Sylvia Berrelleza

South Gate, CA *****

adyr31@r.postjobfree.com

+1-725-***-****

Energetic, motivated professional with leadership and interpersonal skills. Charming availability to build rapport with customers and colleagues. Innitiate,ability to interact effectively with people of various cultures and backgrounds, succeed in high-pressure challenging and deadline-driven environments. Seeking to bring strong supervisory food prep and organizational skills to the table with a respected organization that values hard work commitment and vision. Up to date with latest food trends. Living life one bite at a time. Work Experience

Cook

Village Well Books and coffee - Culver City, CA

April 2023 to Present

coffee, espresso specialty drinks, Homs fr pastries. Healthy and nutrition sandwiches and juices. Assist chef with light prep and food execution. Cater small wine nights. And book signing. Sous Chef

Aviator Nation - Malibu, CA

February 2023 to April 2023

Restaurant consulting and lay out.

Developed and executed organic healthy weekly specials. Using only farm to table ingredients. An all scratch kitchen.

Sous Chef

Bardot Brassiere - Las Vegas, NV

February 2022 to June 2022

Ran daily BOH operations for 1000 covers daily.

● Morning Brunch Expo and service. Assist Kitchen lines for accurate high turnout.

● Ensured high quality of food control at all time, and action correcting Irregularities.

● Light butchering and fish production, Brine and portioning

● Assisted Executive Chef, controlling purchasing, receiving purveyor list. Of purchasing and all of kitchen items

Pastry Cook

Virgin Hotels - Las Vegas, NV

June 2021 to February 2022

Japanese pastry's from scratch daily.

● Cookies, sorbet, hand made ice cream and Hawaiian Ice.

● Light Inventor and family meal duties.

● Line Set up, Dinner service, a.m. and p.m prep.

Pastry Chef

Arts District - Las Vegas, NV

October 2020 to April 2021

Baked Italian delicacies from scratch daily for brunch and dinner service.

● Tarts, crepes, moose's, meringue, light chocolate work.

● Cakes and tarts assembly.

● Jams and sauces for dessert and savory lines.

● Pasta fabrication daily and hot line

● Brunch Saute, fry and pantry.

Sous Chef

Mastro's Ocean Club

January 2010 to May 2020

• 4 years as a Sous Chef for Mastros Ocean Club, LV

• 4 years of Culinary Management experience in an upscale/fine dining establishment.

• Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality

• Strong communication, leadership, and conflict resolution skills. Stable and family oriented. Education

Associate in an applied science in Culinary Arts

The Art Institute of Colorado - Denver, CO

August 2006 to March 2008

Certification program in Culinary

Los Angeles Mission College - Sylmar, CA

March 2003 to June 2004

World of pastries certificate in Pastries

Cerritos College - Cerritos, CA

March 2002 to April 2003

Skills

• Kitchen Management Experience

• Food Safety

• Banquet Experience

• Supervising Experience

• Restaurant Management

• Pricing

• Labor Cost Analysis

• Profit & Loss

• POS

• Inventory Control

• Cooking

• Food Production

• Leadership

• Conflict Management

• Microsoft Office

• Purchasing

• Merchandising

• Catering

• Retail Sales

• Employee Orientation

• Baking, Broiling, Saute, Fry, Garde Manager, recipe development elopement, pastry's, inventory, stocking, purchasing and vendor relationships. (10+ years)

• Food service

• Customer service

• Forecasting

• Management

• Restaurant experience

• Menu Planning

• Recruiting

• Sales

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