Lucia Guanin
Entry Level Chef I Culinary Innovation
Quito
Summary
Proven track record in enhancing customer satisfaction and food safety at Wyndham Garden Quito Hotel, showcasing strong adaptability and expertise in food preparation. Excelled in sustainable menu development and effective communication, significantly reducing food waste during academic projects. Passionate about experimenting with new food sources that contribute to create sustainable menus. Committed to developing new culinary skills and being able to adapt a new teamwork.
Overview
2
2
years of professional experience
Work History
Student
Pontificia Universidad Catolica Del Ecuador
04.2022 - 02.2024
· Developed a menu during my thesis project that lasted two months. It included a entrée, a main course and a dessert using mango peel, receiving congratulations from my professors.
· Reduced food waste in kitchen at creating a sustainable menu.
Chef Intern
Wyndham Garden Quito Hotel
02.2023 - 03.2023
· Contributed to increasing the customer satisfaction by preparing food quickly following customer requirements and keeping clean the station and the quality of the food during breakfast buffet.
· Collaborated in a team of three cooks during lunch preparation and production of an efficient mise en place for the breakfast.
Chef Intern
El Pulpo Restaurant
07.2022 - 09.2022
· Prepared high quality dishes using mainly seafood under deadlines.
· Cooperated in a four-cook team, supporting to each member of the team.
· Enhanced food safety standards by applying good manufacturing practices.
· Improved food storage by applying of first in first out system.
Education
Associate of Arts - Culinary Management
Pontificia Universidad Catolica Del Ecuador
Quito, Ecuador 05.2001 -
Complete Fulbright English Teaching Program - English Education
Fulbright Ecuador
Quito, Ecuador 05.2001 -
Skills
Food Preparation
Recipe Development
Sanitation Practices
Cleaning and organization
Stock Rotation
Sustainable menu development
Customer service
Adaptability
Perseverance
Effective Communication
Languages
Spanish
Native language
English
Upper intermediate
B2
Accomplishments
- Enhanced the quality of service that led to an increase in customer satisfaction during breakfast buffet at Wyndham Garden Quito.
- Awarded “Best Innovative Project” at taking advantage of peel fruit like mango skin in order to reduce food waste in kitchen.
Interests
Sustainable Food Practices: passionate about creating new recipes using food waste in order to reduce environmental impact
Culinary Arts: learn and develop new culinary techniques to apply in the creation of new recipes
Additional Information
REFERENCES
Galo Sanchez
Professor, PUCE TEC
Pontificia Universidad Catolica del Ecuador
1076 12 de Octubre Ave. and Roca St.
Quito, Pichincha
0995 323787
gasanchezn@puce.edu.ec
Galo Sanchez was my professor through several courses I took and my thesis director to earn my Associate Degree in Culinary Management.
Jessy Robayo
Human Talent Manager, Wyndham Garden Quito
Solcentro S.A.
E5-103 Alemania Ave. and Republica Ave.
Quito, Pichincha
2265265
She is the new Human Talent Manager who can tell you that I did my internship in that hotel.
Timeline
Chef Intern
Wyndham Garden Quito Hotel
02.2023 - 03.2023
Chef Intern
El Pulpo Restaurant
07.2022 - 09.2022
Student
Pontificia Universidad Catolica Del Ecuador
04.2022 - 02.2024
Associate of Arts - Culinary Management
Pontificia Universidad Catolica Del Ecuador
05.2001 -
Complete Fulbright English Teaching Program - English Education
Fulbright Ecuador
05.2001 -
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