Karen Marquez

Experience

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  BLT Steak at Betsy Hotel

  May 2012 - Jul 2013

  Lead Line Cook/ Sushi Supervisor

  Conducted preliminary food preparation.• Prepared and cooked menu items.• Responsible for setting up serving lines, garnishing food items, and applying food protection and sanitation measures.• Responsible for checking the set up and warranty the quality of the product.• Responsible for ordering for the Sushi Bar.

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  Tosca Restaurant at South Beach

  Mar 2013 - Nov 2013

  Sous Chef/ Temporary Ex. Chef (5 Months)

  Charged with quality, presentation, and waste control.• Accountable to sanitation and safety procedures.• Accountable to inventory control, quality, and freshness date coding procedures.• Conducted preliminary food preparation.• Prepared and cooked menu items.• Responsible of the ordering and keep inventory of the kitchen.• Creating innovative and authentic dishes• Scheduling and payroll control.

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  W Hotel south beach

  Dec 2013 - Feb 2016

  Banquet Sous Chef

  • Accountable to sanitation and safety procedures.• Accountable to inventory control, quality, and freshness date coding procedures.• Conducted preliminary food preparation. Also execution of different events.• Responsible of the ordering and keep inventory of the kitchen. Controlling the Food Cost for each event.• Creating innovative and authentic dishes. Conducting Tastings for Event selling. • Scheduling and Labor Cost Control.

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  Bella Personal Chef, Catering & Event Design

  Feb 2016 - now

  Owner/ Director of Operations
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  W Hotels

  Feb 2016 - Sept 2016

  Banquet Chef