Alain Tangalan
Seattle,WA
Summary
Flexible hard worker ready to learn and contribute to team success. Dedicated employee known for punctuality, pursuing employment options where good customer service and positive attitude will make a difference. Dedicated cook bringing 10+ years of experience in restaurant environments. Team player skilled at communicating and translating customer requests. Deep understanding of OSHA and other compliance measures. Punctual cook, experienced in following menus and recipes to prepare foods. Skillful in setting up and cleaning equipment for daily food preparation and receiving, stocking and ordering ingredients and kitchen supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Overview
15
15
years of professional experience
Work History
Leed Cook
Bellevue Club Hotel
Bellevue, WA
05.2023 - Current
- Filled specialized menu orders.
- Assisted Sous Chef with training and development of culinary staff.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Completed workstation set up and break down, properly disposing of leftover food.
- Inventoried kitchen sections and refilled supplies.
- Kept stations stocked and ready for use to maximize productivity.
Lead Cook
Marabella
Seattle, WA
12.2021 - 05.2023
- Completed workstation set up and break down, properly disposing of leftover food.
- Kept stations stocked and ready for use to maximize productivity.
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
- Stood in for other members of kitchen staff.
- Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
- Assisted Sous Chef with training and development of culinary staff.
Sous Chef
Cogir
Mill Creek, WA
09.2021 - 12.2021
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Sous Chef
Aegis Aged Care Group
Kirkland, WA
10.2015 - 09.2021
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Improved performance of team members resulting in high-quality meals produced daily.
- Assisted head chef with scheduling, training and professional development for team.
Lead Cook
Skyline at first hill
Seattle, WA
05.2008 - 03.2018
- Completed workstation set up and break down, properly disposing of leftover food.
- Kept stations stocked and ready for use to maximize productivity.
- Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
- Stood in for other members of kitchen staff.
- Trained new chefs on menu items and kitchen procedures.
- Inventoried kitchen sections and refilled supplies.
- Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
- Cooked food following specific measurements and recipes.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
- Implemented food quality specifications through menu planning, plate presentation and quality checks.
- Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Sanitized frequented areas and equipment using approved supplies.
- Maintained order and cleanliness of work areas to conform with health codes.
- Cross-trained in other kitchen positions to support team and meet customer needs.
- Gathered ingredients and cleaned and cut food items to prep recipes.
- Stored perishable food items in freezer or refrigerator to protect from spoilage.
- Checked and recorded refrigerator and freezer temperatures daily to verify proper working conditions.
- Monitored inventory and promptly reported food items requiring reorder.
Education
High School Diploma -
Cleveland High School Stem
Seattle, WA2003
Skills
- High-quality ingredients
- Dish preparation
- Motivational team management
- Farm to table
- Positive and professional
- Vendor relations
- Equipment usage
- Foodservice
- Grilling and deep frying skills
- Cleaning and sanitizing methods
- Cleaning and sanitation
- Team training
- Meal preparation
- Pantry restocking
- Kitchen equipment and tools
- Food preparation techniques
- Purchasing
Timeline
Leed Cook
Bellevue Club Hotel
05.2023 - Current
Lead Cook
Marabella
12.2021 - 05.2023
Sous Chef
Cogir
09.2021 - 12.2021
Sous Chef
Aegis Aged Care Group
10.2015 - 09.2021
Lead Cook
Skyline at first hill
05.2008 - 03.2018
High School Diploma -
Cleveland High School Stem
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