Carolina Carrillo Aguirre
Mustang Ridge
Summary
Detail-oriented Banquet Sous Chef with over 4 years of experience and kitchen management with expertise in menu planning, employee scheduling, and kitchen organization. Committed to maintaining food safety standards and training staff to ensure compliance with health regulations. Skilled in inventory management and staff training, ensuring high standards of food safety and quality. Ready to elevate food and expectations.
Overview
1
1
Certification
11
11
years of professional experience
Work History
Banquet Sous Chef
Thompson Austin
Austin
01.2024 - Current
- Led kitchen staff during busy service periods. during banquet preparations and service.
- Collaborated with event planners to design themed menu offerings.
- Managed inventory and ordered supplies to maintain kitchen efficiency.
- Trained new line cooks on food preparation and safety standards.
- Ensured compliance with health regulations and safety protocols in food handling.
- Assisted in developing seasonal menus that reflect local flavors and trends.
- Coordinated with front-of-house staff to ensure seamless event execution.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Ensured compliance with all local health codes and safety regulations.
- Analyzed financial data related to banquet sales trends over time.
- Directed staff in proper methods of food preparation and cooking techniques.
- Coordinated with vendors to acquire necessary supplies at competitive prices.
- Developed menus and recipes for special banquet events.
Chef de Tournant
Hyatt Regency Lost Pines Resort and Spa
Bastrop
01.2023 - 01.2024
- Assisted chefs across all resort kitchens to ensure smooth operations.
- Prepared diverse dishes in high-volume kitchen environment.
- Managed inventory and organized kitchen supplies efficiently.
- Supported executive chefs during special events and catering, enhancing guest experience.
- Informed management of low or spoiled inventory to maintain supply standards.
- Executed dining service in various outlets
- Executive Service in Banquet Kitchen
- Lead staff in all areas
- Managed inventory based on events/restaurant needs
- communication with event planners and FOH staff
- helped train all New Hires
Assustant Banquet Sous Chef
Hyatt Regency Lost Pines Resort and Spa
Bastrop
03.2022 - 01.2023
- Coordinated with kitchen staff to ensure timely meal service during functions.
- Maintained cleanliness and organization of kitchen and storage areas.
- Trained new kitchen staff on food preparation and safety standards.
- Tracked inventory levels and facilitated supply orders.
- Ensured compliance with health regulations and company policies in food handling.
- Supervised kitchen food preparation in demanding, high-volume environments.
Garde Manger Supervisor
Hyatt Regency Lost Pines Resort and Spa
Bastrop
03.2020 - 05.2022
- Led team of 10+ individuals, enhancing collaboration and streamlining operations.
- Prepared and presented cold dishes for high-volume events and dining services.
- Oversaw inventory management of ingredients, maintaining freshness and implementing proper storage techniques.
- Coordinated training for new staff on food safety standards and preparation methods.
- Prepared salads, sandwiches, and other cold dishes according to recipes and menu specifications.
- Constructed charcuterie boards featuring cured meats, cheeses, fruits, and nuts.
Cook
Hyatt Regency Lost Pines Resort and Spa
Bastrop
04.2015 - 03.2020
- Prepared and executed banquet meals for high-volume events over 2.5 years, ensuring consistent quality and presentation.
- Executed a variety of dishes as Line Cook at largest outlet, Firewheel/Shelle's, training across all stations to maintain operational flexibility.
- Adapted to various kitchen environments as Floating Cook across all resort outlets, supporting team during peak service times.
- Line cook in Fine Dining steak house _Stories_ Trained and worked through all stations
Education
Associate of Arts - Culinary Arts
Auguste Escoffier School of Culinary Arts
Austin, TX09-2014
High School Diploma -
Lockhart HS
Lockhart, TX05-2013
Skills
- Menu development
- Menu planning
- Food safety
- Inventory management
- Employee scheduling
- Kitchen organization
- Pastry skills
- Detail-oriented
Languages
English
Professional
Spanish
Professional
Certification
- Managers Food Safety Certification
Accomplishments
- Leader of the Quarter 1 _ Thompson Austin 2025
- Leader of the Quarter 1 _ Lost Pines Resort and Spa 2022
- Employee of the Year 2019 _ Lost Pines Resort and Spa
- Designated Trainer of the Year 2017 _ Lost Pines Resort and Spa
- Designated Tainer of the Quarte 1 2017 _ Lost Pines Resort and Spa
- Teamwork Award 2016 _ Lost Pines Resort and Spa
Timeline
Banquet Sous Chef
Thompson Austin
01.2024 - Current
Chef de Tournant
Hyatt Regency Lost Pines Resort and Spa
01.2023 - 01.2024
Assustant Banquet Sous Chef
Hyatt Regency Lost Pines Resort and Spa
03.2022 - 01.2023
Garde Manger Supervisor
Hyatt Regency Lost Pines Resort and Spa
03.2020 - 05.2022
Cook
Hyatt Regency Lost Pines Resort and Spa
04.2015 - 03.2020
Associate of Arts - Culinary Arts
Auguste Escoffier School of Culinary Arts
High School Diploma -
Lockhart HS