Monica Penate
7931 Rush River Drive Sacramento,CA
Summary
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.
Overview
1
1
year of professional experience
1
1
Certification
Work History
Junior Sous Chef
Bartley Cavanaugh Golf Course
Sacramento, CA
05.2024 - Current
- 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
The Woodlake
1445 Expo Parkway Sacramento CA
08.2023 - 02.2024
- 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
Institute of Technology
Sacramento, CA02.2013
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 - Current
Junior Sous Chef
The Woodlake
08.2023 - 02.2024
Associate of Arts - Culinary
Institute of Technology