Diana Carolina Gomez Valero
Cook
Bogotá,DC
Summary
Motivated cook offering over 8 years of experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills. Energetic culinary professional with blend of creativity, passion for food and exceptional cooking skills. Work well as dynamic leader in high-pressure restaurant settings. Detail-oriented Prep Cook adept in managing high-volume environments with grace and efficiency with exceptional work ethic.
Overview
2
2
Languages
1
1
year of post-secondary education
5
5
years of professional experience
Work History
Trainee
Solage Auberge Resorts
Calistoga , California
11.2019 - 11.2020
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Cook
Marriott W Bogota Hotel
Bogota , Colombia
12.2017 - 11.2019
- Ordered and received products and supplies to stock kitchen areas.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Verified proper portion sizes and consistently attained high food quality standards.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Cooking Assistant
Movich Buro 26
Bogota, Colombia
06.2015 - 11.2017
- Chopped vegetables, butchered meats and whisked sauces to prep food for service.
- Limited portion sizes and used garnishes to control food costs.
- Adapted menus to changing seasons and supply inventories to decrease food waste.
- Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Education
Professional Cuisine Technician - Gastronomy
01.2006 - 05.2007
Skills
Food spoilage prevention
undefinedTimeline
Trainee - Solage Auberge Resorts
11.2019 - 11.2020
Cook - Marriott W Bogota Hotel
12.2017 - 11.2019
Cooking Assistant - Movich Buro 26
06.2015 - 11.2017
Servicio Nacional De Aprendizaje (SENA) - Professional Cuisine Technician, Gastronomy
01.2006 - 05.2007
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