Summary
Work History
Education
Skills
Timeline
Generic

Albert Talavera lll

La Mirada,CA

Summary

Dynamic culinary professional with extensive experience as a Sous Chef at Serve L.A., excelling in team leadership and food safety. Proven track record in menu development and inventory management, enhancing operational efficiency and reducing waste. Adept at mentoring staff and ensuring high-quality food preparation in fast-paced environments.

Work History

Sous Chef/ Hospitality Coordinator

Serve L.A.
2022 - 2024
  • Assisted in menu development, incorporating seasonal ingredients to enhance culinary offerings.
  • Monitored food preparation and cooking processes to ensure adherence to safety and quality standards.
  • Trained and supervised kitchen staff on proper techniques and equipment usage for efficiency.
  • Collaborated with front-of-house staff to coordinate timely meal service during peak hours.
  • Implemented inventory management practices, reducing waste through effective stock rotation.
  • Resolved operational challenges proactively, improving workflow and maintaining high service standards.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

Lead Institutional Cook

Sierra Conservation Center
2018 - 2019
  • Prepared nutritious meals in compliance with dietary guidelines and safety regulations.
  • Managed food inventory, ensuring proper stock levels and minimizing waste.
  • Operated kitchen equipment safely and efficiently to maintain quality food production.
  • Collaborated with team members to streamline meal preparation processes.
  • Trained new staff on kitchen protocols and sanitation practices to uphold standards.
  • Conducted regular cleaning and maintenance of kitchen areas to ensure hygiene compliance.
  • Supervised daily kitchen operations, including staff scheduling, task delegation, and quality control checks.
  • Maintained open lines of communication with administrative staff regarding budgetary concerns or necessary adjustments based on fluctuating enrollment numbers or patient census data.
  • Promoted a positive work environment by fostering teamwork, leading by example, and recognizing staff achievements to encourage growth and high performance within the institutional cooking team.
  • Regularly reviewed ingredient inventory levels to minimize spoilage risk and maintain optimal stock rotation practices.
  • Trained new staff members on institutional cooking practices, kitchen safety, and equipment usage.
  • Utilized various cooking techniques to prepare a wide range of cuisines for different types of institutions including schools, hospitals, prisons, and military facilities.
  • Cooked meals according to administrative policies, health code regulations and food service standards.

Catering Chef

A & I Catering
2012 - 2014
  • Prepared diverse menus tailored to client preferences and dietary restrictions.
  • Managed food preparation and presentation for events, ensuring high standards of quality.
  • Collaborated with event planners to coordinate catering logistics effectively.
  • Maintained kitchen cleanliness and adherence to food safety regulations consistently.
  • Cooked for large groups of people and managing various types of food for large events.
  • Created catering menu based upon client specifications, event type, dietary needs, and budget.
  • Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.
  • Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
  • Facilitated smooth transitions between courses during formal dinners with expertly timed plating, ensuring an enjoyable dining experience for guests.
  • Observed federal and local kitchen safety regulations to prevent food borne illnesses.
  • Evaluated event success through post-event debriefs, identifying areas for improvement to continually refine catering processes.
  • Maximized staff productivity by optimizing scheduling based on event needs and employee availability.
  • Communicated with event coordinators and facility management to obtain appropriate catering accommodations.
  • Designed catering menus containing ethnic food options to meet needs of diverse customer base.
  • Tested recipes before inclusion in catering menu to verify accuracy of ingredients and preparation methods.

Education

Associate of Science - Drug And Alcohol Studies

City Vision University
Kansas City, MO
06-2022

Skills

  • Team leadership

  • Kitchen leadership

  • Food safety

  • Inventory management

  • Safe food handling

  • Food preparation

  • Kitchen organization

  • Allergen awareness

  • Knife skills

  • Mentoring and coaching

  • Employee scheduling

  • Portion control

Timeline

Sous Chef/ Hospitality Coordinator

Serve L.A.
2022 - 2024

Lead Institutional Cook

Sierra Conservation Center
2018 - 2019

Catering Chef

A & I Catering
2012 - 2014

Associate of Science - Drug And Alcohol Studies

City Vision University

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Albert Talavera lll