Hosptality
Resume:
Cristina Cortes
Miami, Florida 33143
abofj7@r.postjobfree.com
Education:
Johnson and Wales University, Miami, Florida, May, 1994
Associate of Science, Culinary Arts
Florida International University, Miami, Florida, August, 1990
Bachelor of Science, Hospitality Management
Work Experience:
Divine Foods, Inc.
Miami, Florida, November 2007 – December 2012
Chef / Proprietor
A personal chef business that provided healthy, organic meals for clients, based on a daily, weekly or monthly basis. A consultation was required to establish health issues and goals, specifically designed for client’s dietary needs. Dinner parties and cooking classes were also offered upon request.
Le Cordon Bleu College of Culinary Arts
Miami, Florida, November 2007 – June 2008
Chef Instructor Adjunct
Planned, developed and maintained a full spectrum of program curriculum, including the preparation for assigned classes, lectures, cooking demonstrations, class projects, all written and culinary skills tests, for approximately 20 to 40 students. In addition, emphasis was placed on kitchen safety and equipment, sanitation, supervision, food service management and public relations skills.
Chef Michelle Bernstein, Inc.
Miami, Florida, November 2005 - November 2007
Personal Assistant / Recipe Tester
Responsible for coordinating and implementing the special events calendar, including wine and food festivals, media related scheduling, photo shoots and personal appearances for high profile chef. Organized travel plans and itineraries, including flights and accommodations. Purchased and produced specific foods for culinary events and private functions. Heavy emphasis on extensive recipe testing for published 2008 cookbook, Cuisine a Latina, as well as, recipe testing for Delta Airlines and various restaurants.
Carnival Cruise / Arison Foundation Organization
Bal Harbour, Florida, January 1996 - October 2005
Private Chef
Responsible for the daily preparation and service of lunch and dinner for family of six. Emphasis was on organic, heart-healthy, Mediterranean style cuisine and special dietary needs. Conducted every phase of menu planning, including research and development of creative menu ideas, food and beverage purchasing and maintaining financial records of all food and beverage accounts. Extensive experience on private yachts cooking for family, guests and crew.
The Grand Bay Hotel / Grand Café
Coconut Grove, Florida, December 1994 - December 1995
Pantry Cook / Line Cook
Required to produce fine French cuisine in fast-paced environment of five-star property. Pantry cook was responsible for all cold foods, including salads, appetizers and desserts. Line cook duties included preparation and implementation of daily menu items for dinner and room services.
Williams Island / Ocean Club
Aventura, Florida, March 1994 - August 1994
Culinary Internship
Intensive rotations in restaurant and country club facilities, which provided practical experience in all aspects of the hospitality industry. Worked with executive chefs to gain knowledge and understanding of food service operations, and in the process, was exposed to a variety of cuisines. Special emphasis on banquets, functions and celebrity events.
Creative Tastes Catering
Miami, Florida, September 1992 – February 1994
Prep Cook
Prepared all foods for private parties and business lunches. Responsible for delivery and set up of foods for specific parties.
Shay Financial Services, Inc.
Miami, Florida, October 1990 – July 1992
Office Assistant
Required to edit and file mortgage securities on a daily basis. Responsible for follow up calls to clients to provide them with updated information needed to finalize a sale.
Languages: English and Spanish
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