Summary
Overview
Work History
Education
Skills
Languages
References
Timeline
Generic

M. GABRIELA AVILA

Brighton,MA

Summary

Creative Chef with a well-tuned palate and expertise in menu development, kitchen management and staff training. Specializing in, and passionate about fine dinning and high-quality restaurant operation.

Overview

8
8
years of professional experience

Work History

Sous Chef

Ivory Pearl
02.2023 - Current
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Mentored junior kitchen staff, fostering collaborative work environment that improved overall team performance.
  • Ensured consistent quality control of all dishes leaving kitchen, and engaging with costumers ensuring their satisfaction.
  • Expedited orders during peak hours to ensure prompt service, maintaining customer satisfaction levels.

Kitchen Assistant/ Sales Assistant

Tex Mex Eats
11.2022 - 07.2023
  • Enforced kitchen hygiene and cleanliness standards with personnel
  • Packaged food for individual customers and catering orders for pick-up or delivery
  • Greeted clients with friendly and welcoming attitude to increase customer satisfaction.

Sous Chef

Big Heart Hospitality | Orfano
11.2021 - 07.2022
  • Monitored inventory levels and enforced best practices, reducing waste and process invoices on daily basis, ensuring that all figures are collected and entered
  • Developed seasonal and promotional menus to increase sales
  • Trained cooks and food preparation workers in cooking techniques and kitchen processes
  • Collaborated with departmental leaders to establish organizational goals, strategic plans and objectives.

Wok Cook/ Sous Chef

Big Heart Hospitality | Tiger Mama
07.2021 - 10.2021
  • Cooked exact number of items ordered by each customer, working on several different orders simultaneously
  • Read food order slips and received verbal instructions as to food required by patron and prepared and cooked food according to instructions.
  • Enhanced customer satisfaction by preparing delicious and visually appealing wok dishes in timely manner.

Rounds Cook

Barbara Lynch Collective | No.9 Park
02.2020 - 06.2021
  • Enhanced kitchen efficiency by consistently preparing high-quality dishes in timely manner.
  • Contributed to improved customer satisfaction by maintaining exceptional food presentation standards.
  • Mastered various cooking techniques to execute diverse menu items consistently across different stations.
  • Worked closely with executive chef on menu development, incorporating seasonal ingredients for fresh offerings.
  • Participated in weekly meetings with fellow cooks to discuss areas of improvement and implement necessary adjustments.

Line Cook

Barbara Lynch Collective | No.9 Park
10.2017 - 03.2020
  • Stocked and maintained prep stations to reduce wait times and shortages
  • Maintained knowledge of menu items and ingredients to meet customer requests and dietary restrictions
  • Prepared food and plate dishes that met food quality indicators.
  • Mastered various cooking techniques, and cooking stations

Business Development and Marketing Consultant

Multivisas and Multiviajes
06.2016 - 09.2017
  • Crafted marketing material and content in consistent tone and brand voice
  • Refined packaging designs, color choices and slogans for advertising campaigns
  • Captured potential customers using creative and fresh approaches on digital and traditional channels.

Education

Graduated student with honors -

Escuela De Cocina Gourmet Pucheu
Santiago, Dominican Republic
07.2017

Skills

  • Food Safety
  • Knowledge of Cooking Equipment
  • Team management
  • Stress management
  • Attention to detail
  • Conflict resolution
  • Recipe creation
  • Fine dining expertise
  • Leadership qualities
  • Plating techniques
  • Vendor relations
  • Creativity and innovation

Languages

English
Full Professional
Spanish
Native or Bilingual

References

  • Heather Neri, Former Executive Head Chef, No.9 Park | Boston, (508) 930-3297
  • Andrew Simonich, Executive Head Chef, Menton | Boston, (978) 732-8313
  • Elvis Flores, Executive Head Chef, No.9 Park | Boston, (978) 587-6604, eflores@no9park.com
  • Ana Borras, Sommelier, Eataly | Boston, (617) 461-0502

Timeline

Sous Chef

Ivory Pearl
02.2023 - Current

Kitchen Assistant/ Sales Assistant

Tex Mex Eats
11.2022 - 07.2023

Sous Chef

Big Heart Hospitality | Orfano
11.2021 - 07.2022

Wok Cook/ Sous Chef

Big Heart Hospitality | Tiger Mama
07.2021 - 10.2021

Rounds Cook

Barbara Lynch Collective | No.9 Park
02.2020 - 06.2021

Line Cook

Barbara Lynch Collective | No.9 Park
10.2017 - 03.2020

Business Development and Marketing Consultant

Multivisas and Multiviajes
06.2016 - 09.2017

Graduated student with honors -

Escuela De Cocina Gourmet Pucheu

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M. GABRIELA AVILA