Monica Cobos
Summary
Innovative Executive Chef known for high productivity and efficient task completion. Possess specialized skills in menu development, kitchen team management, and food safety protocols. Excel in time management, creative problem-solving, and leadership, ensuring smooth kitchen operations and exceptional dining experiences.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Executive Chef
AMFM Mental Health
San Juan Capistrano, CA
10.2024 - Current
- Managed kitchen operations, overseeing meal preparation and special dishes for clients and staff.
- Created diverse weekly menus for multiple locations, maintaining consistency and meeting dietary requirements.
- Personally selected fresh ingredients in person to maintain quality and consistency across all meals.
- Developed individualized meal plans tailored to each client's dietary restrictions and religious requirements.
- Maintained clean, sanitized kitchen, ensuring adherence to safety standards and achieving A rating from Department of Health.
- Oversaw cost control, purchasing, and inventory management.
- Teach two cooking and baking classes each week, guiding participants through recipes, techniques, and kitchen safety.
- Personally plated, delivered, and served dinner to clients and staff.
Executive Chef
The Mental Health Collective
Newport Beach, CA
10.2023 - 08.2024
- Led all kitchen operations and prepared meals, including specialty dishes for clients and staff.
- Developed individualized meal plans addressing clients' dietary and religious needs, enhancing client satisfaction.
- Delivered, plated, and served meals to clients and staff, ensuring high-quality dining experiences.
- Planned and executed all holiday parties and barbecues for clients and staff.
- Maintained clean, sanitized and well-organized kitchens to ensure safety and maintained an A rating with the Department of Health.
- Oversaw cost control, purchasing, and inventory processes to ensure budget compliance and resource efficiency.
Head Chef
Starbridge Recovery
Studio City, CA
06.2020 - 05.2023
- Directed kitchen operations and all food-related activities, ensuring efficient presentation and serving.
- Oversaw and executed all culinary functions as well as safety and sanitation.
- Managed cost controls and procurement processes to optimize kitchen operations.
- Organized and stocked kitchen and pantry to enhance operational efficiency.
- Maintained an A rating with the Department of Health by standardizing cleaning and safety procedures.
- Created customized meal plans based on clients' dietary restrictions and preferences.
Chef and Baker
Passages
Malibu, CA
12.2018 - 03.2020
- Prepared customized pastry desserts and high-end meals for clients while managing vendor relationships.
- Created an efficient kitchen environment by organizing supplies and maintaining cleanliness.
- Developed seasonal menus reflecting local ingredients and culinary trends.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Managed inventory and ordered supplies to maintain stock levels.
Education
Associate of Conceptional Studies - Passerine and Baking Arts
Le Cordon Bleu College of Culinary Arts
San Francisco, CACulinary Arts and Baking Certificate -
Contra Costa College
San Pablo, CASkills
- Fully certified and well versed in the appropriate handling of food
- Sanitation standards
- Culinary adaptability
- Ingredient knowledge
- Hospitality expertise
- Service enhancement
- Comfortable working independently
Certification
- Certified Professional Food Manager, National Environmental Health Association
- CPR License
Patisserie And Baking
- Baking and Pastry Arts I - Mastering the different stages of sugar, anglaise, rich and laminated dough, baking principles and viennoiseries, folding techniques.
- Advanced Patisseries and Chocolate Techniques - International patisserie, tempering and molding chocolate.
Culinary Studies
- Food Safety and Sanitation - Principles of safe food handling and the seven principles of the Hazard Analysis and Critical Control Points (HACCP).
- Culinary Foundation I - Classical knife skills, mother sauces, soup classifications, traditional cooking methods, French terminology, planning techniques, time management.
- Culinary Foundation II - Meat butchery, garde manager, sommelier and management skills.
- Culinary Foundations III - Menu planning, cost control, catering, dining room service, specialty coffee service and banquets.
Timeline
Executive Chef
AMFM Mental Health
10.2024 - Current
Executive Chef
The Mental Health Collective
10.2023 - 08.2024
Head Chef
Starbridge Recovery
06.2020 - 05.2023
Chef and Baker
Passages
12.2018 - 03.2020
Associate of Conceptional Studies - Passerine and Baking Arts
Le Cordon Bleu College of Culinary Arts
Culinary Arts and Baking Certificate -
Contra Costa College