MAYTE RUEDA ORTIZ

Directed end-to-end project management, encompassing strategic planning, budget control, and resource allocation for a rural bakery initiative.

Managed project finances, including budget oversight and cost optimization, to ensure financial viability and resource efficiency.

Led negotiation efforts and stakeholder engagement, securing critical partnerships and resources essential for project success.

Developed and implemented training programs, enhancing team capabilities in bakery operations, problem-solving, and quality assurance.

Conducted extensive research to inform project development, integrating insights to optimize operational processes and product offerings.

Oversaw all culinary operations, including menu development and food preparation, ensuring consistent quality and culinary excellence.

Managed kitchen staff and daily workflows, optimizing efficiency and resource allocation to maintain high operational standards.

Spearheaded creative research for new dishes and culinary concepts, enhancing the restaurant's unique offerings and guest experience.

Delivered expert culinary advice, leading creative research and development for innovative food concepts and digital content.

Managed end-to-end recipe development, including comprehensive testing, writing, and content approval processes.

Coordinated content production teams for culinary shoots, ensuring seamless execution and high-quality visual output.

Conducted live cooking demonstrations and classes, enhancing audience engagement and promoting culinary expertise.

Developed and executed creative research for digital culinary content, generating compelling proposals for internal use and external brands.

Led food styling for photo and video productions, enhancing visual appeal and engagement for recipes and culinary content.

Created original recipe content, overseeing food preparation and mise en place for high-quality shoots.

Implemented and coordinated a food waste donation program (BAMX), demonstrating commitment to sustainability and community impact.

Contributed as a food stylist to 2 published culinary books and hosted numerous live and pre-recorded cooking classes in English and Spanish, significantly expanding audience reach.

Authored and developed comprehensive content for a culinary academic program, enhancing curriculum breadth and depth.

Instructed students in various culinary subjects, including Mexican cuisine, gastronomy fundamentals, bakery, and pastry.

Coordinated and managed culinary events, contributing to program visibility and student engagement.

Managed end-to-end production for a flour food brand, shooting 20 video recipes and 20 photo recipes, including pre-production and food styling.

Directed pre-production, shooting, and food styling for 3 video recipes for a hazelnut cream food brand, ensuring high-quality visual output.

Operated as a Line Cook, managing a station to ensure efficient food preparation and timely service.

Supported high-volume banquet and buffet culinary operations, maintaining quality and presentation standards for large-scale events.

Managed pantry operations, ensuring fresh ingredient availability and proper storage for daily service.

Executed daily bakery and pastry production, ensuring consistent quality and adherence to recipes.

Managed a dedicated line station, contributing to efficient preparation and timely delivery of baked goods.

Assisted with restaurant pastry production, contributing to daily dessert offerings and menu execution.

Provided bartending support, managing beverage preparation and service in a fine dining environment.

Developed foundational skills in kitchen operations and service standards within a professional restaurant setting.

Supported banquet pastry production for high-volume events, ensuring quality and timely delivery for large groups.

Assisted restaurant pastry cooks with daily preparations and execution of dessert menus.

Gained hands-on experience in a luxury hotel kitchen environment, adhering to stringent quality and hygiene standards.

Specialized in European confectionery and bakery production, ensuring high-quality output for a gourmet deli.

Provided direct customer service, enhancing customer experience and product presentation within the deli shop.

Oversaw the production of desserts and pantry items, maintaining consistent quality and inventory.

Provided efficient line service, contributing to smooth restaurant operations during peak hours.