Attention on details, work under pressure, standing, sitting
Resume:
Chef
Paola Gabriela Chávez
DIPLOMAS Y HOBBIES
Formaciones : Diplomates in service customer,
Hobbies: Learn new stuff, read, create something new
Qualified chef with more than 8 years bringing integrity, professionalism, leadership qualities, communication skills, and culinary staff management skills to work and succeed in a dynamic hospitality environment. Expert in sourcing ingredients, inventory control and budget planning as per the policies of the restaurant.
I consider myself a flexible and dynamic worker with great motivation and desire to grow professionally.
CONTACT
**********@*****.***
El Salvador
EXPERIENCE:
Pastry Chef/ Executive chef - El Salvador, 2014 – Actually
LE DESSERT BAKERY
LANGUAGES
Contributed to development of new desserts and menus for custom orders.
Applied decorative elements such as frosting and fondant to cakes and pastries using variety of tools.
Prepare dough for pies, bread, experience baking cinnamon buns, dinner buns, bread, muffins, scones, cookies, and more
Prepare dishes for customers with food allergies or intolerances
Spanish: Native
English Intermediate (B2)
COMPETENCES
MIRALTO RESTAURANT
Organization and communication skills
Excellent knowledge of culinary, baking and pastry techniques
Up-to-dating knowledge of cooking techniques and recipes
Applying sanitation regulations.
Sous Chef - El Salvador, 2020– 2021
Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
Prepared meals by operating fryers, commercial ovens and grills.
Planned, organized and supervised daily culinary operation of restaurant.
Ensure compliance with all health and safety regulations within the kitchen area.
Overseeing daily product inventory, purchasing and receiving product.
SKILLS
SMASHBURGER
General food preparation expertise
Knife-handling abilities
Baking techniques and expertise
The ability to choose appropriate ingredients
Food presentation abilities
Cook - El Salvador, 2013-2014
Taking orders from the wait staff and preparing food according to customer preference
Ensuring a high standard of cleanliness and order
Training staff in preparation, cooking, and handling of foods
Monitoring and managing cooking tools and ingredients
Making adjustments to accommodate clients with specific diet and health concerns
Setting up the work station
TASKS
Chef / Line Cook (Practices)
Maintain inventory and records of food, supplies and equipment
Hand-eye co-ordination
Handling heavy loads
Ensure that the quality of products meets established standards.
Operate machinery
HOTEL CROWNE PLAZA / El Salvador 2013
Participate in the planning and organization of production phases.
Attend to the needs and supply of the kitchen.
Determines how food should be presented, and create decorative food displays.
Recognizes superior quality products, presentations and flavour.
Ensures compliance with food handling and sanitation standards.
Average grade 9 Roll of honor Member
Technician in Gastronomy
Santa Tecla, El Salvador 2010- 2011
Jose Ingenieros High School
EDUCATION
Scholarship conceived by Meza Ayau National Foundation.
ITCA FEPADE, El Salvador 2012 – 2013
Francis Guillermo Olmedo
Miralto Restaurant Owner
Karla Trigueros
Manager Le Dessert
EXPERIENCE REFERENCES
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