Gina Nichols
Chef Hospital
San Joaquin,Santiago
Summary
High-performing Chef offering Number years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Expert Chef de Cuisine with exceptional skills in managing staff of Number, ordering and controlling inventory, scheduling and menu development. Advanced baking and knife capabilities. Sound knowledge of all cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget.
Expert Chef de Cuisine with fortes in portion and cost control. Directs kitchen of Number waitstaff, dishwashers, cooks and bussers. Consistently works weekends and evenings. Focused and disciplined with well-tuned palate.
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
6
6
years of professional experience
5
5
years of post-secondary education
1
1
Certification
Work History
Chef De Cuisine
Acalis SPA
Santiago Centro, Santiago
01.2022 - Current
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Forecasted supply needs and estimated costs.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Cooked memorable dishes that brought new customers into establishment.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Arranged for kitchen equipment maintenance and repair when needed.
- Supervised and enhanced work of Number-person team producing more than Number plates per day.
- Hired, managed and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action and performance reviews.
Chef
Ramdas
SANTIAGO, REGIÓN METROPOLITANA DE SANTIAGO
02.2021 - 01.2022
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Cooked memorable dishes that brought new customers into establishment.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Coordinated employee schedules and developed staff teams to boost productivity.
- 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.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Placed orders to restock items before supplies ran out.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Collaborated with other personnel to produce and modify menus and selections.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with staff members to create meals for large banquets.
- Verified compliance in preparation of menu items and customer special requests.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Trained kitchen staff to perform various preparation tasks under pressure.
- Interacted with guests to obtain feedback on product quality and service levels.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- También hacia colaboraciones con las cuidadoras al alimentar a los pacientes con más dificultad.
Chef Hospitalaria
Aliservice Spa
SANTIAGO, REGIÓN METROPOLITANA DE SANTIAGO
12.2018 - 01.2020
- Delivered services to customer locations within specific timeframes.
- Learned new skills and applied to daily tasks to improve efficiency and productivity.
- Increased customer satisfaction by resolving issues.
- Developed team communications and information for meetings.
- Adhered to social distancing protocols and wore mask or face shield.
- Participated in team-building activities to enhance working relationships.
- Resolved problems, improved operations and provided exceptional service.
- Improved operations through consistent hard work and dedication.
- Seguí las pautas requerida por los médicos y nuticionistas con recetas especiales para diversas afecciones médicas
Cocinero
Ferri Gourmet
Puerto La Cruz, Anzoátegui
11.2014 - 12.2017
- It's was my small restaurant
- Worked within applicable standards, policies and regulatory guidelines to promote safe working environment.
- Received and processed stock into inventory management system.
- Developed and implemented performance improvement strategies and plans to promote continuous improvement.
- Exceeded goals through effective task prioritization and great work ethic.
- Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
- Learned new skills and applied to daily tasks to improve efficiency and productivity.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Offered friendly and efficient service to customers, handled challenging situations with ease.
- Onboarded new temps by entering employee information into systems.
Education
6 Semestres - Tecnico Publicidad Y Mercadeo
IUTIRLA
Barcelona Estado Anzoategui Venezuela 02.1998 - 02.2002
1 Año - Alta Cocina
Ciboulette Alta Cocina Internacional
Lecheria Estado Anzoategui Venezuela 01.2017 - 01.2018
Skills
Knowledge of cooking equipment
Knife skills
Food spoilage prevention
Food safety
Signature dish creation
Ingredient selection
Fine-dining expertise
Process improvements
[Specialty] cuisine
Equipment Maintenance
Kitchen Management
Cost reduction
Menu planning
Certification
CEC - Certified Executive Chef
Timeline
Chef De Cuisine
Acalis SPA
01.2022 - Current
Chef
Ramdas
02.2021 - 01.2022
Chef Hospitalaria
Aliservice Spa
12.2018 - 01.2020
1 Año - Alta Cocina
Ciboulette Alta Cocina Internacional
01.2017 - 01.2018
Cocinero
Ferri Gourmet
11.2014 - 12.2017
6 Semestres - Tecnico Publicidad Y Mercadeo
IUTIRLA
02.1998 - 02.2002