Summary
Overview
Work History
Education
Skills
PROFESIONAL REFERENCES
Timeline
Generic

Carolina Jara

Hollywood,FL

Summary

Successful professional with +10 years of experience in food, operations control, menu creation, events, billing and inventory management, personal efforts with my work team to perfect the service and menu delivered to the customer, focused on creating a good work environment, providing and receiving knowledge to be able to excel as a team and obtain the satisfaction of the company and the customer.

Overview

11
11
years of professional experience

Work History

Sous Chef

The Bath Club
01.2021 - Current
  • Executive team leadership
  • Inventory report generation
  • Culinary Techniques
  • Preparation, creation and knowledge of menus Mediterranean, Italian,Mexican, Ecuadorian, South American Food, Vegan, Vegetarian, Sushi Station, Pastry.
  • Preparation of parties and events in small and large quantities
  • I work in and with my team with passion and effort to guarantee an environment full of responsibility and professionalism to reflect the best in each menu that is ready for the customer.
  • I place orders to sellers according to the need,taking care of the company balances and costs.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Monitored food production to verify quality and consistency.

Catering Sous Chef

Coterie Catering
10.2018 - 12.2020
  • Maximized kitchen efficiency with effective delegation of tasks among team members according to their skills and strengths.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Control and quality of the food from the moment of preparation to delivery to the staff to serve to the customer.
  • Food production inventory
  • Product quality control before food preparation
  • Production preparation of daily and varied menus including vegan and vegetarian food diets

Manager

Hanaska
07.2016 - 08.2018
  • Billing , online orders and contracting with sellers product quality control.
  • Industrial food service and support food packaging processing and logistics.
  • Ensured compliance with industry regulations and legal requirements by implementing comprehensive policies and training programs for staff members.
  • Maintained professional demeanor by staying calm when customers.
  • Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
  • Assisted in organizing and overseeing assignments to drive operational excellence.

Chef Instructor

Chef Center
09.2013 - 06.2015
  • Preparation for students in Ecuadorian food, Techniques and handling, cold station , sanitation.
  • Mentored aspiring chefs, providing guidance on career paths and industry trends to help them succeed in the competitive culinary world.


Education

High School Diploma -

24 De Mayo
Quito, Ecuador

Chef of Partier - Chef Training

L Gourmet
Quito , Ecuador
07.2008

Skills

  • Inventory report generation
  • Food Production
  • Kitchen Organization
  • Leadership of the executive team, the kitchen team organizing events and menus
  • Food Safety and sanitation practices
  • Quality Assurance
  • Culinary Techniques
  • Menu creation and preparation

PROFESIONAL REFERENCES


  • Jeff Masanz

Executive Chef The Diplomat Resort 

Executive Chef The Bath Club 

  • J Holmes

Senior Vice President of Operations Apicii

  • Ron Rosselli

Culinary Director


Timeline

Sous Chef

The Bath Club
01.2021 - Current

Catering Sous Chef

Coterie Catering
10.2018 - 12.2020

Manager

Hanaska
07.2016 - 08.2018

Chef Instructor

Chef Center
09.2013 - 06.2015

High School Diploma -

24 De Mayo

Chef of Partier - Chef Training

L Gourmet

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Carolina Jara