Summary
Overview
Work History
Education
Skills
Languages
Timeline
StoreManager

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 FL
12.2013

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
MARIA REYNAGA