Victoria Romero
Elizabeth,NJ
Summary
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Sous Chef
Eataly NYC Flatiron Bar Milano
06.2022 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
Line Cook
Il Pastaio
06.2022 - 12.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Improved pasta dish quality by consistently following recipes and cooking techniques.
- Collaborated with fellow cooks to create innovative pasta dishes for daily specials and promotional events.
- Maintained open communication with front-of-house staff regarding menu updates or dish modifications based on guest feedback or dietary needs.
- Implemented portion control measures, reducing food waste without compromising dish quality or presentation standards.
- Evaluated staff performance and provided constructive feedback, fostering a supportive environment that encouraged growth and development in the field of pastamaking.
- Improved food quality by consistently following standardized recipes and maintaining accurate portion control.
- Enhanced kitchen efficiency by promptly preparing ingredients for multiple dishes simultaneously.
- Reduced food waste by utilizing proper storage techniques and closely monitoring inventory levels.
- Maintained a clean and organized workstation, ensuring compliance with health department regulations.
- Streamlined kitchen processes through effective communication with team members during high-volume shifts.
- Ensured customer satisfaction by accommodating dietary restrictions and special requests whenever possible.
- Assisted in menu development by contributing innovative ideas for new dishes and seasonal offerings.
- Collaborated with fellow line cooks to coordinate cooking times and plate presentations for seamless service.
- Delivered consistent results under time constraints while maintaining high standards of flavor profiles and presentation quality.
- Showcased culinary skills across diverse cuisine styles, catering to varied tastes and preferences of patrons.
Line Cook
Pesce
06.2021 - 06.2022
- Made food according to standard recipes with requested changes for customer satisfaction.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Sanitized dining ware and kitchen equipment according to health code standards.
- Followed sanitary food handling procedures, focused on correct use of covers and labels and discarded ingredients by expiration date.
- Washed, peeled and cut fruits and vegetables by hand and machine and assembled and mixed salad ingredients, gelatin molds and fruit crisps.
- Maintained records of purchases using approved invoice tracking tools and conducted regular inventory counts of food, tools and supplies.
- Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
- Contributed to positive workplace culture through strong teamwork, open communication, and a commitment to excellence.
- Streamlined salad station operations by organizing workstations for optimal efficiency.
Line Cook
Wild Ink , Hudson Yards
11.2018 - 02.2020
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- 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.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Education
Bachelor of Science - Psychology
Universidad Catolica De Colombia
Bogota ColombiA12.2014
Skills
- Food Preparation
- Plating
- Menu Memorization
- Inventory Management
- Handmade pasta expertise
Languages
Spanish
Native or Bilingual
Additional Information
Knowledge on production of fresh pasta from scratch
Experience in dish preparation Risotto and Pasta
Certification
Nyc Health
Certificate In Food Protection
WORK REFERENCES:
-MIGUEL MONTEROS
Executive Chef Eataly
CEL : 636-577-8479
-MICHAEL NOGUERA
Executive Chef Eataly
CEL: 702-769-9355
-ANGEL HERNADEZ
Chef de cuisine Eataly
CEL: 862-485-7274
Timeline
Sous Chef
Eataly NYC Flatiron Bar Milano
06.2022 - Current
Line Cook
Il Pastaio
06.2022 - 12.2022
Line Cook
Pesce
06.2021 - 06.2022
Line Cook
Wild Ink , Hudson Yards
11.2018 - 02.2020
Bachelor of Science - Psychology
Universidad Catolica De Colombia
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