Placida Tain
Boca Raton,FL
Summary
Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Catering Chef
Sodexo (Lynn University)
09.2023 - 12.2024
- Assisting with basic food preparation activities, including washing, peeling, and cutting vegetables
- Setting up dining areas by arranging chairs, tables, banners, and tents, according to t Catering Manager or Events Manager’s instructions
- Loading and unloading food, tableware, and catering supplies on and off catering vehicles
- Ensuring there is no shortage of supplies by managing orders and inventory.
- Accepting deposits and discussing t price of catering services with clients
- Answering guests’ questions and handling complaints related to catering services during event.
- Cooked for large groups of people and managing various types of food for large events.
Summer Culinary Chef. Class for Kids
Sodexo (Lynn University)
09.2023 - 12.2024
- Working in all stations of Lynn Cafeteria, Deli, Veggie, Chef Table, flat top, grill, making pizza and Mary’s Kitchen
- Modernized traditional recipes by incorporating new cooking techniques that preserved authentic flavors while enhancing overall dish appeal.
- Elevated guest experiences with creative plating techniques that showcased artistry of culinary preparations.
- Contributed to t overall growth of the restaurant's reputation through consistent, high-quality culinary offerings that exceeded guest expectations.
- Assisted with menu development and planning.
- Optimized preparation times during peak service hours by designing workflow systems to maximize efficiency and reduce wait times for customers.
- Monitored food production to verify quality and consistency.
- Disciplined and dedicated to meeting high-quality standards.
On Call Chefs
Boca Raton (own company)
09.2017 - Current
- Cater small group in private events.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Utilized culinary techniques to create visually appealing dishes.
Sous Chef
CopperFish Restaurant
11.2021 - 08.2022
- Providing supportive leadership to kitchen staff throughout food service, monitoring kitchen activities, expediting orders, ensure that kitchen staff has proper direction, closing line.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Sautee Line, Fry Line, Action Station, Buffet, Carving Station, Pantry Station
Delaire Country Club
09.2020 - 11.2021
- Set up pantry station, made salad, dressing, Setup salad bar, made fruit platter, crudites, charcutier board
- I was working in all stations.
Cook Leader
REBEL HOUSE
08.2018 - 08.2020
- Sauté, Grill, Flat Top, Deep Fry, Panty, Breakfasts
- 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.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Led team by answering complex customer questions and mentoring personnel one-on-one.
- Identified unsafe or unhealthful workplace conditions or hazards to enforce safe work practices and procedures.
Lead Like Cook
Wood Field Country Club
02.2017 - 07.2018
- Sauté, Garde Manger, Banquet, Action Station, Carving Station, Buffet Station.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Produced adequate amounts of mise en place to make meal preparation easier.
Lead Line Cook
Apeiro
01.2015 - 08.2017
- Pantry, Fry, Grill, Flat Top, Flat Bread oven, Appetizer, and Assistant pastry
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Checked food temperature regularly to verify proper cooking and safety.
Line Cook
FITFOOZ CAFÉ
01.2014 - 07.2014
- Line Cook, flat top, grill
Station (Internships Culinary School)
CHEF’PALETTE RESTAURANT
01.2013 - 12.2013
Education
Associate of Arts -
THE INTERNATIONAL CULINARY SCHOOL AT THE ART INSTITUTE OF FORT LAUDERDALE
Fort Lauderdale, FL01.2017
Diploma in culinary arts -
THE INTERNATIONAL CULINARY SCHOOL AT THE ART INSTITUTE OF FORT LAUDERDALE
Fort Lauderdale, FL01.2014
Bachelor’s degree in business administration -
JOSE MARIA VARGAS UNIVERSITY
CARACAS, VENEZUELA01.1990
Skills
- Chef Assistant
- Food preparation techniques
- Food storage safety
- Sauce and dressing creation
- Kitchen station organization
- Salad bar and buffet maintenance
- Proper food storage
- Decision making
- Meat preparation
- Temperature monitoring
- Weighing and measuring
- Verbal and written communication
- Relationship building
- Problem solving
- Customer service
- Attention to detail
- Creative thinking
- Work coordination
- All about BOH
- Cooking methods
- Knife Skills
- Ingredient Knowledge
- Sanitation Practices
- Food presentation
- Kitchen Management
- Food Pairings
- Waste Reduction
- Customer Service
- Knowledge of cuisines
- Team Leadership
- Creative Thinking
- Food Safety
- Meal Preparation
- Portion and cost control
- BOH Operations
- Garnishing and Plating
Certification
- Food Safety Manager Certified, 02/01/18
- Food Handlers Certification, 02/01/22
Languages
Spanish
Native or Bilingual
English
Full Professional
Timeline
Catering Chef
Sodexo (Lynn University)
09.2023 - 12.2024
Summer Culinary Chef. Class for Kids
Sodexo (Lynn University)
09.2023 - 12.2024
Sous Chef
CopperFish Restaurant
11.2021 - 08.2022
Sautee Line, Fry Line, Action Station, Buffet, Carving Station, Pantry Station
Delaire Country Club
09.2020 - 11.2021
Cook Leader
REBEL HOUSE
08.2018 - 08.2020
On Call Chefs
Boca Raton (own company)
09.2017 - Current
Lead Like Cook
Wood Field Country Club
02.2017 - 07.2018
Lead Line Cook
Apeiro
01.2015 - 08.2017
Line Cook
FITFOOZ CAFÉ
01.2014 - 07.2014
Station (Internships Culinary School)
CHEF’PALETTE RESTAURANT
01.2013 - 12.2013
Associate of Arts -
THE INTERNATIONAL CULINARY SCHOOL AT THE ART INSTITUTE OF FORT LAUDERDALE
Diploma in culinary arts -
THE INTERNATIONAL CULINARY SCHOOL AT THE ART INSTITUTE OF FORT LAUDERDALE
Bachelor’s degree in business administration -
JOSE MARIA VARGAS UNIVERSITY
- Food Safety Manager Certified, 02/01/18
- Food Handlers Certification, 02/01/22
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