Chef Sandra

• Freelance high performing Private Chef - forward thinking professional, accomplished in a wide range of cuisines with years of experience
• Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
• Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
• Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
• Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
• Prepared high-quality meals for clients with diverse palates, emphasizing fresh, local ingredients.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Designed farm-to-table concept that elevated restaurant's market position and appeal.

• Developed new recipes and flavor combinations to enhance home dining experience.
• Modified recipes to accommodate dietary restrictions and allergies.
• Mentored guests by guiding them on proper cooking techniques and kitchen best practices.
• Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes, cuisines or techniques.
• Utilized culinary techniques to create visually appealing dishes.
• Menu development and planning for the home chef

ASSSIANT PASTY CHEF#2

• Ensured consistent quality by strictly adhering to established recipes and presentation guidelines.
• Demonstrated strong attention to detail while executing intricate designs on pastries and desserts.
• Scaled out and mixed ingredients according to recipes and procedures.
• Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
• Assisted head pastry chef with menu planning, taking into account seasonal ingredients and customer preferences.