Beatriz Damonte
Milwaukee,United States
Summary
Highly motivated and capable professional cook with a real passion for preparing popular, healthy and nutritious meals seeks an opportunity to apply knowledge and skills learned traveling abroad and studying at Le Cordon Bleu.
Overview
14
14
years of professional experience
Work History
Sous Chef
Lupi and Iris
Milwaukee, Wisconsin
04.2023 - Current
- Assisting the CDC in monitoring the kitchen, line cooks, prep cooks
- Expediting orders to ensure quality taste and presentation
- Managing the kitchen inventory and ensuring supplies are fresh and of high quality
- Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
- Ability to multitask and work quickly under pressure
- Advanced verbal and written communication skills
- Attention to detail and organizational skills
- Full awareness of all menu items, their recipes, methods of production and presentation standards
- Experienced in private parties and special wine dinners
Owner
BeaQuiche
Lima, Peru
04.2020 - 03.2023
- Small business owner during the pandemic from home
- Quiches and desserts
Chef de Partie
Lake Park Bistro, The Bartolotta Restaurants
Milwaukee, Wisconsin
10.2018 - 11.2019
- Full awareness of all menu items, their recipes, methods of production and presentation standards
- Helping the sous chef and executive chef to develop new dishes and menus
- Experienced in private parties and special wine dinners
- Complete Knowledge of all stations specially grill and Roti
Chef de Partie
Harbor House, The Bartolotta Restaurants
Milwaukee, Wisconsin
01.2018 - 10.2018
- Full awareness of all menu items, their recipes, methods of production and presentation standards
- Helping the sous chef and executive chef to develop new dishes and menus
- Knowledge of all stations of the kitchen
Chef de Partie
Cafe Boulud
Palm Beach, Florida
11.2015 - 11.2017
- Full awareness of all menu items, their recipes, methods of production and presentation standards
- Helping the sous chef and executive chef to develop new dishes and menus
- Took care of daily food preparation and duties assigned through the chefs to meet the standard and the quality set by the restaurant
- Ensured that the production, preparation and presentation of food were of the highest quality at all times
- Knowledge of Entremet station as well of all the other stations
Chef de Partie
Flagler Steakhouse, The Breakers
Palm Beach, Florida
11.2013 - 12.2014
- Followed proper food handling methods and maintained correct temperature of all food products
- Set up and performed initial prep work for food items such as soups, sauces and salads
- Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly
- Follow recipes, piece controls and presentation specifications as set by the hotel management
Line cook
French Corner Bistro
West Palm Beach, Florida
03.2012 - 10.2012
- Followed proper food handling methods and maintained correct temperature of all food products
- Prepared orders according to the customer preference using established recipes, portions, and methods established by the restaurant
- Prepared simple foods and salads
- Making sure that all food at point of delivery is of the highest quality
Education
Associate of Science Degree - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Miramar, Florida, United States08.2012
Skills
- Fluent in English and Spanish
- Disciplined and efficient learner
- High-volume production expertise
- Experienced in meal preparation
- Proficient in safe food handling practices
- Attention to detail, ability to improvise when required
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Sous Chef
Lupi and Iris
04.2023 - Current
Owner
BeaQuiche
04.2020 - 03.2023
Chef de Partie
Lake Park Bistro, The Bartolotta Restaurants
10.2018 - 11.2019
Chef de Partie
Harbor House, The Bartolotta Restaurants
01.2018 - 10.2018
Chef de Partie
Cafe Boulud
11.2015 - 11.2017
Chef de Partie
Flagler Steakhouse, The Breakers
11.2013 - 12.2014
Line cook
French Corner Bistro
03.2012 - 10.2012
Associate of Science Degree - Culinary Arts
Le Cordon Bleu College of Culinary Arts