Mark Andre Bautista
Gold River,CA
Summary
I am a average cook but willing to get improved as a person not just as a cook but as a individual. I have the fundamental idea on what to expect going on a upscale type of restaurant. Majority of my experience was in commercial but I am always rooted on fresh and seasonality ingredients. To learn and create a dish that invoked the sensation on somebody eating. To be able to create a dish base on my experience and chef that influences me and be proud of it, because each chef is different and not only in foods and restaurant but also in philosophy. That is what I want to apply and as a cook and to carry on as a individual.
Overview
4
4
years of professional experience
Work History
Line Cook
Fiesta Phillipines
Sacramento, CA
03.2023 - 10.2023
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Garnished and arranged dishes into creative presentations.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cooked multiple orders simultaneously during busy periods.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Maintained accurate records of daily production sheets including waste logs.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
Line Cook
Ohana Hawaiian Bbq
San Francisco, CA
08.2022 - 08.2023
- Learn to designed food for food preparation in a large scale as a commercial type of restaurant.
- Carefully planning and consideration of various factors affecting it's functionality and efficiency.
- Have understand the layout on it's flexibility and modularity on day to day production.
- It's simplicity and efficiency format had experienced me to utilize the space without compromising the functionality and safety.
Line Cook
Michael Mina Group
08.2019 - 05.2020
- Maintained schedule of class assignments to meet deadlines.
- Got a chance to introduced into the westcoast produce seasonally in the canape and lunch service until night service.
- Set up banquet tables according to event requirements.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Had work into multiple stations to help in the prepping time before their service
- Had given me a opportunity to experience the diverse and innovative food scene on the region. It's influences with a particular emphasis of using fresh ingredient.
- My first ever fine dining experience that had opened me on how the real kitchen works, In working diligently on ways to improve the service.
Education
Diploma in Institute of Culinary Arts - Culinary
University of St. Lasalle
Philippines06-2018
Skills
- Kitchen Operations
- Ingredient Inspection
- Food Rotation
- Recipe Preparation
- Washing Dishes
- Detail Oriented
- Communication
Timeline
Line Cook
Fiesta Phillipines
03.2023 - 10.2023
Line Cook
Ohana Hawaiian Bbq
08.2022 - 08.2023
Line Cook
Michael Mina Group
08.2019 - 05.2020
Diploma in Institute of Culinary Arts - Culinary
University of St. Lasalle
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