Maria Alejandra Ramirez Pinzon
Sous Chef & Pastry Chef
Bogota,Colombia
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with French and Italian pastry and cuisine, sourcing ingredients, controlling budgets and carefully preparing recipes to the highest-level standards. Passionate individual creating dishes made with locally grown ingredients. Ready for a new challenge as a Sous Chef creating, developing and producing tasty recipes for a successful establishment.
Overview
4
4
Languages
4
4
Certifications
3
3
years of post-secondary education
5
5
years of professional experience
Work History
Sous Chef
Isla Bella Beach Resort
Marathon, FL
03.2019 - 01.2020
- Planned and directed high-volume food preparation in fast-paced environment, managing 15+ employees
- Trained well-balanced Team and improved employee performance
- Re-developed staff schedules and assignments that optimized coverage of peak times improving kitchen operational efficiency by 15%
- Maintained well-organized mise en place to keep work efficient and consistent
- Managed relationships with Vendors, negotiating prices of ingredients and equipment that resulted in savings on budget
- Assisted in design and preparation of menu items, ensuring that they were in alignment with food and labor costs
- Collaborated with Executive chef to create delicious meals for large banquets, including Weddings and Corporate events for up to 600 people.
English Interpreter
Language Line Solutions
Bogota , Colombia
07.2018 - 02.2019
- Provided +200 oral translations and interpretations daily, for medical and legal clients during different events, successfully maintaining pace with native speakers to deliver real-time comprehension
- Maintained message content, tone and emotion as closely as possible
- Consulted specialized dictionaries, thesauruses and reference books to identify closest equivalents for nuanced terminology, words and phrases.
Demi Chef De Partie
Beale Patisserie
Bogota, Colombia
05.2017 - 06.2018
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Inventory management and supply ordering to maintain fully stocked kitchen, verifying product quality and quantity
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Properly handled and stored food to eliminate illness and prevent cross-contamination
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Pastry Cook
Upper Side
Bogota, Colombia
10.2016 - 05.2017
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule
- Mixed, proofed, scaled, shaped and baked dough for baguettes, bagels and other breads
- Developed new products based on seasonal ingredients, holidays and dessert trends Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
Pastry Intern
Neva Cuisine Paris
Paris, France
01.2016 - 05.2016
- Prepared assortment of chocolate bark, truffles and other hand dipped and molded chocolates
- Replenished and rotated food items, following correct food cooling and storage procedures
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
- Read through recipes and set up all ingredients in advance for Pastry Chef
Culinary Intern
Instituto Gato Dumas
Bogota, Colombia
06.2013 - 07.2014
- Maintained and restocked inventory and ingredient items to maintain optimal kitchen efficiency and productivity
- Prepared items ahead of time to promote efficiency in dish garnishing Maintain clean, neat and properly stocked working areas
- Operated and sanitized kitchen and food preparation equipment.
- Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
- Checked expiration dates, rotated food and removed any items that were no longer usable.
Education
Diploma - Restaurant And Food Services Management
08.2020 - 11.2020
Bachelor of Arts - Pastry Arts
03.2015 - 11.2015
Bachelor of Arts - Culinary Arts
06.2012 - 09.2014
Skills
Creativityundefined
Certification
Safe Serv certification: Food Handling
Timeline
Instituto Gato Dumas - Diploma, Restaurant And Food Services Management
08.2020 - 11.2020
Sous Chef - Isla Bella Beach Resort
03.2019 - 01.2020
English Interpreter - Language Line Solutions
07.2018 - 02.2019
Demi Chef De Partie - Beale Patisserie
05.2017 - 06.2018
Pastry Cook - Upper Side
10.2016 - 05.2017
Pastry Intern - Neva Cuisine Paris
01.2016 - 05.2016
Le Cordon Bleu - Bachelor of Arts, Pastry Arts
03.2015 - 11.2015
Culinary Intern - Instituto Gato Dumas
06.2013 - 07.2014
Instututo Gato Dumas - Bachelor of Arts, Culinary Arts
06.2012 - 09.2014
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