Alex Coca
Portland
Summary
Adept at kitchen workflow management and leading teams, I rapidly advanced to Lead Broil Chef at The Keg Restaurant, showcasing my ability to elevate food quality and streamline operations. My expertise in food safety procedures and dedication to meal preparation excellence have consistently enhanced kitchen efficiency and customer satisfaction.
Overview
25
25
years of professional experience
Work History
Overnight Head Cook
Shari's Restaurant
Beaverton
01.2001 - 08.2015
- Worked the overnight shift as the head cook.
- Worked holidays.
- Was in charge of the other cooks during my shift.
- Was an extremely loyal and hardworking employee.
- Worked closely with restaurant managers to ensure smooth operations in the kitchen.
- Ensured that all food safety regulations were followed in the kitchen.
- Trained new staff members in safe food handling procedures and knife skills.
- Observed food safety and sanitation protocols to reduce germ spread.
- Performed regular maintenance checks on equipment such as ovens, stoves, fryers.
Cook
Aloha Station Bar
Hillsboro
01.1998 - 07.2000
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Grilled and deep fried various foods from meats to potatoes.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Checked completed orders for correct quantity and quality.
- Used standardized recipes and other instructions to prepare food.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
Cook
Chaps and Spurs Bar
Hillsboro
06.1995 - 04.1998
- Grilled and deep fried various foods from meats to potatoes.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Checked completed orders for correct quantity and quality.
- Used standardized recipes and other instructions to prepare food.
- Replenished food items from inventory and rotated ingredients.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Set up and performed initial prep work for soups, sauces and salads.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
Lead Broil Chef
The Keg Restaurant
Hillsboro
05.1990 - 09.1995
- I worked my way up from a dishwasher to a bus boy to a salad tender all the way up to the lead broil chef within a year.
- Checked quality of food products to meet high standards.
- Maintained accurate inventories of supplies and equipment needed for the broil station.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Modified recipes according to customer preferences while maintaining standard product specifications.
- Monitored food costs by controlling portion sizes and minimizing waste through careful preparation techniques.
- Supervised food preparation staff to deliver high-quality results.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Prepared workstations with ingredients and tools to increase efficiency.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Observed food safety and sanitation protocols to reduce germ spread.
- Monitored temperatures of prepared food and cold-storage areas.
Skills
- Kitchen workflow management
- Food spoilage prevention
- Cleaning and sanitation
- Dish preparation
- Meal preparation
- Food storage
- Food safety procedures
- Kitchen equipment operation and maintenance
Timeline
Overnight Head Cook
Shari's Restaurant
01.2001 - 08.2015
Cook
Aloha Station Bar
01.1998 - 07.2000
Cook
Chaps and Spurs Bar
06.1995 - 04.1998
Lead Broil Chef
The Keg Restaurant
05.1990 - 09.1995