Tachna Rojas Marmolejo
Sydney,NSW
Summary
Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Chef – Private Health Care Facility
Private Health Care German
Santiago, Chile.
05.2019 - 09.2024
- Ensure high-quality meals tailored to individual dietary and medical needs, in collaboration with nutritionists.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Ensured compliance with health department regulations by implementing proper sanitation procedures, HACCP.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Monitored temperatures of prepared food and cold-storage areas.
- Observed food safety and sanitation protocols to reduce germ spread.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
Executive Chef – Private Health Care Facility
Private Health Care UC Christus San Carlos de Apoquindo
Santiago, Chile.
02.2015 - 03.2019
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Monitored quality, presentation and quantities of plated food across line.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Chef
Hotel Parador Vichuquen
Vichuquen, Chile.
10.2010 - 01.2014
- Exercised portion control for items served, eliminating waste.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Monitored temperatures of prepared food and cold-storage areas.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Education
English Language
ILSC School Lenguage
01-2025
Diploma in Innovation in Educational Leadership, M
Development University
Santiago, Chile11-2022
Hazard Analysis And Critical Control Points, HACCP
NATIONAL INSTITUTE OF STANDARDIZATION, CHILE.
10-2015
Gastronomic Global & Chilean Culinary Traditions
SANTO TOMAS PROFESSIONAL INSTITUTE
Curico, Chile.03-2015
Certification
Diploma in Innovation in Educational Leadership, Mention in Professional Development, and School Leadership, UDD.
Administration and Implementation of the HACCP System, INN.
Administration, Logistics and Warehouse, UC del Maule.
Languages
English
Elementary
Spanish
Native/ Bilingual
Timeline
Executive Chef – Private Health Care Facility
Private Health Care German
05.2019 - 09.2024
Executive Chef – Private Health Care Facility
Private Health Care UC Christus San Carlos de Apoquindo
02.2015 - 03.2019
Chef
Hotel Parador Vichuquen
10.2010 - 01.2014
Diploma in Innovation in Educational Leadership, Mention in Professional Development, and School Leadership, UDD.
Administration and Implementation of the HACCP System, INN.
Administration, Logistics and Warehouse, UC del Maule.
English Language
ILSC School Lenguage
Diploma in Innovation in Educational Leadership, M
Development University
Hazard Analysis And Critical Control Points, HACCP
NATIONAL INSTITUTE OF STANDARDIZATION, CHILE.
Gastronomic Global & Chilean Culinary Traditions
SANTO TOMAS PROFESSIONAL INSTITUTE
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