Monica Penate
Bartley Cavanaugh Golf Course
7931 Rush River Drive Sacramento,CA
1
year of professional experience
1
Certification
Proven Junior Sous Chef with a track record of enhancing kitchen operations and reducing food costs through recipe portioning and waste reduction. At The Woodlake, led a team to improve productivity and maintain high-quality standards, showcasing strong kitchen management and leadership skills. Achieved significant workflow optimization, ensuring stellar dining experiences.
Work History
Junior Sous Chef
2 Years 6 Months- Monitored recipe portioning to control food costs.
- Assisted sous chef with weekly schedule drafts for 5 kitchen staff.
- Successfully completed kitchen product inventory as assigned.
- Ordered food items for upcoming events per sous chef request.
- Delivered verbal culinary instruction and assignments 5 kitchen staff members daily to promote successful dining experiences for clients.
- Acted as head chef when required to maintain continuity of service and quality.
- Oversaw cleanliness of each station in kitchen.
- Led team by example in preparing items accurately and according to high-quality standards.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Junior Sous Chef
6 Months- Monitored recipe portioning to control food costs.
- Assisted sous chef with weekly schedule drafts for 3-5 kitchen staff.
- Successfully completed kitchen product inventory as assigned.
- Led team by example in preparing items accurately and according to high-quality standards.
- Ordered food items for upcoming events per sous chef request.
- Prepped daily menu items to quickly deliver upon request.
- Delivered verbal culinary instruction and assignments 3-5 kitchen staff members daily to promote successful dining experiences for clients.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Oversaw cleanliness of each station in kitchen.
- Developed unique menu items and plating presentations.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ordered new ingredients and supplies to meet expected needs.
- Planned menus and services for restaurant and off-site events.
- Collaborated with staff members to create meals for large banquets.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned promotional menu additions based on seasonal pricing and product availability.
Education
Associate of Arts - Culinary
Skills
Recipe creation
Catering background
Knife Skills
Nutrition knowledge
Cooking techniques
Plating
Menu development
Kitchen leadership
Grilling Techniques
Waste Reduction
Portion Control
Food presentation
Sanitation Practices
Compliance
Workflow Optimization
Maintaining consistency
Quality controls
Equipment usage
Safe handling
Foodservice
Ordering Supplies
Kitchen Management
Sauce preparation
Recipe portioning
Certification
ServSafe food handlers card
Languages
Spanish
Full Professional
Timeline
Junior Sous Chef
Bartley Cavanaugh Golf Course
05.2024 - CurrentRead More
Junior Sous Chef
The Woodlake
08.2023 - 02.2024Read More
Institute of Technology
Associate of Arts from Culinary
Read More