SARINA ISABEL MEDINA
Mexicali
Summary
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills, Energetic and dedicated with an outstanding customer service record and an exceptional good attitude, multitasking in a high-volume fast-paced work environment. Able to adapt in any circumstance, and a solution developer in difficult situations, maintain cordial and professional working relationships with other team members, supervisors and customers.
Overview
7
7
years of professional experience
Work History
Line Cook /Pastry Cook
FOUR SEASONS HOTEL
AUSTIN TEXAS
11.2021 - 10.2022
- Performed workstation prep prior to shift start.
- Develop dishes for daily specials.
- Cooked multiple orders simultaneously during busy periods.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Kept stations stocked and ready for use to maximize productivity.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Customized orders to account for customers' unique preferences and dietary requirements.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Followed recipes to create cakes, cookies and different types of pastries.
- Assisted with plating and serving desserts.
- Reviewed expiration dates on items and removed expired products from stock to maintain quality.
- Blended ingredients and mixed dough, following recipes.
- Rolled and kneaded dough in preparation for cutting and shaping.
Kitchen Supervisor
DAGO BARES Y RESTURANTES SA DE CV
Mexicali Baja California
07.2020 - 09.2021
- Created tasty dishes using seasonal ingredients .
- Trained workers in food preparation, properly food handling and cleaning roles to facilitate kitchen operations.
- Maintained food costs by setting standards for portion size and minimizing waste.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Cooked multiple orders simultaneously during busy periods.
- Followed proper food handling methods and maintained correct food temperature.
- Kept stations stocked and ready for use to maximize productivity.
Line Cook
ROSEWOOD MAYAKOBA
Playa De Carmen Quintana Roo
10.2019 - 04.2020
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Operated fryers according to instructions to maintain safety and food quality.
Kitchen Supervisor
CLUB DE GOLF CAMPESTRE DE MEXICALI
Mexicali Baja California
03.2018 - 04.2019
- Services in club events, responsible for cooking, inventory control, requisition of supplies, reception of merchandise, dealings with providers, daily preparation and food quality control.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Monitored kitchen area and staff to maintain overall safety and proper food handling techniques.
- Inspected freezers and refrigerators prior to each shift to check product, labels and temperature levels to verify proper functionality.
- Planned menus while taking into account monthly budget.
Comptroller
CENDIS
07.2018 - 12.2018
- Of expenses of all CENDIS daycare units of the State of Baja
- California, balanced menu developer for the daycare kitchens.
Trainee
ORIGEN Restaurant
OAXACA DE JUAREZ
08.2017 - 12.2017
- Rotation by the areas of the cold line, hot line, pastry, bakery, service kitchen and production kitchen
- Responsibilities: Purchase of supplies, make requisitions, daily preparation for service, inventories and cleansing of refrigeration and freezing chambers, service of the day, in charge of production kitchen, service in events.
- Verified freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
- Kept detailed records of food and supply inventory, ordering more or alerting chefs of deficiencies.
- Set up and performed initial prep work for soups, sauces and salads.
Trainee
GRAND VELAS RIVERA MAYA ´´Cocina de Autor´´
Playa Del Carmen Quintana Roo
08.2015 - 12.2015
- Assisted head chef by chopping and preparing cooking ingredients.
- Prepared food for service based on daily specials and chef's needs.
- Developed essential skills and techniques through diligent practice.
- Worked alongside senior team members to learn related job tasks and roles.
- Verified freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
- Stored food in designated containers and storage areas to prevent spoilage.
Education
Bachelor degree - Gastronomic Business Administration
UNIVERSIDAD DEL VALLE DE MÉXICO
12.2018
Technical degree - administrative management process
COLEGIOS DE ESTUDIOS CIENTIFICOS Y TECNOLOGICOS DEL ESTADO DE
Skills
- Teamwork and Collaboration
- Problem-Solving
- Attention to Detail
- Reliable Team Worker
- Adaptability and Flexibility
- Dependable and Cooperative
- Dish Preparation
- Focused and Disciplined
Languages
Spanish
First Language
English
Upper Intermediate
B2
Extracurricular activities
- School´s restaurant opening program Restaurant “La Conquista” (Desayunos Mexicanos) (October 2016)
- School´s restaurant opening program Bistró “5 bandidos” (Wings & Fries) (March 2016).
- 400 hours of work as a trainee in the kitchen (Real Inn hotel Mexicali, IGNEA restaurant, local events, school events) (2017).
- 80 hours in housekeeping in CityExpress hotel Mexicali. (2017)
- 80 hours as FOH in Real inn hotel Mexicali. (2017)
Timeline
Line Cook /Pastry Cook
FOUR SEASONS HOTEL
11.2021 - 10.2022
Kitchen Supervisor
DAGO BARES Y RESTURANTES SA DE CV
07.2020 - 09.2021
Line Cook
ROSEWOOD MAYAKOBA
10.2019 - 04.2020
Comptroller
CENDIS
07.2018 - 12.2018
Kitchen Supervisor
CLUB DE GOLF CAMPESTRE DE MEXICALI
03.2018 - 04.2019
Trainee
ORIGEN Restaurant
08.2017 - 12.2017
Trainee
GRAND VELAS RIVERA MAYA ´´Cocina de Autor´´
08.2015 - 12.2015
Bachelor degree - Gastronomic Business Administration
UNIVERSIDAD DEL VALLE DE MÉXICO
Technical degree - administrative management process
COLEGIOS DE ESTUDIOS CIENTIFICOS Y TECNOLOGICOS DEL ESTADO DE
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