Marlise DosReis
Fort Worth,TX
Summary
Dedicated Banquet Cook with industry accreditation in food safety. Delivers exceptional service to customers to promote memorable event experiences. Successful at working closely with restaurant personnel to uphold standards of service.
Overview
9
9
years of professional experience
Work History
Executive Banquet Chef
Virgin Hotels Dallas
Dallas, TX
02.2022 - 04.2024
- Determined appropriate plate presentations based on event type and theme.
- Managed buffet set-up prior to events including arranging decorations, utensils, plates.
- Developed menus and recipes for special events according to client specifications.
- Maintained all equipment in good working order through regular cleaning, maintenance and repair activities.
- Taught classes on how to make sushi and other cuisines.
- Designing special menus and decor from VIP Chefs tables for 6 ppl
- Managing Food inventory and data input
- Scheduling of all staff and temp staff
- Design pastries for restaurant menu and banquets all from scratch not bought in.
- Monitored food costs and maintained an accurate inventory system for ordering purposes.
- Worked closely with waitstaff to ensure prompt delivery of dishes from kitchen to dining room.
- Maintained cleanliness throughout work area while adhering to safety procedures.
- Reviewed guest feedback surveys regarding meal quality, presentation and overall experience.
Sushi Chef
Cafe Sushi
Cambridge, MA
02.2019 - 02.2020
- Sushi, Sashimi bar with Japanese hot plates and Traditional style Omakase 's with a twist
- Makimono Line, Omakase Prep
- Fish Butchery
- Hotline Cook, office work ( prep lists, ordersheets, excel spreedsheets) inventory
- Morning prep cook (setting up sushi stations, prepping fish, Fish Butchery, Setting up omakase station, and knife work)
- Contact: -Chef Siezi (617) 492-0434
Rounds Cook
UNI/ Clio
Boston, MA
01.2015 - 03.2018
- CLIO: French Cuisine , fine dining tasting menus
- UNI: Sashimi, Sushi , Asian/ Fusion Street Food (Scratch Kitchen) Garde Manger, Dish PIt
- Fry Station, Saute Station and Grill Station
- Sauces prep, Stocks and Raman Prep
- Makimono, Fish Butchery, Knife skills, Late night Makimono/ Nigiri station
- Sunday Morning Breakfast Cook, Dumpling Prep, private dinners and events ( on and offsite)
- Accepting/ organizing Deliveries, Inventory.
Line Cook
The Pearl Nantucket
Nantucket, MA
04.2017 - 11.2017
- Asian Inspired Seafood and Wok Fried Cuisine (scratch Kitchen)Seasonal Job
- Saute Station, Dish pit, soups/ sauces, wontons, dumplings, rangoons prep
- Garde Manger, Desserts Station, Organizing Deliveries, Inventory
- Contact: Chef Seth Raynor (508) 228-9701
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Boston, MA06-2012
Some College (No Degree) - Pastries
Auguste Escoffier School of Culinary Arts
Austin, TXSkills
- Menu development
- Special diets
- Culinary techniques
- Sanitation Procedures
- Recipe creation
- Health Code Compliance
- Large scale events
- Food presentation
- Assignment Delegation
- Kitchen Management
- Allergen awareness
- Food pairing
- Meal Preparation
- Staff Scheduling
- Inventory Management
- Hiring, Training, and Development
- Fine Dining
Timeline
Executive Banquet Chef
Virgin Hotels Dallas
02.2022 - 04.2024
Sushi Chef
Cafe Sushi
02.2019 - 02.2020
Line Cook
The Pearl Nantucket
04.2017 - 11.2017
Rounds Cook
UNI/ Clio
01.2015 - 03.2018
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Some College (No Degree) - Pastries
Auguste Escoffier School of Culinary Arts