Miriela Perez
Chef
Jasonville,FL
Summary
Detail-oriented cook with extensive experience in food preparation and sanitation. Proven ability to create nutritious meals while ensuring compliance with food safety standards.
Work History
International School Cook
9 Years 4 Months- Prepared nutritious meals following dietary guidelines and school policies.
- Maintained cleanliness and sanitation standards in kitchen and food preparation areas.
- Assisted in inventory management, ensuring proper stock levels of ingredients.
- Collaborated with staff to plan menus that meet student preferences and nutritional needs.
Education
Bachelor of Science
Bachelor of Science
Diploma of Superior School - Executive International Chef
- Honoree of
Skills
Customer service
Food preparation
Surface cleaning
Meal presentation
Food handling
Cooking techniques
Hygiene practices
Frying
Sanitation procedures
Supervisory skills
Food presentation
Food storage
Contamination prevention
Scheduling
Training staff
Ingredients measuring
Grilling
Portion control
Recipe development
Nutrition
Allergy awareness
Menu planning
Special diets
Ingredient inspection
Cutting and slicing techniques
Quality assurance and control
Sauteing
Dish preparation
Catering experience
Teamwork
Teamwork and collaboration
Problem-solving
Time management
Attention to detail
Problem-solving abilities
Multitasking
Multitasking Abilities
Reliability
Excellent communication
Organizational skills
Team collaboration
Team leadership
Active listening
Effective communication
Adaptability and flexibility
Food safety
Decision-making
Safe handling procedures
Safe food handling
Inspection skills
Cleaning procedures
Safety procedures
Relationship building
Knife skills
Customer interaction
Team coordination
Meal preparation
Team building
Task prioritization
Sanitation practices
Self motivation
Interpersonal skills
Time management abilitiesx
Kitchen management
Professionalism
Interpersonal communication
Team supervision
Goal setting
Food safety compliance
Pastry preparation
Analytical thinking
Kitchen equipment operation
Time management abilities
Continuous improvement
Inventory management
Adaptability
Written communication
Food plating
Quality assurance
High-volume production
Equipment maintenance
Payment collection
Grilling techniques
Expiration monitoring
Professional demeanor
Sauce preparation
Problem-solving aptitude
Food handler certification
Cost control
Food service management
Product ordering
Analytical skills
Expense tracking
ServSafe food manager
ServeSafe manager
Storage management
Cafeteria equipment operations
Workstation organization
Accomplishments
- Resolved product issue through consumer testing.
Languages
Spanish
Native or Bilingual
Timeline
International School Cook
Chef
02.2017 - 2026Read More
Bachelor of Science
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Bachelor of Science
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International Cooking School Sãu Paulo Brasil
Diploma of Superior School from Executive International Chef
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