Keila Depina
Boston,MA
Summary
Secure a professional position in company where skills and experience can be utilized to the fullest extent and to seed and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills
Overview
11
11
years of professional experience
Work History
Kitchen Supervise
Para Maria Restaurant at Envoy Hotel
05.2021 - 10.2023
- Monitored food preparation, production, and plating for quality control
- Kept kitchen clean and organized by performing daily maintenance tasks
- Prepared and cooked meals according to recipes and customer specifications
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients
- Trained new kitchen staff on food safety, preparation and cooking techniques
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Diet Tech
Marina Bay Nursing Home
12.2017 - 05.2021
- Maintained and documented clinical nutritional assessments of new and established residents
- Interviewed residents and identified their nutritional needs, provided assistance for selecting and preparing food trays for residents
- Developed and implemented patient assessment form to address resident likes and dislikes.
Pastry Chef
Patisserie
01.2016 - 06.2017
- In charge of daily productions of baked goods which includes all cakes, pies, mini pastries
- Obtaining and completing customer orders
- Greet every customer with smile and inquire about store experience
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer
- Operated ovens and bakery equipment to prepare products according to recipes
- Packaged finished products for sale
- Processed customer orders and payment transactions
- Replenished and rotated food items, following correct food cooling and storage procedures.
Commis / Intern
Parsnip restaurant
06.2015 - 04.2016
- Proven ability to learn quickly and adapt to new situations
- Checked expiration dates, rotated food and removed any items that were no longer usable
- Kept kitchen clean and organized by performing daily maintenance tasks
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques
- Measured, weighed and mixed appropriate ingredients according to recipe directions
- Operated grills, fryers and ovens to cook food items.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing
- Prepared and cooked meals according to recipes and customer specifications
Line Cook
Buffalo wild Wings
11.2014 - 04.2015
- Prepares all food items according to prep sheets or per manager's instructions
- Practices safe handling of product and creates environment free of cross-contamination
- Works multiple stations, inclusive of chips, shake, grill, southwest and expo
- Trained new kitchen staff on food safety, preparation and cooking techniques
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
Housekeeping
Hampton Inn Hotel
03.2013 - 04.2014
- Cleaned floors with sweeping, dusting, damp or wet mopping and disinfecting
- Removed soiled sheets, washcloths and towels
- Cleaned and stocked guest rooms by replacing used towels and linens vacuuming floors, making beds, and restocking bathroom items
- Engaged with guests on room requirements and amenities to promote overall satisfaction
- Trained other staff members by physically demonstrating complex tasks
- Reported equipment malfunctions or breakdowns to supervisor
- Assisted housekeeping department with cleaning activities such as sweeping, mopping, dusting and polishing.
Education
Associate of Applied Science - Culinary Arts
Le Cordon Blue College of Culinary Art
Cambridge, MA12.2016
High School Diploma -
Boston Adult Technical Academy
Boston, MA01.2009
Skills
- Food Safety Understanding
- Problem Solving
- Quality Control
- Culinary Techniques
- Customer Service
- Food Presentation
- Allergy Awareness
- Cost Control
- Critical Thinking
- Organization
- Recordkeeping
- Problem-Solving
- Relationship Building
- Excellent Communication
Languages
Proficient in Cape Verdean Creole
Proficient in English
Proficient in Portuguese
Conversant in Spanish
Skills And Ability
- Excellent communication skills with a focus on customer service
- Computer skills - windows, Microsoft word, Excel power point, and Internet
- Ability to work in a team and work under pressure
- Multitasking abilities
- Strong client relationship
- Professional and mature
Licensing Requirements
- Current SERVSAFE certification
- Current food handler's card and other certification as required by federal/state/local law.
Culinary Related Skills
- Basis cooking techniques: braising, frying, and grilling
- Basic knife kills- classical cuts and daily practice
- Extensive work with soups, stock and sauces
- Experience in bread and pastry production
- Knowledgeable in American and International Cuisine
- Customer service
- Oral Communication
References
Available upon Request
Timeline
Kitchen Supervise
Para Maria Restaurant at Envoy Hotel
05.2021 - 10.2023
Diet Tech
Marina Bay Nursing Home
12.2017 - 05.2021
Pastry Chef
Patisserie
01.2016 - 06.2017
Commis / Intern
Parsnip restaurant
06.2015 - 04.2016
Line Cook
Buffalo wild Wings
11.2014 - 04.2015
Housekeeping
Hampton Inn Hotel
03.2013 - 04.2014
Associate of Applied Science - Culinary Arts
Le Cordon Blue College of Culinary Art
High School Diploma -
Boston Adult Technical Academy
Similar Profiles
MARSEL SPAHIUMARSEL SPAHIU
Hotel Engineer at Envoy HotelHotel Engineer at Envoy Hotel
Kennedy RiedyKennedy Riedy
Waitress at Maria Rosa Restaurant & PizzaWaitress at Maria Rosa Restaurant & Pizza
Emilia MarttilaEmilia Marttila
Head of Spa at The Hotel MariaHead of Spa at The Hotel Maria