Summary
Overview
Work History
Education
Skills
Awards
Timeline
Generic

MYLYN ISIDORO

LIVERMORE,US

Summary

Chef with over 20 years of expertise in culinary arts, excelling in catering, menu development, and food styling. Known for innovative approaches to enhancing dining experiences and strategic marketing, while effectively managing food costs and inventory. Passionate about building client relationships and increasing brand visibility, aiming to further advance culinary leadership skills in dynamic settings.

Overview

26
26
years of professional experience

Work History

Grill Cook

Bon Apetit
01.2025 - Current
  • Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
  • Maintained clean, organized grill stations for hygienic, orderly food preparation.
  • Cleaned and maintained kitchen equipment regularly.
  • Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.

CHEF/OWNER

Lykke2eat Catering
01.2019 - Current
  • Manage all business facets, ensuring top-tier service and product quality.
  • Develop diverse menus, optimizing food cost and inventory.
  • Cultivate client relationships through personalized service.
  • Elevate brand visibility through strategic marketing.
  • Enhance dining experiences with creative food styling.
  • Oversaw all aspects of catering business, from menu development to client relations.
  • Ensured top-tier service and product quality, optimizing food costs and inventory management.
  • Streamlined operations and optimized inventory management, leading to substantial reduction in food waste and improved overall profitability.

COOK

Bon Appetit
04.2023 - 12.2024
  • Prepare diverse dishes, ensuring quality and consistency, enhancing customer satisfaction.
  • Collaborate with kitchen team to streamline operations, improving service efficiency.
  • Maintain high standards of cleanliness and safety, adhering to health regulations.
  • Innovate menu items, contributing to increased patron engagement and repeat visits.

CHEF

Guckenheimer
01.2010 - 01.2018
  • Company Overview: FibroGen Office
  • Managed daily kitchen operations, ensuring top-quality meals for employees.
  • Collaborated with Chef Manager to maintain high food standards.
  • Prepared diverse ethnic and healthy meals, enhancing employee satisfaction.
  • Oversaw daily ordering and catering, supporting large-scale food production.
  • Trained staff on safety and sanitation, improving operational efficiency.
  • Lead kitchen operations, ensuring top-notch food quality.
  • Oversee daily ordering, manage outside catering accounts, and train staff while upholding safety standards.
  • FibroGen Office

SOUS CHEF

Guckenheimer
05.2005 - 01.2010
  • Company Overview: Adobe Office
  • Supervised catering orders, ensuring quality and timely delivery.
  • Collaborated with Chef to design innovative daily specials.
  • Crafted fresh soups, sauces, and dressings daily.
  • Developed diverse salads and desserts for grab-and-go options.
  • Trained staff to maintain high standards in food safety and presentation.
  • Adobe Office

COOK THREE

Ritz-Carlton
05.2002 - 10.2004
  • Company Overview: San Francisco
  • Managed pantry, grill, and sauté stations, ensuring smooth 24-hour operations.
  • Collaborated with Sous Chef to develop daily mezzes, enhancing menu variety.
  • Optimized inventory processes for perishable goods, reducing waste significantly.
  • Recognized thrice as Ritz-Carlton Five Star Employee, reflecting dedication and excellence.
  • San Francisco

ASSISTANT TO EXECUTIVE SOUS CHEF

San Diego Paradise Point Resort
02.2002 - 05.2003
  • Trained in pantry and sauté stations, enhancing culinary skills and kitchen efficiency.
  • Assisted in food preparation for banquets, ensuring high-quality service and guest satisfaction.
  • Managed kitchen procurement and inventory, optimizing resource usage and reducing waste.
  • Supported executive chefs in maintaining kitchen operations, contributing to team success.

ASSISTANT TO CHEF INSTRUCTORS

California Culinary Academy
04.2001 - 04.2002
  • Supported chef instructors in food preparation, ensuring high standards and student engagement.
  • Facilitated communication between students and faculty as Class Representative.
  • Enhanced culinary skills in Garde Manger, Butchery, Baking, and Pastry.
  • Contributed to achieving Academy's culinary excellence through collaborative efforts.
  • Addressed student concerns effectively, fostering a positive learning environment.

DELI MANAGER

Michel's Place Deli
05.1999 - 10.2001
  • Managed daily specials and inventory to enhance operational efficiency and cost control.
  • Trained and supervised staff to boost team productivity and service quality.
  • Led catering operations, meeting client needs and increasing customer satisfaction.
  • Streamlined team roles, improving workflow and achieving measurable results.
  • Ensured compliance with health standards through maintained safety and sanitation practices.

DELI MANAGER

Kirshbaum's Delicatessen
02.1999 - 04.2001
  • Led daily deli operations, ensuring top-tier food quality and service.
  • Trained and supervised staff, boosting team efficiency and morale.
  • Managed inventory and purchasing, optimizing cost control.
  • Enhanced catering services, driving customer satisfaction.
  • Coordinated employee schedules, improving workflow and productivity.

Education

AOS DEGREE -

California Culinary Academy

COURSES - SAFETY, SANITATION, AND NUTRITION

California Culinary Academy

GENERAL EDUCATION -

Mesa College
01.1996

GENERAL EDUCATION -

Southwester College
01.1992

Skills

  • Culinary
  • Management
  • Catering
  • Menu Development
  • Food Styling
  • Inventory Management
  • Food Cost Control
  • Training
  • Safety
  • Sanitation
  • Multi-tasking
  • Customer Service

Awards

  • 2004, Ritz-Carlton Five Star Employee
  • 2010, Guckenheimer Sous Chef of the Year
  • 2012, Guckenheimer Sous Chef of the Year

Timeline

Grill Cook

Bon Apetit
01.2025 - Current

COOK

Bon Appetit
04.2023 - 12.2024

CHEF/OWNER

Lykke2eat Catering
01.2019 - Current

CHEF

Guckenheimer
01.2010 - 01.2018

SOUS CHEF

Guckenheimer
05.2005 - 01.2010

COOK THREE

Ritz-Carlton
05.2002 - 10.2004

ASSISTANT TO EXECUTIVE SOUS CHEF

San Diego Paradise Point Resort
02.2002 - 05.2003

ASSISTANT TO CHEF INSTRUCTORS

California Culinary Academy
04.2001 - 04.2002

DELI MANAGER

Michel's Place Deli
05.1999 - 10.2001

DELI MANAGER

Kirshbaum's Delicatessen
02.1999 - 04.2001

COURSES - SAFETY, SANITATION, AND NUTRITION

California Culinary Academy

GENERAL EDUCATION -

Mesa College

GENERAL EDUCATION -

Southwester College

AOS DEGREE -

California Culinary Academy

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