Gabrielle LaRue
Somers Point,NJ
Summary
Experienced line cook with a strong focus on efficiency, quality, creativity, and taste. Proven ability to thrive in fast-paced environments while collaborating effectively within a team. Solid foundation in maintaining kitchen sanitation and preparing both basic and advanced dish components ensures consistently high standards. Committed to overcoming challenges and delivering exceptional culinary results, regardless of obstacles faced.
Overview
1
1
Certification
4
4
years of professional experience
Work History
Cook
Borgata Casino & Hotel
03.2026 - Current
- Prepared and cooked diverse menu items for high-volume service in fast-paced environment.
- Maintained kitchen cleanliness and adhered to food safety standards consistently.
- Collaborated with team members to ensure timely meal service during peak hours.
- Assisted in inventory management, ensuring availability of essential ingredients and supplies.
Cook
Universal Orlando
08.2025 - 02.2026
- Operated commercial baking equipment, maintaining safety and cleanliness standards.
- Developed and executed recipes for various baked goods, ensuring consistency and quality.
- Selected and packed items accurately, ensuring timely fulfillment for customer delivery.
- Collaborated with team members to streamline order picking processes and enhance workflow efficiency.
- Excellent communication skills, both verbal and written.
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
Prato
05.2022 - 10.2024
- 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.
Education
Associate of Science - Culinary Management
Valencia College
Orlando, FL07-2026
Skills
- Problem-solving
- Cleaning and organization
- Food handling
- Multitasking and organization
- Kitchen organization
- Strong attention to safe food handling procedures
- Hospitality and service industry background
- Food presentation
Certification
- National Food Registry of Food Safety Professionals: Expires April 2027
- Technical Certificate: Chef's Apprentice
- Technical Certificate: Culinary Arts Management
- A.S. Degree in Culinary Management
Timeline
Cook
Borgata Casino & Hotel
03.2026 - Current
Cook
Universal Orlando
08.2025 - 02.2026
Banquet Chef/Pastry Chef, Cook I
Marriott
12.2024 - 06.2025
LINE COOK
Prato
05.2022 - 10.2024
Associate of Science - Culinary Management
Valencia College