Katherine

Hardworking and bilingual Culinary Arts chef with 4+ years of experience in the food or restaurant industry. Seeking menu development and brand building opportunity.

Chef de Parti at Enigma Concept (2025-05 – Present)

• Prepared and finished all types of dishes from various techniques applied in the current menu, such as esterification, freeze-drying, dehydration, and other cooking manipulations.
• Trained and learned the different methods of cooking, preparation and refrigeration of the different seasonal national products used.
• Tested and refined recipes to ensure quality and taste standards.
• Participated in food tastings and presentations.
• Maintained conservation and storage of fresh, processed, and semi-finished products.
• Ensured compliance with all health and safety regulations.
• Presented and assembled the elaborations in front of guests with brief explanation.

Chef de Parti at Mixtli (2023-01 – 2025-02)

• Prepared and walked dishes from an open kitchen to table side, tasting menu experience.
• Chef and guest engagement. Promote and educate guests on Mexican gastronomy, ingredients and terroir.
• Completed all tasks assigned by chef on time.
• Ordered supplies, food and ingredients based on rapid service demand.
• Read and followed recipes along with collaborative feedback.
• Ensured smooth kitchen operations.
• Created restaurant identity and guests' fine dining experience.

Chef de Parti at Savor by CIA (2023-09 – 2023-12)

• Required for career advancement.
• Assisted chef in daily food preparations such as mise en place and activities.
• Monitored inventory and expiration dates of raw goods following FIFO standards.
• Ensured high-quality food production, preparation, and presentation.
• Ensured work area remains clean.
• Knowledge of menu creation.
• Able to work under pressure on high volume service covers over 100+.

Head Cashier at Ben's Kosher (2017-02 – 2020-02)

• Processed POS transactions, including checks, cash and credit purchases and/or refunds.
• Providing excellent customer service, resolving customer complaints.
• Mentored new team members on registers, meeting customer needs, maximizing group performance and maintaining high standards.
• Educated customers on promotions to enhance sales.

Associate Degree in Culinary Arts – The Culinary Institute of America