PABLO MARIAZZA
Palm Beach
Summary
Forward-thinking professional offering more than 5 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills.
Overview
8
8
years of professional experience
Work History
Line Cook
Broken Sound Country Club
2022.06 - 2023.02
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions
- Plated and presented all dishes to match established restaurant standards
- Checked food temperature regularly to verify proper cooking and safety
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation
- Grilled meats and seafood to customer specifications
- Kept kitchen clean and organized by performing daily maintenance tasks
- Followed health, safety and sanitation guidelines while preparing and serving food
- Monitored food quality and presentation to maintain high standards
- Trained new kitchen staff on food safety, preparation and cooking techniques
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Tasted, smelled, and pierced food with fork to verify sufficient cooking
- Developed innovative, creative menu items and recipes.
Line Cook
Boca Resort
2021.12 - 2022.05
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Created identical dishes numerous times daily with consistent care, attention to detail and quality
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination
- Prepared food items such as meats, poultry and fish for frying purposes
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation
- Unloaded food supplies from distributor trucks to efficiently organize inventory
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal
- Handled portion control activities according to specified instructions provided by chef
- Collaborated with servers to collect information about specific customer desires and dietary needs
- Developed process that reduced waste and improved supply turnover
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation
- Inspected completed dishes for best-in-class plating, aroma and food quality
- Led shifts while preparing food items and executing requests based on required specifications
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
Sous Chef
Farm Show Complex
2020.02 - 2021.02
- Planned and directed high-volume food preparation in fast-paced environment
- 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
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Mentored kitchen staff to prepare each for demanding roles
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Applied entrepreneurial leadership and vision for one of Harrisburg's premier full-service catering and event production companies
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Trained and managed kitchen personnel and supervised related culinary activity
- Cultivated positive relationships with vendors to source best ingredients at best prices.
Line Cook
LOUIE BOSSI
2019.01 - 2020.01
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Created identical dishes numerous times daily with consistent care, attention to detail and quality
- Grilled meats and seafood to customer specifications
- Prepared food items such as meats, poultry and fish for frying purposes
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business
- Verified proper portion sizes and consistently attained high food quality standards.
Line Cook
Tyco Integrated Security
2018.10 - 2018.12
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot
Line Cook
Waldorf Astoria, Raton Resort
2018.09 - 2018.10
- Created identical dishes numerous times daily with consistent care, attention to detail and quality
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Unloaded food supplies from distributor trucks to efficiently organize inventory
- Managed relationships and negotiating prices with vendors for ingredients and equipment.
Sous Chef
La Centrale
2018.06 - 2018.09
- Planned and directed high-volume food preparation in fast-paced environment
- Produced revolutionary menu offerings to put establishments on local, regional and national map
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Obtained fresh, local ingredients to lower grocery costs.
Line Cook
DIRT VEGAN
2017.09 - 2018.05
- Created identical dishes numerous times daily with consistent care, attention to detail and quality
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Unloaded food supplies from distributor trucks to efficiently organize inventory
- Managed relationships and negotiating prices with vendors for ingredients and equipment.
Grill Cook
NUSR-ET Steakhouse
2017.11 - 2018.02
- Prepared food items such as meats, poultry and fish for frying purposes
- Monitored line efficiency and implemented improvements for increased productivity
- Oversaw care and maintenance of kitchen equipment
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines
- Grilled meats and seafood to customer specifications
- Distributed food to team members with efficiency in high-volume environment
- Prepared ingredients and cooked food using standardized recipes and food preparation checklists
- Grilled, cooked and fried foods such as french fries, eggs and pancakes
- Planned work on orders so items served together finished cooking at same time.
Food Preparation Worker
Pura Vida
2017.09 - 2017.10
- Used culinary and cutlery tools to prepare foods for cooking or cold dish presentations
- Made food according to standard recipes with requested changes for customer satisfaction
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Coordinated and oversaw food handling following procedures and sanitation standards.
Food Preparation Worker
Novecento
2015.01 - 2016.03
- Used culinary and cutlery tools to prepare foods for cooking or cold dish presentations
- Made food according to standard recipes with requested changes for customer satisfaction
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Coordinated and oversaw food handling following procedures and sanitation standards.
Line Cook
SUGAR CANE BAR & GRILL
2015.01 - 2016.01
- Interviewed, hired, trained, and directed some staff member, improving kitchen operational flow
- Created identical dishes numerous times daily with consistent care, attention to detail and quality
- Collaborated with servers to collect information about specific customer desires and dietary needs
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Line Cook
D'oro Cafe
2014.10 - 2015.12
- Created identical dishes numerous times daily with consistent care, attention to detail and quality
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Unloaded food supplies from distributor trucks to efficiently organize inventory
- Managed relationships and negotiating prices with vendors for ingredients and equipment.
Line Cook
OTL
2015.01 - 2015.01
- Created identical dishes numerous times daily with consistent care, attention to detail and quality
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Unloaded food supplies from distributor trucks to efficiently organize inventory
- Managed relationships and negotiating prices with vendors for ingredients and equipment.
Education
Associate of Science - COMPUTER INFORMATION TECHNOLOGIES
MIAMI DADE COMMUNITY COLLEGE
Miami, FLHigh School Diploma -
COLEGIO SAN AGUSTIN
Associate of Arts - Culinary Arts
CENTRO VENEZOLANO CULINARIO DE CAPACITACION
Skills
- Culinary Trends
- Supply Ordering
- Restaurant Operations
- Food Stock and Supply Management
- Inventory Management
- Relationship Building
- Sanitation and Cleaning
- BOH Operations
- Safe Food Handling
- Menu Planning
- Food Prep Planning
- Food Production
- Special Events
Timeline
Line Cook
Broken Sound Country Club
2022.06 - 2023.02
Line Cook
Boca Resort
2021.12 - 2022.05
Sous Chef
Farm Show Complex
2020.02 - 2021.02
Line Cook
LOUIE BOSSI
2019.01 - 2020.01
Line Cook
Tyco Integrated Security
2018.10 - 2018.12
Line Cook
Waldorf Astoria, Raton Resort
2018.09 - 2018.10
Sous Chef
La Centrale
2018.06 - 2018.09
Grill Cook
NUSR-ET Steakhouse
2017.11 - 2018.02
Line Cook
DIRT VEGAN
2017.09 - 2018.05
Food Preparation Worker
Pura Vida
2017.09 - 2017.10
Food Preparation Worker
Novecento
2015.01 - 2016.03
Line Cook
SUGAR CANE BAR & GRILL
2015.01 - 2016.01
Line Cook
OTL
2015.01 - 2015.01
Line Cook
D'oro Cafe
2014.10 - 2015.12
Associate of Science - COMPUTER INFORMATION TECHNOLOGIES
MIAMI DADE COMMUNITY COLLEGE
High School Diploma -
COLEGIO SAN AGUSTIN
Associate of Arts - Culinary Arts
CENTRO VENEZOLANO CULINARIO DE CAPACITACION
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