Desiree Camargo
Summary
A position that both utilizes my current skill set and management skills and has opportunities for growth in leadership and culinary mastery.
Professional culinary expert with strong background in managing kitchen operations, menu development, and ensuring high standards of food quality. Proven track record of fostering team collaboration and adapting to changing needs to achieve exceptional results. Skilled in inventory management, staff training, and maintaining compliance with health and safety regulations. Renowned for reliability and results-driven approach in fast-paced environments.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Offsite Culinary Manager
Picnic Basket Catering Collectives
01.2023 - Current
- In charge of training grillers and field chefs offsite and holding all state compliances.
- Making sure all staff is holding all food up to state compliance.
- Implemented detailed recipe documentation procedures, ensuring consistency in taste and presentation across all dishes served.
- Attracted new clientele with creative marketing initiatives such as themed events or special promotions highlighting unique culinary experiences.
- Motivated team of 25 employees to maintain high standards of food preparation and efficiency 8-12 hours per shift.
Sous Chef
Picnic Basket Collectives
01.2023 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Bakery Supervisor
Picnic Basket Catering Collectives
12.2021 - 12.2022
- Increased customer satisfaction by maintaining a clean and organized workspace.
- Trained new employees in bakery procedures, ensuring consistent performance standards across the team.
Garde Manage Seasonal Prep Cook
Picnic Basket Catering Collectives
08.2020 - 12.2021
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
Lead Banquet Cook
Cheyenne Mountain Resort
03.2017 - 05.2020
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Ordered food and supplies used to prepare meals for 1,200 people.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Adapted cooking techniques and ingredient substitutions when faced with unexpected challenges or last-minute changes in event details.
- Streamlined kitchen operations for banquets by efficiently organizing workstations, equipment, and ingredients.
- Trained new staff members on kitchen procedures, ensuring consistency in quality among all team members.
- Maintained a clean and sanitary work environment in compliance with health department regulations, promoting food safety standards.
- Collaborated with the banquet team to ensure timely delivery of meals, resulting in positive feedback from clients.
Education
Associate's in Applied Science - Culinary Arts
Pikes Peak Community College
Colorado Springs, Colorado01.2021
Medical Administrative Assistant Certificate -
Everest College
Colorado Springs, CO04.2008
Skills
- Leadership trained
- Knife skills
- Sanitation standards
- Kitchen operations
- Allergen awareness
- Grilling techniques
- Food pairing
- Menu development
- Cost control
- ServSafe manager
- Foodservice management professional
- Budgeting master
- Minimizing food waste
- Certified culinary administrator
- Problem-solving
- Teamwork and collaboration
- Attention to detail
- Critical thinking
- Customer satisfaction
- Employee supervision
- Delegating assignments and tasks
- Team building
- Health and safety regulations
- Monitoring food preparation
- Quality control
- Strategic planing
- Staff supervision
- Time management abilities
- Inventory management
- Quality assurance
Certification
- Management Serv Safe, Picnic Basket Catering Collectives, 2024
- Fire Safety Certificate, Cintas, 2024
Coursework
Microsoft Word, Pikes Peak Community College, 2017, Gave me the computer training I need to write emails, recipes, spreadsheets etc.
Timeline
Offsite Culinary Manager
Picnic Basket Catering Collectives
01.2023 - Current
Sous Chef
Picnic Basket Collectives
01.2023 - Current
Bakery Supervisor
Picnic Basket Catering Collectives
12.2021 - 12.2022
Garde Manage Seasonal Prep Cook
Picnic Basket Catering Collectives
08.2020 - 12.2021
Lead Banquet Cook
Cheyenne Mountain Resort
03.2017 - 05.2020
Medical Administrative Assistant Certificate -
Everest College
Associate's in Applied Science - Culinary Arts
Pikes Peak Community College
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