Aldo Rincon
Watsonville,CA
Summary
Organized individual possessing excellent memorization and communication skills. Proficient in preparing raw food and ingredients. Detail-oriented professional knife skills and strong sense of taste and smell. Handles criticism well and quickly learns from challenges.
Overview
9
9
years of professional experience
Work History
Lead Line Cook
Chaminade Resort And Spa
01.2018 - 08.2023
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Operated grills, fryers and ovens to cook food items.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Operated smoker and sous vide.
- Expedited and assisted food runner in under pressure situations.
- helped run and operated pool food truck.
Prep Cook
Parish Irish Pub
09.2017 - 01.2018
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Line Cook
Hotel Paradox, Autograph Collection
09.2015 - 09.2017
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Deli Cook
Seaside Company: Beach Boardwalk
06.2014 - 09.2016
- Reduced wait times for customers by quickly preparing made-to-order dishes without sacrificing quality or presentation standards.
- Streamlined prep processes by creating an effective workflow that reduced preparation time without compromising product quality.
- Trained new staff members on proper cooking techniques, equipment usage, and safety protocols to maintain consistent performance levels across the team.
- Maintained a clean and organized workspace to ensure efficient production and adherence to food safety standards.
- Operated and maintained grills, fryers and other cooking equipment.
- Trained new team members on kitchen operations and safety protocols.
- Restocked stations and supplies during slower periods between rushes.
- Verified accurate portioning of food items and garnishes.
Education
No Degree - Culinary Arts
Cabrillo College
Aptos, CA07.2017
High School Diploma -
Pajaro Valley High School
Watsonville, CA06.2013
Skills
- Food safety knowledge
- Food assembly
- Grilling Techniques
- Menu Planning
- Cooking techniques
- Food Safety
- Food Preparation
- Sanitation Practices
- Food presentation
- Safe Food Handling
- Knife Skills
- Special Diets Knowledge
- Garnishing Techniques
- Line Management
- Kitchen Station Setup
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Lead Line Cook
Chaminade Resort And Spa
01.2018 - 08.2023
Prep Cook
Parish Irish Pub
09.2017 - 01.2018
Line Cook
Hotel Paradox, Autograph Collection
09.2015 - 09.2017
Deli Cook
Seaside Company: Beach Boardwalk
06.2014 - 09.2016
No Degree - Culinary Arts
Cabrillo College
High School Diploma -
Pajaro Valley High School
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