Valentina Batture
Los Angeles
Summary
Energetic Chef de Cuisine with a passion for creating and executing creative meals. Outstanding food talent preparation with a strong attention to safe food handling procedures. Extensive background in catering with the ability to handle a large volume of high-quality food. Superb time management and problem-solving aptitudes. Focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine.
Overview
17
17
years of professional experience
Work History
LINE COOK
Mr.T
01.2023 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
Executive Chef-owner
VIVA VEGANTINA Vegan Meal Prep Delivery Service
08.2020 - Current
Chef De Cuisine
PETTY CASH TAQUERIA
08.2015 - 06.2020
- Tracked kitchen's inventory and ordered new food and supplies when needed
- Worked closely with other chefs and cooks and provided hands-on training and teaching
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
- Reduced food costs by 10% by expertly estimating purchasing needs and buying through approved suppliers
- Monitored quality, presentation and quantities of plated food across line
- Trained line cooks on culinary techniques, increasing productivity and boosting workflows
- Managed all kitchen employees, including bussers, dishwashers, and waitstaff
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Sous Chef
Petrossian Paris Restaurant
08.2009 - 08.2015
- Supervised all kitchen food preparation while operating in demanding, high-volume environment
- Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions
- Plated food according to restaurant artistic guidelines for attractive presentation
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor
- Prepared mise en place every day to promote efficient preparation of signature dishes
- Performed as head chef as needed to maintain team productivity and restaurant quality.
Line Cook
Murano Restaurant
09.2008 - 08.2009
- Maintained consistent quality and high accuracy when preparing identical dishes every day
- Kept stations stocked and ready for use to maximize productivity
- Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections
- Washed and peeled ingredients to prepare for use in different meals and recipes
- Set up and performed initial prep work for food items such as soups, sauces, and salads.
Line Cook
Little Next Door
08.2007 - 09.2008
- Set up and performed initial prep work for food items such as soups, sauces, and salads
- Operated all kitchen equipment safely to avoid injuries
- Sanitized food preparation areas, grills, and equipment to avoid cross-contamination from raw items
- Washed and peeled ingredients to prepare for use in different meals and recipes
- Precooked certain items during slow periods to reduce wait times at lunch and dinner rush
- Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
Education
High School Diploma -
Liceo Nuestra Señora De La Misericordia
12.1997
Skills
- Knowledge of production equipment
- Dish preparation
- Purchasing
- Portion and cost control
- Vendor relationships
- Inventory management
- Recipe creation
- Kitchen sanitation
- Kitchen equipment and tools
- Attention to Detail
- Cleaning and organization
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
LINE COOK
Mr.T
01.2023 - Current
Executive Chef-owner
VIVA VEGANTINA Vegan Meal Prep Delivery Service
08.2020 - Current
Chef De Cuisine
PETTY CASH TAQUERIA
08.2015 - 06.2020
Sous Chef
Petrossian Paris Restaurant
08.2009 - 08.2015
Line Cook
Murano Restaurant
09.2008 - 08.2009
Line Cook
Little Next Door
08.2007 - 09.2008
High School Diploma -
Liceo Nuestra Señora De La Misericordia
Similar Profiles
Raisa FergusonRaisa Ferguson
Hostess at Mr.THostess at Mr.T
Ava GarciaAva Garcia
Host/Server at Perfect Pear BistroHost/Server at Perfect Pear Bistro
Nzingha JonesNzingha Jones
School Ambassador at Immaculate Heart High SchoolSchool Ambassador at Immaculate Heart High School
Maicol Bladimir Cuevas GonzalezMaicol Bladimir Cuevas Gonzalez
Maestro segunda at Cmpc lajaMaestro segunda at Cmpc laja
Malasha SmithMalasha Smith
NA at Starbucks, BaristaNA at Starbucks, Barista