Profile

Hello there! I’m Beatriz, an experienced and enthusiastic chef with over fourteen years of industry expertise, including roles in AA Rosette, Michelin Star, Five Star Hotels, Contract Catering Companies, and Private Agencies. My passion for cooking led me to acquire the necessary qualifications to excel as a Chef, and I’ve been passionately immersed in the culinary world ever since.
As a highly tech-savvy culinary professional, my objective is to modernise kitchen operations. I aim to leverage automation, integrate artificial intelligence, and utilise data visualisation to enhance efficiency and elevate the sophistication of kitchen processes. My goal is to seamlessly blend traditional culinary expertise with cutting-edge software solutions, creating a unique and efficient culinary experience.

 

Key Skills

  • Technical Proficiency: Familiarity with kitchen-related software, automation tools, and data visualization techniques is crucial for modernizing kitchen operations.
  • Culinary Expertise: A strong understanding of food production and kitchen operations is essential to effectively manage and improve processes.
  • No-Code Solution Design: Proficiency in designing and implementing solutions using no-code tools, which can streamline processes and improve efficiency.
  • Team Leadership: Strong leadership and motivational skills are necessary to foster a high-performing and collaborative kitchen team.
  • Attention to Detail: Ensuring compliance with food safety regulations and maintaining high standards of service requires a keen eye for detail.
  • Innovation and Problem-Solving: The ability to think creatively and solve problems is important for finding new ways to enhance efficiency and work smarter in the kitchen.
  • Commercial minded – balance the needs of the food safety, quality, and financials.
  • Customer focused – turn insight into action in relation to customer feedback, complaints.

IT Skills

  • Knowledge of spreadsheets: Excel, Google Sheets, Airtable.
  • Word Processing and Desktop Publishing Tools: Microsoft Office Suite, Google Docs.
  • Computer Programming: WordPress Visual Studio Code, HTML, CSS.
  • Databases: NoSQL, RDBMS, SQL,R.
  • Graphic Design Tools: Affinity Suite, Figma, XD Adobe, DaVinci Resolve.
  • AI Integration.

work experience

2019-2020 Nov-Oct
Relief Chef
Thomas Franks
  • Ensuring standard portions and quality of dishes.
  • Preparing, cooking and presenting dishes.
  • Ensuring high standards of food hygiene, health and safety.
2019 Feb-Jul
Sous Chef
ISS
  • Supervises all food preparation and presentation to ensure quality and restaurant standards.
  • Manages food and product ordering by keeping detailed records and minimises waste.
  • Assist head chef with menu creation.
  • Verifies that food storage units all meet standards and are consistently well- managed.
2018-2019 Aug-Jan
Relief Chef
Berkeley Scott
  • Part-time Agency jobs.
  • Hotels, Restaurants, catering services, Hospitality.
2016-2018 April-Jun
Chef de Partie
Compass Group
  • Preparation of canapés, buffets, receptions, afternoon teas, tastings, BBQ banqueting and fine dining.
  • Preparing, cooking and presenting dishes.
  • Preparation of salads, sauces, meat, poultry, fish.
  • Managing and training Demi-chef de parties and Commis chef.
  • Monitoring portion and waste control to maintain profit margins.
  • Helping the Sous chef and Head chef to develop new dishes and menus.
2013-2015 Feb-Nov
Chef de Partie
The Marble Arch
  • Preparation of salads, sauces, meat, poultry, fish.
  • Managing and training demi chef de parties and Commis chef.
  • Monitoring portion and waste control to maintain profit margins.
  • Helping the Sous chef and Head chef to develop new dishes and menus.
2011-2012 Mar-Dec
Chef de Partie
Saint Jacques
  • Preparation of salads, sauces, meat, poultry, fish.
  • Managing and training demi chef de parties and Commis chef Monitoring portion and waste control to maintain profit margins.
  • Helping the sous chef and head chef to develop new dishes and menus.
2010-2011 Mar-Feb
Chef de Partie
Nobu
  • Preparation of Noodles, tempura, and butchery.
  • Preparation of soups, meat, poultry, vegetables, salad and fish dishes.
2010 Jul-Dec
Demi Chef de Partie
Aubaine
  • Preparation of salads, sandwiches, sauces, soups, pastas and risottos cold and hot desserts.
  • Poultry, meat and fish dishes.
2009 Feb-Dec
Commis Chef
The Waterfront
  • Preparation of salads, sandwiches, sauces, soups, pastas and risottos Cold and hot desserts.
  • Poultry, meat and fish dishes.

Certifications

  • Data Analytics Certificate from Google 2021.
  • The Complete Web Development BootCamp By Dr Angela Yu. 2020.
  • Digital Skills: Artificial Intelligente 2021 Accenture.
  • Introduction  to Virtual, Augmented and Mixed Reality. Lancaster University and Institute of Coding 2021.
  • Web Scraping and API Fundamentals  in Python by 365 `careers.
  • Food Allergy and Intolerance Training-Food Standards Agency-22/7/21.
  • NVQ 3 PROFESSIONAL CHEF Hammersmith & West London College 2011-2012.
  • Basic Cuisine Le Cordon Bleu Institute London 2011.
  • NVQ 2 PROFESSIONAL CHEF Hammersmith & West London College 2010-2011.
  • NVQ 1 PROFESSIONAL CHEF Hammersmith & West London College 2009-2010

Education

  • BA (Hons) Education (Early Years) Colegio Universitario de Caracas-2013

Areas of Interest

  • Open AI
  • UX/UI Design
  • Video Editing
  • Data Analytics
  • Web Development
  • Nutrition
  • Chef
Expect: