Sherezade Maqueda Lafuente

As a UX designer who has a strong background in high-end food preparation, I am passionate about combining design elements, aesthetics, and user experience. My experience in culinary arts has taught me how to create memorable dining experiences where every detail is important. I am excited to change my career and use my creativity developed in culinary arts to design digital products that are intuitive and visually stunning. My approach to UX design is based on three main principles: I prioritize making decisions based on data analysis, I have a keen eye for front-end design, and I am committed to creating user-centred solutions. I'm fascinated by the intricacies of data, and I apply insights to create experiences that truly resonate. I excel at front-end design, as I enjoy converting complex concepts into visually appealing interfaces. If you want to improve your digital products with new ideas and style, I would be happy to get in touch. You can browse through my portfolio to see examples of my work and achievements.

DESIGN EXPERIENCE

UX/UI Designer - Obol

Case Study

Implemented human-centred design principles and a mobile-first approach in the development of the Obol project, ensuring an intuitive and user-friendly interface. Conducted thorough user and market research for the Obol project, incorporating user feedback and market insights to drive design decisions.

Led the UI design for the Obol project, giving priority to developing a visually attractive and user-friendly interface that meets industry standards and fulfils the user's requirements.

UX/UI Designer - Basil Case Study

Designed user-friendly interfaces for Basil, a language learning app, by applying human-centred design principles and extensive user research.
Collaborated cross-functionally to translate user insights into engaging and visually appealing app designs.

Iteratively refined Basil's UI through wire-framing, prototyping, and usability testing for an intuitive learning experience.

RECENT EXPERIENCE

Sous Chef

Lobe Block

Feb 2022 - current

Kitchen management and coordination
Menu development, design and implementation
Budget management for the kitchen, events and catering
Communication with vendors, guests and clients
Responsible for budgeting, cash flow maintenance and maintaining sustainable profit levels

Lead Chef

Apr 2020 - Feb 2022

Side by Side
Prepared, cooked and served food while maintaining high quality standards for food preparation and presentation.
Upheld company procedures and executed daily and weekly procedures, including temperature checks, food labelling, dating and storage.
Reconciled inventories received with purchase orders and reported damaged goods or discrepancies.
Created and maintained safe working environment in accordance with OSHA standards, company policies and regulatory requirements

Chef de Partie

Le Meridien Hotel Hamburg

Jun 2015 - Apr 2020

Direct day-to-day operations in the kitchen and also dining areas
Provide guidance and direction to restaurant workers, including setting performance standards and monitoring performance.
Accountable for developing and testing menu items as well as the pricing of all menu items

English Teacher Sep 2009 - Dec 2014 Calanda Academy

Structure, design and implement the teaching curriculum from B1 courses to C2 Administrative duties such as invoices, organise tuition and front desk duties. Communication and marketing associate duties.

EDUCATION

UX Design

Career Foundry Professional Certification

2022 - current

Chef
Culinary School G11 Hamburg

2015 - 2018

Lic in Audiovisual Communication Universidad Complutense

2007 - 2013