Beatriz Perez Gonzalez
Borrego Springs,CA
Summary
Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Sous Chef
De Anza Country Club
Borrego Springs, California
10.2023 - Current
- Assisted head chef in managing kitchen operations and staff coordination.
- Developed new recipes to enhance menu offerings at the country club.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Maintained cleanliness and organization of kitchen equipment and work areas.
- Collaborated with front-of-house staff to ensure timely service delivery.
Line Cook/Banquet Cook
The Westgate Hotel
San Diego, California
11.2017 - 05.2019
- Prepared high-quality dishes that met hotel standards and adhered to recipes, ensuring guest satisfaction.
- Fulfilled 100+ orders in fast,efficient and timely manner.
- Flat-top/Griddle cooking, Egg preparation, Knife skills, Batch cooking, Food safety/Sanitation, Menu knowledge.
Education
J.D. - Culinary Arts
Job Corps Center
San Diego, CA11-2010
Skills
- Culinary techniques
- Menu development
- Food safety standards
- Kitchen management
- Inventory control
- Staff scheduling
- Team collaboration
Languages
English
Professional
Spanish
Professional
Certification
- Chef Supervisory Management
- Food Handler's Certification
Timeline
Sous Chef
De Anza Country Club
10.2023 - Current
Line Cook/Banquet Cook
The Westgate Hotel
11.2017 - 05.2019
J.D. - Culinary Arts
Job Corps Center