VANESSA Gallegos
San Antonio
Summary
Passionate culinary artisan with experience in worldwide cuisines and an array of atmospheres with a hunger to continue to learn.
Overview
14
14
years of professional experience
Work History
Chef De Cuisine
Mariposa Neiman Marcus
10.2023 - Current
- Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Fabrication of proteins
Sous Chef
La Canetra Resort&Spa
10.2022 - 10.2023
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
Meat Cutter
H.E.B.
07.2020 - 02.2023
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Continuously sharpened knives and maintained equipment for optimal cutting performance.
- Adhere to safety and cleanliness standards and maintained equipment.
- Collaborated with team members to keep the department fully stocked and visually appealing for increased sales.
- Reduced waste by accurately portioning meat products according to customer specifications.
Culinary Banquet Supervisor
The Hotel Emma
10.2022 - 03.2022
- Streamlined communication between kitchen and service staff for seamless event execution.
- Proactively identified potential challenges within the planning process for upcoming events, implementing solutions before issues arose.
- Reviewed post-event feedback surveys from clients to continually improve services offered by the department.
- Enhanced guest satisfaction by efficiently managing banquet events and ensuring proper setup.
- Collaborated with sales team to create customized menus and event layouts tailored to client needs.
- Supervised food presentation and plating to enhance visual appeal.
Executive Chef
The Sage Hill Inn and Spa
05.2019 - 02.2020
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
Co-Owner/Operator
The Food Monger Food Truck
10.2017 - 04.2019
- Built strong community ties through active participation in local events, which amplified the brand''s presence in the market and contributed to increased business referrals.
- Managed daily business operations, resulting in smooth workflow and enhanced productivity.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
- Menu planning
All Kitchen Line Positions/Prep
Central Standard
05.2017 - 11.2017
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Improved food quality by consistently following standardized recipes and maintaining accurate portion control.
- Increased ticket turnover rate by quickly adapting to changing priorities and multitasking effectively.
All line positions/Prep
Justine's Brasserie
08.2016 - 02.2017
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Organized and detail-oriented with a strong work ethic.
- Managed time efficiently in order to complete all tasks within deadlines.
- Passionate about learning and committed to continual improvement.
- Worked effectively in fast-paced environments.
Prepared Foods Production/Catering/ Supervisor
Whole Foods Market
08.2012 - 08.2016
- Developed customized menus based on client preferences, dietary restrictions, and budget considerations.
- Implemented creative presentation strategies that showcased the appealing visual aspects of our dishes while maintaining taste quality.
- Managed a team of catering staff members, ensuring proper training and adherence to company standards for quality service.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Monitored food preparation, production, and plating for quality control.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
Salt & Time Butchery
07.2015 - 03.2016
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Prepared items for roasting, sautéing, frying, and baking.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Prep Cook/Garde Manger
34th Street Café
01.2012 - 08.2012
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
- Collaborated with kitchen team, effectively communicating to streamline processes and optimize workflow.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Monitored food quality and presentation to maintain high standards.
- Maintained food safety and sanitation standards.
- Provided support during peak business hours, ensuring smooth service flow while maintaining high-quality output.
Fry/Grill Cook/Garde Manger
The Belmont
05.2010 - 02.2011
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Restocked and rotated food items according to expiry dates to minimize waste.
- Fabrication of proteins
Education
Graduate -
The Culinary Institute of America
San Antonio, TexasSkills
- Seafood Preparation
- Plating techniques
- Vegetable cookery
- Leadership Qualities
- Meat fabrication
- Smoking foods
Timeline
Chef De Cuisine
Mariposa Neiman Marcus
10.2023 - Current
Sous Chef
La Canetra Resort&Spa
10.2022 - 10.2023
Culinary Banquet Supervisor
The Hotel Emma
10.2022 - 03.2022
Meat Cutter
H.E.B.
07.2020 - 02.2023
Executive Chef
The Sage Hill Inn and Spa
05.2019 - 02.2020
Co-Owner/Operator
The Food Monger Food Truck
10.2017 - 04.2019
All Kitchen Line Positions/Prep
Central Standard
05.2017 - 11.2017
All line positions/Prep
Justine's Brasserie
08.2016 - 02.2017
Salt & Time Butchery
07.2015 - 03.2016
Prepared Foods Production/Catering/ Supervisor
Whole Foods Market
08.2012 - 08.2016
Prep Cook/Garde Manger
34th Street Café
01.2012 - 08.2012
Fry/Grill Cook/Garde Manger
The Belmont
05.2010 - 02.2011
Graduate -
The Culinary Institute of America
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