Alexander Mendieta
Novato,CA
Summary
Experienced in food preparation and kitchen operations, demonstrating adherence to health and safety standards to maintain a safe working environment. Proficient in various cooking techniques and equipment operation, ensuring consistent quality in meal preparation while managing multiple orders during peak service times. Skilled in supervising kitchen staff, enforcing sanitation practices, and maintaining inventory levels to support efficient kitchen operations. Collaborated effectively with front-of-house personnel to enhance customer satisfaction and streamline service delivery.
Overview
11
11
years of professional experience
Work History
Line Cook
Marin Country Club
Novato, CA
04.2014 - 02.2017
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Performed basic knife skills such as dicing onions or slicing meats.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Adhered to sanitation policies at all times when handling food products.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Ensured that all dishes were prepared according to recipe specifications.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Cooked multiple orders simultaneously during busy periods.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Followed proper food handling methods and maintained correct temperature of food products.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Made meals in accordance with company standards and requirements.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Maintained clean and orderly appearance throughout kitchen and dining area.
Culinary Supervisor
Cavallo Point Lodge
Sausalito, California
08.2018 - 05.2025
- Supervised dishwashing operations including ensuring dishes were properly washed and sanitized.
- Prepared daily reports summarizing kitchen activities and presented them to management.
- Ensured compliance with safety regulations in the kitchen area.
- Worked closely with front-of-house personnel to ensure smooth transitions between courses during meal service.
- Collaborated with other departments such as marketing or human resources on initiatives related to the kitchen operations.
- Participated in meetings with vendors concerning product quality or pricing concerns.
- Assigned tasks to staff members according to their qualifications and experience.
- Enforced sanitation practices such as hand washing, glove use, and safe food handling techniques.
- Maintained inventory of ingredients and supplies, ordered necessary items as needed.
- Provided ongoing training and coaching to employees regarding proper cooking techniques.
- Resolved conflicts among staff members in a professional manner while maintaining high morale levels.
- Analyzed complaints from customers regarding food quality or service issues, then took corrective action accordingly.
- Oversaw food preparation, production and presentation according to quality standards.
- Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
- Distributed food to service staff for prompt delivery to customers.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Monitored temperatures of prepared food and cold-storage areas.
- Coached staff on strategies to enhance performance and improve customer relations.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
Education
High School Diploma -
Marin Oaks High School
Novato, CA06-2011
Associate of Arts -
Le Cordon Bleu
Sacramento, CA08-2014
Skills
- Food preparation
- Sanitation practices
- Team collaboration
- Leadership
Languages
English
Native/ Bilingual
Spanish
Professional
References
References available upon request.
Timeline
Culinary Supervisor
Cavallo Point Lodge
08.2018 - 05.2025
Line Cook
Marin Country Club
04.2014 - 02.2017
High School Diploma -
Marin Oaks High School
Associate of Arts -
Le Cordon Bleu
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