Ana Sacayon
Goodlettsville,TN
Summary
Versatile Chef with a proven track record at Holston House, excelling in dessert creation and menu innovation. Skilled in food/pastry preparation and ingredient knowledge, coupled with exceptional teamwork and problem-solving abilities. Achieved high customer satisfaction through creative pastry offerings for special events and daily menus, demonstrating a commitment to quality and culinary excellence.
Overview
3
3
years of professional experience
Work History
Pastry/Line Cook
Holston House
02.2024 - Current
- Enhanced customer satisfaction by creating visually appealing and delicious pastries for daily offerings.
- Make amenities/desserts for special guests, for birthdays or special occasions.
- Supported catering/Banquets services by preparing large quantities of desserts while adhering to quality standards.
- Collaborated with Executive Chef to develop innovative dessert menus for seasonal promotions and special events.
- Demonstrated adaptability by adjusting recipes as needed based on available ingredients or client requests without compromising quality or taste.
- Maintained well-organized to keep work consistent.
- Determined quantity of product to prepare for next day.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events
- Prepared orders during peak periods with high accuracy rate
- Collaborated with team members to maintain clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers.
- Followed company recipes and production standards to satisfy customers.
- Trained and assisted new kitchen staff members.
Kitchen Cook
Fray
03.2023 - 01.2024
- Prepared and cook food according to each order as quickly and efficiently as possible.
- When necessary, help pastry, prep or banquets in whatever needed
- Make amenities/desserts for special guests, for birthdays or special occasions
- Put away deliveries, change product containers, rotate product
- Participated in monthly HR/employee meeting (HR and one member of each department) where was discussed monthly goals and concerns from our coworkers
BOH Line Cook
Soho House Nashville
03.2022 - 03.2023
- Ensured consistent taste and quality by following recipes and carefully measuring ingredients.
- Consistently met high volume demands while maintaining quality standards for all dishes prepared.
- Utilized strong organizational skills to manage multiple priorities simultaneously under pressure during busy shifts.
- Helped with feast preparation such as shucking oysters, cutting vegetables, cooking pastas, making different salads, Baking cakes, making bread or biscuits.
- Daily lunch special was something that had to be prepared differently by each station with no recipe, just each cook knowledge and imagination.
Education
High School Diploma -
Hunters Lane High School
Nashville, TN05-2017
Skills
Bilingual
Pastry preparation
Ingredient knowledge
Menu planning
Dessert preparation
Allergen awareness
Inventory rotation
Reliable and responsible
Problem-solving
Attention to detail
Quick learner
Teamwork and collaboration
Languages
Spanish
Native or Bilingual
English
Full Professional
Timeline
Pastry/Line Cook
Holston House
02.2024 - Current
Kitchen Cook
Fray
03.2023 - 01.2024
BOH Line Cook
Soho House Nashville
03.2022 - 03.2023
High School Diploma -
Hunters Lane High School
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