Jeannie Zapanta
Research And Development Associate at Sakara Life- Claim this Profile
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English Native or bilingual proficiency
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Spanish Native or bilingual proficiency
Topline Score
Bio
Credentials
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CMS Introductory Sommelier Course Certificate
Court of Master Sommeliers -
ServSafe
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Experience
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Sakara Life
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United States
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Wellness and Fitness Services
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1 - 100 Employee
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Research And Development Associate
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Mar 2019 - Present
Manage the culinary department’s recipe testing work streams. Manage and maintain database health to support menu strategy and product offering. Actively manage the configuration of recipe data with the intention of keeping recipes, ingredients, and actual production aligned across manufacturing sites. Validate the inputs, quantities, units of measure, outputs and any associated key data attributes as they create full product recipes. With input from the culinary director, act as the key decision maker to determine recipes, techniques, and ingredients to test. Key Contributions • Developed new meals and revamped existing meals for the company. • Supported the culinary director in the optimization and reformulation of existing meals for cost, nutrition, and quality. • Instituted recipe changes and updated recipe steps and photos in the custom-programmed ERP for production efficiency and accuracy. • Developed checklists and training materials for the newly established R&D department. • Created and managed a testing schedule to determine recipes to be tested for the culinary director. • Partnered with Marketing and Creative Teams to prepare meals for photo shoots and create recipes for blog content. • Analyzed and documented recipe data to maintain accurate nutrition facts panel. • Assisted in analyzing recipes to create a separate system for handling allergy recipes for clients. • Conducted projects for samples evaluation, R&D innovation, and documentation. • Analyzed client feedback and identified trends to provide relevant data to production team leads with the goal of improving the client experience. • Collaborated with multiple teams in conducting shelf-life, sensory, product performance, and quality attribute testing of meals.
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The Culinary Institute of America
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United States
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Higher Education
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700 & Above Employee
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Lead Server/Server Trainer
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Apr 2016 - Jul 2017
Trained and assisted in managing students. Assisted in editing and updating menus. Identified new areas for improvement and created training materials. Key Contributions • Trained students in line with the institute’s standard operating procedures for service to prepare them for the industry. • Coordinated with various departments to accommodate and serve guests of the school to uphold the school’s reputation as the number one culinary school in America. • Promoted the CIA and its products while attending to guests’ needs to drive awareness and sales.
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Drink More Good
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United States
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Food & Beverages
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1 - 100 Employee
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Brand Ambassador
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Mar 2015 - Apr 2016
Promoted Drink More Good products by engaging customers in an energetic and knowledgeable manner. Represented the company at farmer’s markets, trade shows, and demos throughout the tri-state area. Acted as liaison between potential sales leads and founder. Succeeded in building and maintaining rapport with customers/clients to drive client retention. Key Contributions • Achieved increased sales and brand awareness in multiple markets as Brand Ambassador. • Identified and developed new sources of revenue while out in the field.
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Heirloom Kitchen
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United States
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Food & Beverages
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1 - 100 Employee
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Kitchen Manager
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Jan 2014 - Oct 2014
Taught cooking classes to the public and assisted guest chefs in organizing private classes/events for up to 50 customers. Provided cooking demos at corporate partner events. Helped to maintain rapport with vendors, clientele, and wine representatives. Key Contributions • Acted as liaison and community outreach to promote the business and drive sales. • Maintained inventory system and expense reporting for cost control. • Trained and managed kitchen assistants and staff to build a strong focus on teamwork and customer service.
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Restaurant VOLT
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Germany
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Hospitality
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1 - 100 Employee
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Front Server
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Mar 2013 - Sep 2013
Provided service to the guests in a friendly and specialized manner in line with restaurant standards. Assisted the chef with recipe editing for an upcoming cookbook. Provided service to the guests in a friendly and specialized manner in line with restaurant standards. Assisted the chef with recipe editing for an upcoming cookbook.
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Panera Bread
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United States
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Restaurants
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700 & Above Employee
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Catering Manager
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Dec 2011 - Apr 2012
Maintained client/catering manager relations in order to provide excellent customer service. Drove sales through warm calling and client follow ups. Orchestrated multiple orders back to back by relaying instructions to café staff in an organized and efficient manner. Maintained client/catering manager relations in order to provide excellent customer service. Drove sales through warm calling and client follow ups. Orchestrated multiple orders back to back by relaying instructions to café staff in an organized and efficient manner.
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Bard College
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United States
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Higher Education
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700 & Above Employee
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Editorial Assistant
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Oct 2011 - Dec 2011
Prepared and edited material to be published on the Levy Institute website within college’s standards and writing style. Established rapport with research staff to facilitate smoother editing and shorter turnover times. Prepared and edited material to be published on the Levy Institute website within college’s standards and writing style. Established rapport with research staff to facilitate smoother editing and shorter turnover times.
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The Peacock Inn
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United States
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Restaurants
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1 - 100 Employee
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Assistant Dining Room Manager
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Apr 2010 - Jul 2010
Trained front of house staff to uphold the highest standards and achieve customer service excellence. Liaised with back of the house and owners to organize relevant information for reporting and budgeting. Customized and updated the reservation system and trained hostesses in scheduling. Created, updated, and printed menus daily to reflect the executive chef’s changes. Checked in and inventoried wine and liquor orders. Updated and customized the POS system as needed. Produced and maintained training materials for staff with the Dining Room Manager’s assistance.
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Editorial Intern
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Nov 2008 - May 2009
Reviewed and corrected manuscripts to prepare them for publishing within Institute’s standards and writing style. Acted as liaison between chefs and publishing to create precise recipes for manuscripts with fine attention to detail. Recipe tested to ensure concise recipes were being used to exact measurements and to confirm copy was easy to follow and execute. Assisted in research and development by creating and compiling recipes for future projects. Reviewed and corrected manuscripts to prepare them for publishing within Institute’s standards and writing style. Acted as liaison between chefs and publishing to create precise recipes for manuscripts with fine attention to detail. Recipe tested to ensure concise recipes were being used to exact measurements and to confirm copy was easy to follow and execute. Assisted in research and development by creating and compiling recipes for future projects.
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Education
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2008 - 2009
The Culinary Institute of America
Associate's degree, Culinary Arts/Chef Training -
2002 - 2007
Rutgers University-New Brunswick
Bachelor’s Degree, Literature
Community
