Bianca Garcia Camargos

• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Monitored quality, presentation and quantities of plated food across line.
• Exercised portion control for items served, eliminating waste.
• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
• Managed kitchen staff team and assigned tasks for various stages of food production.
• Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
• Trained kitchen workers on culinary techniques.
• Selected and developed recipes and planned menus, driving consistent food quality and production.
• Collaborated with restaurant management to align kitchen operations with goals of establishment.
• Met with clients to discuss menus and meal options for weddings and banquets.

• Deep Fry
• Make sauces
• Make dessert
• Mise en place
• Stock organization (FIFO)
• Grill
• Garnishes pasta
• Fine dining, Deep Fry/grill/service
• Make briskets
• Make steak
• Mise en place
• Stock organization (FIFO)

Initially making the sides, grill and helping with pasta’s garnishes for over 6 months. Due to the restaurant’s need of someone to specialize in the antipasto section, I was invited to assume that section and to do it all by myself

I changed my role and took all the responsibility of the antipasto section, which included all desserts, cheeseboards and charcuterie, salads, bruschettas and a lot of different entrées besides that, I used to help all the other sections with preps and services when I wasn’t busy.

• Created many desserts such as cakes, frozen treats and pastries weekly.
• Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature.
• Supervised preparation and presentation of desserts for catered events.
• Monitored color of baking items to raise or lower temperature or remove from oven.
• Combined ingredients by hand and with electric mixing equipment.
• Checked dough for proper consistency, adding more flour if needed.
• Mentored baking staff in proper techniques and bakery procedures.

• Working as an all-rounder I help from breakfast to dinner time with preps and service

• All the food prep is mainly made by myself
• Cooking at private functions, weddings, birthdays, corporate functions
• Coordinating all the meals and canapes’ plating
• Managing kitchen and floor staff
• Stock control and organization

• Deep Fry
• Make sauces
• Make dessert
• Mise en place
• FIFO
• Smoked meat (ribs and briskets)
• Wings
• Hamburger
• Salads

• Deep Fry
• Make sauces
• Make dessert
• Mise en place

• Cutting vegetables and fruits
• Make sauce
• Make sandwich
• Make dessert
• Dishwasher

• Deep fry
• Fine dining
• Mise en place
• FIFO

• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Trained new chefs on proper cooking techniques and menu items.
• Kept up to date with current culinary trends, as well as health and safety regulations.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Developed creative ideas for special events or promotions involving food preparation or presentation.

• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Trained new chefs on proper cooking techniques and menu items.
• Kept up to date with current culinary trends, as well as health and safety regulations.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
• Prepared high-quality dishes according to established recipes.
• Stored foods correctly using correct storage containers and labelling systems.
• Organized special events such as banquets or buffets requiring complex menus or decorations.
• Adjusted seasonings of dishes according to customers' tastes.

• Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
• Ordered food supplies from vendors to maintain adequate stock levels.
• Monitored food production to guarantee quality standards were met.
• Established portion control guidelines to reduce waste and maximize profits.
• Inspected ingredients and equipment to ensure they meet quality standards.
• Ensured compliance with health department regulations regarding hygiene and sanitation practices.
• Reviewed purchase orders for accuracy prior to submitting them for approval.
• Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
• Analyzed financial data related to labor costs, inventory expenses, menu pricing changes., making recommendations as needed.
• Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
• Developed recipes and menus to meet consumer demand and align with culinary trends.