Summary
Overview
Work History
Education
Skills
Timeline
Generic

STEPHANIE MALDONADO

North Las Vegas

Summary

To obtain a position utilizing culinary and organizational skills to make an excellent dining experience and contribute to quality food preparation and presentation in an organization committed to excellence.

Overview

11
11
years of professional experience

Work History

Line Cook

Proper Eats - Aria
12.2022 - 01.2025
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.

Line Cook-Seafood Station

T-Bone Steak
10.2021 - 12.2022
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Sous Chef

Crab Island
06.2021 - 12.2021
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

CHEF

BLUE SKY MEMORY CARE
02.2021 - 06.2021
  • Preparing and creating a weekly menu for breakfast, lunch, and dinner with special dietary recipes, portioning, cooking and cleaning
  • Managing the pantry, inventory, and controlling how food is stored

CHEF DE PARTIE

BARDOT
12.2017 - 02.2021
  • Executing food items consistently and in compliance with recipes, portioning, cooking and waste guidelines
  • Carve various meat cuts with delicacy, pristine dish garnishing duties, serving sauté and carving stations for private events and parties

LINE COOK

FOUNDATION ROOM/HOUSE OF BLUES
03.2014 - 12.2017
  • Preparing grill station in timely manner, prep and marinate various stations, properly label and storage of all raw food ingredients in an appropriate storage room, walk-in refrigerator, freezer or cooler
  • Maintaining sanitization standards for all surfaces to prevent cross contamination

Education

CERTIFICATE IN CULINARY ARTS -

LE CORDON BLEU-LV
01.2013

HIGH SCHOOL DIPLOMA -

TULARE UNION HIGH SCHOOL
01.2005

Skills

  • Chef skills
  • Strong communication
  • Resilient coaching
  • Team motivating
  • Visual presentation of food
  • Contemporary serving styles
  • Competent techniques
  • Abilities

Timeline

Line Cook

Proper Eats - Aria
12.2022 - 01.2025

Line Cook-Seafood Station

T-Bone Steak
10.2021 - 12.2022

Sous Chef

Crab Island
06.2021 - 12.2021

CHEF

BLUE SKY MEMORY CARE
02.2021 - 06.2021

CHEF DE PARTIE

BARDOT
12.2017 - 02.2021

LINE COOK

FOUNDATION ROOM/HOUSE OF BLUES
03.2014 - 12.2017

HIGH SCHOOL DIPLOMA -

TULARE UNION HIGH SCHOOL

CERTIFICATE IN CULINARY ARTS -

LE CORDON BLEU-LV
STEPHANIE MALDONADO