ANDRES EDUARDO MENESES HERNANDEZ
Mexico City,Benito Juarez
Summary
Culinary professional prepared for high-pressure kitchen environments with focus on delivering high-quality dishes. Adept at collaborating with team members to streamline kitchen operations and ensure timely service. Known for flexibility and reliability, with strong commitment to maintaining cleanliness and organization.
Overview
11
11
years of professional experience
Work History
Line Cook
Devils Thumb Ranch Resort & Spa
04.2025 - Current
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Line Cook
Medinah Country Club
05.2024 - 10.2024
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Line Cook
Bay Colony Golf Club
11.2023 - 04.2024
- Production of golf cart vendor, prep of complimentary lunch buffet, homemade bread, prep and action stations in banquets.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
Line Cook
Medinah Country Club
06.2023 - 10.2023
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
Line Cook
IL RIFUGIO at A-Basin Ski Area
12.2022 - 04.2023
- Mice en place and prep being prepared following proper techniques and hygienic procedures.
- Training other cooks.
- European style charcuterie and formaggio boards, sandwiches and pizzetas.
Line Cook
KENNEBUNKPORT RESORT COLLECTION
05.2022 - 11.2022
- Open and closure, prep, service of station: Pasta, Garde Manger, training of new staff at Restaurant Via Sophia by the sea.
Line Cook
PALISADES TAHOE
11.2021 - 04.2022
- Open and closure, prep, service of station: Grill, Salads, Fryer, Saute at Restaurant ROCKER and ARC Cafeteria.
Line Cook
OPAL Properties
05.2021 - 11.2021
- Prep and service of all stations for La Bella Vita Restaurant at Regency Hotel.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Covered, dated, rotated and properly stored food items to preserve quality and freshness.
- Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
Line Cook
SQUAW VALLEY & ALPINE MEADOWS
11.2020 - 04.2021
- Open and closure, prep, service of station: Grill, Salads, Fryer, Saute at Restaurant ROCKER and ARC Cafeteria.
Line Cook
OPAL Properties
06.2020 - 11.2020
- Management of Baby Stewman´s Outlet and Tikki Pool Bar at Regency Hotel.
Line Cook
OLD MARSH GOLF CLUB
11.2019 - 05.2020
- Prep for all stations, banquets and staff meal. In charge of the menu for some events with latinamerican theme. Specials for lunch menu.
Line Cook
OPAL Properties
04.2019 - 11.2019
- Management of Baby Stewman´s Outlet at Regency Hotel.
Line Cook
Killington and Pico Resort
11.2018 - 04.2019
- Grill station, planification of new menu for aperture of lodge food court and bar, training people for service at line, HACCP, supervision of prep, service.
Chef-Partner of Company Cafeteria
SERVISEG Security Company
02.2018 - 10.2018
- Planification of set up in construction of kitchen, Administration, accounting, creation of standard recipes and production tests, acquisition of produce, planification of menu every 15 days, production of lunch for 60 employees A 2 election 4 course menu.
Chef Owner
The Ahumados Food Truck
07.2017 - 12.2017
- Administration, accounting, obtaining suppliers, managing social networks, obtaining contacts for events, creation of standard recipes and production tests.
2nd Cook
The Greenbrier
06.2016 - 06.2017
- Banquets: Prep and service. (2 months)
- Sports Bar JJ's: Daily order of produce, prep, service, training of people. (7 months)
- Steak House Prime 44: Daily order of produce, prep, line of Hot App station. (3 months)
2nd Cook
Azul Condesa
01.2014 - 05.2014
- Contributed to positive team dynamics by effectively communicating with coworkers and supporting their needs during busy shifts.
- Demonstrated commitment to professional development through ongoing training workshops relevant to the culinary industry.
- Promoted positive work culture by assisting coworkers during peak hours, ensuring smooth operations even during high volume periods.
Education
Bachelor's degree - Gastronomy
Universidad del Valle de Mexico
08.2015
Skills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Professional attitude
- Food safety knowledge
- Kitchen organization
- Food safety standards
- Food allergy safety
- High-volume orders
- Catering experience
- Problem-solving
Accomplishments
- Supervised team of 6 staff members.
- Increased productivity by revamping workflow and restructuring line.
- Created complete street mexican food restaurant menu alongside executive chef.
Objectives And Professional Goals
Keep learning as the time I teach as much as I can in the kitchen, keep pushing myself everyday to make the things with more efficiency. My daily goal is to receive clean plates from the client.
Specialties Certifications
- Special Award for Academic Excellence, 05/01/15, UVM Tlalpan
- Certification for Participation On 'Prehispanic Route', 05/01/15
- Diplomat 'International Cuisine', 03/01/12, Universidad Del Claustro De Sor Juana
Skype User
WEZT zert
Country Of Residence
Mexico
Personal Information
- Citizenship: Mexico
- Date of Birth: 02/08/89
Languages
English
Professional Working
Timeline
Line Cook
Devils Thumb Ranch Resort & Spa
04.2025 - Current
Line Cook
Medinah Country Club
05.2024 - 10.2024
Line Cook
Bay Colony Golf Club
11.2023 - 04.2024
Line Cook
Medinah Country Club
06.2023 - 10.2023
Line Cook
IL RIFUGIO at A-Basin Ski Area
12.2022 - 04.2023
Line Cook
KENNEBUNKPORT RESORT COLLECTION
05.2022 - 11.2022
Line Cook
PALISADES TAHOE
11.2021 - 04.2022
Line Cook
OPAL Properties
05.2021 - 11.2021
Line Cook
SQUAW VALLEY & ALPINE MEADOWS
11.2020 - 04.2021
Line Cook
OPAL Properties
06.2020 - 11.2020
Line Cook
OLD MARSH GOLF CLUB
11.2019 - 05.2020
Line Cook
OPAL Properties
04.2019 - 11.2019
Line Cook
Killington and Pico Resort
11.2018 - 04.2019
Chef-Partner of Company Cafeteria
SERVISEG Security Company
02.2018 - 10.2018
Chef Owner
The Ahumados Food Truck
07.2017 - 12.2017
2nd Cook
The Greenbrier
06.2016 - 06.2017
2nd Cook
Azul Condesa
01.2014 - 05.2014
Bachelor's degree - Gastronomy
Universidad del Valle de Mexico
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