Summary
Overview
Work History
Education
Skills
Timeline
Generic
RITA PAEZ PEREZ

RITA PAEZ PEREZ

Summary

  • Organized and trustworthy candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals and ready to help team achieve company goals.


  • Kitchen leader with skills in managing staff and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations.

Overview

16
16
years of professional experience

Work History

Chef De Cuisine

The Broadmoor Hotel
04.2023 - Current
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Scheduled and supervised all kitchen employees.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Created menus and designed corresponding recipes for 1858 Restaurant.
  • Maintained well-organized mise en place to keep work consistent.
  • Actually working with a TN visa as hotel manager.


Sous Chef

The Broadmoor
08.2022 - 04.2023
  • Directing food preparation and collaborating with executive chef
  • Helping in the design of food menu to produce high quality plates, including both design and taste
  • Oversees and supervises kitchen staff, assists with menu planning, inventory, and management of supplies
  • Mentored kitchen staff to prepare each for demanding roles.


Jr. Sous Chef

The Broadmoor Hotel
09.2019 - 08.2022
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Oversaw cleanliness of each station in kitchen.
  • Prepped daily menu items to quickly deliver upon request.
  • Monitored recipe portioning to control food costs.
  • Successfully completed kitchen product inventory as assigned.

Sous Chef

Blanco Colima
05.2018 - 07.2019
  • Worked alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking
  • Provides meal quality and consistency by following designated recipes.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Line Cook Intern

Rosewood Mansion on Turtle Creek
04.2017 - 04.2018
  • Planning and prepare mise en place, prepare and assemble food according to the recipe book
  • Set up and stocking stations with all necessary supplies
  • Prepare food for service, cook menu items in cooperation with the rest of the kitchen staff.
  • Followed company recipes and production standards to satisfy customers.

Cook 1

Four Seasons
12.2013 - 03.2017
  • Make the check list about the production for the next day, making the line work accomplishing hygiene and safe proceedings in food preparation.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Line cook

Meridiem Restaurant
01.2010 - 12.2013
  • Planning and prepare the mise en place, prepare and assemble food according the recipe book from breakfast
  • Supervise the cleanliness at kitchen; make the check list about the production for the next day, making the line work accomplishing hygiene and safe proceedings in food preparation.

Kitchen assistantBanquets

Les Croissants
05.2008 - 08.2008
  • Prepare the mise en place and assemble food according the requirements from each event.

Education

Culinary Arts

Centro Universitario De La Escuela Mexicana De Turismo
Mexico City

Culinary arts

Skills

  • SKILLS/QUALIFICATIONS
  • Languages: English / Spanish
  • Well versed in preparing, seasoning and cooking a variety of food
  • Experienced in performing food quality inspections to ensure that all food items meet the established quality and safety standards
  • Kitchen Sanitation, maintaining a clean and sanitary environment in the production facility as quality control procedure
  • Trained an entire kitchen staff to carry out duties
  • Inventory and ordering knowledge and rotation

Timeline

Chef De Cuisine

The Broadmoor Hotel
04.2023 - Current

Sous Chef

The Broadmoor
08.2022 - 04.2023

Jr. Sous Chef

The Broadmoor Hotel
09.2019 - 08.2022

Sous Chef

Blanco Colima
05.2018 - 07.2019

Line Cook Intern

Rosewood Mansion on Turtle Creek
04.2017 - 04.2018

Cook 1

Four Seasons
12.2013 - 03.2017

Line cook

Meridiem Restaurant
01.2010 - 12.2013

Kitchen assistantBanquets

Les Croissants
05.2008 - 08.2008

Culinary Arts

Centro Universitario De La Escuela Mexicana De Turismo

Culinary arts

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RITA PAEZ PEREZ