Mirella Zuniga
Summary
Dynamic culinary professional with extensive experience as a Sous Chef at Pop's Cafe, excelling in menu development and kitchen operations management. Proven ability to create visually appealing dishes while training staff under pressure. Skilled in inventory management and vendor relations, ensuring high-quality food standards and customer satisfaction.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Chef
Calo Kitchen
01.2020 - 04.2025
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Sous Chef
Pop's Cafe
02.2017 - 12.2019
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Utilized culinary techniques to create visually appealing dishes.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Modified recipes to accommodate dietary restrictions and allergies.
Sous Chef
Javier's Restaurant
03.2000 - 01.2017
- Trained and mentored new staff members in kitchen safety, sanitation and cooking technique
- Implemented food cost and waste reduction initiatives to save money.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
Associate of Arts - Culinary Arts
Orange Cost College
Costa Mesa, CA01-2016
Skills
- Pantry restocking
- Purchasing
- Menu development
- Dish preparation
- Kitchen operations management
- Menu planning
- Baking techniques
- Vendor relations
- Ingredient selection
- Meal preparation
- Cooking techniques
- Inventory management
- Nutrition
Certification
- Food Handlers Certification
Timeline
Chef
Calo Kitchen
01.2020 - 04.2025
Sous Chef
Pop's Cafe
02.2017 - 12.2019
Sous Chef
Javier's Restaurant
03.2000 - 01.2017
Associate of Arts - Culinary Arts
Orange Cost College
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