Araceli Gallegos Velazquez
San Diego,CA
Summary
Dynamic culinary professional with extensive experience at Sheraton Hotels, excelling in food presentation and inventory management. Proven track record in menu development and staff training, enhancing guest satisfaction through innovative dish offerings. Recognized for leadership qualities and attention to detail, consistently delivering high-quality dining experiences in fast-paced environments.
Overview
25
25
years of professional experience
Work History
Garde Manger Supervisor
Sheraton Hotels
04.2022 - Current
- Assumed responsibility for creating visually appealing hors d''oeuvres displays during banquets or private events, enhancing overall event presentation.
- Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
- Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
- Ensured optimal freshness of ingredients through proper storage and rotation procedures, maintaining the highest quality standards.
- Participated in budgeting process for cold and preserved foods, seeking new sources, and assessing quality as necessary.
- Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
- Managed inventory levels effectively by tracking usage patterns and placing accurate orders with suppliers on a weekly basis.
- Assisted with training new staff members on Garde Manger station operations, sharing knowledge and expertise for consistency across the team.
- Worked closely with the executive chef to develop new menu items that aligned with current culinary trends and guest preferences.
- Monitored food production to verify quality and consistency.
Banquet Cook
Sheraton Hotels
06.2007 - 08.2020
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Ordered food and supplies used to prepare meals for [Number] people.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Collaborated with the banquet team to ensure timely delivery of meals, resulting in positive feedback from clients.
- Received recognition from management for consistently meeting deadlines without sacrificing dish quality or presentation.
- Adapted cooking techniques and ingredient substitutions when faced with unexpected challenges or last-minute changes in event details.
- Trained new staff members on kitchen procedures, ensuring consistency in quality among all team members.
Line Cook Supervisor
Sheraton Hotels
07.2008 - 09.2020
- Poolside kitchen annual supervisor for high volume restaurant for every summer, seasonal kitchen.
- Addressed customer complaints promptly, demonstrating commitment to exceptional service and fostering repeat business.
- Monitored food quality at all stages of production, ensuring consistently high standards were met across all dishes served.
- Contributed to menu development, incorporating seasonal ingredients for innovative dish offerings.
- Implemented new recipes, refining existing offerings through taste tests and feedback sessions with culinary team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
- Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
- Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
Server
Sheraton Hotels
08.2020 - 04.2021
- Costumer service, food running experience
- Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
- Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
- Maintained a clean and orderly dining area for an enjoyable guest experience.
- Cultivated warm relationships with regular customers.
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Served food and beverages promptly with focused attention to customer needs.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
Garde Manger Cook
Sheraton Hotels
06.2006 - 06.2007
- Consistently met deadlines for preparing large quantities of hors d''oeuvres for catering events or special functions within the restaurant setting.
- Assisted with menu planning by collaborating with chefs and considering seasonal ingredients for diverse dishes.
- Maintained high standards of cleanliness and organization in the kitchen, leading to efficient meal preparation.
- Enhanced presentation quality by utilizing artistic food plating techniques.
Housekeeper
Sheraton Hotels
05.2005 - 06.2006
- Disinfected and mopped bathrooms to keep facilities sanitary and clean.
- Cleaned and stocked guest rooms by replacing used towels and linens vacuuming floors, making beds, and restocking bathroom items.
- Collaborated with other housekeeping staff to complete tasks efficiently and effectively.
- Vacuumed rugs and carpeted areas in offices, lobbies, and corridors.
Laundry Attendant
Sheraton Hotels
03.2000 - 05.2005
- Maintained a clean and organized work environment, ensuring optimal productivity and minimal downtime.
- Set up wash and dry cycles with appropriate settings such as spin speed, temperature, and cleaning agents.
- Supported team members in completing tasks efficiently, fostering a positive and collaborative work atmosphere.
- Assisted with cleaning and maintenance of laundry equipment to keep machines in proper working order.
Skills
- Food presentation
- Inventory management
- Sanitation practices
- Menu development
- Quality control
- Staff training
- Customer service
- Time management
- Communication skills
- Attention to detail
- Leadership qualities
- Knife skills
- Cooking techniques
- Ingredient knowledge
- Food storage
- Recipe development
- Menu planning
- Special diet accommodation
- Multitasking capacity
- Food preparing, plating, and presentation
- Team leadership
- Creative thinking
- Active listening
Languages
Spanish
Native or Bilingual
English
Professional Working
Timeline
Garde Manger Supervisor
Sheraton Hotels
04.2022 - Current
Server
Sheraton Hotels
08.2020 - 04.2021
Line Cook Supervisor
Sheraton Hotels
07.2008 - 09.2020
Banquet Cook
Sheraton Hotels
06.2007 - 08.2020
Garde Manger Cook
Sheraton Hotels
06.2006 - 06.2007
Housekeeper
Sheraton Hotels
05.2005 - 06.2006
Laundry Attendant
Sheraton Hotels
03.2000 - 05.2005
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