Margarita Salgado
Nashville
Summary
Background in culinary tasks with emphasis on sautéing and grilling, and in prep. Worked in the kitchen for 7+ years. Proficient in ingredient preparation such as washing, peeling, and cutting vegetables, alongside the ability to follow specific cooking methods. Experience in managing multiple tasks simultaneously under time constraints enhanced efficiency in food service operations.
Responsible skilled in ingredient preparation, batch cooking and plating. Knowledgeable and precise individual committed to maintaining clean, orderly kitchen and delivering high-quality, delicious food.
Overview
1
1
year of professional experience
Work History
Line Cook
Hr restaurant
Nashville
03.2025 - Current
- My job was being in saute making lobster rolls. They will be mini lobster rolls had to make sure the caviar was tucked in the buns.
- Made shave ribeyes. Had to make sure everything was nice and presentable. A
- learned to be in the grill and make hamburgers make sure they weren’t overdone or overcooked.
- Also learned to do pastry’s make banana splits brûlées make sure when we didn’t burn when melting the sugar on top. Leaving a nice color
Prep Cook
The Henry restaurant
Nashville
08.2024 - 02.2025
- Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
- Prepped vegetables and ingredients by washing, chopping and dicing
- Make stock
- Weight pastas
- Follow recipes specifically and accordingly
- Cooked meats, fish, poultry or other foods using various methods such as baking, frying or grilling.
Education
High School Diploma -
John Overton High
Franklin Pike Nashville Tn05-2020
Skills
- Food preparation
- Pastry techniques
- Time management
- Reliable and trustworthy
- Following cooking methods
- Fast pace learner
- Multitasker
Languages
English
Native/ Bilingual
Spanish
Native/ Bilingual
Timeline
Line Cook
Hr restaurant
03.2025 - Current
Prep Cook
The Henry restaurant
08.2024 - 02.2025
High School Diploma -
John Overton High