Christine Mancha
Summary
Dynamic Junior Sous Chef with a proven track record at Callie, excelling in kitchen leadership and quality control. Skilled in recipe creation and plating techniques, I consistently deliver high-quality dishes while training and mentoring staff. Committed to maintaining consistency and fostering a positive team environment in fast-paced settings.
Overview
2027
2027
years of professional experience
Work History
Junior Sous Chef
Callie
10.2023 - Current
- Assisted in daily kitchen operations, ensuring timely food preparation and service.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Trained new staff on food safety protocols and kitchen procedures.
- Prepared ingredients and assisted in cooking techniques for various dishes.
- Supported line cooks during peak service periods to enhance workflow efficiency.
- Implemented quality control measures to ensure consistency in food presentation and taste.
- Oversaw cleanliness of each station in kitchen.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
Line Cook
Juniper and Ivy
2023 - 2024
- Prepared high-quality ingredients for diverse menu items to ensure consistency and flavor.
- Operated kitchen equipment safely, adhering to all health and safety regulations.
- Assisted in maintaining cleanliness of workstations and kitchen areas throughout shifts.
- Collaborated with team members to coordinate timely meal service during peak hours.
Line Cook
Lorea
2021 - 2022
- Followed recipes accurately to deliver dishes that met restaurant standards and customer expectations.
- Monitored inventory levels, reporting shortages to management for timely replenishment.
- Adapted quickly to changing menus and special requests while maintaining quality standards.
- Trained new staff on food preparation techniques and kitchen procedures to enhance team efficiency.
- Work both BOH and FOH
Education
Culinary Arts -
Culinary Art School
Tijuana BCSkills
- Kitchen leadership
- Inventory processes
- Plating techniques
- Recipe creation
- Quality controls
- Maintaining consistency
- Positive and professional
- Cook guidance
Languages
English
Full Professional
Spanish
Native or Bilingual
French
Elementary
Timeline
Junior Sous Chef
Callie
10.2023 - Current
Line Cook
Juniper and Ivy
2023 - 2024
Line Cook
Lorea
2021 - 2022
Culinary Arts -
Culinary Art School