Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Tania Banales

Toronto,ON

Summary

Adaptable and enterprising Sous Chef with a proven track record at BarChef, enhancing customer satisfaction through exceptional food presentation and kitchen management. Skilled in menu planning and cost control, I led teams to elevate dining experiences by implementing workflow optimizations and training in culinary techniques.

Overview

2
2
years of professional experience

Work History

Sous Chef

Compton Ave.
03.2024 - Current
  • After being promoted to the new Frankie Solarik Holding's bar as a sous chef, I worked with management to create a culinary concept that matched the bar's vision and targeted audience.
  • Received and responded to customer feedback, continuously improving dishes and service standards.
  • Maintained a visible presence in the dining area, interacting with guests to ensure satisfaction and loyalty.
  • Led kitchen staff through the opening phase, establishing procedures and protocols to maintain consistency and quality under pressure.
  • Contributed to marketing efforts by participating in media interviews and promotional events, showcasing the restaurant's unique culinary offerings.
  • Utilized culinary techniques to create visually appealing dishes.
  • Set up and broke down kitchen for service.
  • Participated in food tastings and taste tests.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.

Sous Chef

BarChef
08.2023 - 04.2024
  • Acted as head chef when required to maintain continuity of service and quality.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Monitored food and labor costs to verify budget targets were met.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Participated in food tastings and taste tests.
  • Set up and broke down kitchen for service.

Junior Sous Chef

BarChef
03.2023 - 08.2023
  • Prepped daily menu items to quickly deliver upon request.
  • Oversaw cleanliness of each station in kitchen.
  • Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
  • Monitored recipe portioning to control food costs.

Line Cook

BarChef
11.2022 - 03.2023
  • Plated and presented all dishes to match established restaurant standards.
  • Produced adequate amounts of mise en place to make meal preparation easier.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Prepared custom drink orders by accurately measuring and mixing house ingredients.
  • Prepared classic, modern, and unique cocktails for each customer.

Line Cook

Amsterdam BrewHouse
06.2022 - 11.2022
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • While working at the main sauté station, I also gained training to perform any dish from the other four stations.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Grilled meats and seafood to customer specifications.
  • Covered, dated, rotated and properly stored food items to preserve quality and freshness.
  • Sauteed and seasoned meats, sauces and vegetables to customer taste preference.

Education

Bachelor of Science - Computer Engineering

Universidad Tecnológica De Mexico
Mexico
12.2016

Skills

  • Customer Service
  • Cost Control
  • Menu Memorization
  • Portion Control
  • Workflow Optimization
  • Employee Scheduling
  • Plating
  • Recipes and menu planning
  • Kitchen leadership
  • Kitchen Management
  • Food presentation

Languages

English
Full Professional
Spanish
Native or Bilingual

Timeline

Sous Chef

Compton Ave.
03.2024 - Current

Sous Chef

BarChef
08.2023 - 04.2024

Junior Sous Chef

BarChef
03.2023 - 08.2023

Line Cook

BarChef
11.2022 - 03.2023

Line Cook

Amsterdam BrewHouse
06.2022 - 11.2022

Bachelor of Science - Computer Engineering

Universidad Tecnológica De Mexico

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Tania Banales