Maribel J. Pulcha

• Ensured food quality for cafeteria by consistently following five-week menu schedule, enhancing dining experience.
• Adjusted menu items based on delivered products.
• Prepared meals tailored to patients' dietary needs and allergies.
• Trained new cooks and developed food service staff, fostering a skilled team.
• Maintained daily sanitation and food preparation standards.

• Oversaw all food production, including banquets and other outlets.
• Identified and resolved execution issues promptly to maintain service quality and guest satisfaction.
• Managed purchasing, inventory, waste reduction practices and labor costs.
• Achieved and surpassed budgetary targets through strategic planning and resource management.
• Maintained kitchen and surrounding areas in conditions that met the company standards and health code regulations.
• Maintained the highest professional food quality and sanitation standards.
• Coordinated schedules for Chefs, Kitchen Managers, cooks, and other kitchen staff to align with business volume and achieve budgeted labor cost goals.
• Developed standard recipes and techniques for food preparation and presentation to optimize food cost management.
• Provided professional training for new company Chefs. Also, traveled to train new Chefs in their own venues.
• Interacted with guests-table visits, concerns and special requests such as allergies.
• Quarterly Chef meetings and One On Ones with Kitchen managers.

• Established work schedule and organized the work in the kitchen so that everything ran accordingly.

• Inspected all refrigeration and dry storage to ensure proper handling and rotation.

• Managed order submissions to suppliers, ensuring timely and accurate inventory replenishment.

• Assisted Executive and Exe. Sous Chef with inventory management to maintain optimal stock levels.

• Inspected food preparation and serving areas to ensure observance of safe, sanitary food handling.

• Assisted associates during emergencies or rush periods.

• Maintained the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards.

• Upheld solid knowledge of all food products while identifying and safely using all kitchen equipment.

• Created a safe and fun environment for our associates.

• Worked all stations on the line including sauté, Pantry, Sandwich, Pizza as well as the Prep Kitchen .

• Set stations according to daily prep lists utilizing the PLU daily menu mix.

• Forecasted according to preparation to utilize product produced within the proper shelf life and minimize waste.
• Organized line operations to ensure synchronized product delivery to guests.
• Assisted in managing daily produce orders using a non-inventory cost system.
• Maintained budgeted food costs through accurate ordering practices.
• Oversaw a team of 20 cooks to ensure high-quality food production.

• Prepared kitchen items daily according to executive chef's prep list.
• Maintained freshness through scratch-based preparation, adhering to product shelf life.
• Executed large-scale banquets for over 60 guests, featuring customized menus.
• Collaborated with chef and sous-chef to deliver dishes promptly, ensuring guest satisfaction.
• Inspected received products to verify quality against invoice specifications.
• Supported seamless execution of private dining events, enhancing overall guest experience.

• Aided multiple Chefs in crafting and executing private dining wine dinners featuring 5+ course menus for up to 35 guests, highlighting premium pairings like Silver Oak and Château St. Michelle.

• Collaborated with Chef to execute appetizer parties, serving over 100 guests efficiently.

• Mastered all stations including Garde Manger, Fry, Sauté, Broiler, Prep • Assisted Chef in weekly meat inventorying system as well as weekly inventorying.