Kayla Vallejos
Albuquerque,NM
Summary
Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with a swift capacity to learn and apply new skills, and committed to leveraging these qualities to drive team success and contribute to organizational growth.
Overview
9
9
years of professional experience
Work History
Sous Chef
Marriott International
06.2024 - 09.2024
- Led kitchen team in preparation and presentation of high-quality dishes.
- Reduced food cost to 21%
- Ensured compliance with food safety and sanitation standards.
- Developed and implemented seasonal menus to enhance dining experience.
- Trained junior staff on culinary techniques and kitchen operations.
- Collaborated with suppliers to source fresh, high-quality ingredients.
- Assisted in inventory management and cost control initiatives.
- Monitored kitchen performance, providing feedback for continuous improvement.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed promptly without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
Sous Chef
Oak View Group
02.2024 - 08.2024
- Streamlined kitchen workflows to improve efficiency during peak hours.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed promptly without sacrificing quality or presentation standards.
- Managed food distribution for 24 suites and 9 concession stands. The maximum number of people was up to 16,000.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Collaborated with the executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Sous Chef
Heritage Hotels and Resorts
09.2023 - 02.2024
- Planned and directed high-volume food preparation in a fast-paced environment.
- Collaborated with the executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Managed banquets up to 6,000 people at a time.
- Managed the restaurant that was able to seat 400 people.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for individuals with food allergies.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
Chef/Owner
Taste of Love
04.2020 - 01.2024
- Developed innovative menu items that enhanced customer satisfaction and increased repeat business.
- Led special events, coordinating with vendors to deliver exceptional culinary experiences tailored to client needs.
- Researched emerging culinary trends, integrating new techniques into menu offerings to maintain competitiveness.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Checked freezer and refrigerator before each shift to verify correct temperatures.
Executive Sous Chef
Rustico Italian Kitchen
01.2021 - 04.2021
- Responsible for making a variety of assorted handmade pastas, homemade sauces, dough & desserts.
- Collaborated with the executive chef in menu development, incorporating seasonal ingredients and innovative recipes.
- Worked with a staff of 15 and served up to 300 customers.
- Implemented food safety protocols, maintaining compliance with health regulations and enhancing overall kitchen hygiene.
- Analyzed customer feedback to refine recipes and improve guest satisfaction ratings significantly.
Executive Chef
Tractor Brewing Co
08.2019 - 12.2020
- Developed and implemented innovative seasonal menus to enhance customer experience.
- Led kitchen staff in food preparation, ensuring adherence to safety and hygiene standards.
- Streamlined inventory management processes, reducing waste and improving cost efficiency.
- Managed 3 locations with a staff of 15 serving between 50 and 300 customers.
- Collaborated with suppliers to source high-quality ingredients while negotiating favorable terms.
- Executed daily operations, maintaining consistent quality across all menu offerings.
- Oversaw kitchen operations during peak hours, ensuring timely meal delivery and efficient workflow.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Sous Chef
DoubleTree by Hilton
01.2019 - 07.2019
- Planned and directed high-volume food preparation in a fast-paced environment.
- Managed banquets & events up to 2,000 people.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed promptly without sacrificing quality or presentation standards.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Sous Chef
Indian Pueblo Cultural Center
01.2018 - 01.2019
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for individuals with food allergies.
- Managed a heavy flow during events up to 1,500 people at one time.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
Chef De Cuisine
Heritage Hotels and Resorts
12.2016 - 02.2018
- Started at Hyatt Regency as the banquet Chef & within a few months was promoted to Sous Chef. Continually progressing after a year & half took over Level 5 at Hotel Chaco as Chef De Cuisine. Responsibilities included
- Hiring staff, product ordering, menu writing, and preparation. Assist with our personal garden to create daily specials & menu items.
- Manage banquets, weddings & private events.
- Maintain proper preparation and handling of food & equipment.
- Follow food safety guidelines and procedures. Attend daily meetings to cover revenue, P&L & food costing.
- Oversaw inventory management, optimizing stock levels to reduce waste.
- Developed innovative menu items to enhance guest satisfaction and dining experience.
- Managed kitchen operations, ensuring compliance with health and safety regulations.
- Led daily kitchen briefings, ensuring clear communication of service expectations and standards.
- Implemented cost-control measures, improving overall kitchen efficiency and profitability.
- Executed large-scale catering events, coordinating staff and resources for seamless service delivery.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
Line Chef
Dartcor Food Services
04.2015 - 04.2016
- Operated kitchen equipment efficiently, adhering to safety protocols and sanitation standards.
- Prepped and organized ingredients for daily menu items, ensuring freshness and quality.
- Managed heavy flow during lunch hours up to 2,000 people.
- Collaborated with team members to streamline kitchen workflow during peak hours.
- Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
- Fostered a positive work atmosphere through enthusiasm, dedication, and a strong work ethic, leading to increased team morale.
- Continuously sought opportunities for professional development, attending industry workshops, and learning new culinary techniques.
Education
Bachelor of Science - Biochemistry
University of New Mexico
Albuquerque, NM05-2029
Certification - Exercise Science & Therapeutic Massage
Institute of Therapeutic Massage
Pompton Lakes10-2009
Skills
- Food science proficiency
- Gastronomic knowledge
- Kitchen operations management
- Food safety management
- Hygienic food preparation
- Artistic plating techniques
- Nutritional menu design
- Systematic kitchen arrangement
- Cooking methods expertise
- Proficient in allergen identification
- Risk management expertise
- Diverse menu creation
- Meticulous attention to detail
- Budget management
- Staff scheduling management
- Culinary operations management
Accomplishments
- Competed in a YouTube video for "Good Taste Series" in San Diego, CA, at the Hyatt Regency
- Recognized as the first-place winning team in the Sacramento wing festival
- Held a private dining event for the executives of Netflix
- Achieved a certificate from the American Bartenders Association
- Certificate for exercise science & therapeutic massage
- Awarded the manager of the 4th quarter at Hyatt Regency ABQ
- Promoted to sous chef in only 6 months.
- Managed up to 15 individuals and organized weddings and restaurant dining for 150-3,000 people.
- CPR & First Aid Certified
- Knowledge in IT administration
- Received a young poets award and was published in a book
Languages
English
Native or Bilingual
Italian
Elementary
Spanish
Limited Working
Timeline
Sous Chef
Marriott International
06.2024 - 09.2024
Sous Chef
Oak View Group
02.2024 - 08.2024
Sous Chef
Heritage Hotels and Resorts
09.2023 - 02.2024
Executive Sous Chef
Rustico Italian Kitchen
01.2021 - 04.2021
Chef/Owner
Taste of Love
04.2020 - 01.2024
Executive Chef
Tractor Brewing Co
08.2019 - 12.2020
Sous Chef
DoubleTree by Hilton
01.2019 - 07.2019
Sous Chef
Indian Pueblo Cultural Center
01.2018 - 01.2019
Chef De Cuisine
Heritage Hotels and Resorts
12.2016 - 02.2018
Line Chef
Dartcor Food Services
04.2015 - 04.2016
Bachelor of Science - Biochemistry
University of New Mexico
Certification - Exercise Science & Therapeutic Massage
Institute of Therapeutic Massage