Wanjiku Boccaccio Email & Phone Number

Atlanta, Georgia, United States

I create high-converting marketing solutions for brands that educate and entertain audiences, one UGC video at a time.

Greater Atlanta Area

• Implements and enforces stringent safety protocols, prioritizing student well-being and security. Maintains a continuous, spotless safety record with zero incidents or accidents by diligently monitoring and strictly.
• Successfully adapts to dynamic classroom environments, ensuring efficient and timely lesson delivery and educational experiences. Implements innovative teaching methods that have significantly boosted student.
• Cultivates a professional and inclusive learning environment by establishing strong rapport with culturally diverse students, resulting in a positive classroom atmosphere conducive to collaboration and mutual respect.
• Develops and implements a custom 18 week-long curriculum program for 90 course participants in amonth’s time. Curriculum includes over 100 original pieces of content created using multiple technologyplatforms to.
• Conducts performance analysis in the form of standardized tests and practical culinary labs andcollects data to ensure remedial training/instruction is implemented when necessary.
• Collaborates with team members on developing lessons which integrate RTI and UDL principles inclassroom instruction.

Greater Atlanta Area

• Thrived in fast-paced culinary environments, achieving high standards of efficiency, quality, and service while prioritizing safety and sanitation.
• Enhanced customer dining experiences through effective communication of menu details and food preparation methods, maintaining professionalism and approachability.
• Managed all aspects of culinary operations for large-scale off-premise events, overseeing staff, inventory, and equipment for exceptional culinary offerings.

Greater Atlanta Area

• Facilitated engaging and interactive culinary lessons for young children, effectively teaching foundational cooking skills in a fun and educational environment.
• Developed age-appropriate lesson plans and instructional materials to foster a love for culinary arts while promoting creativity and healthy eating habits among young learners.
• Established a safe and supportive learning atmosphere, providing guidance and mentorship to children, helping them develop essential culinary techniques and a lifelong appreciation for cooking.

Miami Beach, Florida

• Led back-of-the-house operations, delivering top-quality hospitality and culinary experiences through coordinated service, ensuring excellence and timely service.
• Trained "back-of-the-house" staff, fostering a culture of excellence to consistently deliver exceptional service and attention to detail.
• Collaborated on menu creation, crafting innovative culinary offerings that surpassed customer expectations, while meticulously managing inventory and maintaining rigorous quality assurance for utmost food safety and.

Miami/Fort Lauderdale Area

• Successfully managed all back-of-the-house operations, effectively delivering outstanding hospitality and culinary experiences by coordinating service to ensure exceptional quality and timely delivery.
• Cultivated a culture of excellence within the back-of-the-house team, providing comprehensive training and instilling a strong commitment to consistently delivering exceptional service and meticulous attention to detail.
• Actively participated in menu development, utilizing creativity to design innovative culinary options that consistently exceeded customer expectations, while also maintaining meticulous inventory management and.

Miami/Fort Lauderdale Area

• Spearheaded vendor collaborations to procure essential food service equipment for museum events.
• Orchestrated volunteer responsibilities and task assignments across all phases of museum events.
• Oversaw culinary presentation and food service execution for seamless event experiences.

Miami/Fort Lauderdale Area

• Provided effective supervision and management for the garde manger, juice bar, and pastry stations.
• Assumed responsibility for conducting weekly inventory assessments.

Bermuda

• Created, prepared and plated desserts in accordance with the existent menus and procedures.

Kenya

• Rotated through every station in the kitchen learning the procedures of each.
• Created, prepared and plated desserts in accordance with the existent menus.

Associate Of Science - As, Culinary Arts

Activities and Societies: Collegiate Ambassador Team (Member), Alpha Sigma Tau Sorority (Vice President - Community Organizations).

Bachelor Of Science - Bs, Food Service Management

Activities and Societies: Collegiate Ambassador Team (Member), Alpha Sigma Tau Sorority (Vice President - Community Organizations).