Summary
Overview
Work History
Skills
Certification
Timeline
GeneralManager

Ana G Medina

Arlington,TX

Summary

Adaptable, enterprising, versatile and enthusiastic , hardworking (working under pressure) and passionate job seeker with strong organizational skills eager to secure any positions, keeping high standards and quality of food safety and sanitation, ready and eager to help team achieve company goals, in a peaceful environment, working with the team motivating it to make it stronger and more solid always being positive.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Pantry Cook

Le Margot
02.2025 - Current
  • Prepared a variety of cold appetizers, salads, and desserts according to established recipes.
  • Supported kitchen staff during high-volume service periods, contributing to team success and guests satisfaction.
  • Keep the kitchen clean and organized by performing daily maintenance tasks to, keep safety and sanitation guidelines while preparing and serving food.
  • I'm also learning (preparation chef ) by chef to side support to sous chef

Sushi Maker

SOY COWBOY
06.2024 - 05.2025
  • Ensured proper storage of raw fish and seafood ingredients to maintain optimal freshness and taste.
  • Enhanced customer satisfaction by preparing visually appealing and delicious sushi dishes.
  • Demonstrated strong knowledge of various types of fish, sauces, and garnishes used in traditional Japanese cuisine.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Set up and broke down kitchen for service.
  • Maintained a clean and organized workstation, ensuring compliance with food safety standards.
  • I also developed at the Robata station, there I cooked different types of cuts of meat such as Australian wagyu, American wagyu, Beef Tenderloin ,A5 Kobe beef, salmon, Branzino

Line Cook

B&B Buchers & Restaurant
06.2023 - 05.2024
  • Enhanced guests satisfaction by ensuring timely and accurate preparation of menu items.
  • Collaborated with fellow line cooks to maintain consistent food quality across all stations.
  • Contributed to successful catering and events into the restaurant as outside, by preparing large quantities of appetizers and salads desserts according to guests specifications.
  • Streamlined pantry processes by implementing a system for proper labeling and storage of ingredients, reducing food waste and overall time spent searching for items during service,
  • Trained new pantry staff members on proper techniques and procedures, improving overall team performance.
  • Maintained a clean and organized work station, contributing to overall kitchen efficiency, kept it all utensils and equipment in optimal condition.

Senior Event Sous Chef

Pinstripes
06.2021 - 05.2023
  • Directed and executed events was my responsibility for to create event for large banquets.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Set up and broke down kitchen for service.
  • Coordinated with team members to prepare orders on time.
  • Placed orders to restock items before supplies ran out, (sysco, freshpoint, produce alliance, fruge seafood, brothers food)
  • Signed for deliveries, and make sure all product was request, has arrived with the quality and standards of the restaurant, otherwise return the product and secure the return credit.
  • Do inventory count, check and into invoices, waste( restaurant 365)
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Generated employee schedules ( based on sales projections) and work assignments and determined appropriate compensation rates. ( hot schedules)
  • Hired, managed, and trained kitchen staff (paylocity, micros).
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Demonstrated a high level of initiative and creativity while tackling difficult tasks.
  • Learned and adapted quickly to new technology and software applications.
  • Worked flexible hours across night, weekend and holiday shifts.
  • Make sure, hat all food handling cards are up to date, as well as the personal information of each employee in the kitchen, do periodic review of their progress and give them a raise based on their skills.

Line Cook

Pinstripes
03.2018 - 12.2018
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Monitored food quality and presentation to maintain high standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

Line Cook

Kona Grill
02.2014 - 12.2018
  • Set up and prepared keep the station well staked for the first and second shift, always following the standards and quality and sanitation of the restaurant.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Plated and presented all dishes to match established restaurant standards.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Skills

  • Hospitality Management
  • Proactive, active, always looking some to do
  • Stocking and Replenishing
  • Collaborative Relationships
  • Chef Assistance
  • Guest Satisfaction
  • Kitchen Management
  • Team Leadership
  • Food Preparation and Safety
  • Profit Target Achievement
  • Always available and excited to learn and teach
  • Multitasking Abilities

Certification

  • ServSafe
  • Allergen Awareness
  • Trainer


Timeline

Pantry Cook

Le Margot
02.2025 - Current

Sushi Maker

SOY COWBOY
06.2024 - 05.2025

Line Cook

B&B Buchers & Restaurant
06.2023 - 05.2024

Senior Event Sous Chef

Pinstripes
06.2021 - 05.2023

Line Cook

Pinstripes
03.2018 - 12.2018

Line Cook

Kona Grill
02.2014 - 12.2018

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Ana G Medina