Ana Monterrosa
San Francisco,CA
Summary
Obtaining a new position where there is organizational and educational skills put to use. Able to work well with other people and have the ability to learn new things. Having the knowledge of the principles and processes to provide a personalized service to the client. This includes customer satisfaction and commitment to the implementation of safe and hygienic practices.
Overview
9
9
years of professional experience
Work History
Line Cook
Noosh
01.2021 - 04.2024
- Food safety and hygiene standards were maintained.
- Competent with implementation of safe and hygienic practices likes to keep the work area organized and clean.
- Experience in handling different kitchen equipment and work tools.
- Knowledge of food preparation such as meats, vegetables, desserts, salads, sauces and etc.
- Helping sub chef to receive orders and arrange products
Prep Cook
Pizzeria Delfina
06.2015 - 12.2018
- Enhanced kitchen efficiency by maintaining clean and organized workspace during busy shifts.
- Ability to make pizza dough, portioning dough, preparing pizza and marinating meats.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Measured and mixed ingredients according to precise recipes for best results.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
Education
High School Diploma -
National Institute
Nueva Conception, El Salvador08.2001
Skills
- Time Management
- Teamwork
- Communication
- Skills to follow recipes and professional instructions
- Highly motivated
- Cleaning and organization
- Professional Attitude
- Cleanliness standards
- Knife Skills
- Ability to learn new things
Languages
Spanish
Full Professional
English
Limited Working
Refrences avaliable
(Executive Chef) Gustavo (415) 368-4244
(Manager) Rebbeca Ainsworth (415) 605-2478
Timeline
Line Cook
Noosh
01.2021 - 04.2024
Prep Cook
Pizzeria Delfina
06.2015 - 12.2018
High School Diploma -
National Institute
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