Miriam Jimenez Tapia
Los Cabos,Mexico
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Dedicated to food safety, c
Overview
19
19
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Waldorf Astoria Los Cabos Pedregal
Cabo San Lucas
01.2016 - Current
- Ranked as the Number One Resort in Mexico and Top 20 in the world by travel and leisure magazine
- In charge of the operation of Beach Club , Catering and 'El Farallon' Restaurant
- I always work with local products, modernist and Traditional techniques,Responsible of food cost control, payroll control of a staff of 15 Cook and Menu elaboration.
- Ensured compliance with food safety regulations.
Sous Chef
Hotel Nizuc Resort and Spa
Blvd. Kukulkan Nizuc Quinta Roo México, Quintana Roo
01.2013 - 01.2016
- Italian Restaurant , with the most high standards of quality and hygiene in this 5 stars resort located in the most Private environmental, always working with local products, fresh ingredients, cost, payroll
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Chef De Partie
ROSEWOOD MAYAKOBA
Playa del Carmen Quintana Roo
01.2008 - 01.2012
- Chef de Partie, in charge of supervision of the mise en place of every station, checking all the correct use of the kitchen tools, the temperature of the ovens and the clean of the kitchen, preparation of special dishes and romantic dinners always looking for the best results for the department
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Ensured that all necessary equipment was available and properly functioning before service began.
Chef in Charge
Hotel Boutique Paraiso de la Bonita
Puerto Morelos Quintana Roo
01.2006 - 01.2008
- Cost control, supervision and development of restaurant with 2 different concepts, Mexican and International cuisine, theme nights with tasting menu, events, coffee breaks, weddings and romantic dinners, kitchen with the most high quality ingredients and preparation, hygiene distinctive system H and Crystal system, earth check program.
- Planned menus, ordered supplies and managed kitchen staff.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
Cook - Chef De Partie
Au Pied De Cochon Restaurant
Ciudad de México Presidente Masaryk
07.2004 - 03.2006
- Cook one, in charge of the mise en place of every station, checking all the correct use of the kitchen tools, the temperature of the ovens and the clean of the kitchen, preparation of special dishes
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Supervised and trained kitchen staff on proper preparation techniques.
Education
Culinary Arts -
Universidad iberoamerican
Skills
- Kitchen Sanitation
- Food Safety
- Menu Planning Capability
- Knowledge of Production Equipment
- Share knowledge about domestic and global culinary trends
- Food Safety Regulations
- Banquets and Catering
- Budgeting and Cost Control
- Forecasting and Planning
- Staff Training
- Kitchen Management
Additional Information
MY TIME
Family & Friends
Exercising
Reading
Innovating
Learning
Activity / Inititative
Training
Lideship by Forbes 7 Habits of Highly Effective People Diversity & Inclusion unconscious Bias
Languages
English
Professional
Spanish
Native/ Bilingual
French
Elementary
Affiliations
- My Passions
- Food
- Travels
- Music
- Read
- Pets
- Exercise
- Farming
- Family
Accomplishments
Training
- Lidership by Forbes
- 7 Habits of Highily Effective People
- Diversity & Inclusion
- Unconscious Bias
- Serf Safe
- Distintivo H
Certification
- Serf Safe
Timeline
Chef De Cuisine
Waldorf Astoria Los Cabos Pedregal
01.2016 - Current
Sous Chef
Hotel Nizuc Resort and Spa
01.2013 - 01.2016
Chef De Partie
ROSEWOOD MAYAKOBA
01.2008 - 01.2012
Chef in Charge
Hotel Boutique Paraiso de la Bonita
01.2006 - 01.2008
Cook - Chef De Partie
Au Pied De Cochon Restaurant
07.2004 - 03.2006
Culinary Arts -
Universidad iberoamerican
- Serf Safe
Similar Profiles
Janelle ZavalaJanelle Zavala
GUEST SERVICE AGENT at Waldorf Astoria Las VegasGUEST SERVICE AGENT at Waldorf Astoria Las Vegas
Rahul MalhotraRahul Malhotra
Assistant Commercial Director – Commercial Department at Waldorf Astoria Maldives IthaafushiAssistant Commercial Director – Commercial Department at Waldorf Astoria Maldives Ithaafushi
BRUCE PHILIPANKOBRUCE PHILIPANKO
Restaurant Server at Hilton - Waldorf Astoria Monarch Beach ResortRestaurant Server at Hilton - Waldorf Astoria Monarch Beach Resort