Gina Pulido

Weekly pop-up series at PALMS Casino and Resort featuring a 10 course plated menu with additional wine and non-alcoholic pairings with Chef of 20,000 Leagues Under The Sea inside Lost Spirits Distillery at AREA15

• Fine Dining Reservation only/ticketed service offering a 16 course menu with paired cocktails inside Rum Distillery and Circus
• Daily prep for dinner service
• Opening and closing kitchen, Adhering to sanitation requirements
• Opening and cooking for dinner service working all stations plating 16 course dinner
• Receiving and inspecting product deliveries for quality.

• Opening, prepping, setting up and working fire station during service, starring and maintainigfire of Josper grills, working directly with expo/executive Chef on execution plating and firing of orders
• Maintaining health code and sanitation standards
• Breaking down meats, seafood, preparing sauces and vegetables for multiple stations
• Floating and assisting other stations with execution and plating of dishes during service.

• Created and sold Asian and American inspired dumplings at Prescott Farmers Market and through delivery
• Created weekly changing dumplings, promoted via social media for delivery or pickup
• Catered events with all Dumpling menu
• Featured Chef as The Dumpling Queen at food festivals in Prescott Arizona
• Featured Chef via Zoom meetings teaching Dumpling making classes for guests that purchased tickets and ingredients, showing different fillings, folding, and cooking methods of dumplings every month through 6 months of covid pandemic.

• Managed kitchen and front of house staff
• Created, executed and trained staff to properly prepare seasonal menus
• Managed health code and sanitation standards
• Scheduled staff for daily shifts, meetings and catering events
• Prepped daily menu items, trained staff on proper food handling
• Ordered and recorded inventory, builing relationships with vendors, local farmers and purveyors
• Expedited dinner service, working front of the kitchen, timing out courses for each table, leading team in communication with wait staff for courses.

• Worked directly with Chef/Owner in daily tasks, opening and closing kitchen
• Prepped scratch made items daily for dinner service, breaking down meat and seafood, preparing sauces, soups, garnishes
• Contributed in menu planning and execution
• Took charge of the entire restaurant when the Chef was unavailable, guiding staff in daily tasks
• Executed menu for dinner service working.

• Worked directly with Executive Chef and Chef de Cuisine in preparation, cooking, plating of food and menu planning for dinner and banquet events
• Managed banquet events for set up, prepping, cooking and plating
• Scheduled staff and delegated daily prep tasks
• Ordered and recorded inventory.

• Created weekly and biweekly rotating menu of pastries and desserts
• Executed and plated desserts and garde manger items for lunch and dinner service
• Opened and closed garde manger and pastry station for lunch and dinner services.

• Opened modern steakhouse from the ground up
• Assisted in choosing china, flatware, glassware, linens and table décor
• Created garde manger and pastry menu
• Executed and trained staff to properly prepare and plate garde manger items and desserts
• Expedited dinner service, working front of the kitchen, timing out courses for each table, leading team in communication with wait staff for courses.

• Contracted to open and set up farm-to-table concept modern barn style restaurant
• Formulated recipes and led team in preparation of menu items
• Managed employee schedules and daily pre-shift meetings
• Expedited lunch service, timing out courses in communication with wait staff
• Ordered and recorded inventory.

• Managed open style kitchen charcuterie deli and restaurant
• Managed team of line cooks, prep cooks and dishwashers
• Scheduled staff for daily shifts, events and banquets
• Ordered and recorded inventory.

• Started as culinary intern, mentored by Michelin star Chef Ludo Lefebvre
• Worked my way up the line working garde manger, pastry, to hot line working directly under Chef in executing entrees for dinner service at LudoBites Pop-Up Restaurants.