AMMY ENCINAS
LAS VEGAS,NV
Summary
Creative, passionate and resourceful culinary professional with experience in preparation of gourmet dishes , desserts, large scale production baking and a la carte dining. Detail oriented professional with a flair for creating special custom desserts and ability to exceed customers' expectations.
Overview
20
20
years of professional experience
Work History
Private Chef
Needs salt
LAS VEGAS, NV
09.2021 - Current
- Planned and prepared meals for private clients according to dietary requirements and preferences.
- Ordered food supplies, ensuring freshness and quality of ingredients.
- Created menus with seasonal produce while maintaining a budget.
- Organized special events and dinner parties for clients, including menu planning and presentation details.
- Assisted in the selection of wines to compliment meal courses.
- Designed creative dishes to showcase culinary talents as requested by clients.
- Maintained cleanliness and safety standards within the kitchen area at all times.
- Developed cost-effective recipes that met client's needs while staying within budgetary parameters.
- Conducted research on new cooking methods, ingredients, equipment, and recipes.
- Ensured compliance with all local health department regulations regarding food handling procedures.
Chef De Partie
Green Street at the palms
LAS VEGAS, NV
01.2020 - 03.2020
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
Prep Cook Supervisor
Yard bird
LAS VEGAS, NV
01.2018 - 12.2019
- Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
- Followed recipes to prepare meals according to customer specifications.
- Monitored inventory levels of all kitchen items and placed orders when needed.
- Organized walk-in coolers and freezers according to established guidelines.
- Communicated effectively with fellow staff members regarding meal preparations.
- Trained new employees on proper techniques of preparing meals safely.
Chef De Partie
Honey Salt
LAS VEGAS, NV
06.2016 - 12.2017
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
BAKER
LUXOR HOTEL AND CASINO
LAS VEGAS, NV
05.2005 - 06.2016
- Crafted a variety of desserts comprised of doughs, mixes and finished products, such as sweet tarts, shortbreads, savory pies, quiches, petit fours, Danish pastries, eclairs and cream puffs for buffet, ala carte restaurants, banquets, and outside functions
- Lead team with completion of daily production lists, all cake orders and special requests, chocolate production, assisting with overseeing staff and training new members
- Preparations of all mise en place and recipe testing and development of new menu
- Maintain high standards of food for ala carte and banquet functions
- Executed all areas for pastry production for high volume high end restaurants for ala carte dining
- Responsible for all production of execution of pastry kitchen including crème patisserie and lemon curd, almond crème, and ganache
Education
ASSOCIATES OF ARTS -
LE CORDON BLEU COLLEGE OF CULINARY ARTS
LAS VEGAS, NV01.2005
Skills
Serve safe manager certification
- Menu planning
- Originality
- Recipe development
- Cooking techniques
- Nutritional advice
- Cooking equipment proficiency
- Event catering
- Sanitation and safety
- Passion for culinary arts
- Sanitation practices
- Kitchen knife proficiency
- Budgeting and cost control
- Client relationship building
- Team management
- Love for culinary arts
- Ingredient sourcing
- Food presentation
- Meal preparation
- Allergy awareness
- Culinary expertise
Timeline
Private Chef
Needs salt
09.2021 - Current
Chef De Partie
Green Street at the palms
01.2020 - 03.2020
Prep Cook Supervisor
Yard bird
01.2018 - 12.2019
Chef De Partie
Honey Salt
06.2016 - 12.2017
BAKER
LUXOR HOTEL AND CASINO
05.2005 - 06.2016
ASSOCIATES OF ARTS -
LE CORDON BLEU COLLEGE OF CULINARY ARTS