Cook/ kitchen supervisor

Madeline Lissette Pereira

Telephones: +1-551-***-**** E-mail: ************@*******.***

PROFESSIONAL EXPERIENCE

Embassy Suites by Hilton Santo Domingo, May 2015-June 2017 180 Suites

Multifunctional space for corporate and social events of 2,090 meters (8 rooms). 3 consumption centers.

Cook (2015-2017)

• Ensure food quality and customer satisfaction.

• Supervision of kitchen operations to ensure food quality.

• Constantly evaluate and train kitchen staff.

• Participate in international gastronomic festivals (Mexico and India).

• I personally attend to special clients or those who require special attention.

• Share administrative functions with the Executive Chef.

• Participate in the distribution of personnel up to 40 people. Hampton by Hilton Santo Domingo Airport (Opening)

Executive Chef (2017-2018)

123 rooms, it is the first Hampton opened in the Dominican Republic and the second in the Caribbean.

It has a restaurant offering services 24 hours, catering, buffet, private events in an event room with capacity for up to 120 people.

Achievements:

It has managed to position it as the best gastronomic option within the plaza where it is located, as well as the hotel's restaurant being considered a high-quality gastronomic product, and excellent value for money for large airport companies, MLB Academies, Free Trade Zone, Puerto Caucedo and lunch and dinner option for regular businessmen in the area. Features:

• In addition to Executive Chef, she performs the duties of F&B Manager.

• Schedule internal and external activities.

• Manage products with suppliers.

• Assign functions to staff.

• Cover the functions of the purchasing director in the event of vacations or emergencies.

• Carry out menu costing.

JW Marriott Santo Domingo

Sous Chef (2018-2021).

Executive Sous Chef (2021-2022)

Luxury hotel with 150 rooms, positioned as the best hotel in Santo Domingo (#1 according to trip advisor).

Features

Direct and supervise all aspects of the kitchen: Manage food supplies, restaurants, schedules, banquets, etc.

Continually train staff on new Covid-19 guidelines and procedures required by Marriott International.

Prepare financial reports, budgets, menu creation, monitor and control costs. Responsible for team training in hygiene and food safety according to international servsafe standards.

Dominican Fiesta Hotel (palladium hotel group)

Executive Chef (2022 to present)

Hotel with approximately 280 rooms, it is the only one in its area that has different fields for sports teams and an Olympic pool. It also has a members club with up to 5,000 members, which allows it to have an advantage over other hotels.

It has the largest convention center in Santo Domingo with capacity for up to 1,500 people. Features

Coordinate the operation and administration of the kitchen, covering various topics such as: cost controls, menu design, schedule management, financial reports, etc. Academic training

2010- 2015 bachelor’s degree in Tourism and Hotel Business Administration (Dominican University O&M).

English by immersion (MEESCYT) 2014-2015.

Languages

Native Spanish.

English (intermediate).

Professional courses

ServSafe Food Handler 2020.

ServSafe For Managers 2020.

Essential skills for supervisor and manager (Marriott International ) 2020 Adaptation to Covid-19 modality (Marriott International ) 2020-2021 Navigating through change (2019 Marriott International) Foundation of leadership (2019 Marriott International ). Food Allergen Training 2022 (Marriott International). First Aid (INFOTEP) 2018.

Diploma in Bar and Restaurant Management (BARTEDERON Professional Academy 2018). Communicative skills

• Continuous improvement

• Good communication skills

• People orientation

• Personal motivation

Organizational competencies/Management

• Team management

• Planning and time management

• Ability to delegate

• Motivation for quality and continuous improvement Digital competence

• Mastery of Microsoft Office components.

• Adaco

• Vips

• 2 Bend

• Prestige

Skills

• Experience in new opening projects.

• Training and organization of personnel.

• Supervision in personnel management in audits.

• I work under pressure and results-oriented.

• Schedule management.

• Payroll management.

• Ability to create and prepare menus for people with special requirements. Recognitions

• Best trained collaborator (JW Marriot 2019)

• First trimester supervisor (JW Marriot 2021)

• Supervisor of the year (JW Marriot 2021)

• Espiritu Palladium Department for best guest comments (September 2023)

• Manager of the quarter (September 2023)

References

Gema Nieto (General Manager Hampton By Hilton) +1-829-***-**** Victor Mosqueda (Executive chef Embassy Suites by Hilton) +52-669-***-**** Fabeth Martinez (Santo Domingo Hotel Association) +1-829-***-****

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