Adrian Ibarra
Keck Hospital of USC
Los Angeles,CA
2
Languages
15
years of professional experience
Trayline Cook supporting hospital meal service by preparing and assembling 80+ patient trays per meal period to dietary guidelines and hospital protocols. Maintains clean, organized kitchen areas, manages ingredient availability through inventory checks, and helps keep equipment safe and ready for service. Contributes to patient satisfaction by improving plate presentation and training new staff on food preparation and sanitation practices.
Work History
Trayline Cook
3 Years 9 Months- Prepare [number] patient trays daily while following dietary guidelines and hospital protocols.
- Support inventory management by tracking fresh ingredients and keeping essential supplies available for service.
- Improve meal presentation and patient satisfaction through careful plating, portion control, and recipes and menu planning.
- Operate kitchen equipment safely while following operational procedures and quality control standards.
- Train new staff on food preparation techniques, sanitation practices, and conflict resolution during busy shifts.
- Contribute to banquet service support by coordinating with team members to keep service smooth and timely.
Sous Chef
1 Year 1 Month- Maintain [number]% quality compliance across banquet service and daily kitchen execution.
- Plan seasonal menus around ingredient availability and local events to support timely promotions.
- Step into the Head Chef role when needed to keep service standards and kitchen flow consistent.
- Collaborate with the Head Chef and Line Cook on large banquets and events to deliver well-timed meals.
Junior Sous Chef
2 Years 9 Months- Set up workstations with ingredients and cooking equipment to support smooth daily service.
- Applied food safety and sanitation standards through careful product handling and kitchen cleanliness.
- Monitored inventory daily and placed restock orders for vegetables and meat before supplies ran low.
- Supported portion control, plate presentation, and quality checks to keep dishes consistent for service.
Line Cook
1 Year 5 Months- Produced menu items with accurate portions, plate presentation, and food preparation and safety standards.
- Adjusted daily inventory and restocking schedules to reduce waste and keep kitchen supplies available.
- Trained kitchen staff on company recipes, food handling, and consistent plate presentation.
Prep Cook
3 Years 8 Months- Handle food with strict cleanliness and care to support safe, efficient kitchen operations.
- Clean kitchen surfaces and organize cooking utensils to keep the prep area ready throughout service.
- Assist with food preparation before service by completing routine prep tasks promptly.
Education
High School Diploma
Skills
Recipes and menu planning
Food preparation and safety
Inventory management
Portion control
Plate presentation
Conflict resolution
Team training
Shift coordination
Quality control
Banquet service
LANGUAGES
English - Native or Bilingual
Spanish - Native or Bilingual
Timeline
Trayline Cook
Keck Hospital of USC
01.2023 - CurrentRead More
Sous Chef
Salazar LA
09.2021 - 10.2022Read More
Junior Sous Chef
Village Pizzeria
08.2017 - 05.2020Read More
Line Cook
Yamato Restaurant
02.2016 - 07.2017Read More
Prep Cook
Charlie’s Fish & Chips
03.2012 - 11.2015Read More
Los Angeles Susan Miller Dorsey High School
High School Diploma
Read More