Miguel Sarmiento
Miami,FL
Summary
Motivated professional with several years of experience preparing delicious meals for customers. Polished in following proper food handling methods and maintaining correct temperature of food products. Creative leader committed to strengthening kitchen team with better collaboration, recipes and cooking techniques.
Overview
11
11
years of professional experience
Work History
Chef De Partie
Intercontinental Hotel
Miami, FL
12.2021 - Current
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Organized the daily mise en place in order to prepare meals efficiently.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
Head Grill Cook
Top Burger
Miami, FL
02.2014 - 11.2021
- Developed recipes, prepared sauces, and grilled meats to order according to customer specifications.
- Communicated effectively with fellow cooks in order to coordinate orders during busy times.
- Carved meats into thin slices for sandwiches or salads upon request from customers.
- Prepared various types of marinades used for grilling chicken, steak or fish dishes.
- Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Stirred soups, broths, gravies, sauces, stews and other culinary creations prior to serving.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Distributed food to service staff for prompt delivery to customers.
Education
Associate of Arts - Gastronomy And Cooking Tech.
American Business School
Pereira, Colombia11-2006
Skills
- Grilling Techniques
- Salad preparation
- Garnishes
- Sauce preparation
- Cold food preparation
- Soup preparation
- Entree Preparation
- Proper food handling
- Plating and presentation
- Inventory Oversight
- Hospitality
- Special Events
Languages
Spanish
Native/ Bilingual
English
Professional
References
References available upon request.
Timeline
Chef De Partie
Intercontinental Hotel
12.2021 - Current
Head Grill Cook
Top Burger
02.2014 - 11.2021
Associate of Arts - Gastronomy And Cooking Tech.
American Business School
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