Carla Sofia Garcia Flores
Kamas,UT
Summary
Hardworking and enthusiastic Sushi chef, trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success. Flexible Chef willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks. Meticulous individual skilled in different cooking techniques with good understanding of food safety standards.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Line Cook
High West Distillery
07.2023 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
HEAD SUSHI CHEF
PENDRY MONTAGE INTERNATIONAL
01.2021 - 12.2021
- Working as a head sushi chef for Kita Restaurant, in charge of the creative part, creating new items for the menu, inventory, orders and working every night in the sushi bar.
- Undertook Japanese recipes and added innovative ingredients to create dynamic sushi rolls for [Type] restaurant.
- Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
- Provided patrons with education on different types of fish and shellfish and helped choose sushi items.
- Carefully handled various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Placed orders to restock items before supplies ran out.
LINE COOK
WALDORF ASTORIA
05.2020 - 12.2020
- sauté area and breakfast line.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
SUMMER JOB
ST. REGIS HOTEL
02.2020 - 04.2020
- Working in the terrace of the hotel and being a line cook in charge of seafood.
INTERNSHIP
Montage Deer Valley
03.2019 - 02.2020
- Experience in 3 main kitchens of the hotel, experience in the banquet area, processing meat, fish and seafood for events, plating events from 100 pax up
- Experience in the main kitchen of the hotel (fine dining restaurant) preparation of dishes from the menu, sauces, pasta, omelette station
- Sauté, grill and hot top area
- Experience in a comfort food restaurant, sauté area, grill and pizzas area
- Open kitchen, production area and mise en place.
Sushi Chef
TZURU NIKKEI RESTAURANT
09.2018 - 01.2019
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Maintained well-organized mise en place to keep work consistent.
- Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
Lead Sushi Chef
HANSHA SUSHI CATERING
02.2016 - 01.2019
- Cook and in charge of reception of orders, production of sauces, fish filleting, preparation of everything required for the orders.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
COOK
PIACERE
02.2018 - 09.2018
- Cook in hot and cold areas, production of sauces, garnishes and preparation of dishes in the service, preparation of pasta, sautées, pizzas, salads.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
ITAMAE
EDO SUSHI BAR
01.2017 - 01.2018
- Fulfilling the function of making the mise en place, production of sauces, fish filleting, seafood cleaning
- Direct contact with the customer.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Worked effectively in fast-paced environments.
Education
Culinary Degree - Culinary Arts
D'Gallia
Lima, Peru10.2017
Skills
- Line Management
- Kitchen Operations
- Food Rotation
- Food Presentation
- Portioning
- Server Communication
- Ingredient Preparation
- Food Safety
- Kitchen Sanitization
- Garnishing
- Food Allergen Safety
- Food Preparation
- Fish and Seafood Preparation
- Professional Attitude
- Kitchen Sanitation
- Food Spoilage Prevention
- Food Storage Procedures
- Active Listener
- Kitchen Organization
- Menu Item Memorization
- Recipe Adherence
- Quality Control
- Ingredient Stocking
- Stock Rotation
- Customer Service
- Institutional and Batch Cooking
- Special Requests
- Meat Cutting
- Entree Preparation
- Sauce Preparation
Academic Training
- GRADUATED AND CERTIFICATED, COOKING, D'GALLIA CULINARY INSTITUTE.
- COMPLETED 2ND CYCLE, INTERIOR ARCHITECTURE, TOULOUSE LAUTREC INSTITUTE.
- 1ST CYCLE, ADMINISTRATION OF RESTAURANTS, SAN IGNACIO DE LOYOLA INSTITUTE.
- 1ST SEMESTER, CULINARY ARTS, SALT LAKE COMMUNITY COLLEGE.
Languages
ENGLISH
Professional Working
Spanish
Native or Bilingual
Personal Information
- Age: 26
- Place of Birth: LIMA - PERU
- Marital Status: SINGLE
Certification
- ServSafe
Timeline
Line Cook
High West Distillery
07.2023 - Current
HEAD SUSHI CHEF
PENDRY MONTAGE INTERNATIONAL
01.2021 - 12.2021
LINE COOK
WALDORF ASTORIA
05.2020 - 12.2020
SUMMER JOB
ST. REGIS HOTEL
02.2020 - 04.2020
INTERNSHIP
Montage Deer Valley
03.2019 - 02.2020
Sushi Chef
TZURU NIKKEI RESTAURANT
09.2018 - 01.2019
COOK
PIACERE
02.2018 - 09.2018
ITAMAE
EDO SUSHI BAR
01.2017 - 01.2018
Lead Sushi Chef
HANSHA SUSHI CATERING
02.2016 - 01.2019
Culinary Degree - Culinary Arts
D'Gallia
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