Summary
Overview
Work History
Education
Skills
Languages
References
Timeline
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Marion Montoya Marttinez

Neutral Bay,NSW

Summary

Highly-motivated culinary professional with desire to take on new challenges. Strong work ethic, adaptability and exceptional interpersonal skills. Dedicated and skilled in building relationships and developing high-performing teams. Leader in deliver of excellent customer service.

Overview

10
10
years of professional experience

Work History

Sous Chef

Merivale
Sydney, NSW
02.2019 - Current
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Trained kitchen workers on culinary techniques.

Private Chef

Private
Mexico, Mexico
12.2017 - 01.2019
  • Identified recipes through careful research and study of different cultures that could be used to create authentic, from scratch meals.
  • Planned and prepared food following special diet needs.
  • Created menus for clients that comprised fresh, locally grown food for farm-to-table dinner entrees.

Chef De Partie

Brasseria
Mexico, Mexico
10.2016 - 06.2017
  • Maintained accurate records of stock levels, ordering new ingredients when needed.
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
  • Adhered to health and safety regulations while preparing food items in the kitchen area.

Chef De Partie

Breton Bistro
Mexico, Mexico
01.2016 - 10.2016
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.

Cook

Hotel Boutique Doña Urraca
Queretaro, Queretaro
07.2015 - 12.2015
  • Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
  • Organized storage areas for efficient usage of space.
  • Took inventory counts before and after shifts to complete food inventory or storage sheets.
  • Operated grills, fryers and broilers to cook items to quality guidelines.

Pastry Chef

Celebrity Cruises
Florida, USA
10.2014 - 04.2015
  • Stocked shelves with freshly-baked goods throughout the day as needed.
  • Ensured that all equipment was properly cleaned, maintained, stored and calibrated regularly.
  • Prepared doughs, fillings and icings according to recipes.
  • Maintained a clean working environment by adhering to health and safety regulations.
  • Monitored food quality and safety standards in the kitchen.

Education

Bachelor of Arts - Culinary Arts

CUALTI
MEXICO

Skills

  • Employee Scheduling
  • Food Safety
  • Customer Service
  • Menu development
  • Culinary techniques
  • Kitchen Management
  • Hiring, Training, and Development
  • Forecasting and planning
  • Food Stock and Supply Management
  • Staff Scheduling

Languages

Spanish
Native/ Bilingual

References

References available upon request.

Timeline

Sous Chef

Merivale
02.2019 - Current

Private Chef

Private
12.2017 - 01.2019

Chef De Partie

Brasseria
10.2016 - 06.2017

Chef De Partie

Breton Bistro
01.2016 - 10.2016

Cook

Hotel Boutique Doña Urraca
07.2015 - 12.2015

Pastry Chef

Celebrity Cruises
10.2014 - 04.2015

Bachelor of Arts - Culinary Arts

CUALTI

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Marion Montoya Marttinez