Wendy N Guzman
Winnetka,CA
Summary
Dedicated private chef with proven skills in menu planning, food safety compliance, and recipe development. Committed to delivering exceptional culinary experiences while ensuring customer satisfaction.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Private Chef
Self Employee
Winnetka, California
12.2018 - Current
- Collaborated with clients to plan special events and catering services.
- Ensured compliance with food safety regulations and standards.
- Maintain a clean and organized working environment at all times.
- Planned and prepared meals for private clients according to dietary requirements and preferences.
- Ordered food supplies, ensuring freshness and quality of ingredients.
- Created menus with seasonal produce while maintaining a budget.
- Discreet, reliable, and capable of handling sensitive information with professionalism.
- Ability to anticipate needs and resolve issues proactively.
- Safely store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality.
- Wear clean uniform at all times.
- Created recipes, incorporating various techniques, to build flavor, and unique visual appeal.
Cook II
Airtel Plaza Hotel
Los Angeles, California
08.2017 - 11.2018
- Maintained cleanliness and organization in kitchen and food preparation areas.
- Operated kitchen equipment safely and efficiently in a fast-paced environment.
- Adapted menus based on seasonal ingredients and guest preferences within hotel offerings.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Used standardized recipes and other instructions to prepare food.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Managed portion control using correct utensils during preparation and plating.
- Distributed food to service staff for prompt delivery to customers.
Cook II
Buca Di Beppo
Los Angeles, California
05.2016 - 07.2017
- Completed day-to-day duties accurately and efficiently.
- Responsible for high-quality food production
- Oversees inventory, ordering, food cost management and all BOH COGS
- Responsible for hiring, training, coaching and counseling BOH staff
- Conducts performance reviews
- Leads meetings and preshifts
- Innovates and always looks for ways to improve efficiency, costs and quality
- Ensures adherence to all recipe guidelines to provide consistent quality, proper presentation, and food safety standards.
- Ensures that the team is operating and cleaning all kitchen equipment safely and correctly.
- Follows safe food handling guidelines.
- Performs consistent safety and maintenance walk-throughs in all BOH areas, utilizing appropriate checklists accordingly
- Follows all sanitation and nutrition practices.
- Follows all portion sizes, quality standards, department rules, policies and procedures
- Oversee and assist the kitchen staff in all aspects of food production
- Conducts inventory and assists in managing all BOH costs
- Performs additional responsibilities, although not detailed, as requested by the Chef or General Manager at any time.
Junior Sous Chef
Planet Dailies
Los Angles, CA
08.2014 - 05.2016
- Collaborated with chefs to create seasonal menu items and specials.
- Supervised and trained junior kitchen staff on food preparation techniques.
- Ensured compliance with food safety standards and sanitation practices.
- Coordinated inventory management, including ordering and stock rotation.
- Prepared high-quality dishes consistently following established recipes.
- Maintained kitchen equipment, ensuring proper functioning and cleanliness.
- Communicated effectively with front-of-house staff to streamline service flow.
- Maintained a clean work area to ensure compliance with health regulations.
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.
Education
Associate of Arts - Culinary Arts
Le Cordon Blue
Pasadena, CA11-2015
Skills
- Menu planning
- Food safety compliance
- Recipe development
- Inventory management
- Catering coordination
- Customer relationship management
- Staff training
- Cost control
- Problem solving
- Time management
- Effective communication
- Attention to detail
- Adaptability
- Sanitation and safety
- Budgeting and cost control
- Client relationship building
- Cooking techniques
- Special diet accommodation
- Passion for culinary arts
- Team management
- Food stock and supply management
- ServSafe certification
Languages
English
Proficient (C2)
C2
Spanish
Proficient (C2)
C2
Certification
Associates in Culinary Arts
References
References available upon request.
Timeline
Private Chef
Self Employee
12.2018 - Current
Cook II
Airtel Plaza Hotel
08.2017 - 11.2018
Cook II
Buca Di Beppo
05.2016 - 07.2017
Junior Sous Chef
Planet Dailies
08.2014 - 05.2016
Associate of Arts - Culinary Arts
Le Cordon Blue