Luisa Fernanda Sanchez Vargas
8020 CRESPI BLVD, APT 4, Miami Beach,FL
Summary
Dynamic culinary professional with a proven track record at Boia De, excelling in food preparation and waste reduction strategies. Recognized for exceptional multitasking and customer service skills, I thrive in high-pressure environments, consistently delivering high-quality dishes while fostering teamwork and maintaining a clean workspace. Passionate about creating memorable dining experiences.
Overview
6
6
years of professional experience
Work History
Chef de Partie Garde Manger
Boia De
Miami Beach, Florida
03.2024 - Current
- Optimized inventory management, reducing waste and minimizing restaurant costs.
- Engaged front-of-house staff in discussions regarding special requests and dietary restrictions.
- Managed multiple orders simultaneously, ensuring high-quality output and timely service.
- Implemented storage techniques to monitor expiration dates and decrease food waste.
- Prepared dishes according to restaurant recipes and presentation standards.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Collaborated with team members to ensure efficient food service during peak hours.
- Trained new line cooks on kitchen procedures, safety protocols, and best practices.
Line Cook Intern
Walrus Rodeo
10.2023 - 03.2024
- Ensured compliance with health department regulations by maintaining a clean, organized workstation.
- Sanitized cutting boards, benches, and surfaces between tasks to prevent cross-contamination.
- Contributed to restaurant success through a positive attitude and strong work ethic under pressure.
- Strengthened teamwork in kitchen by assisting other stations during peak hours.
- Prepared food items including meats, poultry, and fish for frying operations.
Line Cook Intern
Matador Room
04.2022 - 09.2023
- Organized server tickets to expedite food orders.
- Sautéed and seasoned meats, pastas, and vegetables to customer taste preferences.
- Maintained a neat appearance and a clean uniform to project professionalism to customers.
- Prepared sauces and garnishes to complement sautéed menu items.
Sushi Cook
Market Hotel Edition
12.2022 - 03.2023
- Prepared high-quality seafood, rice, and ingredients for sushi.
- Contributed to a safe, clean work environment by adhering to strict food safety guidelines, and maintaining a spotless workspace at all times.
- Maintained a well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
Lead Pastry Chef
Paris Cafe Bistro
01.2020 - 07.2021
- Enhanced customer satisfaction by creating visually appealing, and delicious pastries.
- Worked closely with front-of-house staff to ensure seamless communication between the kitchen and service teams.
- Participated in menu planning meetings, providing valuable input on potential dessert offerings.
- Mentored junior pastry chefs, fostering a positive learning environment, and strong teamwork.
Education
PROFESSIONAL IN GASTRONOMY -
Universidad de la Sabana
Bogotá, Co07.2023
BILINGUAL DEGREE -
Cafam school
Bogotá, Co01.2018
Skills
- Food preparation and storage
- Waste reduction strategies
- Quick learning ability
- Pan-frying techniques
- Team collaboration
- Customer service excellence
- Cleaning and organization skills
- Time management proficiency
- Motivation and initiative
- Attention to detail
- Instruction adherence
- Efficient multitasking
- Active listening skills
- Interpersonal communication
- Menu memorization
Languages
English
Professional
French
Elementary
Spanish
Native/ Bilingual
Affiliations
- I had the opportunity to work at the Alinea pop-up in miami.
Timeline
Chef de Partie Garde Manger
Boia De
03.2024 - Current
Line Cook Intern
Walrus Rodeo
10.2023 - 03.2024
Sushi Cook
Market Hotel Edition
12.2022 - 03.2023
Line Cook Intern
Matador Room
04.2022 - 09.2023
Lead Pastry Chef
Paris Cafe Bistro
01.2020 - 07.2021
PROFESSIONAL IN GASTRONOMY -
Universidad de la Sabana
BILINGUAL DEGREE -
Cafam school
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