Sara Villalobos
Professional Cook
Summary
Professional in Gastronomy and Cuisine, trainer in Good Manufacturing Practices, basic and advanced cooking techniques, with extensive knowledge in the development, management and organization of events. Management and organization of mise en place, inventories, storage and costs and personnel management. Knowledge of diverse regional cuisines. Assertive management of personnel, which stands out for the instruction and training motivating people in their personal and professional development. I possess leadership skills, I am a creative person, in continuous learning and with initiative in addition to having the capacity to respond effectively to the needs requested by the client, internal and external, propose solutions to complex situations.
Overview
14
14
years of professional experience
5
5
years of post-secondary education
Work History
Service Representative
Onelink bpo
Bogota, Colombia
06.2020 - Current
- Maintained customer satisfaction with forward-thinking strategies focused on addressing customer needs and resolving concerns.
- Maintained accurate and current customer account data with manual forms processing and digital information updates.
- Responded to customer concerns with friendly and knowledgeable service and remedied issues promptly and effectively.
Chef
Coloquial Restaurant
Bogota, Colombia
02.2015 - Current
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Created recipes and prepared advanced dishes.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Verified compliance in preparation of menu items and customer special requests.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Event Coordinator
Sheraton Bogota Hotel
Bogota, Colombia
07.2014 - 02.2015
- Managed administrative logistics of events planning, including contract signing, fee collection, event booking and event promotions.
- Coordinated florists, photographers, videographers, musicians, officiants and ceremony participants during rehearsals and pre-ceremony, ceremony and reception events.
- Supervised onsite team of over 30 people, including caterers, audio-visual technicians, and facility management team.
- Worked closely with couples to meet wedding goals, maintain deadlines and resolve complaints or service issues.
- Planned large-scale events such as trade shows, conferences, and meetings.
- Coordinated schedules and timelines for all events.
Chef
Vive Colombia Foundation
Mosquera, Colombia
06.2008 - 06.2013
- Collaborated with the nutritional area in production or modification of menus and selections for kids menus.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Initiated training for Cooks on culinary techniques to improve productivity and increase kitchen workflows.
- Responded to dietary concerns and food allergies, creating dishes to meet kids needs and palates.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers by instructing over 1500 cooks all over Cundinamarca, Colombia.
Commis Chef
El Nogal, Social Club
Bogota, Colombia
03.2012 - 06.2012
- Maintained well-organized mise en place to keep work efficient and consistent.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
Chef De Partie
Castropol Events
Medellin, Colombia
07.2007 - 11.2007
- Sanitized all counters properly to prevent food-borne illness.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Operated all kitchen equipment safely to prevent injuries.
- Plated meals paying special attention to garnishes and overall presentation.
- Worked closely with head chef to create banquet menu for 20-100 wedding guests.
- Supervised and enhanced work of 5-person team producing more than 100 plates per day.
Commis Chef
Intercontinental Hotel
Medellin, Colombia
07.2006 - 12.2006
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
- Assisted with routine stock rotation to keep ingredients fresh.
- Prepped daily menu items in the butcher area to quickly deliver to upon request.
Apprentice
Restaurant Harry Sasson
Bogota, Colombia
07.2005 - 12.2005
- Learning in the execution of events corporate launches and personal events.
- Observed, asked questions and practiced to quickly develop skills in the entremetier and butcher areas.
- Prepared worksite by setting up required tools and supplies.
- Assistance on the execution of high level corporate and personal events.
- Prepared cooking ingredients for chef.
- Set up food stations by following chef's orders.
- Maintained well-organized mise en place to keep work efficient and consistent.
Education
Bachelor of Arts - Gastronomy And Culinary Arts
Corporación Colegiatura Colombiana
Medellin, Colombia 07.2006 - 04.2010
French Applied To Culinary Industy - French
Catholic University
Lyon, France 10.2010 - 08.2011
Postgraduate Diploma - Restaurants And Bars Management
Externado De Colombia University
Colombia 01.2013 - 10.2013
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Skills
Good listening skills
Quote
Success is not the key to happiness. Happiness is the key to success. If you love what you are doing, you will be successful.
Albert Schweitzer
Timeline
Service Representative
Onelink bpo
06.2020 - Current
Chef
Coloquial Restaurant
02.2015 - Current
Event Coordinator
Sheraton Bogota Hotel
07.2014 - 02.2015
Postgraduate Diploma - Restaurants And Bars Management
Externado De Colombia University
01.2013 - 10.2013
Commis Chef
El Nogal, Social Club
03.2012 - 06.2012
French Applied To Culinary Industy - French
Catholic University
10.2010 - 08.2011
Chef
Vive Colombia Foundation
06.2008 - 06.2013
Chef De Partie
Castropol Events
07.2007 - 11.2007
Commis Chef
Intercontinental Hotel
07.2006 - 12.2006
Bachelor of Arts - Gastronomy And Culinary Arts
Corporación Colegiatura Colombiana
07.2006 - 04.2010
Apprentice
Restaurant Harry Sasson
07.2005 - 12.2005
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