Shaina Alvarez Cruz

• Inherited kitchen operations at Public Wine Shop after serving as sous chef.
• Created diverse menus for restaurant and special functions.
• Hired and trained back-of-house staff to ensure high performance.
• Managed inventory and pricing strategies, maintaining monthly budget compliance.
• Conducted stocktakes to monitor food supplies.
• Curated employee schedules to optimize staffing efficiency.

Ensured high-quality standards for produce and dishes as chef de partie in pasta section.
Made fresh pasta daily, contributing to innovative menu changes.
Developed and introduced daily specials to enhance menu offerings.

> Oversaw the viennoiserie section, collaborating closely with the head pastry chef.
> Handcrafted pastries by laminating, shaping, and baking in-house daily.
> Utilized strong organizational skills to maintain consistent quality and workflow.
> Managed mass pastry production, adhering to safety procedures for machinery handling.
> Mixed and baked bread, leading early morning shifts to ensure timely product delivery.

> Collaborated with head pastry chef on viennoiserie section, ensuring efficient daily production.
> Produced handmade pastries through in-house laminating, shaping, and baking techniques.
> Ensured product consistency and workflow through strong organizational skills.
> Mastered safety protocols for large-scale machinery during mass pastry production.
> Conducted early morning bread mixing and baking, preparing for daily distribution.

> Partnered with head pastry chef in viennoiserie section for efficient daily operations.
> Executed in-house pastry creation, focusing on laminating, shaping, and baking processes.
> Leveraged organizational skills to sustain consistent workflow and product quality.
> Followed safety measures for machinery use during heavy production periods.
> Managed bread mixing and baking from 3 am to meet delivery schedules.

Pursued knowledge in bread making by working at local bakery in East London.

Collaborated closely with owner and head baker to foster skill development.

• Gained expertise in four bread types and three viennoiseries through hands-on experience.
• Acquired knowledge of flour varieties, hydration levels, and dough temperature management.
• Operated laminating machine for efficient preparation of viennoiserie without compromising butter integrity.
• Achieved independence in executing first bakes, including breads and pastries, within one month.
• Managed daily tasks such as weighing ingredients and proofing baguette dough for next day.

Collaborated with head chef to execute modern European dishes with Asian influences.

Managed time efficiently under high workload, ensuring consistent food quality.

Prepared set menu featuring three to four snacks, a fish course, a meat course, and dessert.

Cooked majority of dishes while head chef focused on plating and service.

Adapted quickly to kitchen layout, enhancing skills in meat and fish cookery.

• Gained confidence in handling various cuts of meat and fish with high-quality produce.
• Oversaw ordering processes for food and chemical products to maintain inventory.
• Conducted food cost analysis while supporting head chef in daily operations.

Departed from Burro e Salvia due to pandemic-related challenges.

Served as chef de partie and main pastaia at Pophams, managing all kitchen sections daily.

Developed dessert techniques by laminating puff pastry and crafting brioche dough.

Enhanced pasta-making skills through experimentation with various flours, hydration levels, and shapes.

Increased pasta production speed while maintaining high quality as per head chef's standards.

Acquired extensive culinary techniques in a bakery environment, assisting with mise en place.

• Produced large quantities of garnishes, including custards and fillings, for daily pastries.
• Achieved consistency and efficiency in all kitchen tasks, contributing to overall kitchen operations.

At an Italian restaurant in Shoreditch, London

I applied for this job in particular to learn about how to make fresh pasta

All the pasta is absolutely hand made everyday and there is also a restaurant that we regularly change once a month (the menu), changing the menu this frequently allowed the whole team to learn different shapes of simple pasta/ filled pasta

Also adapting to new and different flavour combinations every month

Being only a twenty seater restaurant allowed me to experiment more with the different types of pasta that we can offer

I have learnt a tremendous amount of skills by working at this pastificio, having this knowledge can help me in various other kitchens because I know this is a great technique to have and develop into something more

Abbaye de talloires 4

Hôtel ( part of the maître restaurateur since 2007) Lac Annecy

Collaborated with chef de partie to prepare and cook all entrees for an 80-seat restaurant.

Filleted and smoked fish while creating specific garnishes for various dishes.

Maintained high standards of quality and presentation in every dish prepared.

Participated in catering for weddings and seminars, serving parties of 50 to 130 guests.

Adapted menus for evolving events, utilizing locally sourced ingredients from the region.

Learned diverse techniques and recipes from a talented team led by chef Christophe Le Digol.

• Emphasized use of regional meat, fish, and cheese to enhance dish authenticity.

Collaborated with head chef in Michelin-starred kitchen, focusing on meat and fish preparation.

Cooked and prepared sauces, garnishes, and cuts of meat and fish to exacting standards.

Maintained recipe integrity while working independently to meet high culinary expectations.

Supervised and educated stagiaires, providing guidance on their tasks and documentation.

Utilized locally sourced ingredients to enhance dish quality and freshness.

Developed motivation and expertise through experience in fine dining French cuisine.

Contributed to a small team delivering a thoughtfully curated menu.

Gained invaluable experience in prestigious restaurant setting, fostering professional growth.

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Coordinated operations in a cheese fondue and galette restaurant at Niseko ski resort.

Collaborated with the executive chef to prepare for the upcoming season.

Trained head chef on kitchen organization, food preparation, and pass management.

Guided crêpier in crafting crepe and galette dough efficiently.

• Conducted collaborative stock takes and product ordering alongside the head chef.
• Gained extensive culinary knowledge and training pre-season.

Collaborated with meat and fish sections to enhance culinary offerings.

Prepared stocks and sauces, ensuring optimal flavor profiles.

Created fresh garnishes, including pasta, gnocchi, and vegetable preparations.

Adapted menu quarterly, guaranteeing all dishes were freshly made.