Jacqueline Galindo
Phoenix,AZ
Summary
Motivated , hardworking, genuine passion for food and willingness to learn. Professional cook with 10+ years of experience in high volume casual and fine-dining.
Overview
10
10
years of professional experience
Work History
Garde Manger Cook/Prep Cook
Downriggers, Friday Harbor
Friday Harbor, WA
04.2021 - Current
- Preparing supply requisitions and food items for production.
- Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
- Monitored quality of raw and cooked food products to uphold health code standards.
- Controlling wastage and overproduction, ensure rotation, leftover utilization.
Chef
Thema Health Services
Phoenix, AZ
05.2019 - 05.2020
- Coordinated all related culinary activities.
- Management and execution of menu for breakfast and lunch from scratch.
- Explore new cuisines
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Placed orders to restock items before supplies ran out.
Saucier Cook
Bohemian Club
San Francisco, CA
06.2015 - 07.2019
- Responsible as part of saucier team to prepare stocks, sauces, soups, pasta, vegetables and other dishes as needed to serve 500 + customers
- Created à la carte dishes for allergy and dietary concerns
- Maintained near-perfection customer satisfaction score
- Cooked breakfast item as well.
Breakfast Cook
Sheraton Crescent Hotel
Phoenix, AZ
09.2017 - 03.2019
- Attentively served between 60 to 150 guests à la carte or buffet per shift
- Organize and prepared breakfast item for large parties with adequate planning.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Updated daily logs.
Breakfast /Pantry Cook
Norwegian Cruise Line.
Honolulu, HI
12.2013 - 08.2014
- Cooking breakfast items and keeping buffet ongoing smoothly for 1000 + passenger
- Pantry cook at Cagney's Steakhouse one of NCL signature restaurant.
- Composed seasonal desserts for daily dining menu
- Kept thorough inventory records of cold cuts, refrigerated meats, bread, vegetables, desserts and other cold items to log expiration dates and assist in maintaining full stock of fresh items
Banquet 1st Cook, Nov/2011 to Dec/2013 Disney's Gr
Disney's Grand Floridian Resort & Spa
Orlando, FL
11.2011 - 12.2013
- Prepare foods for banquets as specified by banquet event order
- Work banquet food station as specified by Executive Sous Chef
- Cook banquet items following proper recipes
- Accountable for delivering excellency
- Follow and enforce HACCP policies and procedures
Education
Certified Professional Food Manager
Phoenix, AZ08.2019
Associate of Science - Culinary Arts
Johnson & Wales University - North Miami
Miami, FL02.2012
Skills
- Recipes and menu planning
- Ensured HACCP procedure for time, temperature, and storage of food items
- Knowledgeable of different culinary technique
- Kitchen equipment usage
- Time manageable
- Food Preparing, Plating and Presentation
Timeline
Garde Manger Cook/Prep Cook
Downriggers, Friday Harbor
04.2021 - Current
Chef
Thema Health Services
05.2019 - 05.2020
Breakfast Cook
Sheraton Crescent Hotel
09.2017 - 03.2019
Saucier Cook
Bohemian Club
06.2015 - 07.2019
Breakfast /Pantry Cook
Norwegian Cruise Line.
12.2013 - 08.2014
Banquet 1st Cook, Nov/2011 to Dec/2013 Disney's Gr
Disney's Grand Floridian Resort & Spa
11.2011 - 12.2013
Certified Professional Food Manager
Associate of Science - Culinary Arts
Johnson & Wales University - North Miami
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