Olivia Sanchez
Palestine,IL
Summary
I've been in the culinary and pastry industry for almost a decade. In that decade, I've learnt some of the best lessons that have shaped me into the well round chef I am today. This isn't just a career for me but lifestyle and passion. I take all my jobs serious and have high expectations for myself. I run my kitchens with dignity and clear communication.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Eddie Merlot's Prime Aged Beef & Seafood Englewood
10.2023 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Cook
Le Tour
02.2023 - 10.2023
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Assistant Executive Chef
Mockingbird Bar & Garden
04.2022 - 12.2022
- Managed inventory and controlled food costs, resulting in reduced waste and increased profits.
- Responded swiftly to customer feedback regarding dishes or service, implementing improvements as needed to maintain a stellar reputation.
- Coordinated with front-of-house staff to ensure seamless communication between the kitchen and dining areas for efficient service delivery.
- Mentored junior chefs through hands-on training, fostering a culture of teamwork and continuous improvement.
- Ensured consistent high-quality food presentation by closely monitoring plating guidelines and staff adherence.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
- Spearheaded creative culinary initiatives, elevating the dining experience for customers seeking unique flavor combinations.
Sous Chef
Incontro A Tavola
05.2021 - 01.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Collaborated with staff members to create meals for large banquets.
Sous Chef
Mockingbird Bar And Garden
05.2018 - 05.2021
Cook
Le Meridien Hotel
09.2015 - 05.2018
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
Education
Associate - Baking And Pastry Arts
Le Cordon Bleu
Chicago08.2015
Skills
- Kitchen Management
- Menu development
- Sanitation Standards
- Allergy awareness
- Special Event Catering
- Cost Control
- Food pairing
- Recipe creation
- Safe Food Handling
- Inventory Management
- Staff Scheduling
- Ingredients Selection
Certification
Manager servsafe
Timeline
Executive Sous Chef
Eddie Merlot's Prime Aged Beef & Seafood Englewood
10.2023 - Current
Cook
Le Tour
02.2023 - 10.2023
Assistant Executive Chef
Mockingbird Bar & Garden
04.2022 - 12.2022
Sous Chef
Incontro A Tavola
05.2021 - 01.2022
Sous Chef
Mockingbird Bar And Garden
05.2018 - 05.2021
Cook
Le Meridien Hotel
09.2015 - 05.2018
Associate - Baking And Pastry Arts
Le Cordon Bleu