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Cook, Kitchen Manager, and Pastry Chef with diverse culinary expertise
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Competencies
Applied inventory control techniques to ensure stock availability and minimize waste across multiple roles.
Designed menus for various events and regular service, ensuring variety and efficiency.
Standardized recipes and created manuals for consistent quality and training.
Led kitchen teams, managed daily operations, and coordinated with suppliers for optimal performance.
Effectively communicated with team members and suppliers to facilitate kitchen operations.
Education
Languages
Summary
Experienced cook, kitchen manager, and pastry chef skilled in inventory management, recipe standardization, and team leadership.
Key Achievements
- Managed multiple kitchen operations, including inventory, menu creation, and staff leadership at various restaurants and food service establishments.
- Standardized recipes and developed manuals to ensure consistency across culinary outputs.
- Led a team of 8 cooks, overseeing daily kitchen activities, supplier negotiations, and waste management.
Experience
Cook
Take care of inventory, Cook salads, desserts, and cold dishes
Shift kitchen manager
In charge of the shopping list, Verify ingredients stock, Check everybody good behavior, Make menus for events like weddings, baptisms, anniversaries, conferences
Pastry chef
Brand innovation, Standardize tested recipes, Make a manual with all recipes, Check for zero waste and missing supplies
Shift kitchen manager
Develop kitchen leader role, Carry prices, waste, yields data, Deal with suppliers, Lead a team of 8 cookers
Chef de partie
Manage bakery and pizza station, Master salad station, Control bakery, pastry and salad station
Cook
Pre-make recipes such as pizza sauce, caramelized nuts, doughs
Math, chemistry and english teacher
Teach a training course to take ceneval test for high school students