Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Carolina Cruz

FORT LAUDERDALE,FL

Summary

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level

Gamarche chef position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Overview

3
3
years of professional experience

Work History

GARDE MANGER CHEF

Convention Center
01.2009 - 04.2011
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Maintained well-organized mise en place to keep work consistent.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Cooked memorable dishes that brought new customers into establishment.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Skilled at working independently and collaboratively in a team environment
  • Self-motivated, with a strong sense of personal responsibility
  • Proven ability to learn quickly and adapt to new situations
  • Worked well in a team setting, providing support and guidance
  • Worked effectively in fast-paced environments
  • Managed time efficiently in order to complete all tasks within deadlines
  • Demonstrated respect, friendliness and willingness to help wherever needed
  • Excellent communication skills, both verbal and written
  • Passionate about learning and committed to continual improvement
  • Proved successful working within tight deadlines and a fast-paced environment
  • Strengthened communication skills through regular interactions with others
  • Organized and detail-oriented with a strong work ethic
  • Adaptable and proficient in learning new concepts quickly and efficiently
  • Used critical thinking to break down problems, evaluate solutions and make decisions
  • Developed and maintained courteous and effective working relationships
  • Worked flexible hours across night, weekend and holiday shifts
  • Paid attention to detail while completing assignments
  • Identified issues, analyzed information and provided solutions to problems
  • Participated in team projects, demonstrating an ability to work collaboratively and effectively
  • Cultivated interpersonal skills by building positive relationships with others
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift
  • Placed orders to restock items before supplies ran out
  • Handled and stored food to eliminate illness and prevent cross-contamination
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs
  • Interacted with guests to obtain feedback on product quality and service levels
  • Maintained well-organized mise en place to keep work consistent
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
  • Cooked memorable dishes that brought new customers into establishment
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
  • Monitored line processes to maintain consistency in quality, quantity, and presentation
  • Collaborated with staff members to create meals for large banquets
  • Modernized work processes to reduce guest wait times and boost daily output
  • Coordinated employee schedules and developed staff teams to boost productivity
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
  • Disciplined and dedicated to meeting high-quality standards
  • Coordinated with team members to prepare orders on time
  • Worked closely with front-of-house staff to facilitate excellent customer service
  • Set up and broke down kitchen for service
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
  • Utilized culinary techniques to create visually appealing dishes
  • Developed new recipes and flavor combinations to enhance customer dining experience
  • Modified recipes to accommodate dietary restrictions and allergies
  • Trained and managed kitchen personnel and supervised related culinary activity
  • Implemented food cost and waste reduction initiatives to save money
  • Implemented successful cross-marketing strategies such as food and wine pairings
  • Developed close relationships with suppliers to source best ingredients
  • Participated in food tastings and taste tests
  • Monitored food production to verify quality and consistency
  • Developed and remained accountable for safety, quality, consistency and adherence to standards
  • Evaluated food products to verify freshness and quality
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Disciplined and dedicated to meeting high-quality standards.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Monitored food production to verify quality and consistency.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Implemented food cost and waste reduction initiatives to save money.
  • Participated in food tastings and taste tests.
  • Developed close relationships with suppliers to source best ingredients.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Cook

HILTON
01.2009 - 11.2009
  • 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.
  • 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
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
  • 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
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot
  • Communicated closely with servers to fully understand special orders for customers
  • Maintained well-stocked stations with supplies and spices for maximum productivity
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation
  • Developed relationships with local suppliers to obtain freshest ingredients available
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking
  • Maintained food safety and sanitation standards
  • Kept kitchen clean and organized by performing daily maintenance tasks
  • Managed opening and closing shift kitchen tasks
  • Followed strict standards for food handling and safety, minimizing risks to customers
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency
  • Monitored food quality and presentation to maintain high standards
  • Prepared and served various food items in fast-paced [Type] environment
  • Coordinated checklists to keep kitchen clean, stocked and sanitary
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods
  • Measured and mixed ingredients according to precise recipes for best results
  • Measured, weighed and mixed appropriate ingredients according to recipe directions
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands
  • Adjusted recipes based on ingredient availability or customer request
  • Identified inefficiencies leading to improved productivity
  • Trained and supervised cooking staff to expertly meet daily needs
  • Planned menus for different events, seasons and customer requests
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
  • Suggested actionable improvements to streamline training procedures
  • Managed kitchen budget for supplies and labor hours, consistently meeting targets
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Communicated closely with servers to fully understand special orders for customers.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Developed relationships with local suppliers to obtain freshest ingredients available.
  • Maintained food safety and sanitation standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients
  • Worked with chef to prepare daily food specials and other supplies
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation
  • Prepared food orders to support waitstaff and other team members
  • Prepped ingredients using blenders, mixers and slicers to achieve recipe requirements
  • Distributed food during busy peak periods to drive customer satisfaction
  • Placed orders to restock items before supplies ran out
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates
  • Monitored food quality and temperature for safe consumption
  • Worked on salads, desserts and meat preparation to increase kitchen speed
  • Portioned meals according to recipe specifications, limiting kitchen waste
  • Plated and garnished dishes for uniform presentation standards
  • Maintained efficiency and flow of [Type] kitchen by helping lead cook complete [Type] tasks
  • Followed food safety practices and sanitation guidelines
  • Cleaned and maintained work areas, equipment and utensils
  • Removed trash and cleaned kitchen garbage containers
  • Maintained composure and work quality while under stress
  • Assisted in setting up and breaking down kitchen stations
  • Prepared sandwiches, salads and other specialty items according to customer specifications
  • Reduced kitchen accidents by maintaining high standards of cleanliness and organization
  • Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies
  • Loaded dishes, glasses and tableware into dishwashing machines
  • Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving
  • Lifted and carried heavy materials
  • Operated food slicers, grinders and chopper in accordance with safety guidelines
  • Trained new staff on food preparation and safety procedures
  • Used manual or electric appliances to clean, peel, slice and trim foods
  • Monitored food temperature, discarding items not stored correctly
  • Pushed, pulled and transported large loads and objects
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods

COOK

Double Tree Hotel By Hilton
04.2008 - 01.2009
  • 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.
  • 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
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly
  • Maintained well-stocked stations with supplies and spices for maximum productivity
  • Communicated closely with servers to fully understand special orders for customers
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking
  • Developed relationships with local suppliers to obtain freshest ingredients available
  • Maintained food safety and sanitation standards
  • Kept kitchen clean and organized by performing daily maintenance tasks
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation
  • Followed strict standards for food handling and safety, minimizing risks to customers
  • Managed opening and closing shift kitchen tasks
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency
  • Monitored food quality and presentation to maintain high standards
  • Prepared and served various food items in fast-paced [Type] environment
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods
  • Coordinated checklists to keep kitchen clean, stocked and sanitary
  • Measured and mixed ingredients according to precise recipes for best results
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands
  • Adjusted recipes based on ingredient availability or customer request
  • Trained and supervised cooking staff to expertly meet daily needs
  • Identified inefficiencies leading to improved productivity
  • Planned menus for different events, seasons and customer requests
  • Managed kitchen budget for supplies and labor hours, consistently meeting targets
  • Suggested actionable improvements to streamline training procedures
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
  • Prepared food orders to support waitstaff and other team members
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation
  • Followed recipes closely for consistent taste, quality and presentation
  • Distributed food during busy peak periods to drive customer satisfaction
  • Prepped ingredients using blenders, mixers and slicers to achieve recipe requirements
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
  • Placed orders to restock items before supplies ran out
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
  • Worked on salads, desserts and meat preparation to increase kitchen speed
  • Seasoned and cooked food according to recipes or personal judgment and experience
  • Monitored food quality and temperature for safe consumption
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates
  • Portioned meals according to recipe specifications, limiting kitchen waste
  • Plated and garnished dishes for uniform presentation standards
  • Maintained efficiency and flow of [Type] kitchen by helping lead cook complete [Type] tasks
  • Assisted in setting up and breaking down kitchen stations
  • Maintained composure and work quality while under stress
  • Removed trash and cleaned kitchen garbage containers
  • Cleaned and maintained work areas, equipment and utensils
  • Prepared sandwiches, salads and other specialty items according to customer specifications
  • Reduced kitchen accidents by maintaining high standards of cleanliness and organization
  • Loaded dishes, glasses and tableware into dishwashing machines
  • Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies
  • Maintained high personal grooming standards and uniform presentation
  • Stocked and rotated food items according to expiration dates
  • Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving
  • Operated food slicers, grinders and chopper in accordance with safety guidelines
  • Trained new staff on food preparation and safety procedures
  • Used manual or electric appliances to clean, peel, slice and trim foods
  • Monitored food temperature, discarding items not stored correctly
  • Pushed, pulled and transported large loads and objects
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods
  • Lifted and carried heavy materials
  • Worked with chef to prepare daily food specials and other supplies

Education

CULINARY ARTS - Culinary Arts

CORDON ROSS
MEXICO
11.2002

No Degree - INTERNATIONAL FOOD

CORDON ROSS
MEXICO
11.2002

Associate of Arts - Baking And Pastry Arts

CORDON ROSS
MEXICO
10.2002

Skills

  • Operation Monitoring
  • Chef Support
  • Counter Sanitization
  • Microsoft Office
  • Critical Thinking
  • Coordination
  • Food Storage
  • Cook Consistent Dishes
  • Dietary Restrictions
  • Hospitality Service Expertise
  • Performance Improvement
  • Barrington Software CookenPro Commercial
  • Verbal and Written Communication

Languages

Spanish
Native or Bilingual

Timeline

GARDE MANGER CHEF

Convention Center
01.2009 - 04.2011

Cook

HILTON
01.2009 - 11.2009

COOK

Double Tree Hotel By Hilton
04.2008 - 01.2009

CULINARY ARTS - Culinary Arts

CORDON ROSS

No Degree - INTERNATIONAL FOOD

CORDON ROSS

Associate of Arts - Baking And Pastry Arts

CORDON ROSS

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Carolina Cruz