Customer Service Sales

Mariela Bolaños

Profile

!

A very creative, innovative and self-motivated chef with background in management of culinary

departments; monitoring employee performance, preparing schedules, overseeing menu/food

preparation and insuring excellent customer service.!

Experience

!

Garde Manger, Cafe Elise, Munster Indiana ! 2003-2005 Chef Scott Dixon!

Prepped fresh pastries and desserts daily * Ensure freshness/cleanliness and pars were set for the

station * Assisted with private parties and events * Prepared soups and sauces for grill and sauté

stations * Ensured the kitchen followed proper safety sanitation procedures!

Lead Line Cook, Viand Bar and Kitchen Chicago, Illinois !

Courtyard by Marriott, White Lodging Services, Chicago, Illinois 2005-2008 Chef Chris Eley

Breakfast, lunch, dinner and banquets, each for 3.5 months * Basic cooks tasks * 2006 concept change,

new menu for all meal periods !

Sous Chef, Viand American Bistro Chicago, Illinois 2008-2011 Chef Steven Chiappetti!

Courtyard by Marriott, White Lodging Services, Chicago, Illinois !

AM Sous Chef 2008 * PM 2009 * Ticket time management for each meal period * Ordering for produce,

beverages, proteins, cleaning and kitchen supplies * Holding pre-shifts with cooks * Yearly associate

reviews * Scheduling for 15 associates all shifts * Monthly inventory, reported to Executive Chef *

Proven ability to effectively handle multi-task levels of responsibility with minimal direction from

managers, providing team leadership, motivation and development * Assisted Chef Chiappetti at

2009 Food and Wine Festival Disney World for 600 * November 2009 Pat Bruno Chicago Sun-Times 2.5

Stars * Assisted in menu creation and development for Westin Austin, Texas Urban restaurant 2010

opening * Assisted in menu creation and development for JW Marriott Indianapolis, Indiana Osteria

Pronto 2011 * !

Executive Chef, Viand Bar & Kitchen Chicago, Illinois late 2011- current!

Courtyard by Marriott, White Lodging Services, Chicago, Illinois !

Managing budgeted food/labor costs in banquets and restaurant * Daily transmittals for all F&B

invoices * Monthly budget forecasting and expenses * Manage associate punches and schedules in

Kronos time clock * Menu cost outs and design, menu mixes month to month, implementation

(breakfast, lunch, dinner and catering) * Weekly accountability meeting with hotel staff to ensure

guest satisfaction/issues * Manage inventory flow and monthly counts * Recipe books, cost outs, and

ChefTec * Ensure all budgets are met * Holding front of house and kitchen staff accountable * Daily to

weekly communication with vendor reps * Focus on raising YOY sales * Constant associate training,

mentoring and engagement * Group meeting, catering, and wedding events * Weekly review of hotel

POR * 2.5 million dollars food sales in catering and restaurant * Private cooking classes for guests *!

Education 2004-2006

Illinois Institute of Culinary Arts, Chicago, IL - Associates of Applied Science Degree, Illinois !

Kronos Global Workforce Management Solutions!

TM1 forecasting and Budget Control !

Chef Tec Menu Analysis and Food Cost!

Restaurant and Catering Menu Creation and Analysis !

2011 and 2013 American Liver Foundation Flavors of Chicago Participant!

2013 Concierge Preferred Convention and Trade Show!

2013 Taste of Streeterville, Intercontinental Hotel!

750 N. Dearborn St. Chicago, Illinois 60654!

T 219-***-**** E ***************@*****.***

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