Yvonne Marquez
Renton,WA
Summary
Dynamic culinary professional with extensive experience as a Private Chef and Executive Sous Chef with high volume experience , Expert in menu planning and recipe development, I excel in creating innovative dishes while fostering strong client relationships. Proven ability to enhance dining experiences through exceptional culinary techniques and effective team leadership. Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
5
5
years of professional experience
Work History
Private Chef
Self
Renton , WA
01.2020 - Current
- Designed creative dishes to showcase culinary talents as requested by clients.
- Conducted research on new cooking methods, ingredients, equipment, and recipes.
- Planned and prepared meals for private clients according to dietary requirements and preferences.
- Demonstrated knowledge of regional cuisine styles by creating signature dishes inspired by various cultures.
- Ordered food supplies, ensuring freshness and quality of ingredients.
- Created menus with seasonal produce while maintaining a budget.
- Organized special events and dinner parties for clients, including menu planning and presentation details.
Executive Sous Chef
ISS Facility Services
Mercer Island, WA
05.2024 - 12.2024
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Ensured compliance with local health department regulations by performing routine inspections.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Trained new employees in food safety and sanitation regulations.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
Pastry Chef
Meydenbauer Convention Center
Bellevue , WA
07.2020 - 12.2023
- Managed time efficiently to produce high-quality goods within tight deadlines.
- Monitored food quality and safety standards in the kitchen.
- Assisted in menu planning for all pastry items.
- Developed special menu items to improve business offerings.
- Supervised preparation and presentation of desserts for catered events.
- Oversaw baking and pastry production for large events, serving up to 5000 guest for Meta ,Google , school conventions etc
Pastry Chef
Foodz Catering Seattle
Seattle, WA
06.2022 - 12.2022
- Ordered necessary supplies to maintain adequate inventory levels of baking ingredients.
- Collaborated with other chefs in developing new recipes for pastries and desserts.
- Assisted in menu planning for all pastry items.
- Developed unique recipes for pastries and desserts, using seasonal ingredients.
- Oversaw baking and pastry production for large events, serving up to XXX guests.
Bakery Department Manager
New Seasons Market
Mercer Island, WA
02.2021 - 07.2021
- Ordered necessary ingredients for daily operations, ensuring availability of items needed for recipes.
- Trained, supervised and evaluated bakery staff on proper baking techniques and safety procedures.
- Coordinated bakery production schedule to efficiently meet customer demands and special orders.
- Managed daily bakery operations, ensuring efficient workflow and high-quality product output.
- Displayed freshly baked items, cupcakes, cookies and cinnamon rolls on counters and tables to entice passersby to visit and make purchases at bakery.
Education
Some College (No Degree) - General Studies
San Diego Mesa College
San Diego, CASome College (No Degree) - Basic Culinary
San Diego Culinary Institute
San Diego, CASome College (No Degree) - Baking and Pastry
California Culinary Academy
CASkills
- Menu planning
- Culinary techniques
- Recipe development
- Client relationship building
- Culinary expertise
Languages
Spanish
Professional
Timeline
Executive Sous Chef
ISS Facility Services
05.2024 - 12.2024
Pastry Chef
Foodz Catering Seattle
06.2022 - 12.2022
Bakery Department Manager
New Seasons Market
02.2021 - 07.2021
Pastry Chef
Meydenbauer Convention Center
07.2020 - 12.2023
Private Chef
Self
01.2020 - Current
Some College (No Degree) - General Studies
San Diego Mesa College
Some College (No Degree) - Basic Culinary
San Diego Culinary Institute
Some College (No Degree) - Baking and Pastry
California Culinary Academy
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