Ileana Marquez
Chevy Chase,MD
Summary
A professional individual with 15 years of experience in food industry with ascending positions of increasing responsibilities. Seeking for a challenging career opportunity to apply skill set, contribute to company success and provide further development and growth.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Chef II
Sodexo USA- Boeing Long Bridge
Arlington, VA
02.2024 - Current
- Managed ordering, inventory levels, receiving, labor, and financials.
- Capable of cross-training and learning administrative tasks as a General Manager.
- Coordinated and executed menu planning, development, and daily food service operations to include the coffee shop, cafeteria, and conference service.
- Directed kitchen staff in food preparation, recipe guidance, and presentation.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards and expectations.
- Implemented and maintained excellent service to achieve client and guest satisfaction.
- Inspected equipment and areas regularly to maintain safe working conditions in the kitchen.
Executive Chef II
Sodexo USA- Headquarters
Gaithersburg, MD
05.2022 - 02.2024
- Managed ordering, inventory levels, receiving, labor, financials.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, development and daily food service operations to include coffee shop and catering services.
- Responsible for the complete food service operation in the absence of the General Manager for 3 months.
- Capable of cross-training and learning administrative tasks as General Manager.
In Room Dining Chef
Trump International Hotel Washington DC
(Forbes 5 Star Luxury Hotel), DC
08.2021 - 05.2022
- Responsible for the complete kitchen operation in absence of the Executive Chef for approximately 5 months.
- Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests' satisfaction.
- Responsible of 30 team members including kitchen staff and stewarding.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Assisted with banquet events for up to 800+ guests.
- Implemented and maintained excellent service to achieve guest satisfaction.
In Room Dining Sous Chef
Trump International Hotel Washington DC
(Forbes 5 Star Luxury Hotel), DC
01.2018 - 08.2021
- Responsible for a staff of 15 resources.
- Directed staff in restaurant kitchen to maintain department objectives, standards, guidelines and budgets.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Supervised kitchen activities in demanding, high-volume environment.
- Assessed inventory levels and manage to replenish goods.
Banquet. Garde Manger Sous Chef
Trump International Hotel Washington DC
(Forbes 5 Star Luxury Hotel), DC
07.2016 - 01.2018
- Managed production of food for catered corporate and private events.
- Worked with chef to complete all dishes on schedule and in line with exacting presentation and taste standards.
- Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.
- Trained and coached banquet staff to maintain groups' reputation for impeccable service.
Chef Di Partie
Washington Hilton
Washington DC, DC
01.2016 - 06.2016
- Hotel property which includes 110,000 sqf meeting and event space with 1070 guests rooms
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Banquet. Garde Manger Sous Chef
Trump National Doral Miami
Miami, FL
08.2013 - 11.2015
- Plan and direct food preparation during banquet business.
- Controls food quality, presentation consistency of product.
- Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
- Leads 20 kitchen staff members.
- Assumes responsibility when Garde Manger Chef is unable to work.
- Manages food cost and labor cost.
- Successfully executed based on 100,000 sqf banquet meeting space and 647 resort rooms.
Kitchen Supervisor
Mesazul Restaurant- Trump National Doral
Miami, FL
05.2013 - 08.2013
- Supervised 10 kitchen staff members during evening shifts.
- Oversaw food preparation, production and presentation according to quality standards.
- Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
- Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
Cook 1. Supervisor
Viceroy Hotel
Miami, FL
03.2010 - 10.2012
- Supervised a team of 5 kitchen members during evening operating hours at EOS restaurant.
- Prepared and executed dishes for up to 250 people for banquet parties and 200 covers for dinner service.
- Trained and directed line cooks during service to ensure product consistency and timeliness.
- Ensured and maintained food presentation and temperatures to hotel, industry and guest standards.
- Managed monthly inventory count and examined for quality.
Kitchen Supervisor
Champions Sports Bar- Trump
- Supervised 10 kitchen staff members during morning or evening operating hours.
- Ordered food items needed for the restaurant
- Ensured consistency in flavor, quality and presentation.
- Trained staff accordingly to their designated functions.
- Assisted line cooks in their designated stations during busy shifts.
- Expedite during service for up to 500 covers a day.
Education
Bachelor of Science - Culinary Arts
Johnson & Wales University - North Miami
Miami, FL05.2011
Skills
- Supervisory and resource management
- Motivational team management
- Knowledgeable in luxury hotel standards
- Translation level fluency in English and Spanish
- Effective written and verbal communication
- Banquets and catering for diverse invents
- Team player
Certification
- ServSafe Managers Certification
References
- Furnished upon request
Timeline
Executive Chef II
Sodexo USA- Boeing Long Bridge
02.2024 - Current
Executive Chef II
Sodexo USA- Headquarters
05.2022 - 02.2024
In Room Dining Chef
Trump International Hotel Washington DC
08.2021 - 05.2022
In Room Dining Sous Chef
Trump International Hotel Washington DC
01.2018 - 08.2021
Banquet. Garde Manger Sous Chef
Trump International Hotel Washington DC
07.2016 - 01.2018
Chef Di Partie
Washington Hilton
01.2016 - 06.2016
Banquet. Garde Manger Sous Chef
Trump National Doral Miami
08.2013 - 11.2015
Kitchen Supervisor
Mesazul Restaurant- Trump National Doral
05.2013 - 08.2013
Cook 1. Supervisor
Viceroy Hotel
03.2010 - 10.2012
Kitchen Supervisor
Champions Sports Bar- Trump
Bachelor of Science - Culinary Arts
Johnson & Wales University - North Miami
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