Emily Campuzano

Food & Beverage professional with 4 years of experience in luxury hotels, high-volume fine dining, and hospitality operations across the U.S., Italy, and Ecuador. Holds a Bachelor's in Culinary Arts and currently completing a Master's in Food & Beverage Business Management in Rome. Experienced in F&B operations, guest experience, cost control, inventory auditing, yield testing, and luxury 5-star service standards.

Barista & Service Specialist at Caffè Teichner (2026-05 – Present)

• Deliver high-quality specialty beverage preparation and attentive guest service in a fast-paced hospitality environment, maintaining consistent product and service standards.
• Contribute to guest satisfaction, waste reduction, and floor performance through attentive service and appropriate upselling.
• Monitor daily inventory and stock rotation to ensure operational efficiency and minimize variance.

Line Cook & Operational Lead at Momofuku — The Cosmopolitan of Las Vegas (2024-09 – 2025-09)

• Supported high-volume restaurant operations serving approximately 500–700 guests per night in a demanding luxury hospitality environment.
• Executed multiple culinary stations, including grill, hot kitchen, garde manger, and advanced preparation of proteins, broths, ramen, and specialty items.
• Supported kitchen leadership with team coordination, training, onboarding, and maintaining operational standards during demanding service periods.
• Managed FIFO rotation, prep organization, portion control, yield testing, and ingredient handling to support waste reduction and efficient kitchen operations.
• Worked closely with team members and management to resolve service delays, allergy concerns, incorrect orders, and quality issues while protecting the guest experience.
• Maintained strict food safety, sanitation, and workstation standards in accordance with hotel and restaurant requirements.

Chef Assistant at Televisión del Pacífico (2023-03 – 2023-06)

• Supported the planning and execution of live televised cooking productions under strict timing and operational requirements.
• Coordinated food sourcing, ingredient requirements, budgeting, and logistical preparation for culinary productions.

Line Cook — Garde Manger at Swissôtel (5-Star Luxury) (2023-01 – 2023-05)

• Managed garde manger operations including cold preparations, charcuterie, curing, and high-precision preparation techniques.
• Maintained inventory controls and FIFO storage management to support food cost targets.
• Supported banquet and executive-event operations, preparing multi-course functions according to established quality, timing, and portion standards.

Pastry Assistant at Finlandia Hotel (2022-02 – 2022-05)

• Produced boutique and signature desserts, artisanal ice creams, and plated preparations in a hotel pastry environment.

Line Cook at Cabañas del Lago (2021-11 – 2021-12)

• Executed open-fire grill operations and culinary preparation in a hospitality environment focused on product quality and guest satisfaction.

Line Cook at Vía Partenope (2021-02 – 2021-04)

• Managed dough hydration levels, fermentation timing (24–48 hours), and precise high-heat stone oven temperature control for authentic Neapolitan pizza execution.
• Supported daily station mise-en-place, prep-list organization, and kitchen workflow efficiency during service periods.

Master in Food and Beverage Business Management – Rome Business School (2026 – 2027)

Certificate in Italian Language & Culture Program – Società Dante Alighieri (2025 – 2026)

Bachelor in Culinary Arts – Universidad Internacional del Ecuador (2020 – 2024)

High School Diploma in Science – Cambridge School (2017 – 2020)