Estela Vences
Chicago,IL
Summary
Dynamic pastry cook with extensive experience at Ritz-Carlton Hotel, excelling in pastry preparation and menu adaptation. Proven ability to enhance customer satisfaction through high-quality dessert presentation and effective training of junior staff. Committed to maintaining food safety standards while fostering a collaborative kitchen environment.
Results-oriented achiever with proven ability to exceed targets and drive success in fast-paced environments. Combines strategic thinking with hands-on experience to deliver impactful solutions and enhance organizational performance.
Dynamic individual with hands-on experience in the food industry and talent for navigating challenges. Brings strong problem-solving skills and proactive approach to new tasks. Known for adaptability, creativity, and results-oriented mindset. Committed to making meaningful contributions and advancing organizational goals.
Overview
15
15
years of professional experience
Work History
Pastry Cook
Ritz-Carlton Hotel
07.2023 - Current
- Demonstrated adaptability by efficiently handling menu alterations and special requests in high-pressure settings.du
- Contributed to inventory management by tracking stock levels and minimizing food waste effectively.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared desserts based on restaurant recipes and specifications.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Assisted in training of new pastry cooks, ensuring they met kitchen's high standards quickly.
Line Cook, Prep Cook, Pastry Cook
True Food Kitchen
07.2016 - 06.2023
- Prepared and organized ingredients for meal preparation, ensuring freshness and quality standards.
- Operated kitchen equipment, following safety protocols to maintain a secure working environment.
- Assisted in plating and presentation of dishes, contributing to overall aesthetic appeal of meals.
- Maintained cleanliness and sanitation of workstations, adhering to health regulations and guidelines.
- Collaborated with team members to execute daily menu items efficiently during peak service hours.
- Trained new staff on kitchen procedures and safety practices, fostering a collaborative team atmosphere.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
Line Cook, Prep Cook, Pastry Cook.
Harry Caray's
08.2010 - 04.2015
- Prepared ingredients and assembled dishes according to standardized recipes.
- Maintained cleanliness and organization of kitchen stations for safety compliance.
- Collaborated with team members to ensure timely meal service during peak hours.
- Operated kitchen equipment, including grills, fryers, and ovens, following safety protocols.
- Adapted quickly to changing menus and special dietary requests from customers.
- Trained new hires on kitchen procedures and best practices for efficiency improvement.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
- Assisted in inventory management by tracking stock levels and notifying suppliers.
Education
No Degree - General Studies
Malcom X College
Chicago, ILSkills
- Pastry preparation
- Food safety and sanitation
- Organization
- Event catering
- Allergy awareness
- Sanitation practices
- Glazing and icing application
- Production management
- Recipe development
- Flavor pairing
- Menu planning
- Bakery operations
- Baking techniques
- Baking
- Dessert presentation
- Training staff
- Catering expertise
- Restaurant experience
- Pastries expertise
- Recipe adaptation
- Reliability
- Excellent communication
- Dough preparation and baking
- Management
- Self motivation
Languages
Spanish/ English
Full Professional
Timeline
Pastry Cook
Ritz-Carlton Hotel
07.2023 - Current
Line Cook, Prep Cook, Pastry Cook
True Food Kitchen
07.2016 - 06.2023
Line Cook, Prep Cook, Pastry Cook.
Harry Caray's
08.2010 - 04.2015
No Degree - General Studies
Malcom X College