Manager Food
Resume:
PERSONAL SUMMARY
A bright, pro-active and hardworking woman who has had a life long interested in
quality and creative food, the hospitality industry and the latest culinary trends. Chef with succesful track record of impressing customers with delicious meals, desserts and food displays. Able to expertly instructs cooks and other kitchen workers in the prepartion, cooking, garnishing, and presentation of food to the highest standards. I consider myself to be the beating heart of a kitchen ́s success. Currently looking for a suitable managerial position with an exciting and reputable restaurant. EDUCATION
PERSONAL DETAILS
Nationatlity:
Italian - Venezuelan
DOB:
06/15/1989
Address:
2119 Whitesmith Dr,
Apex, NC 27502
Mobile:
Email:
*****************@**.***
SKILLS
Microsoft Office:
Knife Skills
Spanish Language:
Italian Language:
English Language:
2006
-Bachelor of Science-
2006 – 2008
-Chemical Engineering (Until 5th semester)-
Carabobo University – Venezuela
2009 –2010
-Professional Chef Certification-
-Professional Pastry Chef Certification-
Instituto Superior Mariano Moreno –Buenos Aires. Argentina 2011
-Chef specializing in Haute Cuisine and Food and
Beverage Management. Post Grade Certification-
Instituto Superior Mariano Moreno – Argentina
CERTIFIED COURSES
2009
-All about making sushi
-Japanese food
-Wok
Instituto Superior Mariano Moreno.
Buenos Aires - Argentina. Chef. Iwao Komiyama
0 100
GABRIELA ISABELLA
SALVADORI RASETTA
PASTRY AND EXCUTIVE CHEF
Página 2
2010
-Vacuum Cooking
-Vanguard Cooking
-Asiatic food
-Italian Food
-French Food
Instituto Superior Mariano Moreno. Buenos Aires - Argentina. Chef. Alejandro Di ́ Gilio y Chef. Chritophe Kriwonis 2011
-Business Management
-Negotiation and Persuation
Cambridge International Consulting.
Caracas – Venezuela.
2011-2012
-English Cetification
The Language Center. Punto Fijo – Venezuela.
2014
Italian Food
Cook in Milano. Milan - Italy
WORK EXPERIENCE
2009
Assistant Restaurant Manager
La Vineria de Gualterio Bolivar Restaurant.
Buenos Aires – Argentina
Duties:
Preparing, cooking and serving meals for customers and staff
Keeping the working area, kitchen and canteen clean and tidy.
Applying hygiene and safety regulations.
Maintaining the kitchen equipment, utensils and machinery.
Preparing food for pupils who have special dietary requirements.
Attending to complaints concerning food and service.
Assisting in stock control, portion control and quality control. 2009
Sushi Chef
Cilantro Restaurant Bar. Buenos Aires – Argentina
Duties:
Sushi Dishes preparation and menu Planning.
Increased sales and decreased costs.
Replacement of manufactured and frozen seafood products with fresh natural ingredients following health department codes.
Inventory control and kitchen management.
Modify sushi bar concepts.
AREAS OF EXPERTISE
Management:
People management
Events management
Staff development
Staff scheduling
Setting targets
Corporate management
Setting budgets
Staff recruitment
Catering
Hospitality management
Food hygiene
Customer service
Planning menus
Knowledge of wines
Marketing & advertising
Personal
Well presented
Proactive
Communication skills
Organizing
Passionate about food
Problem solving
Enthusiasm
Ambitious
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2010
Assistant Instructor Chef on Sushi Courses and Wok Courses Instituto Superior Mariano Moreno. Buenos Aires - Argentina. Duties:
Instructing and explaining all about sushi.
Teach sushi lessons and techniques.
Supervised health safety
Improve students and problem resolution.
Filleting all kind of fishes.
2012
Personal Chef of a Venezuelan Minister
Ministerio de Energia Electrica.
Caracas – Venezuela
Duties:
Prepared special menus and meals accordingly matching taste and needs of the minister.
Planned and prepared meals for corporate and personal events heald at the ministry.
Delegated task and supervised kitchen staff.
2013-2017
Owner/ Executive Chef/
Food and Beverage Manager
Duxelle Catering. Caracas-Venezuela
Duties:
Recruiting, training, managing and developing a team.
Responsible for the operational management of the kitchen and all menues development.
Ensure all the food produced is of the very highest standard and delicious.
Serving classic English, French and modern European cuisine.
In charge of the cooking, preparation and serving of meals and refreshments. Keeping the kitchen organized.
Carry out the preparatory work for creating dishes.
Cooking, breakfast, lunch, evening meals, desserts and appetizers.
Checking food items on delivery and tidy them into cold storage.
Making sure that all health and safety requirements are met.
Ensuring the kitchen is a safe environment to work in.
Advising new cooking techniques and equipment to kitchen staff.
Choose, equip and organize equipment and utensils of the kitchen area ensuring utensils are placed in the correct
Responsible for food stock control, ordering high quality vegetables and meat. Preparing food for both public visitors and private event guests i.e. weddings etc.
Introducing & developing new dishes & measuring consistency and performance.
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Meal preparation and menu planning.
Ensuring the kitchen is maintained and cleaned to the highest level.
Developing, organizing, planning and promoting a range of large scale events.
Reviewing and sourcing the locations where the event is to be held.
Creating promotional material for the event & distributing it to the target audience.
Arrange security and advice on health and safety issues. Preparing and managing budgets for the event.
Ensuring adequate staff is available for the event.
Creating a table sales database for all events.
Post event tasks, managing evaluation form analysis, thank you emails.
Identifying opportunities to up sell. Taking provisional bookings & obtaining written confirmation.
Liaise and negotiate with suppliers such as florists and external caterers.
Assisting with direct marketing initiatives and promotional activities.
Conducting a follow up analysis of events.
Maintaining an inventory of facility & equipment used.
Overseeing procurement of catering, audiovisual, security & rental needs.
Managing relationships with sponsors. Preparing delegate packs and promotional material. Maintaining a calendar of events for effective long term planning & management. Supervising & coordinate the activities of personnel, subcontractors & vendors.
Building good client and sponsor relationships. Sending out accurate client contracts and ensuring they are signed & returned.
Responsible for revenue generation and also encouraging repeat business.
Working closely with exhibition organizers, stand designers and contractors.
Developing, implementing and managing events.
Organising trade fairs, conferences, away days, product launches.
Managing all group rooms and banqueting processes and procedures.
Liaising with clients at a high level making sure that insurance obligations are adhered to.
Overseeing procurement of catering, audiovisual, security & rental needs.
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2012-2017
Owner-General Manager-Instructor Chef
Instituto Venezolano de Gastronomia
Falcon-Venezuela
Duties:
Recruiting, training, managing and developing a teachers team.
Planning and developing, culinary courses, lessons and certificates.
Ensuring the kitchen is a safe environment to teach in.
Teach and explain culinay classes (Italian food, Basic techniques, culinary chemestry, pattisserie, french food, pastas and sauces, etc)
Monitor the progress of the class and keep grade record.
Use technology, such as e-mail, to communicate with students.
Be knowledgeable about relevant culinary arts trends, techniques and professional practices.
Communicate relevant and real-world experiences to the students.
Notify students of professional opportunities and prepare them for employment upon graduation.
Consider ongoing seminars and workshops to stay on top of their field of specialty.
2017 (MAY – JUNE)
Chef de Partie. Pastry Chef.
Costanera. Peruvian Restaurant
Tampa - Florida
Duties:
• Planning and developing Desserts Menu.
• Cooking, evening meals, desserts and appetizers.
• Responsible for food stock control, ordering high quality vegetables and meat.
• Increased sales and decreased costs.
• Replacement of manufactured and frozen seafood products with fresh natural ingredients following health department codes.
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2017. JUNE – AGUST
Line Cook and Prep Cook.
Tampa Airport Marriott Hotel
Tampa - Florida
DUITIES:
• Prepared all food items in a hygienic and timely manner
• Upheld the stocking of the items throughout the shift
• Prepared items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning and or marinating.
• Prepared food in a rapid and efficient manner.
• Performed basic kitchen cleaning tasks.
• Restocked food items as required.
• Cook and serve over 200 customers per day.
• Prepared meals in a high volume kitchen with exceptional precision
• Maintained food stations compliant with sanitation and hygienic regulations
• Skilled to use standard food preparation utensils and kitchen equipment
• Assisted in coordinating restaurant event
2017 AGUST – 2018 JULY
Pastry and Bakery Cook
Tampa Marrioott Waterside Hotel and Resort
Tampa - Florida
Duties:
Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
Create new and exciting desserts to renew the menus and engage the interest of customers
Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
Check quality of material and condition of equipment and devices used for cooking
Guide and motivate pastry assistants and bakers to work more efficiently
Identify staffing needs and help recruit and train personnel.
Contact this candidate