Tatiana M. Millan

*** **** ***** ****

Davenport, FL 33896

941-***-****

admn8d@r.postjobfree.com

Education & Certification:

The Restaurant School at Walnut Hill College (February 2008 - Graduation date July 2009)

Associates Degree in Culinary Arts

Manager Food handler certified until 2026

Goal Statement:

I am an experienced chef that is looking to educate my cooks while translating my love and passion

of gastronomy onto a plate.

Employment History:

Alexandria Restaurant Partners- Mia’s Italian Kitchen (November 2020 -current) · Executive Chef

In charge of labor and food cost (maintained a 24% food cost)

Managed the profit and loss statement and sales/labor tracker

Created menu changes and specials

Trained cooks based on updated line builds and recipe cards

Maintained corporate standards by following “best practices” checklists

Stayed on top of cleanliness and organization

Barnsley Resort (July 2019 – September 2020) · Head Banquet Chef

Managed a team to produce large batch recipes in a high volume/fast paced environment

Executed buffet and plated meals for weddings and corporate events up to 650 people

In charge of writing recipes, cost of goods, food safety, and implementing training for staff

Personally prepared wedding tastings for brides and grooms

Simultaneously ran the Beer Garden smokehouse restaurant on property

Showcased various culinary techniques such as sous vide, confit, braising, and soup making

Thomas Whigham and Associates (May 2018 - July 2019) · Private Chef

Created and organize a menu for private events

Utilized local farmer's markets

Catered business parties at international venues with a small staff

Tommy Bahama Restaurant (May 2016 – July 2019) · Corporate Trainer

Create an exceptional fine dining experience for the guest

Train new staff on steps of service and menu items when opening a new restaurant

Be well versed on the food/menu, wine, and mixed drinks

Baker and Wife (September 2015 - May 2016) · Pastry Chef

Created dessert items for the menu utilizing local and sustainable products

Managed dessert inventory

Designed seasonal dessert menus

Cafe Tu Tu Tango (August 2013-September 2015) · Sous Chef

In charge of purchasing, scheduling, payroll, and labor control

Used culinary creativity to execute bi-weekly menu additions.

Ordered and prepared for restaurant buy outs regularly of 200-1000 guests.

Cafe Tu Tu Tango (April 2011 - August 2013) · Kitchen Supervisor and Head Saucier

Observed and guided team members to properly execute tasks

Produced all sauces and base preparation for the restaurant

Created specials for menu additions

Baked all desserts from scratch

Kouzzina by Cat Cora, Walt Disney World (December 2010 - April 2011) · Cook 1

Set up individual stations (front and back sauté, pantry, flatbreads, fry, and expo)

Filled out spoilage and count sheets

Worked all stations with a sense of urgency and cleanliness

Gained knowledge of authentic Greek cuisine

Walt Disney World’s Boardwalk Resort Main Kitchen (February 2010 - April 2011) · Cook 1

Reviewed prep list and items on hand

Produced bulk recipe batches for Kouzzina line, ESPN Zone, and Bakery

Assembled cold items for concierge lounge

Practiced well time management and sanitation while completing prep list

Sci Fi Dine-In Theatre, Walt Disney World (August 2009 - February 2010) · Cook 1

Assisted in line set up and preparation

Cross trained on all stations

Created dishes under high volume

Helped Chefs with inventory

Prepped and executed the Party of the Senses in Epcot, Food and Wine Festival

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