Viktoriia McAuliffe
SanDiego,CA
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
16
16
years of professional experience
Work History
Cook Shift Leader
Hilton LaJolla Torrey Pines Restaurant
05.2023 - 07.2024
- Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
- Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
- Placed orders to restock items before supplies ran out.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
- Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Handled high-pressure situations calmly and professionally, maintaining focus on completing tasks efficiently without compromising quality.
- Supported overall restaurant success through cross-training in various positions when necessary to provide adequate coverage during busy times.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Assisted in menu planning and development, incorporating guest feedback and industry trends to keep offerings fresh and appealing.
- Contributed to positive workplace culture by fostering open communication among team members and addressing issues proactively before they escalated.
- Collaborated with front-of-house staff to ensure seamless communication between kitchen and dining room teams for optimal guest satisfaction.
- Managed opening and closing shift kitchen tasks.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Measured and mixed ingredients according to precise recipes for best results.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Prepared and served various food items in fast-paced Type environment.
- Monitored food quality and presentation to maintain high standards.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Chef
Pomegranate Restaurant
03.2020 - 08.2023
- Leading the line
- Food distribution and presentation of product
- Fast speed and quality of food
- Supervising stock food, cleanliness of kitchen, expiration dates etc
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
Chef De Partie
Kalina Restaurant
03.2015 - 06.2017
- Cooked the highest quality of food and presentation
- Leading the line
- Managing inventory
- Control hygiene in the kitchen
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Chef Manager
ALina Restaurant
01.2009 - 02.2014
- Planning menus and cooked special meals
- Ensuring food quality and taste is of highest standart
- Managing inventory of stock and ordering raw materials
- Controling budget and minimizing wastage
- Maintaining health and hygiene in the kitchen
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Established positive relationships with local suppliers to secure fresh produce and support the community economy.
- Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
- Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen and dining area, improving overall service quality.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
Education
Bachelor - Teacher Russian literature and language
Zaporozhye State University
Zaporozhye05.1998
Chef - Special technology of cooking
Culinary College
Vologda05.1993
Skills
- Multitasking
- Menu planning
- Dough professional
- Time-management
- Portion control
- Team worker
- Leadership
- Problem solving
- Supervising Line
- Customer Service
- Positive in any situation
- Ability to work under pressure
- Adaptability Strong work-ethic
- Artistic and Creative
- American Cousin
- Ukrainian Cousin
- Speaking
- 3 languages: English
- Ukrainian
- Russian
- Kitchen organization
- Food presentation
- Proper food handling
- Stock making
- Plating and presentation
- Sauce preparation
- Grilling techniques
- Menu development
- Hospitality
- Frying techniques
- Portion standards
- Sanitation practices
- Allergen awareness
- Food spoilage prevention
- Special diets
- Inventory oversight
- Counter sanitization
- Dessert creation
- Food allergy safety
- Safe food handling
- Kitchen leadership
- Customer service
- Line inspections
- Team leadership
Timeline
Cook Shift Leader
Hilton LaJolla Torrey Pines Restaurant
05.2023 - 07.2024
Chef
Pomegranate Restaurant
03.2020 - 08.2023
Chef De Partie
Kalina Restaurant
03.2015 - 06.2017
Chef Manager
ALina Restaurant
01.2009 - 02.2014
Bachelor - Teacher Russian literature and language
Zaporozhye State University
Chef - Special technology of cooking
Culinary College
Similar Profiles
Stephanie AvalosStephanie Avalos
Leasing Agent at Torrey Pines Property ManagementLeasing Agent at Torrey Pines Property Management
Jenessa BolingJenessa Boling
Hospitality Aide at Torrey Pines Rehabilitation HospitalHospitality Aide at Torrey Pines Rehabilitation Hospital
Genina BautistaGenina Bautista
Administrative Assistant at Torrey Pines Rehabilitation HospitalAdministrative Assistant at Torrey Pines Rehabilitation Hospital