ALISIA AMARO
Lake Mary,FL
Summary
Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Sous Chef
Loews Hotels & Co
04.2024 - Current
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Culinary Manager
The glass knife
04.2021 - 02.2024
- Executed the preparation and plating of dishes according to established recipes and standards
- Assisted in incorporating innovative techniques and procedures
- Purchased food and cultivated strong vendor relationships.
- Assisted in the training and development of all new hires.
- Optimized kitchen staffing levels to maintain a balance between efficient service delivery and cost management, reducing labor costs without compromising quality or guest satisfaction.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Banquet Supervisor
The Grand Bohemian Hotel
02.2018 - 04.2021
- Resolved any guest complaints or issues quickly and professionally
- Provided training to new employees on proper banquet set-up and service techniques
- Organized daily work schedules for the banquet staff according to event requirements
- Utilized problem-solving techniques when dealing with difficult situations arising from guests or staff members
- Coordinated with other departments such as kitchen staff and maintenance personnel when needed
- Monitored inventory levels of supplies and equipment used during banquets to ensure adequate availability at all times.
- Collaborated with sales team to create customized menus and event layouts tailored to client needs.
Line cook
The Cheesecake Factory
06.2014 - 02.2018
- Assisted in the daily preparation of food items in accordance with recipes
- Maintained knowledge of menu items and ingredients to meet customer requests and dietary restrictions
- Adapted well under pressure in high-volume environments while maintaining focus on quality execution.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
Prep Cook
Jim N Nicks
06.2012 - 06.2014
- Maintained a clean, organized cook station in compliance with company standards, procedures, and sanitation requirements
- Prepared cooking ingredients by washing and chopping vegetables and cutting meat
- Measured and mixed ingredients for sauces and dressings.
Education
Associates in Culinary -
Sullivan University
Louisville, KYSkills
- Menu Development
- Food Cost Control
- File management
- Email and word processing
- Creating reports and tools for operating structure
- Training and Development
- Safety and Sanitation
- Employee scheduling
- Ordering and requisitions
- Vendor relationship management
- Compliance
Certification
Servsafe Manager
Personal Information
Title: Sous Chef
References
Bianca Hinksman, General Manager, (407) 967-3621, Hinksman_b@ymail.com
Bianka Monzon, Food and Beverage Manager, (239)-537-6860, Bmonzon0621@gmail.com
Freddy Sojous, Chef De Partie, (407) 405-2921, Ferdinand.sojous@yahoo.com
Timeline
Sous Chef
Loews Hotels & Co
04.2024 - Current
Culinary Manager
The glass knife
04.2021 - 02.2024
Banquet Supervisor
The Grand Bohemian Hotel
02.2018 - 04.2021
Line cook
The Cheesecake Factory
06.2014 - 02.2018
Prep Cook
Jim N Nicks
06.2012 - 06.2014
Associates in Culinary -
Sullivan University
Similar Profiles
Ramesh KaduruRamesh Kaduru
Task Force Executive Chef at Loews Hotels /Hyatt Hotels/Country ClubsTask Force Executive Chef at Loews Hotels /Hyatt Hotels/Country Clubs
Marck L RemedorMarck L Remedor
Security Officer at Loews Hotels & CoSecurity Officer at Loews Hotels & Co
Nia AshleyNia Ashley
Supervisor at Loews Hotels & CoSupervisor at Loews Hotels & Co
SHAUN FREEMANSHAUN FREEMAN
Assistant Director of Food and Beverage at Loews Hotels & CoAssistant Director of Food and Beverage at Loews Hotels & Co
Janiece NobleJaniece Noble
Customer Service Representative at FH CannCustomer Service Representative at FH Cann