Myalexibeth Diaz
Midlothian,TX
Summary
Reliable Manager demonstrating high level of ownership and initiative. Possessing exceptional work ethic and desire to go above and beyond to exceed company expectations. Offering knack for building productive working relationships. Successful in fast-paced, deadline-driven environments to manage goals and team development. History of thriving in team-oriented environments.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Manager
The Original Pancake House
Dallas, North Carolina
11.2023 - Current
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Maintain food and equipment inventories, and keep inventory records
- Schedule staff hours and assign duties
- Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity
- Review work procedures and operational problems to determine ways to improve service, performance, or safety
- Create specialty dishes and develop recipes to be used in dining facilities
- Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs
- Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items
- Resolved conflicts between employees by providing guidance on company policies and procedures.
- Analyzed customer feedback data to develop action plans for improving services offered.
- Coached, mentored and trained team members in order to improve their job performance.
Kitchen manager
Phasenext hospitality
Dallas, TX
08.2017 - 07.2022
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Maintain food and equipment inventories, and keep inventory records
- Schedule staff hours and assign duties
- Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity
- Review work procedures and operational problems to determine ways to improve service, performance, or safety
- Create specialty dishes and develop recipes to be used in dining facilities
- Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs
- Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items
Corporate Chef
BoomerJacks
05.2019 - 01.2022
- I started as a kitchen manager for their newest concept- Sidecar Social and successfully ran that kitchen as well as all catered events and was then promoted to head all research and menu development for all three concepts
- I research, develop, write, cost and train all limited time offers in all three concepts as well as write the recipes and train the staff
Sous chef
The inn at great neck
Westbury, NY
09.2016 - 03.2017
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
- Portion, arrange, and garnish food, and serve food to waiters or patrons
- Substitute for or assist other cooks during emergencies or rush periods
- Coordinate and supervise work of kitchen staff
Junior sous chef
The viana spa and resort
Westbury, NY
03.2016 - 03.2017
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters
- Turn or stir foods to ensure even cooking
- Season and cook food according to recipes or personal judgment and experience
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods
- Portion, arrange, and garnish food, and serve food to waiters or patrons
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs
- Coordinate and supervise work of kitchen staff
- Substitute for or assist other cooks during emergencies or rush periods
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage
Education
Some college - Culinary Arts
Star Career Academy - New York
New York, NY05-2015
Skills
- FOOD PRODUCTION
- EQUIPMENT MAINTENANCE
- HUMAN RESOURCES
- MAINTENANCE
- Scheduling
- Chef
- Kitchen Management Experience
- Menu Planning
- Food Preparation
- Food Handling
- Culinary Experience
- Supervising Experience
- Catering
- Meal Preparation
- Leadership
- Employee Orientation
- Food Safety
- Pricing
- Banquet Experience
- Inventory Control
- Restaurant Management
- Communication skills
- Research and development for new recipes
- Team management
- Performance Management
- Marketing
- Financial Management
Certification
Food Handler Certification
Personal Information
Title: Manager
Languages
Spanish, Fluent
Timeline
Manager
The Original Pancake House
11.2023 - Current
Corporate Chef
BoomerJacks
05.2019 - 01.2022
Kitchen manager
Phasenext hospitality
08.2017 - 07.2022
Sous chef
The inn at great neck
09.2016 - 03.2017
Junior sous chef
The viana spa and resort
03.2016 - 03.2017
Some college - Culinary Arts
Star Career Academy - New York