Natural Gourmet Institute

Baker

Director of Production

Global Co-Manufacturing Director

Accomplished Chef with over 5 years of experience working in New York City. Areas of expertise include culinary innovation, product development, back of house operations, and public speaking.

Private Chef

Restaurant Manager

Marissa Peluso Food Safety & Operations Brooklyn, NY 11205 | +1 347 300 4402 | [email protected] Professional summary: Food safety and operations professional with 15+ years of progressive leadership experience spanning restaurants, retail, schools, and large-scale food operations. Proven record of ensuring food safety compliance, passing high-stakes audits, building and training teams, and driving operational excellence across multi-unit environments. Certified in HACCP, ServSafe, and NYC Food Protection. Work experience: Food Manager IKEA | Brooklyn, NY September 2023 to Present • Lead food safety and compliance across four business areas: Swedish Restaurant, Bistro, Food Market, and Co-worker Restaurant. • Developed and implemented procedures to strengthen food safety, quality, and customer experience. • Accountable for passing all food safety audits and inspections. • Conduct food-related risk assessments and apply preventative measures to mitigate issues. • Oversee ordering, production, inventory, and waste reduction to maximize profitability. • Drive IKEA’s food commercial plan while implementing global sustainability strategies. Personal Chef New York, NY November 2016 to Present Food Kitchen Production Manager IKEA | Brooklyn, NY March 2020 to September 2023 • Ensured compliance with IKEA and government food safety standards. • Consistently passed internal and external audits. • Monitored production processes to maintain quality, consistency, and safety. • Investigated and resolved food safety incidents, implementing corrective actions. • Trained leaders and staff on food safety, HACCP, and compliance best practices. IKEA Food Operations Team Leader IKEA | Brooklyn, NY May 2018 to March 2020 • Reversed the outcome of a critical food safety audit, achieving compliance. • Established and led the HACCP team. • Trained co-workers on food safety, quality, and operational routines. Private Chef Private Chef | New York, NY November 2016 to March 2020 • Designed customized menus and prepared meals for clients, including highly susceptible populations (HSP) requiring strict dietary compliance. • Maintained highest food safety handling standards in residential environments. Food Services Manager Brooklyn Prospect Charter School | Brooklyn, NY June 2014 to June 2018 Oversaw kitchen operations and staff • Oversaw compliance and aligned procedures with state and federal guidelines • Managed food service program budget and student meal accounts • Managed and developed written guidelines for day-to-day operations • Used data and research to make decisions around kitchen procedures, financial operations, vendor selection and compliance • Managed all school-wide catering events • Maintained bi-divisional catering budget and spend-plan • Creator and leader of the after-school program Cooking Club (grades 6-8) • Taught students the basics of baking and cooking, including measurements, equipment use, knife skills, food safety and sanitation and kitchen etiquette • Creator of the school's recycling/composting program Sous Chef Manager EATALY, Le Verdure | New York, NY August 2010 to May 2014 • Oversaw kitchen operations in compliance with NYC DOH food safety regulations. • Passed all food safety audits and inspections. • Supervised staff scheduling, training, and safety programs. • Ensured quality control of food preparation, expediting, and service. Education Culinary Degree Natural Gourmet Institute for Health and Culinary Arts | New York, NY September 2007 to July 2008 Journalism (B.S.) Southern Connecticut State University | New Haven, CT August 2001 to May 2006 Skills Event planning quality control Vendor relationship management Safety regulations Managing kitchen staff Journalism audit preparation inventory management preventative measures waste reduction Food & beverage production Procurement category management Supply chain management operational excellence Coaching Organizational skills dietary compliance food safety incident resolution staff scheduling and training recycling and composting program development kitchen operations oversight food safety compliance Contracts HACCP implementation Editing Retail category management sustainability strategies HACCP school nutrition standards risk assessment QuickBooks Food safety sanitizing procedures team building and training.

Baker

Health Supportive Fully Plant Based Chef and Alumn from the Natural Gourmet Institute of Health and Culinary Arts in New York City

Culinary

Pastry Sous Chef

Owner

Head Baker

Pastry Chef

Chef De Partie at COMO Cuisine Singapore

Culinary Consultant

Catering Chef

Executive Chef

Freelance Chef

Searching for opportunities to transition from corporate to culinary industry.

Executive Chef

EXECUTIVE CHEF