Monica Vasquez
Head Chef
Frederick,MD
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
10
10
years of professional experience
3
3
years of post-secondary education
1
1
Language
Work History
Head Chef
BARKING MAD CAFE
Gaithersburg, MD
05.2016 - Current
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Collaborated with staff members to create meals for large banquets.
- Created recipes and prepared advanced dishes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Collaborated with other personnel to produce and modify menus and selections.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Forecasted supply needs and estimated costs.
- Supervised and enhanced work of 30-person team producing more than 300 plates per day.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Line Cook
THAT’S AMORE ITALIAN RESTAURANT
Rockville, MD
01.2012 - 05.2016
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepare And cook foods of all types, either on a regular basis or for special guests or functions up to 300 guests.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Handled portion control activities according to specified instructions provided by chef.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Grilled meats and seafood to customer specifications.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Developed process that reduced waste and improved supply turnover.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Education
High School Diploma -
Caracas Culinary Institute
Caracas, Venezuela 05.2007 - 12.2009
Skills
- Menu planning
Additional Information
- CARACAS CULINARY INSTITUTE, Caracas, Venezuela , High School Diploma, Dec 2009 Available upon request
- ServSafe Certify
Timeline
Head Chef
BARKING MAD CAFE
05.2016 - Current
Line Cook
THAT’S AMORE ITALIAN RESTAURANT
01.2012 - 05.2016
High School Diploma -
Caracas Culinary Institute
05.2007 - 12.2009
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