Krizia Kriztelle Carbonell
Las Vegas,NV
Summary
Enthusiastic Chef Tournant eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
12
12
years of professional experience
Work History
Chef De Tournant
Flamingo Hotel And Casino
06.2022 - Current
- Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.
- Followed recipes and presentation guidelines to assemble high-quality fine dining fare.
- Enforced compliance with company policies, legal requirements and best practice standards to guarantee cleanliness, efficiency and safety of prepared dishes.
- Trained, supervised and relieved chefs at variety of food preparation stations.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Modernized work processes to reduce guest wait times and boost daily output.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Monitored food and labor costs to verify budget targets were met.
- Planned and directed high-volume food preparation in fast-paced environment.
Line Cook
Flamingo Hotel And Casino
01.2012 - 06.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Education
Associate of Science - Practical Nursing
St. Augustine School of Nursing
Metro Manila, Philippines05.2007
High School Diploma -
Ramon Pascual Institute
Metro Manila, Philippines05.2006
Skills
- Professional Relationships
- Ordering and Requisitions
- Food Preparing, Plating and Presentation
- Team Leadership
- Employee Scheduling
- Kitchen Staff Management
- Food Preparation and Safety
- Restaurant Operation
- Health Department Standards
- Quality Control
- Encouraging Others
- Learning Techniques
- Motivational Team Management
- Safety and Sanitation Standards
- Control Labor Costs
- Kitchen Preparation
- Food Preparation Supervision
- Staff Training
- Training
- Garnishing and Plating
- Chef Assistance
- Coaching and Mentoring
- Proper Food Handling
- Staff Motivation
- Stocking and Replenishing
Timeline
Chef De Tournant
Flamingo Hotel And Casino
06.2022 - Current
Line Cook
Flamingo Hotel And Casino
01.2012 - 06.2022
Associate of Science - Practical Nursing
St. Augustine School of Nursing
High School Diploma -
Ramon Pascual Institute
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