Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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Sylvia Paredes

Sunrise,FL

Summary

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge 10-year background in high-end restaurant industry.

Overview

8
8
years of professional experience

Work History

Sous Chef

Olive & Sea At Hilton Marina
11.2022 - Current
  • 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.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Monitored food production to verify quality and consistency.

Lead Kitchen Supervisor

Seasons 52
11.2020 - 11.2022
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Controlled food costs and managed inventory.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Upheld strict adherence to allergen safety procedures, ensuring cross-contamination prevention measures were followed diligently during preparation processes.
  • Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
  • Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.
  • Coordinated with executive chef on monthly budgeting projections, monitoring expenses closely throughout each period.
  • Maximized team productivity by expertly delegating tasks to kitchen staff.

Chef Assistant

Twin Peaks
04.2017 - 11.2020
  • Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
  • Supported senior chefs with creative meal planning and recipe development.
  • Prepared and cooked quality meals in high-volume, fast-paced service environments.
  • Followed recipes and instructions to achieve quality and presentation standards.
  • Trained new kitchen staff on proper food handling and preparation techniques.
  • Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
  • Verified food temperatures and quality ahead of service to maintain standards.
  • Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
  • Maintained high standards of food quality by routinely checking ingredients for freshness and adhering to proper storage procedures.
  • Trained new staff members on kitchen procedures, contributing to the growth of a cohesive culinary team.
  • Monitored inventory levels and communicated supply needs to management, reducing instances of stock shortages during service hours.
  • Improved kitchen efficiency by proactively identifying areas for process improvement and implementing changes as needed.
  • Collaborated with head chef on menu development, incorporating customer feedback and industry trends to create innovative dishes that increased repeat business.
  • Worked closely with front-of-house staff to address customer feedback or concerns promptly, fostering strong cross-functional teamwork within the restaurant setting.

Lead Cook

Mallardi's Tuscan Grill
01.2016 - 11.2017
  • Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas
  • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
  • Followed proper food handling methods and maintained correct temperature of all food products
  • Established and maintained open, collaborative relationships with the kitchen team
  • Quickly and courteously resolved all guest problems and complaints
  • Prepared for each shift by placing a clean cutting board and utensil bath at workstation
  • Mixed, weighed and proofed ingredients in accordance with bakery recipes.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
  • Managed ordering processes for kitchen supplies and ingredients, optimizing budget allocation while maintaining consistent product quality.
  • Continuously improved cooking techniques by staying current with industry trends and participating in professional development opportunities.
  • Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.

Education

Bachelor of Arts - Culinary Arts

Le Cordon Bleu College of Culinary Arts - Hollywood
Miramar, United States
03.2016

Skills

  • Outstanding customer service
  • Quick learner
  • Flexible schedule
  • Fluent in Spanish AND English
  • Listening skills
  • Exceptional multi-tasker
  • Great multi-tasker
  • Very outgoing and people-oriented
  • Excellent hand-eye coordination
  • Hardworking
  • Love building a loyal client base
  • Food Safety
  • Kitchen Organization
  • Safe Food Handling
  • Sanitation Procedures
  • Team Leadership
  • Culinary Trends Monitoring
  • Ordering and Requisitions
  • Cooking techniques
  • Kitchen Management
  • Detail Oriented
  • Menu development
  • Ingredient Knowledge
  • Cost Control
  • Recipe creation

Accomplishments

  • Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
  • Won Manager of the month award for excellent leadership

Timeline

Sous Chef

Olive & Sea At Hilton Marina
11.2022 - Current

Lead Kitchen Supervisor

Seasons 52
11.2020 - 11.2022

Chef Assistant

Twin Peaks
04.2017 - 11.2020

Lead Cook

Mallardi's Tuscan Grill
01.2016 - 11.2017

Bachelor of Arts - Culinary Arts

Le Cordon Bleu College of Culinary Arts - Hollywood

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Sylvia Paredes