Overview
Work History
Education
Skills
Timeline
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Sonia Rose

St. George,UT

Overview

14
14
years of professional experience

Work History

Culinary Director

Sparr Heights
Glendale , CA
10.2023 - Current
  • Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
  • Adhered to food safety standards when storing and preparing foods.
  • Cleaned kitchen equipment, surfaces, utensils and dishes.
  • Checked quality of ingredients before use in order to ensure freshness.
  • Ensured that all food was cooked at the correct temperature and stored correctly.
  • Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
  • Followed established procedures and requirements for safe food handling, storage and service.
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Wrapped, dated and labeled food items in storage for safety and freshness.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Coordinated orders to expedite food from kitchen according to cook time and delivery time.
  • Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
  • Received and stored food and supplies.
  • Checked quality of food products to meet high standards.

Sous Chef

Wincome
Anaheim, CA
07.2021 - 08.2022
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Checked food portioning for optimal presentation and cost control.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Created new menu items
  • Built strong vendor relationships to bring in top ingredients at optimal prices.
  • Managed purchasing of supplies and ingredients for normal operations and special events.
  • Trained kitchen workers on culinary techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Liaised closely with kitchen and front-of-house personnel.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Improved performance of team members resulting in high-quality meals produced daily.

Sous Chef

Casa De Rose Catering
Pasadena, CA
03.2011 - Current
  • Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
  • Remained calm and professional in stressful circumstances and effectively diffused tense situations.
  • Demonstrated excellent communication skills in resolving product and consumer complaints.
  • De-escalated problematic customer concerns, maintaining calm, friendly demeanor.
  • Educated customers on special pricing opportunities and company offerings.
  • Maintained knowledge of current promotions, exchange guidelines, payment policies and security practices.
  • Fielded customer complaints and queries, fast-tracking for problem resolution.
  • Placed orders for food and supplies needed for proper set up and preparation.
  • Developed catering menus to exceed client expectations yet meet tight budgets.
  • Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
  • Monitored inventory to maintain proper supply level.
  • Oversaw preparation and serving of daily meals.
  • Monitored food temperatures to maintain food safety.
  • Processed payments and kept close eye on customers to check for signs of theft.
  • Prepared meals in accordance with operational policies, food safety guidelines and health code requirements.
  • Demonstrated self-reliance by meeting and exceeding workflow needs.
  • Juggled multiple projects and tasks to ensure high quality and timely delivery.

Lead Cook

Marriott
City of Los Angeles, CA
02.2014 - 07.2021
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Coordinated average of 100 to 600 daily food orders, organizing timely deliveries to each table.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Replenished food items from inventory and rotated ingredients to use oldest products first.
  • Performed work station prep, including set up and breakdown prior to shift start and end.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.

Education

High School Diploma -

Montebello High
Montebello, CA

Associates -

Le Cordon Bleu
Pasadena, CA

Skills

  • Credit card payment processing
  • Microsoft Office expertise
  • Project management abilities
  • Quality control
  • Adaptive team player
  • Product organization
  • Technologically savvy
  • High volume production capability
  • Fine Dining
  • ServSafe certified
  • Focused and disciplined
  • Cleaning and organization
  • Team-oriented
  • Foodservice sanitation
  • Food preparation

Timeline

Culinary Director

Sparr Heights
10.2023 - Current

Sous Chef

Wincome
07.2021 - 08.2022

Lead Cook

Marriott
02.2014 - 07.2021

Sous Chef

Casa De Rose Catering
03.2011 - Current

High School Diploma -

Montebello High

Associates -

Le Cordon Bleu

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Sonia Rose