Carlos Quiroz
Sheraton Grand Nashville Downtown
Nashville,TN
12
years of professional experience
1
Certification
Dynamic sous chef with a proven track record in streamlining kitchen operations, enhancing customer service, and implementing innovative menu items. Expertise in inventory management and cost control drives efficiency and reduces waste.
Work History
Sous Chef
3 Years 11 Months- Supervised kitchen staff to ensure quality food preparation and presentation.
- Developed and implemented new menu items.
- Coordinated inventory management to optimize ingredient availability and minimize waste.
- Training new staff.
- Collaborated with front-of-house teams to facilitate smooth service operations during peak hours.
- Led daily kitchen operations, streamlining workflows for improved efficiency and productivity.
Lead Cook
1 Year- Enforce health, safety, and sanitation standards throughout the kitchen, ensuring all workstations are clean and disinfected.
- Ensure station setup, prep levels, and mise en place are complete before each shift.
- Handle high-pressure situations with composure.
Pastry Chef
8 Months- Developed and executed innovative pastry recipes in alignment with seasonal menus.
- Managed inventory levels to ensure availability of fresh ingredients for daily production.
- Perfom pastry techniques and best practices for quality assurance.
- Streamlined pastry preparation processes, resulting in increased output efficiency.
Pastry Cook
5 Months- Crafted artisanal pastries using precise techniques and high-quality ingredients.
- Oversaw daily pastry production, ensuring adherence to quality standards and consistency.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
Pastry Cook
1 Month- Implemented process improvements that increased efficiency in pastry preparation workflows.
- Maintained strict adherence to food safety guidelines during all stages of pastry preparation and storage.
- Ensured consistent product quality by conducting regular tastings of prepared items prior to serving customers.
- Demonstrated attention to detail when measuring, mixing, and baking ingredients according to specific recipes.
Internship
1 Year- rotate trough kitchen stations.
- support with banquet or event producction as needed
- Assisted with day-to-day operations, working efficiently and productively with all team members.
Pastry Cook
1 Year 10 Months- Prepare pastry items according to guest orders of consistent quality following recipe cards, production, portion, and presentation standards.
- Basic knowledge of cakes , custards, pies and cookies.
- Review daily menu and production sheets, check final preparation amount for accuracy.
- Assist the pastry chef with assigning job duties.
Education
Bachelor of Science - Culinary Businesses
Skills
leadership
Inventory management
Safe food handling
Customer service
Cost control
Verbal and written communication
Recipes and menu planning
Certification
Masters Chocolatiers
Languages
Spanish
Native or Bilingual
English
Professional Working
Timeline
Sous Chef
Sheraton Grand Nashville Downtown
11.2022 - CurrentRead More
Lead Cook
Bohemian
02.2021 - 02.2022Read More
Pastry Chef
KAFFE HAUS
05.2020 - 01.2021Read More
Pastry Cook
Jerome
06.2018 - 11.2018Read More
Pastry Cook
Camino Real
05.2017 - 06.2017Read More
Internship
Omni Hotels & Resorts
04.2016 - 04.2017Read More
Pastry Cook
Kaffe Haus
04.2014 - 02.2016Read More
Universidad Del Valle De Mexico
Bachelor of Science from Culinary Businesses
Read More