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Click here or scroll down to respond to this candidateCandidate's Name
EMAIL AVAILABLEStreet Address PHONE NUMBER AVAILABLEPersonal Profile:I am a determined, self-motivated and focused individual. I enjoy new challenges and strive to complete all goals set. I am currently a student at Santa Barbara City College and I am looking for a part/full time job, which will keep me active and develop my skill set.Skills and Qualities:Time management skillsExcellent customer service skillsAble to work well as part of a team or individuallyVery adaptable, able to work in a range of environments and peopleGreat communication skills, verbal and writtenGood at resolving problemsHard workingExtremely organisedAthletic qualitiesEducation:Santa Barbara City College I studied recreational management.I average 3.4 GPA .Felix Verela High School I graduated in 2013 with a High School Diploma.Work Experience:MeatHead Movers 2016- As a student athlete I enjoyed working for this company. I used my physical strength to help load and unload heavy furniture. I was also able to interact with the customers, this increased my communication skills.Baptist South Miami Hospital 2014-2015- As a transporter in this busy hospital, my key responsibility was to transport patients. This job required me to remain professional yet sensitive, I was able to adapt to cater to a range of patients.Macys 2017-2018- As part of Macys receiving team I provided a great shopping experience for customers. My duties included receiving activities, packing and shipping, reverse logistics, sustainability and other duties as needed.X BURGER HOUSE 2018- As a chef I was responsible for the preparation of food and the upkeeping of my kitchen and surrounding areas such as the pantry. My other duties included bringing food out to customers, cleaning up after customers as well as washing dishes and utensils. From time to time I was also responsible for opening the restaurant as well as closing it.Taquiza April 2019- August 2019 - I was the head cook during my shifts which required me opening and closing the store depending on when I was ready, keeping track of inventory for my station, preparing all the food for my station and helping other chefs with their stations. My main task was taco preparation and thus I was in charge of every taco that left the kitchen during my shift.Fontainebleau/Scarpetta September 2019-March 2020 - At Scarpetta my role was that of a commis 1 chef. I was responsible for assisting in the food preparation process, cooking and preparing high quality dishes, assisting other Chefs, helping with deliveries and restocking, assisting with stock rotation. keeping all food stations clean and contributing to maintaining kitchen and food safety standards. This also allowed me to gain experience at all four stations: meat, fish, pasta and appetizers.Redfish by Chef Adrienne July 2020 July 2021 At Redfish I worked as a line cook. I have worked all the stations numerous times, and therefore I'm very experienced in all the roles of the kitchen. Helped come up with specials on the menu. I was also responsible for food preparation, restocking and helping train newbie cooks by passing on my knowledge and skills to enhance the work environment. As well as attributing to stocking inventory and making new orders.Private Chef working under Chef Cal June 2020- current - preparing all fresh meals and snacks for daily consumption by members of the household and in addition, to cook for private functions. meal planning, shopping for ingredients, cooking, and cleaning up after the meals are made.Duck N SUM- Duck n SUM 2021-current- As a kitchen manager I oversaw coordinating and supervising a restaurants kitchen staff according to food safety standards. Their duties include hiring, training and scheduling Cooks, performing quality control on food leaving the kitchen and ordering inventory to keep up with demand. Managing inventory so that all necessary ingredients are stocked for service. Hiring new staff and providing training to facilitate quick acclimation. Streamlining the kitchen processes to maintain prompt service times. Working to develop and maintain the restaurant menu including specials. Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels. Creating schedules for all kitchen staff. Tracking kitchen finances to identify areas of potential waste.References supplied upon request. |
