Overview
Work History
Education
Skills
Additional Information
Cover Letter
References
Summary
Certification
Accomplishments
Work Availability
Interests
Timeline
Hi, I’m

Mayra Trabulse

NLV,NV
Mayra Trabulse

Overview

23
years of professional experience

Work History

Head Chef / Manager

Job overview

  • Develop the recipes of the menu items, and the processes to prepare the menu items
  • Sourcing the products, produce, ingredients, etc., necessary for the menu items
  • Develop new menu items as needed
  • Training kitchen staff in proper preparation and execution of menu items, and proper use of kitchen equipment
  • Responsible for process consistency
  • Responsible for product consistency, quality, and presentation
  • Assist with cooking as needed.

GFY, LTD

Business Owner for a Restaurant & Consulting Firm
07.2015 - 03.2020

Job overview

  • Constantly evaluating meals and food products to ensure that the highest quality standards are maintained
  • Cooking and serving attractive meals made to individual requirements
  • Demonstrating cooking techniques and the correct use of equipment to staff
  • Overseeing the work of the junior catering staff to ensure that all duties are carried out correctly
  • Liaising with managers and kitchen staff regarding customers' orders.

Education

The International Culinary School at The Art Institutes

CCC Chef Of Cuisine
01.2002

University Overview

UNLV

BS in Psychology
01.1999

University Overview

Skills

  • IBM/PC CASH, SYSTEMS, MICROSOFT OFFICE, EXCEL
  • POS, RETAIL AND HOTEL SOFTWARE AND BUILDING SYSTEMS
  • BILINGUAL: SPANISH
  • Vegan and Vegetarian Certification
  • Member of Women Chef and Restaurants
  • Nutrition Experience
  • Member of Personal Chef Association
  • Sports Nutrition, weight management, and Fitness Chef
  • Training: Commercial Restaurants and Private Chef Association
  • Specialties, working as a team with a Certified Fitness Trainer
  • Sports Nutrition trends including weight management and body
  • Working with the best Executive chef IN Ethnic Food composition
  • Menus and preparation
  • Sports Nutrition meal planning and diet analysis, Overall health, fitness, and optimal energy
  • Training IN Nutrition and Fitness Chef Certified Holistic, Ayurveda, Feng Shui, and Macrobiotic Cooking principals
  • Vegan Lifestyle for 25 years
  • Degrees : Culinary, Education, Psychology, Practical Nutrition and Herbalism
  • Sports Nutrition Certification Dietetic internship with Teacher & consultant for 14 years enrichment in Sports Nutrition

Additional Information

Additional Information
  • Florida Experience: Chef Of Cuisine - Rovinno Villa, Tampa, Florida - June 1999- August 2001 - Developed and assembled standardized recipe books. - Planned and executed special events with over 500 people for the Rovinno. - Trained and mentored kitchen personnel and coordinated culinary activities including consumption forecasting, menu development, and quality control. - Handled all aspects of Kitchen management including monitoring food production and aesthetic presentation of food and beverages. - Trained, re-trained, and up-trained staff. - Created seasonal recipes and culinary design techniques for food preparation ensuring consistently high quality and eye-catching presentation.
  • Prepared special events menus. - Conducted quality control monitoring for each kitchen area and directed personnel on deficiency correction and sanitary requirements. - Re-organized and improved storage techniques that maximized useable space and employee efficiency. - Monitored purchasing, receiving, purveyor lists, and inventory of kitchen items. Chef
  • Feathers, Destin, Florida - June 1999- August 2001 - Prepared a variety of specialties for breakfast, lunch, and dinner. 400 to 1000 covers daily. $3M in revenue annually. - Direct supervision of Sous Chef, Kitchen Supervisor, and 20 cooks.

Cover Letter

Cover Letter

To whom it may concern, As required, I have a demonstrated ability to train and mentor team members on the job requirements, communication, and interpersonal skills. Ability to think out of the box and never give up spirit. Close attention to details. Superior telephone etiquette. Fine time management skills. Detailed understanding and experience of human behavior. In-depth knowledge about customer service procedures. Amicable in nature and good work ethics I am a Holistic Practical Nutritionist. I'm excited about putting my capabilities to work for you and would welcome a chance to meeting with you to discuss how my experience and hospitality skills would be beneficial for your organization. Per your request attaching the application package and discover the likelihood of an interview. All examinations are very welcome and background checks. In the meantime, I can be reached on my phone at (702-619-9695) or via email at chef@chefmayra.com Thank you for your time and consideration. I look forward to hearing from you soon. With gratitude, Mayra Trabulse Enc. Resume Side note. Covid-19 2020- 2022 it has been a very challenging 2 years for my business

References

References
  • Aisha Barajas, JaznCel@gmail.com, Office Controler
  • Ina Mohan, InaMohan@Gmail.com, Owner & Producer of Health healing and Happiness
  • James Wilkerson, Jaymzlv@yahoo.com, BOA Fraud Department

Summary

Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing special with skills in concept development and high-quality restaurant operation.

Certification

  • CEC - Certified Executive Chef
  • Nutritionist
  • Special Diets

Accomplishments

Accomplishments
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Ensured safe and efficient kitchen operations while managing a BOH staff of 10.
Availability
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sunday
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evening
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Interests

Nutrition

Vegan Culture

Movies

Books

Travel

Food

Timeline

Business Owner for a Restaurant & Consulting Firm
GFY, LTD
07.2015 - 03.2020
Head Chef / Manager
The International Culinary School at The Art Institutes
CCC Chef Of Cuisine
UNLV
BS in Psychology

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Mayra Trabulse