Arlette Gonzalez
Miami,FL
Summary
Dynamic culinary professional with extensive experience at Marriott Vacation Club, excelling in team leadership and menu planning. Proven track record in enhancing food presentation and implementing efficient inventory management practices. Bilingual in Spanish and English, committed to delivering exceptional customer service and fostering a collaborative kitchen environment. Experience in event production and organization.
Overview
10
10
years of professional experience
Work History
Sous Chef
Marriott Vacation Club
08.2023 - Current
- Supervised daily kitchen operations to ensure adherence to safety and quality standards.
- Trained and mentored junior kitchen staff in culinary techniques and food preparation.
- Developed seasonal menus highlighting fresh ingredients and local cuisine.
- Collaborated with front-of-house staff to streamline service and enhance guest experience.
- Managed inventory levels, reducing waste through efficient stock control practices.
- Implemented new cooking techniques that improved meal presentation and flavor profiles.
- Coordinated special events, ensuring timely delivery of high-quality meals for large groups.
- Led cross-functional teams to optimize project delivery and enhance collaboration.
- Developed and implemented strategic initiatives to improve operational efficiency across departments.
- Streamlined processes, resulting in reduced turnaround times for key deliverables.
Junior Sous Chef
Montage Hotel
02.2016 - 01.2023
- Supervised kitchen staff to ensure adherence to food safety and hygiene standards.
- Coordinated daily menu preparations and executed high-quality food presentation.
- Developed new recipes and enhanced existing dishes to improve guest satisfaction.
- Trained junior staff on culinary techniques and operational procedures for efficiency.
- Managed inventory control, reducing waste through efficient stock utilization practices.
- Implemented process improvements that streamlined kitchen operations and reduced prep time.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
Education
Master of Arts - Journalism And Mass Communication
Universidad Central
Venezuela 09-1990
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Menu planning
- Customer service
- friendly
- Good communicator
- leader
- Spanish 100%
- Engliesh 70%
- Food presentation
- Safe food handling
Languages
Spanish
Native or Bilingual
English
Professional Working
Timeline
Sous Chef
Marriott Vacation Club
08.2023 - Current
Junior Sous Chef
Montage Hotel
02.2016 - 01.2023
Master of Arts - Journalism And Mass Communication
Universidad Central