May L. Baldesancho
Fort Myers,FL
Summary
Dynamic, goal-oriented professional with a proven track record in time management and problem-solving, consistently recognized for reliability and adaptability. Demonstrates a swift capacity to learn and apply new skills, driving team success and contributing to organizational growth. Versatile expertise in project management, collaboration, and innovative problem-solving brings a fresh perspective and unwavering commitment to quality. A proactive approach ensures the delivery of effective solutions aligned with strategic objectives.
Overview
6
6
years of professional experience
Work History
Garde manger/Banquet
Key Largo Anglers Club
11.2024 - 03.2026
- Collaborated with kitchen staff to streamline food preparation processes, enhancing overall kitchen efficiency.
- Managed inventory of ingredients, minimizing waste through efficient stock rotation and utilization strategies.
- Prepared and presented high-quality cold dishes, ensuring adherence to culinary standards and aesthetics.
Pantry/Banquet
Elk River Club
06.2023 - 11.2025
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked flexible hours across night, weekend, and holiday shifts.
- Provided professional services and support in a dynamic work environment.
- Delivered services to customer locations within specific timeframes.
- Optimized performance by managing resources strategically and efficiently. Delivered actionable insights to aid in informed decision-making. Drove productivity improvements through innovative strategies and operational enhancements. Played a key role in achieving organizational success through resource effectiveness.
Pantry Cook
Bald Peak Club
06.2022 - 10.2022
- Maintained cleanliness and organization of pantry area, complying with health and safety regulations.
- Assisted in menu planning by providing insights on ingredient availability and seasonal offerings.
- Collaborated with kitchen staff to streamline food preparation processes and enhance overall efficiency.
- Prepared a variety of cold appetizers, salads, and desserts according to established recipes and guest preferences.
- Supported kitchen staff during high-volume service periods, contributing to team success and customer satisfaction.
Pantry Cook/Salad Chef
Little Harbor Country Club
05.2021 - 10.2021
- Stocked supplies to maintain sufficient levels of food products at pantry station.
- Worked closely with other members of the kitchen team on cross-functional tasks such as sauce making and garnishing.
- Prepped dressing, vinaigrettes and accompanying garnishes for pantry menu items.
- Enhanced kitchen efficiency by streamlining pantry organization and inventory management.
- Reduced food waste by implementing proper storage techniques and rotation systems.
- Collaborated with chefs to develop seasonal menu items, utilizing fresh ingredients from local sources.
Garde Manger/Banquet
Royal Poinciana Club
10.2020 - 05.2021
- Developed and executed innovative cold food presentations for events and member functions.
- Oversaw daily kitchen operations, ensuring compliance with safety and sanitation standards.
- Collaborated with culinary team to create seasonal menu offerings that enhanced dining experiences.
- Responded to and managed guest concerns and complaints, establishing direct connections with customers and resolving conflicts when necessary.
Garde Manger/Chef Cupboard
Jupiter Island Club
02.2020 - 05.2020
- Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
- Ensured optimal freshness of ingredients through proper storage and rotation procedures, maintaining the highest quality standards.
- Communicated importance of safety practices, detailing procedure codes, employee understanding of safety protocol, monitoring processes, and risk management regulations.
- Enhanced plate presentation by employing creative garnishing techniques and attractive food arrangements.
- Successfully maintained consistent quality across all Garde Manger dishes, ensuring adherence to established recipes and preparation techniques.
- Implemented cost-control measures by accurately portioning ingredients according to standardized recipes, minimizing waste without compromising product quality.
- Developed customized catering menus for special events, accommodating dietary restrictions and client preferences while showcasing culinary creativity.
Education
Hotel And Restaurant Management -
Dumlao Collage
Manila, PhilippinesHigh School Diploma -
Large High School
Quezon City Philippines04.2001
Skills
- Advanced knife work, artistic plating, charcuterie creation, emulsification (dressings/spreads), inventory organization, sanitation standards, food preparation, food presentation
- Knife skills
- Product labeling
- Ingredient knowledge
- Sanitation practices
- Salad making
- Food presentation
- Food waste reduction
- Garnishing techniques
- Cold food preparation
- Workstation organization
Languages
tagalog
Native or Bilingual
Timeline
Garde manger/Banquet
Key Largo Anglers Club
11.2024 - 03.2026
Pantry/Banquet
Elk River Club
06.2023 - 11.2025
Pantry Cook
Bald Peak Club
06.2022 - 10.2022
Pantry Cook/Salad Chef
Little Harbor Country Club
05.2021 - 10.2021
Garde Manger/Banquet
Royal Poinciana Club
10.2020 - 05.2021
Garde Manger/Chef Cupboard
Jupiter Island Club
02.2020 - 05.2020
Hotel And Restaurant Management -
Dumlao Collage
High School Diploma -
Large High School