House and pet sitter

Personal Fitness Trainer

Education

Afrikaans, English, Mathematics, EGO, Biology, Business Studies

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Sport Events Coordinator

Afrikaans, English, Mathematics, EGO, Biology, Business Studies

House and pet sitter

Personal Fitness Trainer

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