Gabriela Alcalde

Sous Chef

Location 15h@2xMiami/Fort Lauderdale Area

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Work Experience
  • Sous Chef

    Regency Hotel Miami
    Jul. 2016 to Present (3 months)

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    Role & Tasks:

    o In charge of managing and training staff to follow recipes and control the food cost.
    o In charge of product ordering and inventory control.
    o In full charge of kitchen if the executive chef is not present for any reason.
    o Set up and execute all stations.
    o Monitoring and securing that all the staff is properly handling the food and following sanitation.

  • Line Cook

    Jan. 2015 to Jul. 2016 (1 year and 6 months)

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    Role & Tasks:

    o Set up, break down, and execute all stations including pantry, hot line (sauté, grill, fry, expedite), and banquets.
    o Assist with the cleaning, hygiene, and organization of kitchen, walk-in coolers, and all storage areas.
    o Follow recipes, portion controls and presentation specifications as set by the restaurant management.
    o Restock all items as required throughout the shift.
    o Perform extra responsibilities as requested by the Chef, Sous Chef.
    o In charge of checking and documenting monthly inventory.
    o Assist with ordering products.
    o Perform all banquet tasks including but not limited to prepping, cooking, expediting, ordering, and plating for functions up to 300 guests.
    o Heart of the House Employee of the Month for March 2016.
    o Participated in: Taste of the Grove, Iron Fork, Miami Spice, Coconut Grove Art Festival

    Heart of the House Employee of the Month March 2016
  • Office Manager

    Emilio J. Gomez-Madrazo MD
    Jan. 2008 to Mar. 2015 (7 years and 1 month)

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    Role & Tasks:

    o Responsible for coordinating all office functions and supervising a team of six administrative professionals.
    o Manage office operations to ensure efficiency and productivity.
    o Manage petty cash.
    o Manage the induction of new employees.
    o Assist with recruitment: write job ads, call applicants, interview candidates.
    o Manage office operations to ensure efficient office environment.
    o Manage accounts receivable/payable.
    o Set up computer and other requirements for new employees.
    o Manage the general office including purchase of office supplies, answering incoming calls, responding to general emails and troubleshooting IT issues.
    o Maintain electronic filing and record-keeping systems.
    o General office maintenance.


Advanced Knife Handling


On-site Special Events


Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development


Enforcement Of Safety / Sanitation Standards




Fish Cookery

Sauce Development

Fish butchery


Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Food Styling

Staff education / motivation


General knife handling

Ticket Management


Up to 200 covers a night


Kitchen Cleaning/Sanitation

Kitchen management

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development


Servsafe Certified

Cost Optimization

Staff Education / Motivation

Time Management

Ability To Lift 40+ Lbs


Budget/cost Analysis


Hospitality / Management Degree

Menu development

Conflict Resolution

Customer service

Experience in a Fine Dining Establishment

Experience in a High Volume Environment

Food Preparation Knowledge

Food Safety Knowledge

Customer Service

Food Safety Knowledge

Hospitality / Management Degree

Certifications & Courses
English Fluent
Spanish Fluent
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