Jacquelyn De La Barrera
RIDGEWOOD,NY
Summary
Dynamic culinary professional with extensive experience in multiple kitchen environments. Excels in fostering a positive team culture, production management, and quality control. Strong ability to work under pressure, adapting to changing needs, and team leadership.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Chef
Radio Bakery
05.2023 - Current
- Collaborated with culinary director to develop techniques, systems, and stations during opening.
- Overseeing kitchen staff including sous chefs, cooks, porters, and prep cooks.
- Managing schedules for all staff and processing time off requests, availability changes, and shift swaps.
- Developed recipes and menu items that were seasonally appropriate, visually appealing, and balanced in flavor.
- Handled ordering and sourcing through local vendors and major restaurant suppliers.
- Upheld DOH standards and trained staff according to health inspection regulations.
- Fostered a culture of positivity and openness throughout tenure.
Pastry Cook
Rolo's
04.2022 - 04.2023
- Lead the morning bake off for the cafe and ensure pastries are at top quality and are delivered on time.
- Mixed and shaped focaccia, sourdough, and other ingredients needed for cafe, brunch, and dinner service.
- Managed inventory levels and executed production needs.
- Collaborated with pastry chef in developing menu items such as ice cream flavors, donuts, and cakes.
- Scaled out and mixed ingredients according to recipes and procedures.
- Maintained cleanliness and proper food safety standards.
Pastry Cook
King Street Baking Company
12.2019 - 03.2022
- Prepared wide variety of goods such as cakes, cookies and quick loaves by following traditional and modern recipes.
- Packed, sealed, and labeled packaged cakes for grocery stores, supermarkets, and independent food distributors.
- Collaborated with owner to develop more efficient methods and techniques for maximizing production.
Pastry Cook
The Clocktower
10.2017 - 11.2018
- Mixed and shaped sourdough loaves for lunch and dinner service.
- Prepared ice cream and sorbet bases for service.
- Balanced multiple production projects while meeting time constraints.
- Plated desserts for lunch and dinner service as well as large events and hotel parties.
- Executed hotel event orders while simultaneously managing plating desserts and keeping up with production.
Education
Certificate of Technical Studies - Pastry Arts & Baking
Institute of Culinary Education
New York09-2014
Associate of Arts - General Studies
Northern Virginia Community College
Annandale, VA09-2012
High School Diploma -
Battlefield High School
Haymarket06-2011
Skills
- Food safety and sanitation
- Customer service
- Kitchen management
- Food presentation
- Allergen awareness
- Sanitation guidelines
- Inventory management
- Menu development
Certification
Food Handler Certificate
Timeline
Chef
Radio Bakery
05.2023 - Current
Pastry Cook
Rolo's
04.2022 - 04.2023
Pastry Cook
King Street Baking Company
12.2019 - 03.2022
Pastry Cook
The Clocktower
10.2017 - 11.2018
Certificate of Technical Studies - Pastry Arts & Baking
Institute of Culinary Education
Associate of Arts - General Studies
Northern Virginia Community College
High School Diploma -
Battlefield High School
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