Tania Arreola
Ontario,USA
Summary
Professional culinary expert with strong background in catering and event planning. Adept at menu creation, food preparation, and ensuring exceptional dining experiences. Valued for collaborative approach, reliability, and adaptability in dynamic environments. Skilled in culinary techniques, kitchen management, and maintaining high standards of food safety and quality.
Overview
14
14
years of professional experience
Work History
Catering Chef
California State University of Fullerton
Fullerton, USA
01.2017 - Current
- Executing catering orders ranging from 1-12 orders daily, ranging from 10-1200
- Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations
- Created catering menu based upon client specifications, event type, dietary needs, and budget
- Provided friendly, courteous service to create memorable moments for guests
- Executing full menus for all events
- Setting up on-site events
- Managed food inventory effectively, reducing waste and minimizing food costs
- Scheduling and managing & training cooks
- Crafted exciting catering options for clients
- Cost transfers
- Ordered food items and supplies needed to fulfill catering jobs
- Communicated with event coordinators and facility management to obtain appropriate catering accommodations
- Maximized staff productivity by optimizing scheduling based on event needs and employee availability
Kitchen Manager
Mes Amis
Chino Hills/Upland, USA
09.2015 - 12.2016
- Training and observing kitchen staff
- Negotiating with sales representatives for best prices and local ingredients
- Creating daily specials and special diets
- Setting up and running the line for two different menus
- Ensuring proper sanitation and organization
- Fabricating meats
Kitchen Manager/Catering Manager
Spring St SmokeHouse
Los Angeles, USA
08.2011 - 09.2015
- Managed over 15 employees
- Responsible for inventory and placing all food product orders
- Executing caterings for big companies of 600 people
- Skillfully trained all chefs to fabricate and smoke meats properly
- Created new menus and daily specials
- Helped renovate the entire restaurant
- Created new recipes with food cost/yield
- In charge of weekly scheduling
- Negotiating with sales representatives for best prices and local ingredients
Education
Associate of Culinary Arts Degree -
Le Cordon Bleu
Pasadena, CA01.2011
Skills
- Cleaning practices
- Food pairings
- Kitchen organization
- Cooking methods
- Safe food handling
- Food presentation
- Menu development
- Allergy awareness
- Special diets
- Supply management
- Nutritional advice
- Large scale events
Internship
Red Hill Country Club, Rancho Cucamonga, CA, Line Cook/Prep Cook, 2010-2011, Trained in Garde Manger station, Trained in Sauté station, Trained in Grill station, Inventory and ordering product daily, Plan menu, assure quality control, and minimize waste, Worked in breakfast buffets and dinner buffets that fed over 600 people
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Catering Chef
California State University of Fullerton
01.2017 - Current
Kitchen Manager
Mes Amis
09.2015 - 12.2016
Kitchen Manager/Catering Manager
Spring St SmokeHouse
08.2011 - 09.2015
Associate of Culinary Arts Degree -
Le Cordon Bleu