Online Resume

Miryam

chef

Experience: 2-3 years

Education: Bachelor's degree

Location: Atizapan de zaragoza, Mexico

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OBJECTIVES

Intending occupations:
	chef,line cook
	Professional chef with experience in food and beverage, develop new dishes for the menu of different kind of events, verifying the good quality of the food preparations. Organize and supervise banquets events such as parties for VIP customers. Analyse food cost and productivity. Stablished food standards with suppliers.
	(Contract)

Summary:
	Hard worker with leadership attitudes, pro active, confident even working under pressure, responsible for my job areas, work fast and clean, like to work as a team. I have knowledgement of the hygine standars as Sarvesafe and Hygine Concious Establishment, also I have experience in food administration, marketing, select of the good food quality, stablishing procedures and polices for control operations and like to get the goals planned for the improvement of the work place.

WORK EXPERIENCE

From	To	Job Title	Employer Name	Country	Description
12/2007	06/2009	Sous chef	DITOR	Mexico	Create menu, product inventories, develop operation procedures with hygine standards, manage people to follow the polices, supervise the production and the quality of the supplies.
02/2005	03/2006	Line cook	Gaylord Opryland Resorts & Convention Center	USA	Work through different hotel´s areas. In banquets such as hot and cold kitchen where one of the responsibilities was to organize VIP events. The development areas in a Seafood Restaurant were saute, pantry, prep, pastry and grill. In Rachel´s Buffet & Carving Restaurant made sometimes showcooking, buffet and pastry, also handle the productivity and costs of it, and creat menu for specials like san valentines day and new year. Room Service Kitchen in hot and cold line, prep and organize parties for small special events. Knowledgment of storage procedures. During busy periods I also worked in other areas including: Commissary, Pastry banquet area, Volare´s Restaurant (italian).
08/2001	08/2003	Line cook	Monte cervino	Mexico	Supervised the operation of the restaurant, handle suppliers, staff, food quality, costs, marketing. Develop new dishes for during the seasons and controlled the production. Also before being a line cook I was outside in the saloon where I supervised the operations, organize staff and controlled the inventories of beverages.

EDUCATION

From	To	Education	Area(s) of Study	UniversityCollege	Country
08/2000	08/2004	Bachelor's degree	culinary arts	Colegio Superior de Gastronomia	Mexico

LANGUAGE SKILLS

Language	Speaking	Listening	Reading	Writing
*English*	Fluent	Fluent	Fluent	Fluent
*French*	Not At All	Not At All	Not At All	Not At All
*Spanish*	Fluent	Fluent	Fluent	Fluent

ID:00672861670