Lorena G Landaverde
Lowell,MA
Summary
Dynamic Sous Chef skilled in team leadership, menu innovation, and food safety compliance. Proven track record in training kitchen staff and implementing cost control measures to enhance operational efficiency.
Overview
10
10
years of professional experience
Work History
Sous Chef
Crowne Plaza Hotel & Resorts
Woburn, Massachusetts
11.2023 - Current
- Supervised kitchen staff to ensure quality food preparation and presentation.
- Collaborated with chefs to create seasonal menus reflecting local flavors.
- Trained new staff on food safety and sanitation practices.
- Developed recipes to enhance guest dining experiences at the hotel restaurant.
- Monitored cooking times and temperatures for consistency and safety standards.
- Coordinated with front-of-house staff for efficient service during peak hours.
- Implemented cost control measures to reduce waste in kitchen operations.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained kitchen workers on culinary techniques.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Executive Chef
Batifol
Cambridge, Massachusetts
08.2021 - 11.2023
- Developed innovative menus reflecting seasonal ingredients and culinary trends.
- Managed kitchen staff, ensuring high standards of food quality and safety.
- Coordinated catering events, customizing offerings to meet client preferences.
- Trained new chefs on techniques and kitchen protocols for efficiency.
- Collaborated with suppliers to source fresh produce and specialty items.
- Implemented cost-control measures to optimize kitchen expenses effectively.
- Ensured compliance with health regulations and maintained a clean workspace.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
Line Cook
Row34
Boston, Massachusetts
09.2021 - 06.2023
- Prepared ingredients according to recipe specifications for daily menu items.
- Maintained cleanliness and organization of kitchen workspace and tools.
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Set up and performed initial prep work for soups, sauces, and salads.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Washed and peeled ingredients to prepare for different meals and recipes.
Prep Cook
Row34
Burlington, MA
07.2020 - 08.2021
- Prepared ingredients for daily menu items and special requests.
- Organized storage for food items, ensuring proper labeling and rotation.
- Monitored inventory levels to assist in ordering supplies as needed.
- Followed safety and sanitation protocols during food handling tasks.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Organized walk-in coolers and freezers according to established guidelines.
- Checked freshness of food and ingredients prior to use.
- Measured ingredients accurately using measuring cups and spoons.
Prep Cook
Hotel Hilton
Woburn, Massachusetts
05.2017 - 03.2020
- Prepared ingredients for daily menu items and special requests.
- Maintained cleanliness of kitchen and food preparation areas.
- Assisted chefs with cooking techniques and recipe execution.
- Organized storage for food items, ensuring proper labeling and rotation.
- Collaborated with kitchen staff to streamline food preparation processes.
- Monitored inventory levels to assist in ordering supplies as needed.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
- Followed safety and sanitation protocols during food handling tasks.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
Line Cook
Red Lantern Boston
Boston, Massachusetts
03.2016 - 05.2019
- Prepared ingredients according to recipe specifications for daily menu items.
- Maintained cleanliness and organization of kitchen workspace and tools.
- Followed food safety guidelines to prevent cross-contamination and ensure hygiene.
- Collaborated with team members to ensure timely meal preparations and deliveries.
- Learned various cooking techniques and kitchen equipment operation efficiently.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Followed proper food handling methods and maintained correct temperature of food products.
- Communicated effectively with other staff members regarding orders and menu changes.
Prep Cook
Hotel Commonwealth
Boston, Massachusetts
07.2016 - 10.2018
- Assisted chefs with cooking techniques and recipe execution.
- Organized storage for food items, ensuring proper labeling and rotation.
- Collaborated with kitchen staff to streamline food preparation processes.
- Prepared ingredients for daily menu items and special requests.
- Maintained cleanliness of kitchen and food preparation areas.
- Followed safety and sanitation protocols during food handling tasks.
- Supported the team in maintaining a positive and efficient kitchen environment.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Organized walk-in coolers and freezers according to established guidelines.
- Checked freshness of food and ingredients prior to use.
Skills
- Culinary expertise
- Food safety compliance
- Staff training
- Quality assurance
- Team leadership
- Effective communication
- Recipe creation
- Customer satisfaction
- Time management
- Event coordination
Timeline
Sous Chef
Crowne Plaza Hotel & Resorts
11.2023 - Current
Line Cook
Row34
09.2021 - 06.2023
Executive Chef
Batifol
08.2021 - 11.2023
Prep Cook
Row34
07.2020 - 08.2021
Prep Cook
Hotel Hilton
05.2017 - 03.2020
Prep Cook
Hotel Commonwealth
07.2016 - 10.2018
Line Cook
Red Lantern Boston
03.2016 - 05.2019