Maria Camila Arias Montoya
Montreal,QC
Summary
I have a superior knowledge of customer care and work well under pressure. My moral values keep me grounded, alert, and detail-oriented. With this strong foundation supporting my personality. I am confident that my punctuality, responsibility, and honesty will shine through and help support my creative passions. Through this ongoing determination to achieve results, I will continue to learn and grow my culinary and serving expertise.
Overview
7
7
years of professional experience
Work History
Line Cook
Bar George
11.2023 - Current
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Plated and presented all dishes to match established restaurant standards.
- Produced adequate amounts of mise en place to make meal preparation easier.
Chef De Partie
Cluny Bistro & Boulangerie
08.2021 - 10.2023
- Training new employees.
- Managing inventory levels.
- Daily food preparation.
- Following instructions and recommendations from superiors.
- 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.
Line Cook
Chin Chin
05.2019 - 06.2020
- Responsible for mise en place.
- Prepared multiple orders simultaneously during peak periods with a high accuracy rate, maximizing customer satisfaction, and repeat business.
- Responsible for mise en place
- Cooking and preparing different dishes for private function
- cooking and preparing a daily variety of fresh meals for the Garde manger and frying station.
- ensuring high levels of hygiene in the kitchen
- washing cutting and preparing food for cooling
- monitoring the temperature and condition of perishables
- rotating stock when necessary
- cooking fresh orders
- making sauces, desserts, and sizes
- preparing, seasoning, cooking and plating a wave variety of food include entries, sizes, and desserts
Line Cook
La Boca
12.2018 - 02.2019
- Preparation of salads and frying station.
- Plated and presented all dishes to match established restaurant standards.
- Responsible for mise en place
- Daily ordering
- Service
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Line Cook
Asado
09.2018 - 11.2018
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Checked food temperature regularly to verify proper cooking and safety.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Prepared food items in compliance with recipes and portioning control guidelines.
Line Cook
Restaurant CHE
08.2017 - 03.2018
- Preparation of smoked chicken, salads, and frying station
- Preparation of food items consistently and compliance with recipe portioning, cooking, and waste control guidelines
- Daily ordering
- Service
Chef
Uncle and Jak Café
02.2017 - 07.2017
- Preparation of all dishes on the menu,
- Working independently on weekdays,
- Responsible for other cooks on weekends,
- Product and stock rotation.
- Purchase of ingredients.
Cook
Restaurant 1903
11.2016 - 02.2017
- Service in salads and frying station
- Preparation of mise en place,
- General cleaning during service,
- Taking orders and serving dishes.
- Organizing the restaurant.
Education
Diploma - Pastry Arts
ANIBT
Melbourne, Australia12.2019
Diploma of hospitality management - Management
ANIBT
Melbourne, Australia06.2019
Bachelor of Arts - Culinary Arts
La Sabana University
Bogota, Colombia08.2016
Technician in Bakery and Pastry - Pastry Arts
Superior Institute Mariano Moreno
Bogota, Colombia06.2012
Business administration -
La Sabana University
Bogota, Colombia06.2012
Cookery and Gastronomic culture - Culinary Arts
Institute Verde Oliva
Bogota, Colombia07.2010
Skills
- Line Management
- Food Presentation
- Attention to Detail
- Time Management
References
Upon request
Languages
English
Full Professional
Spanish
Native or Bilingual
Timeline
Line Cook
Bar George
11.2023 - Current
Chef De Partie
Cluny Bistro & Boulangerie
08.2021 - 10.2023
Line Cook
Chin Chin
05.2019 - 06.2020
Line Cook
La Boca
12.2018 - 02.2019
Line Cook
Asado
09.2018 - 11.2018
Line Cook
Restaurant CHE
08.2017 - 03.2018
Chef
Uncle and Jak Café
02.2017 - 07.2017
Cook
Restaurant 1903
11.2016 - 02.2017
Diploma - Pastry Arts
ANIBT
Diploma of hospitality management - Management
ANIBT
Bachelor of Arts - Culinary Arts
La Sabana University
Technician in Bakery and Pastry - Pastry Arts
Superior Institute Mariano Moreno
Business administration -
La Sabana University
Cookery and Gastronomic culture - Culinary Arts
Institute Verde Oliva
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