Berenice Barrios
Carrollton,TX
Summary
Accomplished Chef Manager with a proven track record at Todopasapalos and more, specializing in culinary staff management and recipe creation. Expert in enhancing operational efficiency and boosting revenue by over 20%. Skilled in fostering team productivity and maintaining high standards of food safety and presentation. Demonstrates culinary expertise and effective leadership, ensuring customer satisfaction and compliance with regulations.
Overview
18
18
years of professional experience
Work History
Chef Manager
Todopasapalos and more
Dallas, TX
01.2021 - Current
- Worked with cross-functional teams to achieve goals.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Directed strategic planning to develop and implement corporate goals, objectives, policies, and procedures.
- Developed action plans to ensure that all organizational objectives are met in a timely manner.
- Oversaw day-to-day operations of the company while coordinating with staff members.
- Negotiated contracts with vendors and suppliers to maximize cost savings for the organization.
- Established performance standards and monitored progress towards achieving them.
- Provided guidance to team members on project management principles and best practices.
- Monitored financial performance of the organization and initiated corrective actions as needed.
- Created strategies for increasing revenue streams by leveraging existing customer relationships.
- Ensured compliance with applicable laws, regulations, policies, and procedures related to business operations.
- Reviewed reports from departments to identify areas of improvement in operational efficiency.
Kitchen Assistant
stafing
Dallas, TX
07.2019 - 12.2020
- Cleaned and sanitized work surfaces, equipment, utensils, dishes, and pots.
- Prepared food items consistently following recipe cards and production and portion standards.
- Stocked supplies such as food items and utensils in serving stations, cupboards, refrigerators, and salad bars.
- Assisted cooks with meal preparation tasks including washing vegetables, cutting meats, weighing ingredients for recipes and portioning meals for customers.
- Maintained kitchen sanitation standards to ensure safety of staff and customers.
- Organized storage areas to facilitate ease of access when retrieving supplies or ingredients for menu items.
- Kept accurate records of inventory levels on a weekly basis.
- Set up banquet tables with appropriate linens prior to events taking place at the facility.
Managing Director
gabysboutiuqe
Venezuela
01.2007 - 12.2017
- Developed action plans to ensure that all organizational objectives are met in a timely manner.
- Oversaw day-to-day operations of the company while coordinating with staff members.
- Negotiated contracts with vendors and suppliers to maximize cost savings for the organization.
- Established performance standards and monitored progress towards achieving them.
- Provided guidance to team members on project management principles and best practices.
- Monitored financial performance of the organization and initiated corrective actions as needed.
- Reviewed reports from departments to identify areas of improvement in operational efficiency.
- Ensured compliance with applicable laws, regulations, policies, and procedures related to business operations.
- Created strategies for increasing revenue streams by leveraging existing customer relationships.
- Coordinated with senior leadership teams to develop long-term growth plans for the organization.
- Managed external communications such as press releases, media interviews.
- Cultivated strong relationships with customers through periodic meetings and follow-ups.
- Organized marketing campaigns to promote new products and services offered by the company.
- Identified potential risks associated with operations and developed mitigation strategies.
- Increased efficiency, effectiveness and profitability by managing team productivity, costs and budgets.
- Formulated strategic vision to drive mission and goals while stimulating revenue, profitability and growth.
- Broke down strategic problems and analysis to provide insights and recommendations.
- Formed and sustained strategic relationships with clients.
- Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
Education
BBA -
Jose Gregorio Hernandez
Venezuela12-2012
Associate of Science -
Rafael Belloso Chacin
VENEZUELA03-2007
Chef -
Cocina
Venezuela01-2004
High School Diploma -
Udon Perez
Venezuela07-1994
Skills
- Order control
- Recipe creation
- Culinary expertise
- Cleaning and sanitation
- ChefTec
- Culinary staff management
- Menu development
- Food presentation
- Inventory supervision
- Food safety management
Languages
Spanish
Professional
Timeline
Chef Manager
Todopasapalos and more
01.2021 - Current
Kitchen Assistant
stafing
07.2019 - 12.2020
Managing Director
gabysboutiuqe
01.2007 - 12.2017
BBA -
Jose Gregorio Hernandez
Associate of Science -
Rafael Belloso Chacin
Chef -
Cocina
High School Diploma -
Udon Perez
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