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, CAAssociates -
Le Cordon Bleu
Pasadena, CASkills
- 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