1. C L A U D I A S I F R E S A N T A E L L A
Riberas del Rio Garden, Apt. 101-A, calle 10
Bayamón, PR 00959
Phone (787) 720-8331, (787) 579-5923
E-mail: csifre@hotmail.com
Education
Associates Degree in Culinary Arts (2007)
Florida Culinary Institute, West Palm Beach, FL.
GPA – 3.61
Certificate in Culinary Arts (2005)
Escuela Hotelera de San Juan, San Juan, PR.
GPA – 3.92
Two years in Visual Arts Program of the Communications Department
Universidad del Sagrado Corazón, Santurce, PR
GPA – 3.70
Work experience
2010 – Present
Chef
Tinto y Blanco
Guaynabo, PR
As a Chef I have been responsible of, but not limited to, the following tasks:
• Regarding administrative work I have been in charge of making kitchen
inventory, ordering food for the kitchen, and supervising other kitchen
employees.
• Creating and adding new recipes to the menu, as well as line cook, prep, and
doing plate-ups of all menu items.
By doing so, I have improved my cooking abilities and creativity as well as my
management skills, therefore gaining more experience leading a team and running a
kitchen.
January 2009 – January 2010
Pantry, Prep & Dessert Cook
Brio Restaurant & Art Gallery
San Juan, PR.
As a Pantry, Prep and Dessert Cook I have been responsible of, but not limited to, the
following tasks:
• Expo of all types of appetizers, soups, main dishes and desserts.
• Doing, preparing and plate up of desserts.

2. • Preparing and plate up of mainly appetizers and salads, dressings and
vinaigrettes.
• Participated of special activities at the Brio art gallery and Paladeo Musical at
Caribe Hilton Hotel.
January 2008 – November 2008
Pantry & Prep Cook
Charley’s Crab
Palm Beach Island, FL.
As a Pantry & Prep Cook I have been responsible of, but not limited to, the following
tasks:
• Preparing and plate up of mainly cold appetizers, salads and soups.
• Preparing dressings, sauces, and soups.
• Portioning seafood.
By doing so, I have improved my cooking abilities, and developed excellent strategies
regarding speed, initiative, and team work.
February 2007 – January 2008
Prep & Line Cook
The Grape
Downtown Gardens, PGA, FL.
As a Prep & Line Cook I have been responsible of, but not limited to, the following
tasks:
• Regarding administrative work, involved in doing kitchen inventory, ordering food
for the kitchen and making invoices.
• Portioning, preparing and plate up of sauces, soups, and main dishes during
lunch and dinner.
By doing so, I have improved my management and cooking abilities, and developed
excellent strategies regarding leading a team and running a kitchen.
October 2007 – December 2007
Breakfast Cook
Hilton Garden Inn
West Palm Beach, FL.
As a Breakfast Cook I have been responsible of, but not limited to, the following tasks:
• Receiving and checking arriving food to be used during the week for breakfast,
lunch and dinner.
• In charge of the breakfast buffet and eggs to order station.
By doing so, I have improved my people skills, and developed excellent strategies
regarding customer service, time management, speed and working under pressure.

3. November 2005 – March 2006
Banquets Kitchen Helper, Puerto Rico Convention Center
San Juan, PR.
As a Banquets Kitchen Helper I have been responsible of, but not limited to, the
following tasks:
• During banquets, helping with prep and plate ups.
• During conventions, helping in prep and/or cooking in the line.
.
Skills, Activities and Interests
• Fully Bilingual in Spanish and English.
• Computer skills in Microsoft, Power Point, and Internet.
• Assisted the Chef, by helping participants in short term cooking classes at the
Escuela Hotelera de San Juan.
• Assisted the Chef, preparing and plating at Paladeo Musical, Caribe Hilton Hotel.