MARIANGEL QUIROZ
Orlando,USA
Summary
Dynamic leader with proven ability to enhance organizational performance through effective team building and customer service strategies. Demonstrated success in quickly adapting to new roles and implementing impactful changes that drive company growth. Expertise in training, monitoring, and morale-boosting techniques to elevate employee engagement and productivity.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Manager
Prime Kitchen
Grand Cayman
08.2021 - 03.2025
- Managed kitchen operations, staff scheduling, and inventory control to ensure smooth daily operations.
- Developed and executed customized menus for private dining, corporate events, and large-scale catering.
- Led and motivated kitchen staff to maintain high standards of food preparation, presentation, and adherence to food safety regulations.
- Oversaw budgeting, vendor relationships, and implemented cost control measures.
- Provided private chef services for exclusive clients, offering tailored dining experiences.
- Organized and executed breakfast, lunch, and dinner services for private houses, groups, and families.
- Planned and managed canapé parties, BBQs, boat catering, meal prepping, and deliveries.
- Provided catering services for large-scale weddings, movie productions, corporate events, and special occasions.
- Specialized in plated fine dining experiences and personalized menus tailored to client preferences, allergies, and dietary restrictions.
- Assisted in the Top Chef Canada season finale, ensuring contestants had necessary ingredients and equipment.
- Provided restaurant consulting, developing menus, conducting recipe tastings, and training staff for openings.
Sous Chef
Craft Food and Beverage
Grand Cayman
09.2019 - 07.2021
- Created menus for daily specials, brunches, desserts, and vegan options, aligning with seasonal ingredients and customer preferences.
- Managed inventory, ensuring efficient stock control and optimal ingredient usage.
- Coordinated and executed three food festivals: Vegan, Latin, and Asian-themed events, showcasing diverse culinary styles.
- Maintained food safety protocols and ensured adherence to sanitation standards.
- Trained and mentored kitchen staff, focusing on enhancing culinary skills and teamwork.
Self-Service Chef & Operations Manager
Supermercado Premium C.A.
, Tachira
01.2017 - 05.2019
- Oversaw the hot buffet and prepared foods sections, ensuring high-quality offerings and minimizing waste.
- Managed all aspects of the restaurant, including staff recruitment, scheduling, inventory management, and menu development.
- Developed daily menus featuring diverse international cuisines, enhancing customer satisfaction.
- Led the bakery and coffee shop operations, creating recipes, designing menus, and planning specials to attract customers.
- Ensured efficient resource utilization, maintaining strict control over food costs and minimizing waste.
- Delivered exceptional customer service, addressing feedback and implementing improvements as needed.
- Trained and supervised staff, fostering a collaborative and efficient work environment.
- Implemented operational strategies that improved service efficiency and product quality.
- Collaborated with suppliers to source quality ingredients, negotiating favorable terms.
- Contributed to a positive workplace culture, leading to improved staff retention and performance.
Consultant
Standbull Wine Bar & Steakhouse
, Tachira
12.2017 - 06.2018
- Revamped the restaurant’s menu, introducing innovative dishes and daily specials that enhanced customer satisfaction and increased sales.
- Transformed the dining ambiance by implementing strategic design and décor changes, creating a more inviting and upscale environment.
- Developed and launched successful events and happy hour promotions, attracting a broader clientele and boosting revenue.
- Led comprehensive staff training programs, focusing on culinary skills, customer service excellence, and operational efficiency.
- Overhauled cleaning and sanitation protocols, ensuring compliance with health standards and elevating the overall dining experience.
Line Cook – Seafood Department
Bern’s Steak House
Tampa, FL
07.2015 - 12.2016
- Specialized in the preparation and presentation of premium seafood offerings, including oysters, sushi, and a selection of 16 caviars.
- Managed live lobster tanks, overseeing the handling, cooking, and preparation processes to ensure optimal freshness and quality.
- Developed and curated cheese platters and tastings, enhancing the dining experience with a diverse range of flavors.
- Prepared grilled seafood dishes and appetizers, maintaining high standards of taste, presentation, and consistency.
- Collaborated closely with kitchen staff to ensure seamless service and adherence to Bern’s Steak House’s esteemed culinary standards.
Education
Bachelor of Science - Business Management, BA, Culinary Management
The Art Institute of Tampa
Tampa, FL, USA09.2015
Associate of Arts - International Chef de Cuisine
Zi Teresa Culinary School
Táchira, Venezuela03-2010
Skills
- Expertise in international cuisine and menu development and recipe creation
- Food safety & sanitation knowledge
- Inventory & cost control management
- Staff training & development
- Lead generation
- Recruiting and interviewing
- Exceptional customer service
- Private chef services, tailored dining experiences, catering and event planning
Certification
- Servsafe Food Manager, 2025
- Servsafe Food Handler, 2025
Languages
Spanish
Native/ Bilingual
English
Full Professional
Timeline
Manager
Prime Kitchen
08.2021 - 03.2025
Sous Chef
Craft Food and Beverage
09.2019 - 07.2021
Consultant
Standbull Wine Bar & Steakhouse
12.2017 - 06.2018
Self-Service Chef & Operations Manager
Supermercado Premium C.A.
01.2017 - 05.2019
Line Cook – Seafood Department
Bern’s Steak House
07.2015 - 12.2016
Bachelor of Science - Business Management, BA, Culinary Management
The Art Institute of Tampa
Associate of Arts - International Chef de Cuisine
Zi Teresa Culinary School
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