Monica Penate
Sacramento,CA
Summary
Hands-on culinary supervisor with a strong background in banquet support, food safety, and kitchen organization. Brings steady oversight in prep, plating, cleanliness, and team direction while supporting cost control through portioning, waste reduction, and accurate production across high-volume service.
Overview
1
1
Language
1
1
Certification
3
3
years of professional experience
Work History
Banquet Kitchen Supervisor/Lead Line Cook
The Delta King Hotel
Sacramento, California
12.2024 - 07.2026
- Coordinated banquet and restaurant prep to support kitchen staff at riverboat hotel.
- Oversaw food preparation, production and presentation according to quality standards.
- Ensured all kitchen staff adhered to food safety and sanitation regulations.
- Trained cooks on Delta King Hotel sanitation standards and safe food handling.
- Ensured line stations were stocked and the kitchen was ready before service periods.
- Reviewed food quality and portion control during hot and cold prep
- Assigned tasks and managed kitchen staff throughout various stages of food production.
- Kept work areas, equipment, and storage spaces clean throughout shifts.
Junior Sous Chef
Bartley Cavanaugh Golf Course
05.2024 - 08.2024
- Collaborated with sous chef to draft weekly schedules for 5 kitchen staff, ensuring optimal kitchen coverage.
- Provided daily verbal culinary instruction and assignments to 5 kitchen staff, enhancing client dining experiences.
- Led team by example in preparing items accurately and according to high-quality standards.
- Trained new team members on culinary techniques, streamlining kitchen workflows and fostering skill development.
- Acted as head chef when required to maintain continuity of service and quality.
- Monitored recipe portioning to control food costs.
- Conducted thorough inventory of kitchen products to ensure stock accuracy.
- Ordered food items for upcoming events per sous chef's request.
- Oversaw cleanliness of each station in the kitchen.
Junior Sous Chef
The Woodlake
08.2023 - 02.2024
- Monitored recipe portioning to control food costs.
- Collaborated with sous chef to draft weekly schedules for 3-5 kitchen staff, ensuring optimal coverage.
- Led team by example in preparing items accurately and according to high-quality standards.
- Coordinated with sous chef to order food items for upcoming events, ensuring timely availability for service.
- Prepped daily menu items to quickly deliver on request.
- Delivered verbal culinary instruction and assignments to 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 a fast-paced environment.
- Developed unique menu items and plating presentations.
- Plated dishes with attention to aesthetics, aligning with strict restaurant standards to enhance guest experience.
- 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
Associate of Arts - culinary/child development
Modesto Junior College
Modesto, CASkills
- Food service management
- Event menu planning
- Recipe development
- Menu design
- Cooking methods
- Food plating
- Food presentation
- Portion control
- Quality control
- Food quality control
- Workflow efficiency
- Sanitation practices
- Safe food handling
- Regulatory compliance
- Kitchen leadership
- Team training initiatives
- Station readiness
- Equipment operation
- Nutritional knowledge
- Consistency maintenance
- Station readiness
Certification
ServSafe food handlers card
Languages
Spanish
Native/ Bilingual
Timeline
Banquet Kitchen Supervisor/Lead Line Cook
The Delta King Hotel
12.2024 - 07.2026
Junior Sous Chef
Bartley Cavanaugh Golf Course
05.2024 - 08.2024
Junior Sous Chef
The Woodlake
08.2023 - 02.2024
Associate of Arts - Culinary
Institute of Technology
Associate of Arts - culinary/child development
Modesto Junior College