Alfred Casiquito
Jemez Pueblo,NM
Summary
Dynamic Head Cook with a proven track record at Walatowa High Charter School, excelling in menu development and team management. Expert in food safety and waste reduction, I successfully streamlined kitchen operations, enhancing efficiency and quality while fostering a collaborative environment. Passionate about creating innovative dishes that meet diverse dietary needs.
Knowledgeable [Desired Position] with rich background in culinary arts and kitchen management. Proven ability to lead kitchen operations and maintain high standards in food quality and presentation. Demonstrated expertise in menu development and staff supervision.
Culinary professional with solid history of overseeing kitchen operations and creating high-quality dishes. Known for strong collaboration skills and results-driven approach, ensuring smooth kitchen workflows and guest satisfaction. Reliable and adaptable, with proficiency in menu planning and team leadership.
Overview
24
24
years of professional experience
Work History
Head Cook
Walatowa High Charter School
08.2012 - 08.2025
- Led kitchen team to deliver high-quality meals in compliance with nutritional standards.
- Developed seasonal menus incorporating locally sourced ingredients and student preferences.
- Streamlined food preparation processes, enhancing efficiency and reducing waste.
- Trained and mentored junior chefs on culinary techniques and safety protocols.
- Collaborated with school administration to align meal offerings with educational goals.
- Implemented food safety procedures, ensuring compliance with health regulations and standards.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Hired, managed, and trained kitchen staff.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
Cook
Bernalillo Public Schools
08.2007 - 08.2012
- Prepared and cooked meals for students adhering to nutritional guidelines.
- Managed food safety practices to ensure compliance with health regulations.
- Collaborated with staff to streamline meal service efficiency during peak hours.
- Trained new kitchen staff on equipment usage and safety protocols.
- Prepared ingredients by chopping, slicing, and measuring according to recipes.
- Maintained cleanliness of kitchen stations and adhered to food safety guidelines.
- Operated kitchen equipment such as ovens, grills, and mixers with proficiency.
- Collaborated with team members to execute menus efficiently during peak hours.
- Streamlined inventory management by organizing supplies and reducing waste.
- Implemented process improvements that enhanced kitchen workflow and productivity.
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Collaborated with kitchen team, effectively communicating to streamline processes and optimize workflow.
- Stocked inventory efficiently, enabling seamless transition between meal services.
- Cultivated a safe working environment by consistently wearing appropriate protective gear and practicing safe handling techniques during food preparation tasks.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Provided support during peak business hours, ensuring smooth service flow while maintaining high-quality output.
- Conserved resources by utilizing proper portion control techniques during meal preparation.
- Ensured customer satisfaction by paying close attention to dietary restrictions and special requests.
- Sharpened knife skills, resulting in precise cuts and reduced preparation time.
- Adapted quickly to menu changes, demonstrating flexibility and keen ability to learn new recipes.
- Facilitated collaborative kitchen environment by supporting chefs with ad-hoc tasks during peak hours.
- Ensured consistent food quality by strictly following recipes and presentation standards.
- Streamlined meal prep process, cutting down food waste significantly.
- Supported team to meet strict health and safety standards, resulting in zero violations during tenure.
- Minimized cross-contamination risks by diligently organizing food storage and prep areas.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Monitored food quality and presentation to maintain high standards.
Head Cook
San Diego Riverside Charter School
08.2001 - 05.2007
- Oversaw kitchen operations, ensuring efficient food preparation and service.
- Developed and implemented menu items, enhancing guest satisfaction through innovative recipes.
- Managed inventory control, reducing waste and optimizing ingredient usage.
- Trained and mentored kitchen staff, fostering a collaborative team environment.
- Ensured compliance with health and safety regulations in food handling practices.
- Led quality assurance initiatives, maintaining consistency in food presentation and taste across all dishes.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
- Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
- Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
- Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
- Created visually appealing plate presentations to enhance the overall dining experience for guests.
- Attended industry conferences and workshops to stay up-to-date on current trends in cuisine and restaurant management practices.
- Increased efficiency in kitchen, introducing pre-prep system that sped up meal preparation times.
- Created seasonal rotation of dishes, keeping menu fresh and exciting while also highlighting local ingredients.
- Managed kitchen budget effectively, keeping costs within targets while still delivering high-quality dishes.
- Evaluated employee performance regularly, providing constructive feedback for improvement.
- Maintained high standards of food safety and cleanliness, surpassing local health inspections.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
Education
High School Diploma -
Santa Fe Indian School
Santa Fe, NM05-1985
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Food safety regulations
- Waste reduction
- Food preparation
- Meal preparation
- Verbal and written communication
- Food storage
- Kitchen equipment operation and maintenance
- Recipe development
- Cleaning and sanitation
- Food spoilage prevention
- Training and mentoring
- Recipes and menu planning
- Food plating and presentation
- Nutrition
- Inventory replenishment
- Sanitation standards
- Cooking
- Kitchen staff management
- Inventory oversight
- Grilling techniques
- Inventory control
- Menu planning
- Food allergy safety
- Coaching and mentoring
- Safe food handling
- Team collaboration
- Allergen management
- Budgeting and cost control
- Safety and health guidelines
- Kitchen sanitation management
- Kitchen operations management
- Food safety procedures
- Quality control
- Food prep planning
- Food handler certification
- Staff supervision and coordination
- Equipment inspection and maintenance
- Inventory management
- Food preparing, plating, and presentation
- Food handlers card
- Purchasing management
- Team Training
- Supply ordering
- Coordinating kitchen staff
- Vendor relationships
Accomplishments
- Supervised team of 3 staff members.
- Documented and resolved Production Records.
Timeline
Head Cook
Walatowa High Charter School
08.2012 - 08.2025
Cook
Bernalillo Public Schools
08.2007 - 08.2012
Head Cook
San Diego Riverside Charter School
08.2001 - 05.2007
High School Diploma -
Santa Fe Indian School
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
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