Ayulieth Reyes Corral
Tacoma,WA
Summary
Utilizing my experience in all areas of the food service industry, I
Overview
6
6
years of professional experience
1
1
Certification
Work History
Dietary Aide IV
MultiCare Good Samaritan Hospital
Puyallup, WA
08.2022 - Current
- Prepared and served meals according to dietary guidelines and established company-provided menus with minimum waste of product.
- Ensured that all food was prepared according to established Health Department regulations.
- Provided training and mentorship and flexibility to cover the needs of Dietary I, II, III and IV shifts when necessary.
- Provide excellent customer service in all areas of the Hospital.
Business Owner
RAICES (Private chef)
Tacoma, WA
01.2022 - Current
- Worked with clients to develop personalized menus (different cuisines to specialized diets) for large and small group events from intimate dinners to large banquets.
- Executed menus from one to five courses.
- Negotiated subcontracts with vendors and suppliers for additional staffing, and equipment necessary (products from furniture to large kitchen equipment).
- Established direct marketing strategies through social media to promote the business.
- Monitored cash flow to ensure proper budgeting of resources.
- Managed inventory levels to meet customer demand while minimizing costs.
Pastry Chef
El Gaucho
Tacoma, WA
12.2017 - 12.2022
- Developed unique recipes for pastries and desserts, using seasonal ingredients.
- Lead cook job duties include: Preparing food properly by roasting, steaming, braising, frying, poaching, boiling, grilling, sauteing, searing, broiling and blanching for menus that are from scratch.
- Additional lead cook job duties include:training and mentorship of prep cooks, leading morning crew, receiving product, and inventory control.
- Monitored food quality and safety standards in the kitchen.
Education
Certification As Sous Chef Through American Culinary Federation -
Renton Technical College
Renton, WA08-2023
Skills
- Food Preparation for high volume establishment from 400 - 900 guests and hospital patient volumes up to 500 per meal
- Food Handling Safety- maintained a 100% food safety rating for
- Recipe development for a variety of different cuisines
- Customer Service excellence and including bilingual language
- Leadership skills
- Food quality assurance
- Conflict resolution, problem resolution and time management,
- Kitchen management
- Kitchen crew training
- Culinary technique
Accomplishments
American Culinary Federation (ACF)
Washington State Chef's Association
Chef of the Year 2023
Presidental Medallions Recipient 2022
Bite of Salmon - People's Choice Award 2023
Student of the Year 2019 and 2022
Languages
Spanish
Native/ Bilingual
Certification
- Certification as Sous Chef Through American Culinary Federation August 2023
Timeline
Dietary Aide IV
MultiCare Good Samaritan Hospital
08.2022 - Current
Business Owner
RAICES (Private chef)
01.2022 - Current
Pastry Chef
El Gaucho
12.2017 - 12.2022
Certification As Sous Chef Through American Culinary Federation -
Renton Technical College