Talented Cook with excellent experience in fast-paced kitchen environments. Very big on being a team player and is capable of communicating effectively with servers and kitchen staff to review and prepare orders. Open minded to learning new things and strive to become better everyday. There's always room for improvement.
Work History
Cook
DO.CO F1 Event
Miami F1
05.2023 - 05.2023
Mainly Prepped for 30,000 people and served during days of service
Lobster, Shrimp, Cutting Salmon, Salads, Sandwich's, popping Peas, Peeling Olives, molding Salmon Tartar's, cutting fruits, cutting vegetables and Setting up stations for service.
Cook/Cook Assistant
Marriott Beach Towers (Temp Position)
2023 - 2023
Worked with chef to prepare daily food specials and float around the kitchen for support.
Set up and prepared workstations during opening and closing.
Worked on salads, desserts, fruits and meat preparation for Service.
Cooked breakfast meals for guest.
Cook 1
The Capital Grille
444 Brickell Ave, Miami, FL 33131
2021 - 2022
Stations Worked: Prep, Pantry, Fry, and Sauté
Mainly did Appetizers, Salad Entrée, Side Dishes, Desserts, Seafood Platters.
Treated every dish as my own made with care, full attention and details.
Prepped Lobster, Oysters, Shrimp, Romain lettuce, fruits for dessert dishes, whipped cream from scratch and marang.
Highest Peak of Service was during New Years Eve and New years day which was about 600-1000 more or less covers with a set menu.
Dealt with multiple Parities during the week/weekend, most I've done was 120 top and some 70 tops
Cook 1
Kuro, The Hard Rock Guitar Hotel
2020 - 2020
Stations: Sauté, Fry, Taco, Hibachi, and Prep
Create entrees, appetizers, and float in between stations supporting colleagues during high peaks of service.
Prepped Soft shell crab, Shrimp, King Crab, Lime, Lemons, key lime as garnish for certain dishes; Ranch sauce, veggie temp sauce, tempura batter, and fruits.
All dishes were made with consistent care, detail and quality.
Highest peak of service I've worked was about 1,000 covers during Guns and Roses Concert.
Average service Mon-Thu were 300-400 covers, on weekends were more or less 500 Plus.
Cook 1
BAE Korean Grill, The Hard Rock Guitar Hotel
2019 - 2020
Stations Worked: Wok and Fry
Mainly created Entree's and some Appetizer's from fry station
Ingredients were freshly prepped daily before service
Float between Fry and Wok helping Colleagues
Maintained station clean and stocked during high peaks of service.
Creating Sauces from scratch using precise measurements and correct ingredients.
