Jessica Estrada
Miami Beach,FL
Summary
Ambitious Private Chef with 20 years in the food industry. Highly skilled in preparing and cooking a variety of cuisines such as Oriental and Modern Latin. Committed to preparing delicious meals that meet clients' dietary restrictions and preferences. Inventive Private Chef accepts criticism with a positive attitude. Great understanding of allergy and diet restrictions.
Overview
19
19
years of professional experience
Work History
Private Chef
Jessica Estrada
Miami, FL
04.2020 - Current
- Created customized meal plans based on client dietary restrictions and preferences.
- Provided easy-to-read cooking preparation instructions for clients.
- Safely packaged and labeled each individual meal.
- Verified compliance in preparation of menu items and customer special requests.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Collaborated with staff members to create meals for large banquets.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Shopped for ingredients
Pastry Chef/Chef De Cuisine
GKBISTRONOMIE
Miami, Fl.
10.2015 - 09.2019
- In charge of Pastry Department.
- Created menus and designed corresponding recipes.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Oversaw preparation of creatively-designed recipes.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Hired, managed and trained kitchen staff.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Pastry Chef
ZAZU
Quito
12.2010 - 01.2015
- Was the creative force behind the pastry department in four different outlets, Zazu, Zao, Z (inc) and Zuni
- Directly responsible for the pastry area in all locations
- Guide a team of 20 people in different locations
- Created unique daily specials to drive business growth.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Chef Owner
K-Leta
Lima
05.2009 - 12.2010
- Menu design inspired by Peruvian traditional techniques using ingredients hailing from all over the world including vegan, gluten-free, and lactose-free options
- Designed restaurant and kitchen
- Directly oversee purchasing of liquor, food, and wine
- Administration (Scheduling, Payroll, Accounting, Budgets, Human Resources) of staff of 12
- Monthly inventories
- Marketing and Social media (Facebook, Instagram, etc)
- Daily planning (pre shifts, special requirements, events, caterings etc.) www.littlepalmisland.com Lower Keys, FL. Little Palm Island Resort and Sp
Sous Chef
Little Palm Island Resort & Spa
Little Torch Key , Fl.
06.2006 - 03.2009
- Led and trained culinary department to generate 4.5M+ per year
- Acted as head chef when required to maintain continuity of service and quality.
- Supervised front-of-the-house service
- Established criteria for ordering, inventory, payroll and restaurant operation training manuals
- Designed daily menus and implemented rotating menus to avoid recurring choices
- Co-designed kitchen finishings, including equipment placement and station layout
- Coordinated select banquet functions catering to very high-end clientele
- Maintained 25% food cost
- Restaurant was rated by Zagat as # 3 restaurant in America and #1 in Florida
- Rated # 12 Top Hotel in the World # 2 in America by Travel + Leisure Magazine
- Rated # 2 Dining Experience in the world by Travel + Leisure Magazine
- Rated # 4 Conde Nast Traveler Gold List www.bushsgrove.comBush’s Grove Restaurant
Consulting Pastry Chef
Bush`s Grove
St. Louis, MO
11.2005 - 06.2006
- Crafted Dessert Menu for fast-paced, high-end restaurant
- Established preparation station and guidelines for better product rotation
- In charge of creating everyday specials and event menus
- Trained completely new culinary crew of 8+ and supervised directly
- Led catering functions of up to 200 guests
Pastry Assistant
Afterglow By Michael Schwartz
Miami Beach, FL
01.2005 - 11.2005
- Produced revolutionary menu offerings to put establishments on local Map
Pastry Cook / Pastry Chef
Ola By Douglas Rodriguez
Miami, FL
01.2004 - 11.2004
- Responsible for all the production concerning the pastry area
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
Junior Chef De Partie
Chef Allen Susser
Miami, FL
01.2001 - 01.2003
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Skills
- Signature dish creation
- Recipes and menu planning
- Food plating and presentation
- Fine-dining expertise
- Staff Management
- Problem-solving
- Hospitality service expertise
- Budgeting
Timeline
Private Chef
Jessica Estrada
04.2020 - Current
Pastry Chef/Chef De Cuisine
GKBISTRONOMIE
10.2015 - 09.2019
Pastry Chef
ZAZU
12.2010 - 01.2015
Chef Owner
K-Leta
05.2009 - 12.2010
Sous Chef
Little Palm Island Resort & Spa
06.2006 - 03.2009
Consulting Pastry Chef
Bush`s Grove
11.2005 - 06.2006
Pastry Assistant
Afterglow By Michael Schwartz
01.2005 - 11.2005
Pastry Cook / Pastry Chef
Ola By Douglas Rodriguez
01.2004 - 11.2004
Junior Chef De Partie
Chef Allen Susser
01.2001 - 01.2003