Socorro Gonzalez
Lead Chef
San Diego,Ca
Summary
As a seasoned Head Chef at Convivial Catering, I leveraged culinary expertise and leadership qualities to enhance kitchen operations, achieving significant waste reduction and fostering a collaborative environment. My strategic menu planning and vendor relations ensured quality and cost-efficiency, elevating customer satisfaction and retention. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
10
10
years of professional experience
Work History
Head Chef
Convivial Catering
07.2014 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
Education
Associate of Science - Culinary Arts
Art Institute
San Diego, Ca06.2008
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Waste Reduction
- Culinary expertise
- Menu Planning
- Kitchen Operations
- Special Event Catering
- Banquets and catering
- Food presentation
- Leadership Qualities
- Workflow Optimization
- Sanitation Standards
- Allergy awareness
- Regional cuisine expertise
- Inventory Rotation
- Workflow Coordination
- Staff Training
- Customer Retention
- Food Trend Awareness
- Collaborative Environment
- Creative Thinking
- Food Preparing, Plating, and Presentation
- Decision-Making
- Food Production
- Prioritization and Organization
- Kitchen Equipment Operation
- Cleaning and sanitation
- Catering and Events
- Special Events
- Food Handlers Card
- Productivity Optimization
- Food inventories
- Problem and Complaint Resolution
- Team Collaboration
Languages
Spanish
Bilingual or Proficient (C2)
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Head Chef
Convivial Catering
07.2014 - Current
Associate of Science - Culinary Arts
Art Institute
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