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
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