CLAUDIA CANDELARIO
Orlando,Fl
Summary
Professional culinary leader with comprehensive experience in kitchen management and operations. Demonstrates strong focus on team collaboration, driving efficiency, and achieving high-quality results. Adept at menu planning, inventory control, and maintaining health and safety standards. Reliable and adaptable, ensuring smooth kitchen performance under varied conditions
Overview
17
17
years of professional experience
Work History
Cook Supervisor Aquamarine
Waldorf Astoria Orlando
Orlando, FL
05.2022 - Current
- Ensure workstation are properly set up with all necessary ingredients
- Coaching, training, motivating teams to deliver exceptional personalized service
- Responsible for preparation of ingredients and components for dishes, ensure efficiency and adherence according to recipes and standards
- Assist with managing inventory levels, daily orders, and production list
- Proficient in all station in areas in the kitchen and opening/closing procedures
- Assist chef creating with new recipes/ new items in the menu
- Collaborated with vendors to source high-quality ingredients while managing inventory levels effectively.
- Trained and mentored junior culinary staff in food preparation techniques and presentation standards.
- Conducted regular quality checks on dishes to maintain high standards of taste and presentation.
COOK I- OSCAR'S REST
Waldorf Astoria
Orlando, FL
05.2021 - 2022
- Prepared high-quality dishes following Waldorf Astoria culinary standards and recipes.
- Maintained cleanliness and organization of kitchen stations to ensure safe food handling practices.
- Collaborated with team members to execute timely meal service during peak hours.
- Assisted in inventory management by tracking ingredient levels and minimizing waste.
ZETA ASIA REST
Hilton Bonnet Creek
Orlando, FL
04.2016 - 2016
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
MYTH BAR
Hilton Bonnet Creek
Orlando, FL
04.2016 - 2016
- Developed and implemented seasonal menu items based on current food trends and customer preferences.
- Oversaw daily kitchen operations, ensuring compliance with health and safety regulations.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
Cook II – Harvest Restaurant
HILTON ORLANDO BONNET CREEK RESORT
Orlando, FL
03.2016 - 2016
- Ensure knowledge of menu and food products
- Stock and maintain designated food stations
- Practice correct food handling and food storage procedures
- Maintain cleanliness and comply with food sanitation standards at all time
Cook III – Harvest Restaurant
HILTON ORLANDO BONNET CREEK RESORT
Orlando, FL
09.2015 - 03.2016
- Responsible for maintaining, setting up and producing food
- Controlling quality of all food items prepared
- Prepares different types of food from the menu, following carefully the recipe
- Washes and peels ingredients in order for them to be used in different meals
- Prepared and cooked diverse menu items adhering to Hilton's quality standards.
- Managed food presentation and plating to enhance guest satisfaction.
Banquet Cook
HILTON ORLANDO BONNET CREEK RESORT
Orlando, FL
03.2015 - 09.2015
- Seared meats, poultry, fish
- Prepare food items according to designated recipes (café cook)
- Measures ingredients and prepares them in accordance to chef’s specifications
- Washes and peels ingredients in order for them to be used in different meals
- Cuts and portions different types of meat according to specifications
- Prepares different types of food from the menu, following carefully the recipes
- Prepared a variety of dishes following Hilton's quality standards and recipes.
- Maintained cleanliness and organization of kitchen stations to ensure food safety compliance.
Guest Kitchen
HYATT PLACE ORLANDO AIRPORT
ORLANDO, FL
01.2010 - 01.2017
- Set up breakfast
- Prepared food for daily breakfast
- Cook food order that were placed by request from the guest
- Clean, sanitize and close workstations.
- Complete day-end dishwasher maintenance
- Assist the Cooks and Servers as necessary
- Maintain a clean and organized work area
Education
Associate of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Orlando, FL08-2016
Bachelor of Communication Sciences - undefined
Cesar Vallejo University
Trujillo, Peru05-2007
Skills
- Food safety
- Kitchen sanitation
- Safe food handling
- Knife skills
Accomplishments
- Collaborated with the executive sous chef of waldorf astoria and the team of QUIPAS restaurant in peru, in the development for an exclusive four-course dinner.
Languages
Spanish
Native or Bilingual
English
Full Professional
Timeline
Cook Supervisor Aquamarine
Waldorf Astoria Orlando
05.2022 - Current
COOK I- OSCAR'S REST
Waldorf Astoria
05.2021 - 2022
ZETA ASIA REST
Hilton Bonnet Creek
04.2016 - 2016
MYTH BAR
Hilton Bonnet Creek
04.2016 - 2016
Cook II – Harvest Restaurant
HILTON ORLANDO BONNET CREEK RESORT
03.2016 - 2016
Cook III – Harvest Restaurant
HILTON ORLANDO BONNET CREEK RESORT
09.2015 - 03.2016
Banquet Cook
HILTON ORLANDO BONNET CREEK RESORT
03.2015 - 09.2015
Guest Kitchen
HYATT PLACE ORLANDO AIRPORT
01.2010 - 01.2017
Bachelor of Communication Sciences - undefined
Cesar Vallejo University
Associate of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts