Miriam Rebolo

Event Chef at Elle Cuisine (2023-06 – 2026-01)

Crafted diverse menus tailored to client preferences and dietary restrictions. Collaborated with event planners to coordinate culinary needs and realistic logistics. Supervised kitchen staff to ensure efficiency in food preparation and service.

• Crafted diverse menus tailored to client preferences and dietary restrictions
• Collaborated with event planners to coordinate culinary needs and realistic logistics
• Supervised kitchen staff to ensure efficiency in food preparation and service
• Managed inventory, ensuring timely procurement of quality ingredients
• Trained junior chefs with different cooking techniques and presentation skills
• Executed large-scale catering services for corporate and private functions
• Maintained inventory records of food items used for each event, as well as any leftovers for future use
• Utilized leftover ingredients from previous events in creative ways that minimize waste

Catering Chef at 10tation Catering (2017-04 – 2021-12)

Created diverse menus for various catering events and client preferences. Managed food preparation and cooking for large-scale gatherings and events.

• Created diverse menus for various catering events and client preferences
• Managed food preparation and cooking for large-scale gatherings and events
• Worked alongside event planners to ensure seamless service delivery
• Maintained high standards of cleanliness and organization in the kitchen

Banquet Chef at Mississauga Convention Centre (2014-04 – 2017-07)

Prepared diverse menus for large-scale events. Oversaw kitchen staff during high-volume service to ensure efficiency and quality.

• Prepared diverse menus for large-scale events
• Oversaw kitchen staff during high-volume service to ensure efficiency and quality
• Collaborated with event planners on menu design and special dietary requests
• Trained new kitchen staff on food preparation techniques and safety protocols
• Educated and Trained staff to maintain cleanliness and organization of kitchen equipment
• Managed inventory of ingredients and supplies to support event needs effectively
• Worked with chef to complete dishes on schedule, in line exacting presentation and taste standards
• Communicated with servers on timing of completed dishes and menu offerings to expedite serving