Natalia Alvarez
San Jose,CALIFORNIA
Summary
Experimented Sous chef with background as Food Expeditor, ensuring smooth and efficient kitchen operations. Successfully coordinated between kitchen staff and servers to maintain timely and accurate delivery of dishes. Demonstrated excellent communication and organizational skills to handle high-pressure environments effectively.
Overview
5
5
years of professional experience
Work History
Sous Chef
Vine Hospitality
08.2021 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Trained new expeditors and food runners according to company policies and standards.
- Reduced wait times for customers, prioritizing and organizing food orders according to table numbers.
Supervisor
Vine Hospitality
07.2021 - 08.2021
- Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
- Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
- Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
Line Cook
Vine Hospitality
08.2020 - 06.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Education
Associate of Science - Accounting And Finance
San Jose City College
San Jose, CA08-2025
Bachelor of Arts - Bussiness
ESAP
Bogota, Colombia12-2021
MBA - Corporative Responsability
EOI
Madrid, Spain03-2016
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Time management
- Decision-making
- Verbal and written communication
- Complex Problem-solving
- Fast Learner
Timeline
Sous Chef
Vine Hospitality
08.2021 - Current
Supervisor
Vine Hospitality
07.2021 - 08.2021
Line Cook
Vine Hospitality
08.2020 - 06.2021
Associate of Science - Accounting And Finance
San Jose City College
Bachelor of Arts - Bussiness
ESAP
MBA - Corporative Responsability
EOI
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