Agustin Cunnningham
Bonita,United States
Summary
- I am a highly motivated and skilled Chef with a passion for the culinary arts. With a background in diverse kitchen environments, I bring a wealth of experience in food preparation, cooking techniques, and food safety practices. I excel in fast-paced settings, maintaining a strong focus on quality and consistency. My teamwork and communication abilities make me an asset in collaborative kitchen environments. I am meticulous about food presentation and adhere to the highest sanitation standards. I am eager to contribute my culinary expertise and uphold the establishment's reputation for delivering exceptional dining experiences.
- My passion for cooking is not limited to the act of preparing ingredients and following recipes; it extends to understanding people's preferences and dietary needs. I take immense pleasure in catering to diverse tastes and dietary requirements, ensuring that every individual's dining experience is exceptional and memorable. Building relationships with guests, learning about their culinary desires, and witnessing their satisfaction is what fuels my enthusiasm for cooking. Authorized to work in the US for any employer
Overview
12
12
years of professional experience
Work History
Sous Chef
BELMONT PARK ENTERTAINMENT LLC
Mission Beach, CA
02.2024 - 03.2025
- Successfully managed culinary operations for three high-volume, multi-million-dollar restaurants, overseeing all aspects of kitchen management, food quality, and staff performance.
- Led a team of 25 kitchen staff, ensuring smooth daily operations and fostering a positive, high-performance work environment.
- Strategically planned and developed seasonal and special menu items, balancing creativity with cost control to meet customer expectations and improve profit margins.
- Managed labor costs, food costs, and inventory to optimize profitability while maintaining high standards of quality and efficiency.
- Conducted regular training sessions for staff, promoting professional development, improving productivity, and reducing turnover.
- Ensured compliance with all health and safety regulations, including food handling, sanitation.
- Collaborated closely with restaurant owners and managers to develop and implement operational improvements and enhance guest satisfaction.
- Even Coached cooking techniques to lower ticket times. Also developed new systems to make it more functionally sound.
Lead/Broiler Cook
Steak 48
Del Mar, CA
10.2023 - 01.2024
- Collaborated with team members to ensure smooth operations during peak service hours.
- Ensured food safety by maintaining high standards of cleanliness, organization, and storage in all work areas.
- Contributed to the restaurant''s positive reputation by consistently providing high-quality, flavorful meals.
- Maintained a safe working environment by adhering to proper knife handling techniques and equipment usage guidelines.
- Maintained open lines of communication with the executive chef, offering suggestions to improve kitchen operations and streamline processes.
- Assisted in training new staff members on broiler station procedures, ensuring continuity of quality across shifts.
Lead Cook
Truluck's
La Jolla, CA
11.2021 - 12.2022
- Includes extensive experience cooking for high-profile celebrities and discerning clientele. I worked the Saute station.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
Lead Cook
The Cheesecake Factory
Portland, OR
11.2017 - 08.2020
- In two almost three years I went from knowing nothing about being a cook. To training them. I’ve went from learning how to inspect food and different quality’s to managing all of the food products currently over 1,200 of them. I order and inspect all the food that goes through The Cheesecake Factory Clackamas. Everything from as simple as a bag of flour to the freshness of a Rib-eye steak or Filet. I calculate daily cost and effectiveness of what’s being sold and what’s being wasted. This is a Multi-Million-dollar restaurant I help grow from when we first opened back in November 2017.
Team leader
11B Infantry
04.2013 - 12.2015
- Trained and instructed subordinates and supported units in the National Training Center.
- -Maintained rifles, machine guns, Optics and hand grenades.
- -Led an infantry team of three members in training operations, including providing tactical guidance.
- -Effective decision-maker in high-pressure environments.
- -Coordinated training schedules and filed crucial administrative paperwork.
- -Maintained complete accountability during redeployment of all sensitive items and communication equipment.
- -Evaluated terrain and recorded topographical information.
- -Reviewed and edited correspondence prior to release and submission for signature.
Education
High School Diploma -
Bonita Vista High School
Bonita, CA01-2008
Skills
- Team Management
- Military Experience
- Kitchen Experience
- Food Preparation
- Team leadership
- Food safety
- Inventory management
Military Service
- Branch: U.S Army
- Service Country: United States
- Rank: Private First Class
- April 2013 to December 2015
Timeline
Sous Chef
BELMONT PARK ENTERTAINMENT LLC
02.2024 - 03.2025
Lead/Broiler Cook
Steak 48
10.2023 - 01.2024
Lead Cook
Truluck's
11.2021 - 12.2022
Lead Cook
The Cheesecake Factory
11.2017 - 08.2020
Team leader
11B Infantry
04.2013 - 12.2015
High School Diploma -
Bonita Vista High School