CRISTINA CRUZ PEREZ
DUBLIN ,Dublin 6
Summary
Enthusiastic and Passionate Chef, whit excellent interpersonal and communication skills, following popular recipes. knowledge on the grilling, roasting and broiling of meat. Experienced in safe preparation in international cuisine, specially in Mexican and Italian.
Overview
11
11
years of professional experience
Work history
Chef manager
THE COLLEGE GREEN HOTEL
DUBLIN, DUBLIN
08.2022 - Current
- Conducted regular equipment maintenance checks ensuring uninterrupted kitchen operations.
- Provided daily oversight of kitchen operations, resulting in smooth service.
- Spearheaded the redesigning of the kitchen layout for better functionality and efficiency.
- Coordinated catering events from planning through execution successfully.
- Trained junior chefs in advanced culinary skills, fostering professional growth.
- Partnered with dieticians to create health-conscious menu options attracting wellness-focused clientele.
- Developed seasonal menus to incorporate fresh local produce, promoting sustainability practices.
- Worked closely with front-of-house staff to ensure seamless service during peak times.
- Maintained stock control systems reducing wastage and lowering costs.
- Introduced creative culinary concepts that resulted in unique dish creations.
- Assisted in marketing efforts with attractive food presentations increasing footfall.
- Managed a team of chefs, ensuring high-quality food preparation.
- Provided quality seasonal food in breakfast, dinner, afternoon tea and sometimes in banquets style in line with company brand whilst maintaining excellent standards as a 5 star hotel.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
Chef de partie
CONRAD HOTEL
DUBLIN, IRELAND
07.2022 - 03.2023
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Collaborated with other chefs for special events and banquets.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Prepared high-quality breakfast meals for guest satisfaction.
- Collaborated with restaurant staff for smooth operations during busy hours.
- Ensured timely delivery of orders by effectively coordinating with waitstaff.
Chef Manager
Mercadito Ottawa-Burrito Borracho
Ottawa, ON CA, Canada
03.2019 - 10.2021
- Kept preparation tables and workspaces in-line with food hygiene regulations by instructing teams to sanitise workspaces.
- Ensured food stock was stored in correct storage systems and at correct temperatures through storage analysis.
- Established portion sizes by evaluating costs and calculating waste from previous dishes.
- Conducted stock counts on food inventory every week, promptly ordering low stocks.
- Partnered with dieticians to create health-conscious menu options attracting wellness-focused clientele.
- Coordinated catering events from planning through execution successfully.
Chef
Il Vagabondo Restaurant
Ottawa
04.2018 - 09.2021
- Prepared meals from scratch using authentic, popular recipes that brought patrons in to the restaurant again and again
- Checked freezer and refrigerator prior to each shift to ensure correct temperatures
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
- Ensured customer satisfaction by responding quickly to orders and entertainment requests.
Chef De Partie
Romeo & Julieta Ristorante, Pastas
02.2017 - 11.2017
- Cabo San Lucas, B.C.S
- Worked closely with the head chef to create a banquet menu for special events
- Ensured customer satisfaction by responding quickly to orders and requests
- Kept kitchen areas clean and free of debris and water
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines
- Prepared items for roasting, sautéing, frying and baking
- Operated all kitchen equipment in a safe manner.
Chef de partie
Fellini's Ristorante - Chef, Pastas
BCS, LOS CABOS MEXICO
03.2016 - 02.2017
- Cabo San Lucas, B.C.S
- Prepared for reservations, anticipating planning and staffing needs
- Worked closely with the head chef to create a banquet menu for different events
- Introduction about Italian Food, making, innovating, Italian food dishes
- Delivered quality service by providing a warm and welcoming environment
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines
- Recorded temperature of food and food storage areas, including freezers and refrigerators.
Chef A
Hilton México City Santa Fe.
Mexico City
09.2014 - 02.2016
- Assisted head chef in cooking dishes according to requirements in breakfast, main course dishes, buffet, lunch and dinner
- Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters
- Chopped ingredients and garnishes
- Checked food inventory and ordered ingredients as needed
- Stored food in a safe and orderly manner in freezer and refrigerator
- Stocked and cleaned grocery shelves, bulk bins and freezer and dairy cases
- Monitored temperature of cases, shelves and storage areas and reported failures to the manager.
Education
LEVEL C1 - ENGLISH
Castleforbes College
DUBLIN , IrelandBACHELOR - GASTRONOMY
UNIVERSITY OF LONDON, CDMX
CAMPUZ VERTIZ, MEXICO CITYSkills
- International cuisine
- Problem-solving
- Recipes and menu planning
- Effective communications
- Utensils and equipment
- Food plating and presentation
- Kitchen equipment operation and
- Maintenance
- Food preparation
- Baking and broiling skills
- Inventory management
- Restaurant marketing strategies
- Basic computer literacy
- Resilient under pressure
- Understanding of dietary restrictions
- HACCP standards familiarity
- Product ordering efficiency
- Knowledge of allergen laws
- Seafood handling
- Multi-Cuisine cooking
- Gluten-Free cooking
- Training and Development
- Staff training
- Conflict management
- Budget controls
- Nutrition education
- Stock control systems
- Breakfast and after-school coverage
- Food supply management
- Food safety and hygiene
- Allergen management
- Multitasking
- Leadership
Languages
Spanish
Native
English
Advanced
Timeline
Chef manager
THE COLLEGE GREEN HOTEL
08.2022 - Current
Chef de partie
CONRAD HOTEL
07.2022 - 03.2023
Chef Manager
Mercadito Ottawa-Burrito Borracho
03.2019 - 10.2021
Chef
Il Vagabondo Restaurant
04.2018 - 09.2021
Chef De Partie
Romeo & Julieta Ristorante, Pastas
02.2017 - 11.2017
Chef de partie
Fellini's Ristorante - Chef, Pastas
03.2016 - 02.2017
Chef A
Hilton México City Santa Fe.
09.2014 - 02.2016
LEVEL C1 - ENGLISH
Castleforbes College
BACHELOR - GASTRONOMY
UNIVERSITY OF LONDON, CDMX