Andrew Diaz
Miami,FL
Summary
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Motivated kitchen leader offering dedicated experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills.
Dynamic food service professional driven toward continuous improvement and committed to going above and beyond to complete tasks and assist other team members. Well-versed in standard food prep techniques and safe food handling standards.
Overview
7
7
years of professional experience
Work History
Lead Line Cook
Rusty Pelican Restaurant
Key Biscayne, FL
09.2015 - 05.2016
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Developed process that reduced waste and improved supply turnover.
- Grilled meats and seafood to customer specifications.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Handled portion control activities according to specified instructions provided by chef.
Lead Cook
The Edition Hotel Miami Beach
Miami Beach, FL
07.2014 - 08.2015
- Took over line positions in event of emergency.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Taught kitchen staff safety protocols and restaurant standards.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Developed process that reduced waste and improved supply turnover.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
Lead Cook/Pitmaster
Swine Southern Bar & Table
Coral Gables, FL
02.2012 - 06.2014
- Supervised line cooks to monitor food safety and order accuracy.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Took over line positions in event of emergency.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Developed process that reduced waste and improved supply turnover.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Lead Overnight Prep Cook
Yardbird Southern Table & Bar
Miami Beach, FL
01.2011 - 06.2014
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Trained and assisted new kitchen staff members.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Verified proper portion sizes and consistently attained high food quality standards.
- Set up work stations and prepped [Type] food for dishes to increase productivity during busy mealtimes.
- Led shifts while preparing food items and executing requests based on required specifications.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Art - Miami
Miramar, FLSkills
- Ingredients Measurement
- Food Allergen Safety
- Sanitation Standards Compliance
- Coffee and Tea Service
- Recipe Adherence
- Food-Borne Illness Prevention
- Cooperative Attitude
- Special Event Cooking
- Ingredient Stocking
- Health and Safety Compliance
- Reliable and Trustworthy
- Attention to Detail
- Coording Cooking Time
- Food Packaging and Labeling
- Portion Management
- Cooking Method Accuracy
- Back of House Operations
- Stocking and Replenishing
- Cold Service
- Kitchen Station Setup
- Professional Attitude
- Sauces Mixing
- Deep Fryer Operation Safety
- Task Prioritization
- Kitchen Staff Supervision
- Food Safety Standards
- Team Coordination
- Kitchen Operations
- Kitchen Equipment Management
- Math Skills
- Supply Ordering and Procurement
- Workflow Assignments
- Food Preparation
- Menu Item Memorization
- Mathematical Reasoning
- Time Management
- Special Requests
- Food Preparing, Plating and Presentation
- Cutting Meat
- Organization and Prioritization
- Inventory Management
- Ingredient Preparation
- Operational Oversight
- Fish and Seafood Preparation
- Plates Presentation
- Kitchen Organization
Timeline
Lead Line Cook
Rusty Pelican Restaurant
09.2015 - 05.2016
Lead Cook
The Edition Hotel Miami Beach
07.2014 - 08.2015
Lead Cook/Pitmaster
Swine Southern Bar & Table
02.2012 - 06.2014
Lead Overnight Prep Cook
Yardbird Southern Table & Bar
01.2011 - 06.2014
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Art - Miami
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