MARIA REYNAGA
Miami,FL
Summary
Experienced with managing high-volume kitchen operations and ensuring top-quality food production. Utilizes leadership skills to motivate culinary teams and maintain seamless kitchen workflows. Track record of creating innovative dishes that enhance dining experience while upholding strict health and safety standards.
Culinary professional with robust background in managing kitchen operations and delivering exceptional dining experiences. Recognized for fostering team collaboration and achieving consistent results under pressure. Known for flexibility and reliability in dynamic kitchen environments, with focus on innovative menu development and staff training.
Overview
11
11
years of professional experience
Work History
Senior Sous Chef
Aba
03.2023 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
Executive Pastry Chef
Wydown Coffee Bar
07.2020 - 08.2022
- Oversaw bakery production and consistency of all baked goods in 2 separate locations
- Responsible for bakery schedule, purchasing, inventory, COGS and recipe development
- Enhanced customer satisfaction by streamlining communication channels and improving response times.
- Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
- Developed innovative solutions to complex problems, resulting in improved organizational performance.
- Trained new hires on proper techniques, safety protocols, and company policies, promoting a cohesive and efficient work environment.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Managed inventory of ingredients and supplies, ensuring optimal freshness while minimizing costs.
Sous Chef
St. Anselm
02.2019 - 07.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
Executive Sous Chef
Pisco y Nazca Gastrobar
06.2018 - 02.2019
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
Sous Chef
Pisco y Nazca Gastrobar
07.2016 - 05.2018
- Responsible for purchasing, training and developing staff
- Trained, developed and managed all pastry cooks
- In charge of weekly inventory, purchasing while managing 25 cooks
- Created and implemented new seasonal dessert items
Pastry Chef, Sous Chef
Pisco y Nazca Gastrobar
10.2015 - 07.2016
- Designed and implemented dessert menu for opening
- Hired, trained, developed and managed all pastry cooks
- Assisted in grand opening of restaurant
- Helped chefs with weekly inventory and daily purchasing
Pastry Supervisor
Barton G
12.2013 - 10.2015
- Responsible for supervising 6 PM staff members
- Expedited and plated on the hot line during dinner service
- Monitored the production and quality level of pastry kitchen
Education
Bachelor of Science - Hospitality Management, Food and Beverage Management
Florida International University
North Miami Beach FL12.2013
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Food presentation
- Allergy awareness
- Waste reduction
- Cost control
- Recipe creation
- Menu pricing
- Inventory management
- Staff scheduling
- Purchasing management
- Hiring, training, and development
Languages
Spanish
Native or Bilingual
Timeline
Senior Sous Chef
Aba
03.2023 - Current
Executive Pastry Chef
Wydown Coffee Bar
07.2020 - 08.2022
Sous Chef
St. Anselm
02.2019 - 07.2020
Executive Sous Chef
Pisco y Nazca Gastrobar
06.2018 - 02.2019
Sous Chef
Pisco y Nazca Gastrobar
07.2016 - 05.2018
Pastry Chef, Sous Chef
Pisco y Nazca Gastrobar
10.2015 - 07.2016
Pastry Supervisor
Barton G
12.2013 - 10.2015
Bachelor of Science - Hospitality Management, Food and Beverage Management
Florida International University
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