Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Tina Marie Nieves

Orlando

Summary

Dynamic culinary professional with extensive experience as Owner/Chef at Buen Provecho Good Eats, excelling in menu development and financial management. Proven track record in enhancing customer satisfaction through effective vendor negotiation and food safety compliance. Passionate about creating exceptional dining experiences while fostering teamwork and operational excellence.

Overview

16
16
years of professional experience
1
1
Certification

Work History

Owner/Chef

Buen Provecho Good Eats
Orlando
07.2021 - Current
  • Managed daily operations and maintained high standards of service quality.
  • Developed marketing strategies to enhance brand visibility and customer engagement.
  • Handled customer inquiries and resolved issues to improve satisfaction levels.
  • Trained staff on customer service protocols and operational procedures.
  • Implemented cost-control measures to optimize resource allocation effectively.
  • Oversaw budgeting and financial management.
  • Ensured compliance with local, state, and federal regulations.
  • Managed daily operations of business, including hiring and training staff.
  • Employed and managed vendors by negotiating deliverables, cost and expected quality.
  • Prepared high-quality dishes using fresh, locally sourced ingredients.
  • Managed kitchen inventory and ordered supplies as needed.
  • Ensured compliance with health regulations and kitchen cleanliness standards.
  • Developed new menu items based on seasonal produce and customer feedback.
  • Monitored food preparation processes to maintain consistency and quality standards.
  • Assisted in creating weekly staff schedules for optimal kitchen operation.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.

Kitchen Manager

Spectra Food Services & Hospitality
Orlando
05.2014 - 12.2021
  • Managed kitchen operations to ensure compliance with health and safety regulations.
  • Oversaw staff scheduling and training to optimize kitchen efficiency and teamwork.
  • Coordinated inventory management, ensuring timely ordering of food and supplies.
  • Resolved customer complaints promptly to enhance dining experience and satisfaction.
  • Developed menus that aligned with seasonal offerings and customer preferences.
  • Implemented cost control measures to maintain budgetary guidelines in food preparation.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Trained new kitchen staff on proper food handling techniques and safety regulations.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.
  • Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Prepared diverse menus for various clients during travel events.
  • Coordinated kitchen operations to maintain efficiency in meal preparation.
  • Crafted unique dishes using local ingredients from each destination.
  • Trained kitchen staff on food safety and hygiene practices.
  • Collaborated with event planners to design tailored dining experiences for guests.
  • Managed inventory and sourced fresh produce from local markets.
  • Supervised kitchen staff in the preparation and presentation of dishes.
  • Adapted menus according to available ingredients while adhering to budget constraints.

Lead Cook

SAGE Dining Services
Tampa
12.2011 - 12.2014
  • Supervised daily kitchen operations and ensured food safety standards were met.
  • Trained and mentored kitchen staff on culinary techniques and best practices.
  • Developed new recipes to diversify offerings and elevate dining experiences.
  • Kept stations stocked and ready for use to maximize productivity.
  • Stood in for other members of kitchen staff.
  • Oversaw food preparation processes to ensure that orders were completed accurately and efficiently.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies of customers.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Trained new cooks on proper techniques for preparing dishes according to recipes.
  • Inspected kitchen areas regularly for cleanliness; instructed staff members on sanitation protocols when necessary.
  • Managed inventory and ordering of food supplies to ensure efficient operations.
  • Collaborated with management team to develop new recipes and update existing ones in order to improve the overall dining experience.
  • Filled specialized menu orders.
  • Trained new chefs on menu items and kitchen procedures.
  • Developed menus for special events and catering services according to customer specifications.
  • Modified standard recipes to address customer requests for substitutions or allergen concerns.
  • Conducted periodic inventories of kitchen equipment, utensils, and supplies to determine restocking needs.
  • Evaluated customer feedback regarding taste, presentation, temperature accuracy, speed of service.
  • Prepared garnishes for later use in meal production.
  • Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
  • Prepared balanced meals following dietary guidelines for student health.
  • Managed inventory to ensure fresh ingredients for daily cooking needs.
  • Assisted in planning special events by providing catering services for school functions.

Lead Cook

Primos Catering
Tampa
02.2012 - 11.2014
  • Prepared diverse menu items for large-scale catering events.
  • Managed inventory and ordering of food supplies and ingredients.
  • Developed recipes and adjusted portions for various dietary needs.
  • Trained junior cooks on food preparation techniques and presentation standards.
  • Maintained accurate records of food items used during catering events.
  • Inspected finished plates prior to service to ensure quality was maintained.
  • Transported hot and cold foods to catering events in a timely manner.
  • Followed strict health code regulations when preparing meals in accordance with state laws.
  • Prepared and cooked food items according to recipes and instructions.
  • Ordered supplies as needed from vendors to ensure adequate stock levels.
  • Supervised the work of other cooks in the kitchen during busy periods.

Grill Cook

Hyatt
Hauppauge
03.2010 - 11.2012
  • Prepared and cooked a variety of dishes for large banquet events.
  • Managed food presentation and ensured quality standards were met consistently.
  • Maintained cleanliness and organization of kitchen workstations during events.
  • Collaborated with kitchen staff to coordinate meal timing and service flow.
  • Trained junior cooks on proper cooking techniques and safety practices.
  • Prepared banquet meals according to standard recipes and customer preferences.
  • Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.
  • Kept kitchen work stations, utensils, and equipment clean and sanitized between banquet rushes.
  • Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.

Education

Culinary Arts & Restuarant Management - Culinary

Star Career Academy
Syosset, NY
09-2008

Skills

  • Financial management
  • Menu development
  • Food safety compliance
  • Kitchen operations
  • Vendor negotiation
  • Customer relationship management

Certification

  • ServSafe Manager

Timeline

Owner/Chef

Buen Provecho Good Eats
07.2021 - Current

Kitchen Manager

Spectra Food Services & Hospitality
05.2014 - 12.2021

Lead Cook

Primos Catering
02.2012 - 11.2014

Lead Cook

SAGE Dining Services
12.2011 - 12.2014

Grill Cook

Hyatt
03.2010 - 11.2012

Culinary Arts & Restuarant Management - Culinary

Star Career Academy

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