Overview
Work History
Skills
Timeline
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Alejandro Quintero

Hollywood,FL

Overview

22
22
years of professional experience

Work History

Assistent Pastry Chef

La estancia Miramar
Miramar, FL
04.2022 - Current
  • Assisted head pastry chef in creating attractive displays for pastry items at special events.
  • Measured, mixed and prepped raw materials according to company specifications and recipes.
  • Filled special orders by packaging items such as [Type].
  • Assisted in training new staff members on proper baking techniques and recipe execution processes.
  • Baked gluten-free and other goods with ingredient limitations to meet dietary restrictions.
  • Developed special menu items to improve business offerings.
  • Supervised preparation and presentation of desserts for catered events.
  • Maintained kitchen order and cleanliness by moving stock between storage and station in addition to sanitizing surfaces.
  • Collaborated with Manager to plan and develop new recipes.
  • Decorated pastries using icing, frosting and other toppings, resulting in beautiful appearance and delicious flavor.
  • Assisted with plating and serving desserts.
  • Customized items for seasonal offerings, special events and personal requests.
  • Blended ingredients and mixed dough, following recipes.
  • Prioritized and organized tasks to efficiently accomplish service goals.
  • Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.

Cook Line

Casa Espana
Pembroke Gardens, FL
05.2021 - 04.2022
  • Grilled and deep fried various foods from meats to potatoes.
  • Made meals in accordance with company standards and requirements.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Regulated oven, broiler, and roaster operations for cooking at correct temperatures.
  • Received and stored food and supplies.
  • Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
  • Organized storage areas for efficient usage of space.
  • Provided guidance to junior cooks regarding food preparation methods and techniques.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Prepared and served meals by reviewing recipes and combining and cooking ingredients.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Checked quality of food products to meet high standards.
  • Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
  • Coordinated orders to expedite food from kitchen according to cook time and delivery time.
  • Checked completed orders for correct quantity and quality.
  • Took inventory counts before and after shifts to complete food inventory or storage sheets.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Cleaned kitchen equipment, surfaces, utensils and dishes.

Cook Supervisor

KILLINGCATERING
Bogota, CO
12.2014 - 02.2021
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Liaised closely with kitchen and front-of-house personnel.
  • Developed menus in accordance with budget guidelines while ensuring high-quality dining experience for customers.
  • Solved customer complaints quickly and efficiently when necessary.
  • Trained kitchen workers on culinary techniques.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Delegated work to staff, setting priorities and goals.
  • Implemented systems designed to improve efficiency within the kitchen environment.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Completed thorough opening, closing and shift change functions to maintain operational standards each day.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Distributed food to service staff for prompt delivery to customers.
  • Reviewed daily production sheets to ensure accuracy of product specifications as well as portion control procedures were followed by staff members.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Supervised and managed the kitchen staff in preparing, cooking, and presenting food.
  • Researched innovative recipes that could be added to the menu while staying within budgetary constraints.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Explained goals and expectations required of trainees.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Ensured that all food products were stored correctly at appropriate temperatures according to health department standards.
  • Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.

COOK MANAGER

PIPERS GOURMET
BOGOTA, CO
01.2002 - 02.2021
  • Assisted head pastry chef in creating attractive displays for pastry items at special events.
  • Measured, mixed and prepped raw materials according to company specifications and recipes.
  • Filled special orders by packaging items such as [Type].
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Provided guidance to junior staff members regarding job expectations.
  • Assisted in training new staff members on proper baking techniques and recipe execution processes.
  • Modified recipes as needed to accommodate dietary restrictions or allergies.
  • Baked gluten-free and other goods with ingredient limitations to meet dietary restrictions.
  • Developed special menu items to improve business offerings.
  • Followed established health codes when handling food products.
  • Met with customers to discuss needed bakery items and take orders.
  • Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature.
  • Combined ingredients by hand and with electric mixing equipment.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Maintained kitchen order and cleanliness by moving stock between storage and station in addition to sanitizing surfaces.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Stored raw materials properly according to food safety regulations preventing spoilage or contamination.
  • Rolled and kneaded dough in preparation for cutting and shaping.
  • Carried out daily kitchen prep and closing duties with station setup, breakdown and organization.
  • Supervised preparation and presentation of desserts for catered events.
  • Oversaw pastry production for catering, pick-up orders and in-store customers.
  • Created a lot of desserts such as cakes, frozen treats and pastries weekly.

Skills

  • Menu Development
  • Employee Appraisals
  • Food Quality Evaluations
  • Sanitation Standards

Timeline

Assistent Pastry Chef

La estancia Miramar
04.2022 - Current

Cook Line

Casa Espana
05.2021 - 04.2022

Cook Supervisor

KILLINGCATERING
12.2014 - 02.2021

COOK MANAGER

PIPERS GOURMET
01.2002 - 02.2021
Alejandro Quintero