Marleny Gomez
Culinary Arts Graduate
Miami,Florida
Summary
Diligent culinary graduate possessing excellent cooking skills and strong knowledge of food safety. Experienced in fast-paced kitchen environments. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Overview
6
6
years of professional experience
4
4
years of post-secondary education
3
3
Certifications
Work History
Student Intern
Hilton Hotel & Suites
12.2018 - 12.2018
- Interacted positively with customers while promoting hotel facilities and services
- Communicated effectively with faculty and staff and accepted critiques and suggestions for areas of improvement.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with staff members to create meals for large banquets.
Line Cook
Le Rendez Vous Bakery & Cuisine
09.2021 - 01.2022
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Kitchen Line Cook
Tap 42
02.2022 - 12.2022
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Plated and presented all dishes to match established restaurant standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
Culinary Intern
Le Cordon Bleu
6 2023 - 9 2023
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Read through recipes and set up ingredients for both pastry and cuisine chefs.
- Prepared and served various food items in fast-paced and hygienic environment.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Maintained food safety and sanitation standards.
- Cooked specific quantity of food items based on projection and menu items.
Pastry Cook Assistant
Atelier Monnier - The French Bakery
03.2024 - Current
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Ensured timely completion of all assigned tasks, meeting or exceeding expectations set by management.
- Increased kitchen efficiency by maintaining a clean and organized workstation, following proper food safety guidelines.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries for various events.
Education
Grand Dilpoma - Pastry And Cuisine (Immersion) - Cuilnary Arts
Le Cordon Bleu
01.2023 - 12.2023
High School Diploma -
Lycée Paul Bert
09.2018 - 05.2021
Skills
Teamwork and Collaboration
Pastry preparation
Food preservation and storage methods
Food plating and presentation
Quick-learning
Ingredients measuring
Languages
English
French
Spanish
Certification
Basic Certificate Cuisine & Pastry - Le Cordon Bleu
Timeline
Pastry Cook Assistant
Atelier Monnier - The French Bakery
03.2024 - Current
Superior Certificate Cuisine & Pastry - Le Cordon Bleu
12-2023
Intermediate Certificate Cuisine & Pastry - Le Cordon Bleu
06-2023
Basic Certificate Cuisine & Pastry - Le Cordon Bleu
03-2023
Grand Dilpoma - Pastry And Cuisine (Immersion) - Cuilnary Arts
Le Cordon Bleu
01.2023 - 12.2023
Kitchen Line Cook
Tap 42
02.2022 - 12.2022
Line Cook
Le Rendez Vous Bakery & Cuisine
09.2021 - 01.2022
Student Intern
Hilton Hotel & Suites
12.2018 - 12.2018
High School Diploma -
Lycée Paul Bert
09.2018 - 05.2021
Culinary Intern
Le Cordon Bleu
6 2023 - 9 2023
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