Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Gabrielle LaRue

Maitland,FL

Summary

I am an experienced line cook who understands efficiency, quality, creativity, and taste. I am comfortable working in fast-paced environments in team setting. My background in maintaining kitchen sanitation, preparing basic and advanced components of dishes and working within team of cooks is my foundation. An essential thing to me is persevering through any obstacle that comes my way.

Overview

3
3
years of professional experience
1
1
Certification

Work History

Banquet Chef/Pastry Chef, Cook I

Marriott
12.2024 - 06.2025
  • Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
  • Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.

LINE COOK

Norma's Italian Eatery
12.2023 - 04.2024
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Oversaw catering orders to verify accuracy and completeness.

LINE COOK

Prato
05.2022 - Current
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Followed health, safety and sanitation guidelines while preparing and serving food.

LINE COOK

SeaSalt LLC
05.2024 - 08.2024
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Plated and presented all dishes to match established restaurant standards.

Education

Associate of Science - Culinary Management

Valencia College
07-2025

Skills

  • Ingredient inspection
  • Food presentation
  • Prep work
  • Food rotation
  • Portioning
  • Recipe adaptation
  • Line management
  • Server communication
  • Problem-solving

Certification

  • National Food Registry of Food Safety Professionals: April 2027

Timeline

Banquet Chef/Pastry Chef, Cook I

Marriott
12.2024 - 06.2025

LINE COOK

SeaSalt LLC
05.2024 - 08.2024

LINE COOK

Norma's Italian Eatery
12.2023 - 04.2024

LINE COOK

Prato
05.2022 - Current

Associate of Science - Culinary Management

Valencia College

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