Customer Service Food

MARLENA M. M. MACIAS

*** ****** ******, **** *****, CA 90814

Cell:562-***-**** E-mail:*******.******@*****.***

Summary: Experienced Cook with over 7 years experience seeking to obtain a position in the Hospitality Industry where I can contribute my skills and experience in the food service industry. Extremely diligent worker, able to work well with others. Strong customer service background, works well under pressure, and will take charge when needed.

Summary of Qualifications

•Professionally trained French Cuisine Chef

•Detail oriented team player and leader

•Able to self-direct, quickly learn new skills, multi-task in fast paced environment

•Honest, dependable, accurate, reliable and responsible

Culinary Skills and Experience

•Efficient knife skills & knowledge of Classical French cuts

•Knowledgeable in fabricated meats, seafood, poultry, shellfish

•Cross-trained at every station including Garde Manger, grill, sauté and desserts

•Worked in front/back of house in Café, Bistro, Baking, and Production

•Successfully completed course in wine selections, tastings and food pairings

•Trained in baking hard crusted breads, flatbreads, cakes, pies, pastries and cookies

Relevant Work Experience

•LOEW’S HOTEL & RESORT – HOLLYWOOD 6/2012 - 3/2016

Banquet Chef, Line Cook & Commissary Cook. Responsibilities included prep of meats, produce & seafood in preparation of various dishes designed to accommodate the restaurant or event I’m preparing for. Responsible for keep logs, properly storing/labeling food items, maintaining a clean work environment. Prepare and arrange dishes in a delicious, attractive and appetizing manner. Knowledge in using all kitchen equipment and working in a safe, efficient, timely manner.

•MARRIOTT RENAISSANCE – HOLLYWOOD 2/2011 - 6/2012

Worked as a Banquet Chef. Responsibilities included prep of various meats, seafood & produce in accordance with developed company standards & recipes to be served at banquets, weddings, meetings and all special events. Worked backup on a weekly basis in the preparation of company employee cafeteria food.

•NBC UNIVERSAL STUDIOS – HOLLYWOOD 6/2009 - 1/2011

Began work as a cook @ various venues/ promoted to BOH Lead Cook @ TAKE 5. Duties included prep/cooking food to order, production cooking, deli, developing & implementing menu items & menus, keeping logs, supervising employees, making sure the restaurant was in compliance with state/company policy, cleaning F/BOH (including grills, fryers, tilt skillets, mixers, slicers, ovens, steamers), closing restaurant at end of shift.

Education and Training

•Le Cordon Bleu College of Culinary Arts – Pasadena 4/2008-11/2009

Associate of Occupational Studies Degree

Contact this candidate