Maria Angeli Sotto
Huntsville,ON
Summary
Hardworking and enthusiastic Chef/Manager trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.
Overview
10
10
years of professional experience
Work History
Cook
Quick Serve Restaurants Ltd.
10.2022 - Current
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Greeted customers entering store and responded promptly to customer needs.
- Worked flexible schedule and extra shifts to meet business needs.
- Resolved customer complaints independently or with aid of supervisor.
- Accurately handled cash register transactions while providing excellent customer service.
- Properly maintained and operated cash register and POS system to swiftly process payments.
Cloud Kitchen Chef
The Pop-Up Store
07.2020 - 10.2022
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Made standardized costing and recipes for the staff to follow.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Researched menu options for customers with food allergies or special dietary preferences to accommodate varied dietary needs.
- Sourced food ingredients from local markets and food suppliers to acquire items needed for food preparation.
- Collaborated with clients to plan event venues, menus and budgets.
- Tested recipes before inclusion in catering menu to verify accuracy of ingredients and preparation methods.
- Maintained flexible work schedule to meet event needs.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Oversaw food preparation and monitored safety protocols.
Research and Development Chef (Contract)
The Cuppa Habit
11.2020 - 12.2020
- Analyzed and established standards for bubble teas development, shelf-life testing and qualifying ingredients.
- Developed beverage products consistent with available shop processes.
- Made standardized recipes with costing.
- Considered budgetary factors along with taste, texture and visual appeal of newly created items.
- Created product line extensions and iterative new products in addition to brand new items.
- Planned, developed and formulated new recipes of products based on market trends, customer input and personal experience.
- Facilitated cost reduction through product improvements.
- Tested new, alternative raw materials through analysis, sourcing and trials.
Restaurant Manager
Boom Wings Diner
02.2020 - 07.2020
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Carefully interviewed, selected, trained, and supervised staff.
- Reconciled cash and credit card transactions to maintain accurate records.
- Led and directed team members on effective methods, operations, and procedures.
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Correctly calculated inventory and ordered appropriate supplies.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Developed new menus to offer variety and options to customers.
Head Chef
La Casa Bonita Hotel
05.2019 - 02.2020
- Obtained fresh, local ingredients to lower grocery costs.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
Head Chef
Open Table Restaurant
07.2018 - 02.2020
- Excelled in every store position and regularly backed up front-line staff.
- Managed schedules, accepted time off requests and found coverage for short shifts.
- Addressed customer concerns, complaints and questions, resulting in outstanding customer service ratings.
- Cross-trained crew members on different duties to increase coverage.
- Trained restaurant employees to prepare food, operate cash registers and keep restaurant clean throughout shift.
- Checked and monitored inventory levels to reorder items.
- Developed unique recipes and special promotions to drive sales.
- Made P&L Reports and other financial reports, food costing as well.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Planned and directed high-volume food preparation in fast-paced environment.
- Monitored food and labor costs to verify budget targets were met.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Cold Kitchen - Head Chef
RDF Feed, Livestock & Foods, Inc.
04.2018 - 07.2018
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Kitchen, Pastry, and Fine-Dining Intern
Sheraton Laguna Guam Resort
12.2016 - 12.2017
- Measured and mixed ingredients according to precise recipes for best results.
- Cleaned kitchen counters, refrigerators, and freezers.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Managed opening and closing shift kitchen tasks.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Scaled out and mixed ingredients according to recipes and procedures.
- Used mandolins and knives to slice, chop and dice ingredients into uniform sizes.
- Created new dessert items for seasonal and special events.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Cycled menus to keep offerings fresh and interesting for customers.
- Showed high-level understanding of fine dining standards and practices.
- Trained incoming expos on restaurant procedures and fine-dining service protocol.
- Collaborated with cross-functional teams to conceptualize and refine product concepts.
- Met or exceeded company-defined quality and production goals.
Practicum Intern (200 Hrs)
SteamPunk, BigBite Club
03.2016 - 04.2016
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Verified food temperatures and quality ahead of service to maintain standards.
- Followed recipes and instructions to achieve quality and presentation standards.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Supported senior chefs with creative meal planning and recipe development.
- Prepped ingredients ahead of time to increase cooking and service speed.
- Replenished food and ingredients supplies to meet service demand.
Practicum Intern (200 Hrs)
Los Indios Bravos
01.2016 - 02.2016
- Followed recipes and instructions to achieve quality and presentation standards.
- Replenished food and ingredients supplies to meet service demand.
- Cleaned and maintained work areas, equipment and utensils.
- Verified food temperatures and quality ahead of service to maintain standards.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
Practicum Intern (400 Hrs)
Venzon Lighting Manufacturing
06.2014 - 09.2014
- Applied proper codes to invoices, files, and receipts to keep records organized and easily searchable.
- Analyzed account information and reconciled financial discrepancies to maintain records integrity and compliance.
- Completed balance sheet reconciliations and profit and loss statements with high accuracy.
- Maintained strict client confidentiality in personal, telephone and email interactions to comply with preset standards and regulations.
- Compiled monthly journal entries into general ledger system.
- Quickly and accurately processed payments, credits and other transactions using company software applications.
- Assisted with month-end closing and reporting duties.
- Identified system errors and applied established company policies and procedures to resolve issues.
- Investigated daily variances and corrected errors to resolve discrepancies.
Education
Diploma in Culinary Arts And Kitchen Management -
ISCAHM
Pampanga, Philippines08.2016
Bachelor of Science - Accounting Technology
Holy Angel University
Pampanga, Philippines04.2015
Skills
- Recipe and Menu Development
- Time and Kitchen Management
- Food Costing and Control
- Food Safety and Food Handling
- Quality Assurance
- Attention to Detail
- Leadership and Management
- Creativity
Languages
English
Full Professional
Hobbies
Reading books, watching movies, drinking coffee and taking in a scenery, trying out new restaurants and places
Certification
- Food Handler Certificate, ServSafe - 01-16-2024
- Food Handler Certificate, Food Safety Training - 11-26-2023
Timeline
Cook
Quick Serve Restaurants Ltd.
10.2022 - Current
Research and Development Chef (Contract)
The Cuppa Habit
11.2020 - 12.2020
Cloud Kitchen Chef
The Pop-Up Store
07.2020 - 10.2022
Restaurant Manager
Boom Wings Diner
02.2020 - 07.2020
Head Chef
La Casa Bonita Hotel
05.2019 - 02.2020
Head Chef
Open Table Restaurant
07.2018 - 02.2020
Cold Kitchen - Head Chef
RDF Feed, Livestock & Foods, Inc.
04.2018 - 07.2018
Kitchen, Pastry, and Fine-Dining Intern
Sheraton Laguna Guam Resort
12.2016 - 12.2017
Practicum Intern (200 Hrs)
SteamPunk, BigBite Club
03.2016 - 04.2016
Practicum Intern (200 Hrs)
Los Indios Bravos
01.2016 - 02.2016
Practicum Intern (400 Hrs)
Venzon Lighting Manufacturing
06.2014 - 09.2014
Diploma in Culinary Arts And Kitchen Management -
ISCAHM
Bachelor of Science - Accounting Technology
Holy Angel University
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