Daniela Perez Garcia
Cancun,ROO
Summary
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Asian cuisine and Peruvian cuisine with skills in concept development and high-quality restaurant operation.
Overview
11
11
years of professional experience
Work History
Chef De Cuisine
Moon Palace Cancun® All Inclusive Resort
03.2017 - Current
- Asian cuisine and Peruvian cuisine expert.
- Cooperated with superiors and colleagues to achieve goals
- Exhibited excellent self-discipline and self-management skills
- Utilized a creative mindset and an innovative spirit
- Ensured that all needed supplies were present before work
- Continually aimed to be inspired by dishes from various cultures
- Prepared impressive dishes, resulting in return customers
- Managed allergies with care and professionalism for customer safety and satisfaction
- Hired, trained, and managed kitchen personnel
- Oversaw all kitchen and food operations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Created menus and designed corresponding recipes for the grand.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Oversaw preparation of creatively-designed recipes for the grand .
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Maintained well-organized mise en place to keep work consistent.
Front Line Cook
Nizuc Resort Spa
05.2016 - 08.2016
- Prepared an organized station before the start of service each day
- Stored food properly and maintained proper temperatures and conditions as needed
- Adhered to Food Safety Regulations.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Checked food temperature regularly to verify proper cooking and safety.
- Grilled meats and seafood to customer specifications.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Chef De Partie
Malabar
05.2015 - 01.2016
- Presented quality food in a professional and timely manner
- Contributed to the earning of Fine dining awards
- Aimed to provide patrons with the ultimate dining experience
- Utilized excellent multitasking skills
- Prepared an organized station before the start of service each day
- Adhered to Food Safety Regulations.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
Front Line Cook
Mr Pampas
02.2013 - 07.2013
- Lorked as a 8ine Cook in a fast-paced restaurant
- Ensured that all needed supplies were present before work
- Adhered to Food Safety Regulations.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Verified proper portion sizes to consistently attain high food quality standards.
- Interacted with guests to obtain feedback on product quality and service levels.
- Monitored food quality and presentation to maintain high standards.
Education
Master Hotels And Restaurants Managment
ISU University
Puebla, Mexico City, Mexico05.2020
Gastronomy Degree -
ISU University
Puebla, Mexico City, Mexico03.2017
Skills
- Mathematical Ability
- Soft Skills
- Food Safety
- Knife Skills
- Quality control
- Leadership qualities
- Menu development
- Food presentation
- Conflict resolution
- Leadership and Teamwork
- Communication
- Creativity and Problem Solving
- Cooking
- Languages: English, Spanish and French
Hobbies and Interests
- Dancing
- Watching movies
- Traveling
- Singing
- Cooking
- Baking
Timeline
Chef De Cuisine
Moon Palace Cancun® All Inclusive Resort
03.2017 - Current
Front Line Cook
Nizuc Resort Spa
05.2016 - 08.2016
Chef De Partie
Malabar
05.2015 - 01.2016
Front Line Cook
Mr Pampas
02.2013 - 07.2013
Master Hotels And Restaurants Managment
ISU University
Gastronomy Degree -
ISU University
Similar Profiles
Isis Merary Ortega PalafoxIsis Merary Ortega Palafox
Front Desk Receptionist at Moon Palace Cancun® All Inclusive ResortFront Desk Receptionist at Moon Palace Cancun® All Inclusive Resort
Natalia CalabreseNatalia Calabrese
Sales and Marketing Intern at JW Marriott Cancun Resort And SpaSales and Marketing Intern at JW Marriott Cancun Resort And Spa
Anasofia Gonzalez MartinezAnasofia Gonzalez Martinez
Anfitriona at Temptation Cancun ResortAnfitriona at Temptation Cancun Resort