Cherie De La Cruz
San Tan Valley,AZ
Summary
Accomplished Chef and Restaurant Owner with a proven track record at The Salsa Lady, enhancing operational efficiency and customer satisfaction through expert menu development and staff coordination. Skilled in vendor relations and cost control, successfully boosting performance and reducing waste. Demonstrates a keen ability to manage business operations and lead teams to exceed culinary expectations. High-performing Chef offering 25 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
10
10
years of professional experience
Work History
Chef
Wellsprings Therapy Center of Gilbert
04.2020 - 08.2022
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- 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.
- 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.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Placed orders to restock items before supplies ran out.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- Developed close relationships with suppliers to source best ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
Chef
Brookdale Senior Living Inc.
01.2020 - 03.2020
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- 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.
- 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.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
Restaurant Owner
The Salsa Lady
01.2013 - 12.2019
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Managed payroll, daily deposits, and cost controls.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Recruited, hired, and trained talented staff to fill vacancies.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Supervised daily activities of restaurant and [Number] employees.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
- Maintained positive relationships with local community and government officials.
- Planned and executed strategies to increase customer loyalty and retention.
- Developed and implemented comprehensive business plan to maximise restaurant success.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maximized quality assurance by completing frequent line checks.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Coordinated with catering staff to deliver food services for special events and functions.
- Developed unique events and special promotions to drive sales.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Purchased food and cultivated strong vendor relationships.
- Verified prepared food met standards for quality and quantity before serving to customers.
Education
DUAL Dual Business And Justice Studies - Business And Justice
Central Arizona College
Coolidge, AZ06.2009
Skills
- Purchasing
- Vendor Relations
- Cost Control
- Meal Preparation
- Business Management
- Equipment Maintenance
- Staff Coordination
- Regulatory Compliance
- Menu development
Additional Information
Basic Spanish Speaking I am very dependable and hard working. I participate in my community From Fundraising to Feeding families Charity drives back to school donations and any assistance in time of need. I Foster with kneading Kitty Rescue and Paws N Claws Kitten Rescue. I have great communication skills Written and Oral. Team Building and Leadership skills.
Languages
English
Full Professional
Spanish
Limited Working
Timeline
Chef
Wellsprings Therapy Center of Gilbert
04.2020 - 08.2022
Chef
Brookdale Senior Living Inc.
01.2020 - 03.2020
Restaurant Owner
The Salsa Lady
01.2013 - 12.2019
DUAL Dual Business And Justice Studies - Business And Justice
Central Arizona College
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