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