Yessica Velasco

As commis chef at Hyatt Hotels, I succeeded in managing kitchen equipment, developed culinary knowledge, and prepared/plated meals. Finally, in August 2023, I got a promotion to Demi Chef de Partie.

Brisbane, Queensland
Line - Shift Leader
09/2020 - 06/2021
Canberra Centre, ACT
Shift Leader
12/2021 – 12/2022

While working for this fast-food chain, I worked in two different stores based in Brisbane and Canberra. During this time, I ran two positions in which I further developed several skills in managing food rotation following company's procedures, policies, and safety regulations to promote a safe work environment.

Commis Chef
06/2021 – 11/2021
Practice
02/2021 – 06/2021

During my stay at Emporium Hotel, I started my internship period where I learned different cooking techniques and put them into practice in the pastry kitchen. Likewise, I also had the opportunity to work along with highlighted chefs with extensive work experience in European restaurants awarded with Michelin stars, who led me in my first steps as a chef. At the end of my practice period, I was offered a position as a commis chef.

Reservations and Front Desk Manager
07/2017 - 01/2019
Food & Beverage Manager
10/2016 - 07/2017

During my time at this hotel, I had the opportunity to grow professionally while furthering my studies in hospitality. I have grown step by step within the company and am now able to prioritize and organize tasks to efficiently achieve service goals. I have successfully collaborated with a diverse group of colleagues to achieve goals and address issues related to products and services. I trained staff to facilitate restaurant and front desk operations, initiated contract negotiations with vendors and maintained up-to-date contract records. Among other features I developed with my entire work team, I planned and assigned daily work tasks to employees to maximize productivity.