Carly Romero
Culinary Professional
La Quinta
Summary
Experienced culinary professional with a proven knowledge of food service, time management and multi-tasking. Aiming to utilize my abilities and experience to become a valuable resource and team member.
Overview
8
8
years of professional experience
Work History
Corporate Chef/Business Resource Specialist
Sysco Food Services
Oxnard, CA
04.2008 - 05.2010
- Worked with individual restaurants to develop menus, recipes and best business practices.
- Maintained corporate kitchen to include daily specialized menus, planning and inventory.
- Conducted training events with sales partners to promote specific food and menu items.
- Worked large scale food shows to include the preparation of mass quantities of multiple food items.
- Maintained all files and organized communications with restaurant and sales partners.
Lead Line Cook
The Club at Morningside
Rancho Mirage, CA
04.2007 - 04.2008
- Maintained knowledge of menu items and ingredients to meet customer requests, allergies and dietary restrictions.
- Opened or closed kitchen as dictated by department scheduling.
- Adhered to dress code and hygiene guidelines to promote food safety and sanitation.
- Replenished ingredient levels and reported inventory shortages.
- Operated large-volume cooking equipment, such as grills, deep fryers, saute stations and griddles.
- Worked specialty banquet and private party functions.
- Created specialty menu items.
Kitchen Manager
Route 62 Cafe
Yucca Valley, CA
10.2006 - 04.2007
- Monitored food preparation and presentation to enforce adherence to portion sizes and quality standards.
- Scheduled staff hours and allocated resources to maximize team member performance.
- Maintained food and equipment inventories to support business demand.
- Coordinated kitchen workflow to optimize supply usage and preparation time.
- Coordinated with service providers to address equipment maintenance and waste removal.
- Scheduled and received deliveries and verified goods received against paperwork.
- Estimated food and beverage consumption to determine purchasing requirements.
Banquet/Catering Line Cook
The Lafayette Hotel
San Diego, CA
11.2005 - 05.2006
- Worked large scale catering and banquet events on site and off site.
- Prepared mass quantities of food for specific events.
- Followed recipes to maintain standard quality control and consistency in all sauces, soups, garnishes and presentation.
- Adhered to all safety and food preparation standards.
Lead Line Cook
Maderas Golf Club
Poway, CA
10.2003 - 09.2005
- Stocked and maintained prep stations.
- Worked grill and saute stations.
- Replenished ingredient levels and reported inventory shortages.
- Planned timing of food production to coordinate with meal serving hours, preserving food quality and presentation.
- Worked large catering and banquet events.
- Learned to order necessary food quantities from vendors.
- Accepted deliveries and insured quality and quantity.
Line Cook
The Galley Restaurant
Nantucket, MA
04.2003 - 09.2003
- Seasonal opportunity to work on the small island of Nantucket, Massachusetts.
- Fast paced, fine dining food preparation for high end clientele.
- Maintained work station cleanliness and food preparation for maximum efficiency.
- Hosted private events that were catered to each customers expectations.
Garde Manger, Banquet Cook And Line Cook
The Lodge at Rancho Mirage
Rancho Mirage, CA
02.2002 - 03.2003
- Interned at hotel after culinary school and was hired on as a full time employee.
- Operated industrial ovens, stoves and grills to prepare food.
- Baked breads, rolls and pastries.
- Seasoned and cooked food according to recipes in a fast paced environment.
- Prepared hors d'oeuvres, specialty banquet foods and specific requests from high end clientele.
- Stocked, rotated and faced products with attention to product quality and expiration dates.
- Worked omelette, pasta, pizza, carving and shellfish stations during buffets and specialty events.
Education
Associate Of Occupational Studies - Culinary Arts
California Culinary Academy
San Francisco, CA05.2002
Skills
- Time management
- Ability to multi task in a fast-paced environment
- Sanitation standards and food safety
- Attention to detail in order to deliver the best guest experience possible
- Experience catering to members needs in a private club environment
Timeline
Corporate Chef/Business Resource Specialist
Sysco Food Services
04.2008 - 05.2010
Lead Line Cook
The Club at Morningside
04.2007 - 04.2008
Kitchen Manager
Route 62 Cafe
10.2006 - 04.2007
Banquet/Catering Line Cook
The Lafayette Hotel
11.2005 - 05.2006
Lead Line Cook
Maderas Golf Club
10.2003 - 09.2005
Line Cook
The Galley Restaurant
04.2003 - 09.2003
Garde Manger, Banquet Cook And Line Cook
The Lodge at Rancho Mirage
02.2002 - 03.2003
Associate Of Occupational Studies - Culinary Arts
California Culinary Academy