Daniela Morales Orozco
Parksville,Canada
Summary
Diligent food and beverage manager with solid foundation in high-volume kitchen environments. Proven background in preparing and executing intricate dishes while maintaining high standards of quality. Demonstrated proficiency in time management and multitasking, ensuring seamless kitchen operations and team collaboration.
Professional culinary artist with proven track record in high-pressure kitchen environments. Adept at creating innovative dishes, ensuring quality, and maintaining high hygiene standards. Strong emphasis on teamwork and adaptability, consistently delivering excellent results in dynamic settings. Skilled in menu planning, inventory management, and staff training.
Overview
11
11
years of professional experience
Work History
Chef de partie
The Beach Club Resort
08.2022 - Current
- Prepare, pre-cook and/or cook food products as directed
- Prepare 'mise en place' (placement instead of food, side dishes, sauces, plates, cutlery, etc.) and other products as needed for a large volume production
- Clean kitchen equipment after use in accordance with health and safety policies and procedures
- Label, fetch, store, and rotate food and beverage products appropriately in storage areas
- Communicate effectively with all appropriate operational departments
- Report necessary maintenance, defective equipment, or accidents to supervisor immediately
- Perform other functions and responsibilities, guideline teamwork
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Operations manager
Compensar
01.2019 - 08.2022
- Respond to the request, receipt, registration, use and control of inventories of processed products, raw materials and supplies in order to ensure the rational and proper use of stocks in the warehouse
- Advise customers about the products offered in the portfolio of services, facilitating the contracting of events and logistical coordination associated with the realization of the same, with the aim of ensuring that the products are served in adequate conditions that meet the needs of the client
- Coordinate and directly control the daily production of food based on standard recipes, in order to adequately respond to the demand for daily production
- Verify the quality of the raw material and inputs received, ensuring the proper use of these in the production process in order to guarantee the quality of the food prepared according to the specifications
- Control of waste from the production in charge and recommend the cancellation of products, with the aim of complementing the inventory control and allowing the corresponding follow-up
- Daily supervision of the state of cleanliness and order required through the plan of activities established to contribute to the normal functioning of the operation
- Control and monitor compliance with GMP and HACCP
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
- Analyzed data trends to identify potential bottlenecks in operations workflow, implementing strategies to mitigate risks accordingly.
Chef in charge
Triu Raclette Cheese Restaurant
02.2021 - 03.2022
- Control, monitoring and programming of internal and external maintenance for operation of the establishment
- Guarantee the operation of the establishment under standards, regulations and health
- Monitoring of inventories and stock of raw materials
- Control and standardization of processes, productions and functions
- Management, organization and monitoring of staff
- Management of internal quality, safety, health and traceability control formats
- Operational support in areas of production, distribution and service
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Manager
Vermet Restaurant
02.2017 - 08.2018
- Management, control, and systematization of inventories
- Supplier tracking, search, updating and quality assurance
- Analysis of monthly income and expenses, cash flow planning
- Personnel management
- Control, monitoring and scheduling of internal and external maintenance for operation of the establishment
- Guarantee the operation of the establishment under standards, regulations, and health
- Monitoring of inventories and stock of raw materials
- Control and standardization of processes, productions, and functions
- Direct contact with suppliers, orders, and use of inputs
- Standardization and costing of prescriptions
- Management, organization, and monitoring of personnel
- Management of internal quality, safety, health, and traceability control formats
Hot and cold kitchen assistant
Patisserie, bakery, and cafeteria D'Julia
08.2016 - 01.2017
- Direct attention to the public, taking and delivery of order
- Supervision in barista, coffees, infusions, juices and beverage mixes
- Support and attention in cold kitchen area; salads, sandwiches, and production of typical dishes
- Warehouse management, inventories, and orders
- Preventive maintenance to machines within the area to be performed
Kitchen assistant, salad bar and cold kitchen
Vermet Restaurant
08.2015 - 04.2016
- Reception of raw materials
- Enlistment, preparation and processing of mise en place
- Production of sauces, dressings, soups, legumes, grains, and other inputs to be required
- Assembly of salad bar and immediate customer service of the same
- Juice bar and cold cooking assistance
- Management of inventory formats, refrigerators, production, supplies and organizational check
Cook line
Kindergarten El Rincón del tercer puente
09.2014 - 06.2015
- Administrative operations
- Inventory and catalog the supplies handled
- Supervision in the arrival of goods
- Pre-enlistment and preparation of established menus
- Supervision and delivery of dishes
- Planning and scheduling
- Management of health and hygiene formats, application of BPM
Kitchen assistant
Jenos Pizza, Modelia
04.2014 - 07.2014
- Making immediate pizzas
- Assistance in cooking, preparation of the different dishes of the menu, drinks, desserts and accompaniments
- Order taking and invoicing of orders in the dining room
- Conducting raw material inventories
Practicant gastronomy school
Hotel Parque Royal, Radisson
10.2013 - 01.2014
- Assistance in the buffet area, guest service and scheduled events
- Support in cold cooking, preparation, presentation, and service
- Support in hot cooking, preparation, presentation, and service of dishes
- Cooperation in portioning, reception, raw material handling
Education
Business Administration -
Los Libertadores University Foundation
10.2024
French -
Canadian College
04.2024
CELPIP English -
12.2023
Diploma in Restaurant Management -
D'Gallia Gastronomic Institute
12.2016
English -
American School Way
12.2016
Technician by competencies in cooking and pastry -
Instituto Superior Mariano Moreno
04.2015
Knowledge Academic in organization and handling of gastronomic establishments -
Instituto Superior Mariano Moreno
04.2015
Academic knowledge in English pre-intermediate B1 - Emphasis on gastronomy skills
School of Gastronomy, Instituto Superior Mariano Moreno
04.2015
Basic primary and secondary education -
Colegio Colsubsidio Ciudadela
01.2012
Skills
- Operations Support
- Team Leadership
- Performance Improvement
- Kitchen Organization
- Team Management
- Food allergy understanding
- Menu development
- Hospitality
- Counter sanitization
- Safe Food Handling
- Staff Training
- Ordering and Requisitions
Additionalknowledge
- Management of software INTUIPOS
- ICG
- WMS cash tonnage
- Inventory relationship and order command
- Personnel management
- Strategic planning
Academicinformation
Business Administration, Los Libertadores University Foundation, Bogotá D.C, Colombia, 01/30/20, Present, 4 years, Diploma in Restaurant Management, D'Gallia Gastronomic Institute, Lima, Peru, 12/22/16, Technician by competencies in cooking and pastry, School of gastronomy, Instituto Superior Mariano Moreno, Bogotá D.C, Colombia, 04/14/15, Knowledge Academic in organization and handling of gastronomic establishments, School of Gastronomy, Instituto Superior Mariano Moreno, Bogotá D.C, Colombia, 04/14/15, Basic primary and secondary education, Colegio Colsubsidio Ciudadela, Bogotá, Colombia, Class of 2012, English, Pre-intermediate B1, School of Gastronomy, Instituto Superior Mariano Moreno, 04/15, English, American School Way, 12/16, CELPIP English, Nanaimo, British Columbia, 12/23, French, Canadian College, 04/24
Jobreferences
- Nate Catto, Chef, The Beach Club Resort, +1 780-788-5228
- Lisa Mccormick, General Manager, The Beach Club Resort, +1 250-228-2523
Familyreferences
- Pedro Morales Orozco, Digital Content Analyst, +57 3005473460
- Luz Stella Leal Parra, Teacher, +57 3153405623
Citizenshipcard
1.020'809.486 of Bogotá, Colombia
References
- Juan José Guerra Morales, Head of projects, Engineer, Services of Engineering SIGN, +57 3176491689
- María Ángeles Peña, Marketing (Founder), Eureka, +57 3133735840
Personal Information
- Place of Birth: Bogotá, Colombia
- Passport Number: AS333793
- Date of Birth: 10/16/95
- Nationality: Colombian
- Marital Status: Married
Languages
English
Full Professional
French
Limited Working
Timeline
Chef de partie
The Beach Club Resort
08.2022 - Current
Chef in charge
Triu Raclette Cheese Restaurant
02.2021 - 03.2022
Operations manager
Compensar
01.2019 - 08.2022
Manager
Vermet Restaurant
02.2017 - 08.2018
Hot and cold kitchen assistant
Patisserie, bakery, and cafeteria D'Julia
08.2016 - 01.2017
Kitchen assistant, salad bar and cold kitchen
Vermet Restaurant
08.2015 - 04.2016
Cook line
Kindergarten El Rincón del tercer puente
09.2014 - 06.2015
Kitchen assistant
Jenos Pizza, Modelia
04.2014 - 07.2014
Practicant gastronomy school
Hotel Parque Royal, Radisson
10.2013 - 01.2014
French -
Canadian College
CELPIP English -
Diploma in Restaurant Management -
D'Gallia Gastronomic Institute
English -
American School Way
Technician by competencies in cooking and pastry -
Instituto Superior Mariano Moreno
Knowledge Academic in organization and handling of gastronomic establishments -
Instituto Superior Mariano Moreno
Academic knowledge in English pre-intermediate B1 - Emphasis on gastronomy skills
School of Gastronomy, Instituto Superior Mariano Moreno
Basic primary and secondary education -
Colegio Colsubsidio Ciudadela
Business Administration -
Los Libertadores University Foundation
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