Erica Toscano
SETTIMO TORINESE
Summary
Experienced hospitality professional with a strong background in kitchen and operations management. Over several years of leading high-performing teams, managing budgets, and optimizing daily operations, I developed a deep understanding of organization, leadership and efficiency. Now seeking to transition into a Operations Manager role where I can apply my management, planning, and problem-solving skills to create a smooth, efficient and people-centered workplaces.
Overview
6
6
years of professional experience
Work History
Chef
Móðir Jörð – Vallanes Organic Farm
05.2025 - 09.2025
- Sole chef at the farm’s café, creating daily menus based on freshly harvested, seasonal organic produce.
- Adapt recipes in real-time according to vegetable availability and harvest cycles.
- Ensure continuous availability of dry and dairy goods through careful planning and responsible sourcing.
- Ensure minimal food waste by creatively using farm surplus and aligning dishes with sustainability values.
Kitchen Manager
Hridaya Yoga Center
12.2024 - 04.2025
- Led the kitchen operations of a yoga school, fostering a positive, collaborative, and structured working environment.
- Plan and manage volunteer shift schedules aligned with school cycles and participant flows, always trying to fit volunteers' and employees' needs and requests.
- Recruit and interview new volunteers and staff; conduct exit interviews to gather feedback, and improve systems.
- Facilitated regular team meetings to foster communication and address operational challenges.
- Spot and train future team leaders, nurturing growth and responsibility within the team.
- Represent the kitchen in cross-departmental management meetings.
- Collaborate with the Head Chef to design and execute a plant-based, sattvic-aligned, seasonal menu within budget.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Provide the finance department with a monthly food cost analysis, and ensure orders stay within budget.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Implement kitchen protocols: opening/closing checklists, hygiene standards, and manual updates.
- Maintain food safety and hygiene standards, ensuring compliance with all health regulations.
- Oversee quality control through feedback channels, aiming for consistency and excellence in meal service.
- Embody and transmit Karma Yoga values and Hridaya’s vision, leading by example with presence and integrity.
Kitchen Coordinator
Vinstofa Fridheima
01.2024 - 11.2024
- Responsible for coordinating, supervising, and directing all aspects of kitchen operations, while maintaining high-quality menu options and service levels.
- Oversaw day-to-day kitchen operations for regular service and large-scale events, ensuring efficient workflows and high team performance.
- Developed and implemented systems for allergen tracking, hygiene routines, and kitchen organization in line with food safety standards.
- Managed inventory control, optimizing stock levels to reduce waste and improve cost efficiency.
- Trained and mentored kitchen staff, fostering skills development and improving team performance.
- Introduced new workflow methods that improved overall employee productivity within the kitchen.
- Coordinated staff schedules, ensuring adequate coverage during peak service hours for optimal performance.
- Developed strong communication channels between front-and back-of-house teams, improving overall restaurant operations.
- Implemented standardized recipes, promoting consistent quality across all dishes served to customers.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Leading monthly meetings with the staff and participating in cross-departmental management meetings with the CEO and other coordinators.
Kitchen Shift Leader
Fridheimar
01.2022 - 01.2024
- Trained and mentored staff in food preparation techniques and equipment usage.
- Boosted employee morale by fostering a positive team atmosphere and recognizing exceptional performance.
- Supervised daily kitchen operations, ensuring adherence to safety and hygiene standards.
- Oversaw daily prep tasks to maintain adequate stock levels for smooth service throughout shifts.
- Implemented process improvements that enhanced meal preparation efficiency.
- Reduced food waste through effective inventory management and proper storage techniques.
- Addressed customer feedback promptly, resolving issues effectively while also identifying areas for improvement within the kitchen operation as necessary.
Head Waitress
Fridheimar
03.2021 - 01.2022
- Manage bookings: answer to telephones, take reservations, check and answer to emails.
- Welcome and sit guests, give them a short introduction on the greenhouse system and explain them the Menu, take orders.
- Opening and Closing of restaurant and bar area, setting up and cleaning equipment.
- Managing complaints to achieve positive solutions for customers and restaurant.
- Lead private visit and lecture about the Icelandic sustainable agriculture and the greenhouse system.
- Organize and manage the staff on the floor in order for everybody to cooperate and play in a team.
- Training new colleagues in all the tasks and positions in the restaurant.
- Bar service: prepare cocktails, coffees, refill fridges, take payments.
Waitress
Santa Barbara Dal 1789
07.2020 - 09.2020
- Meeting and greeting customers, building strong relationship and taking orders
- Cleaning glasses, tables, bar and equipment to ensure health and safety
- Set up, decorate and prepare serving and dining areas according to specific directions and layout plans established with the manager
Receptionist
Gargia Lodge
11.2019 - 06.2020
- Entirely taking care of guests, from their arrival to their leaving, making sure they will spend a very special time at the Lodge.
- Checking guests in and out, inform them about our activities and hotel facilities (snowmobiling, dogsledding, and northern light hunt).
- Handling room reservations, cacellation and modification via phone, email or booking system
- Plan activities, transfers, and meals for guests.
- Cleaning of rooms, cottages, and common areas and mantaining a clean, organized and welcoming reception area.
- Able to thrive under pressure.
- Strong organizational and multitasking abilities
Education
Student - Philosophy of history, Political Philosophy, Modern History, Anthropology of religions
University of Turin, Faculty of Philosophy and Educational Science
Torino, Italy11.2025
Integral Yoga Teacher, RYS 200 - undefined
Sundari Integral Yoga School
Portugal02.2022
High School Diploma - Science
Istituto di Istruzione Superiore "8 Marzo"
Settimo Torinese, Italy01.2015
Skills
- Leadership and team building
- Ability to make quick, effective decisions
- Attention to detail combined with big picture thinking
- Conflict management
- Inventory control
- Microsoft Office
- Staff management
- Time management
- Passion for quality, organization and continuous improvement
LANGUAGE SKILLS
Mother tongue(s): ITALIAN
Other language(s)
ENGLISH: Understanding B2, Speaking B2, Writing B1
SPANISH: Understanding B1, Speaking A2, Writing A1
Timeline
Chef
Móðir Jörð – Vallanes Organic Farm
05.2025 - 09.2025
Kitchen Manager
Hridaya Yoga Center
12.2024 - 04.2025
Kitchen Coordinator
Vinstofa Fridheima
01.2024 - 11.2024
Kitchen Shift Leader
Fridheimar
01.2022 - 01.2024
Head Waitress
Fridheimar
03.2021 - 01.2022
Waitress
Santa Barbara Dal 1789
07.2020 - 09.2020
Receptionist
Gargia Lodge
11.2019 - 06.2020
Integral Yoga Teacher, RYS 200 - undefined
Sundari Integral Yoga School
High School Diploma - Science
Istituto di Istruzione Superiore "8 Marzo"
Student - Philosophy of history, Political Philosophy, Modern History, Anthropology of religions
University of Turin, Faculty of Philosophy and Educational Science
Community Service & Volunteer Work
Fondazione ECM (Universal Volunteer Service), Event Planner Assistant, Settimo Torinese, Italy, 2017-12-10, 2018-12-10, Directing Lego laboratory for kids, Problem solving, front and back office, Conflict management training, Arranged availability of audio-visual equipment, transportation, displays and other event needs., Coordinated services for events, such as accommodation and transportation for participants, facilities, catering, signage, displays, special needs requirements, printing and event security., Promoted conference, convention and tradeshow services by performing tasks such as meeting with professional and trade associations and producing brochures and other publications.
DRIVING LICENCE
Driving Licence: B
INTERPERSONAL SKILLS
- Core skills
- Positive & Cheerful Attitude
- Team Leadership & Mentorship
- Volunteer Coordination & Community Well-being
- Interdepartmental Communication & Collaboration
- Organizational development: I design and implement systems, manuals, and workflows that improve clarity, efficiency, and training for multicultural teams.
- Adaptability & Intuitive Planning
- Cultural Sensitivity & Community Integration
- Passion for People, Well-being & Inner Growth
- Values-driven Leadership: I lead from a place of presence and service, aligning daily operations with principles of mindfulness, conscious living, and Karma Yoga. Integrating daily life into Spirituality.