Alfredo Luna
Fairfield,CA
Summary
Dynamic culinary professional with extensive experience at Napa Salvation Army Culinary Academy, excelling in food preparation and menu planning. Proven ability to enhance dish presentation and flavor consistency while maintaining high sanitation standards. Strong knife skills and effective team collaboration contribute to a seamless kitchen environment, ensuring exceptional dining experiences.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Chef Assistant
Napa Salvation Army Culinary Academy
11.2024 - Current
- Assisted in daily meal preparation and ingredient organization for culinary classes.
- Supported head chefs in executing recipes and maintaining kitchen cleanliness.
- Operated kitchen equipment safely and efficiently while following safety protocols.
- Collaborated with team members to ensure timely service during events and classes.
- Maintained inventory of supplies, contributing to effective kitchen management practices.
- Assisted in training new volunteers on food preparation techniques and safety standards.
- Implemented feedback from chefs to improve dish presentation and flavor consistency.
- Participated in menu planning sessions, offering insights based on student preferences and dietary needs.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Followed recipes and instructions to achieve quality and presentation standards.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
- Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
Lead Oven
Meat Carnival
07.2024 - Current
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Excellent communication skills, both verbal and written.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Passionate about learning and committed to continual improvement.
- Worked flexible hours across night, weekend, and holiday shifts.
Cook
Sequoia Cider Mill Restaurant
01.2022 - 12.2023
- Assisted in daily meal preparation and ingredient organization for culinary classes.
- Supported head chefs in executing recipes and maintaining kitchen cleanliness.
- Operated kitchen equipment safely and efficiently while following safety protocols.
- Collaborated with team members to ensure timely service during events and classes.
- Maintained inventory of supplies, contributing to effective kitchen management practices.
- Assisted in training new volunteers on food preparation techniques and safety standards.
- Implemented feedback from chefs to improve dish presentation and flavor consistency.
- Participated in menu planning sessions, offering insights based on student preferences and dietary needs.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Followed recipes and instructions to achieve quality and presentation standards.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
- Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
Graveyard Cook
Dennys
08.2022 - 12.2023
- Prepared and cooked menu items according to standardized recipes and presentation guidelines.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Assisted in inventory management by tracking ingredient levels and notifying suppliers for restocking.
- Collaborated with team members to ensure efficient meal service during peak hours.
- Trained new staff on kitchen procedures, safety practices, and equipment usage.
- Optimized cooking times by organizing prep work effectively before service periods.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
Education
Culinary
Napa Salvation Army Culinary Academy
Napa, CA04.2024
GED -
Visalia Unified Adult School
Visalia, CA06.2006
Skills
- Food preparation
- Cooking techniques
- Kitchen safety
- Menu supervision
- Food presentation
- Knife skills
- Sanitation practices
- Chef support
- Recipe development
- Menu planning
- Food storage
- Food waste reduction
- Food handling
- Quality assurance
- Temperature control
- Portion control
- Butchery skills
- Boiling skills
- Sauce making
Certification
Culinary Chef Certificate, Chef Award
Languages
English
Professional Working
Spanish
Professional Working
Timeline
Chef Assistant
Napa Salvation Army Culinary Academy
11.2024 - Current
Lead Oven
Meat Carnival
07.2024 - Current
Graveyard Cook
Dennys
08.2022 - 12.2023
Cook
Sequoia Cider Mill Restaurant
01.2022 - 12.2023
Culinary
Napa Salvation Army Culinary Academy
GED -
Visalia Unified Adult School