Food Safety Executive

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linkedin.com/in/maridesmay-salamat/ • adcgm1@r.postjobfree.com

Adaptable and diversified culinary professional with 12+ years of experience in the handling, preparation, and presentation of classic and multi-cultural dishes and pastries. Highly dedicated and seasoned professional with a strong hospitality service record and meticulous eye for detail. Adept at producing a large variety of pastries and dishes at maximum speed and efficiency. Exceptional supervisorial and administration skills while inspiring those I serve and work alongside with.

EXPERTISE Supervisory Duties Banquet/Catering Operations Business Administration

Administration Quality Control Communication and Scheduling

Cost Control/Reduction Creation Development Culinary Expertise

Customer Service Kitchen Machinery Operation Leadership and Management

Menu Creation/Planning Cleanliness Sanitation Practices Training

Pastry Operations Marketing Inventory

CLIENTS American Film Market Milken Institute BevNet

USC NBA League NFL League

NHL League B. Riley (Sugar Ray Leonard Foundation)

EDUCATION Masters of Business Administration - Global Management 2016, University of Phoenix

Bachelor of Arts, Business Economics 2008, University of California, Riverside, CA

Diplôme de Cuisine 2008, Le Cordon Bleu, Hollywood, CA

EXPERIENCE Supervisor - Pastry • Loews Santa Monica Beach Hotel • Santa Monica, CA • 2018 - Present

Supervised, coordinated, and executed large events/banquets (1000 + attendees) that included: pastries, salads, appetizers, pass trays, and desserts

Supervised and lead pastry department to prepare, create, and execute dessert and team menu that is in line with organization and kitchen standards

As Chef de Partie, supervised and supported set standards and policies regarding pastry team's opening duties, mis-en-place, and breakdown

Oversee and monitored all administrative duties pertaining to kitchen inventory, kitchen logs, quality control standards, hiring, training, and prep

Supervised and supported the responsibilities pertaining to supervising staff working in all stations within the kitchen, ensuring the preparation and plating of all foods to outlet standards, guiding, and training culinary employees

Oversee and supported management with hiring, training, scheduling, evaluating, counseling, motivating, and coaching new hires and current employees

Oversee and trained staff with food preparation according to recipes and standards specified by the Executive Chefs; this includes quality checks of food prior to service

Demonstrated the importance of food and labor cost by leading by example

Oversee, delegated, and monitored Food Safe Standards ensuring food is properly stored, labeled, and rotated

In conjunction with Executive Chefs, supervised staff to ensure the highest level of production and smoothest execution of operations for the Pasty Department

Developed and monitored menus and syllabus as applicable to the Pastry Department

Worked creatively with Executive Chefs on the development of recipes dishes, menus, and catering which continued to be overseen and supervised by this role

Oversee daily operations through monitoring schedules, coverage, and delegation of duties

Supervised guest service needs as it pertains to staff and Pasty Department operations

Promoted professional work habits while maintaining a safe and positive environment

Cook I • Loews Santa Monica Beach Hotel • Santa Monica, CA • 2017- 2018

Prepare dishes according to recipes using classic cooking methods including braising, steaming, baking, and broiling.

Performed and delivered large quantities of dishes for banquets size events while maintaining safety and kitchen standards

Organize and delegate responsibilities to colleagues; inventory, scheduling, review completed work and offer constructive criticism and conducted follow-up training.

Maintain standards of consistency in taste, presentation, and food safety.

Create and developed new menu recipes to Executive Chef

Lead and delegate responsibilities to colleagues; inventory, scheduling, review completed work and offer constructive criticism and conducted follow-up training.

Coordinated food preparation during service period and checks the quality and presentation of dishes being delivered to customers

Coordinated timely service for meals and events

Assist in coordinating culinary services for meal periods as well as private functions and special events

Cook III • Loews Santa Monica Beach Hotel • Santa Monica, CA • 2010- 2017

Work and prep banquet, events, and service

Monitor Ingredients, prepare dishes, and execute menus laid out by Executive Chefs

Maintain standards of consistency in taste, presentation, and food safety.

Perform full array of cooking skills as required for pastries, dishes, and appetizers

Clean and sanitized work areas and equipment according to protocol and safety standards

Worked creatively with kitchen team on development and creation of menu items and dishes

Monitor ingredients and report inventory levels at regular intervals.

Freelance Pastry Chef and Catering • Greater Los Angeles, CA • 2015- Present

Independent Catering and Pastry service provided to private customers and events

Oversee, scheduled, organized, and planned small events and private parties while working with the client to ensure a successful outcome of product deliverable and catered event

Oversee and developed marketing strategies to promote skills and services to potential clients

Administratively oversee inventory, pricing, budgets, plans, and services to professionally execute client desired outcomes

Prepare dishes and ensure that any and all special requests are met

Freelance work includes, but not limited to: Private Banquets, Bridal Showers, Company Parties, Special Pastry/Cake Services, Menu Development, Private Events

Pastry Cook & Prep/Pantry • Michaels Restaurant • Santa Monica, CA • 2008- 2010

Work and prep pastry station, including salads and cold appetizers.

Prepare dishes and ensure that any and all special requests are met.

Maintain kitchen by sanitizing prep areas before and after use to make sure all knives and tools are clean.

Monitor ingredients and report inventory levels at regular intervals.

LANGUAGE & KEY COMPETENCIES

Management/Administrative Skills

Cultural Competency

Strong Work Ethic

Second Language - Conversational Tagalog

Assertive and Goal Oriented

Flexibility/Adaptability

Computer Proficiency In : Microsoft Office Suites, Google Office Suites, Microsoft Excel, Google Spreadsheets, Adobe, and QuickBooks

M A R I D E S S A L A M A T

H O S P I T A L I T Y, C U L I N A R Y, A N D B U S I N E S S P R O F E S S I O N A L

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