Hi, I’m
Sabrina Quintana
Portland,OR
Summary
Adept at kitchen leadership and menu development, I significantly enhanced food quality and customer satisfaction at Republica. My expertise in food safety and inventory management, coupled with a knack for mentoring staff, resulted in innovative dishes and efficient operations, showcasing my ability to drive results and foster teamwork. Passionate and dedicated professional with a strong background. Eager to contribute my creativity and leadership skills to a dynamic culinary team.
Overview
11
years of professional experience
1
Certification
Work History
Republica
Sous Chef
02.2022 - Current
Job overview
- Supervise and mentor kitchen staff to ensure high standards of food preparation and presentation.
- Manage inventory and procure fresh produce, optimizing menu offerings with seasonal ingredients.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- 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.
- Foster an inclusive and positive kitchen environment, promoting open communication and teamwork.
- Assist in all kitchen operations, including expediting orders to ensure timely service.
FIA
Chef De Partie
09.2021 - 01.2023
Job overview
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Prepared items for roasting, sautéing, frying, and baking.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests..
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Lock and Key Social Drinkery
Executive Sous Chef
10.2020 - 10.2021
Job overview
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Mentored junior chefs and provided constructive feedback for professional growth.
Industry Restaurant
Baker/Chef De Partie
01.2020 - 08.2020
Job overview
- Produced consistently high-quality baked goods for customers.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
The Cheesecake Factory
Lead Line Cook
03.2017 - 01.2020
Job overview
- 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.
- Worked Slicer, Production, Salads, Oven, and Saucier with 162 house made sauces.
- Worked Pasta and Saute Station during busy seasons doing upwards of 300 covers.
- Trained new cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
Education
Downey High SchoolDowney, CA
High School Diploma
06.2016
University Overview
- Gaucho Restaurant Scholarship Recipient
- Extracurricular Activities: SkillsUSA competing against all schools in LAUSD. Received Gold.
Skills
- Kitchen leadership
- Food Safety
- Inventory Management
- Menu Development
Certification
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Languages
Spanish
Professional Working
English
Native or Bilingual
Timeline
Sous Chef
Republica
02.2022 - Current
Chef De Partie
FIA
09.2021 - 01.2023
Executive Sous Chef
Lock and Key Social Drinkery
10.2020 - 10.2021
Baker/Chef De Partie
Industry Restaurant
01.2020 - 08.2020
Lead Line Cook
The Cheesecake Factory
03.2017 - 01.2020
Downey High School
High School Diploma
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