Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

ANDRÉS MINA

BROOKLYN

Summary

Diligent FSD with strong background in managing food service operations and enhancing customer satisfaction. Successfully led teams to improve service efficiency and implemented quality control measures. Demonstrated leadership and problem-solving skills in high-pressure environments.

Overview

17
17
years of professional experience

Work History

Food Service Director

305 West End Assisted Living
08.2024 - Current
  • Directed daily operations of food service, ensuring compliance with health and safety regulations.Managed staff recruitment, training, and performance evaluations to enhance team productivity.Developed and implemented cost control measures to optimize food procurement and inventory management.
  • Provided ongoing mentorship and coaching to kitchen staff members, fostering professional growth while maintaining a positive workplace environment.Oversaw food preparation and monitored safety protocols. Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.

Assistant Food Service Director/ Sous-chef

305 West End Assistant Living
02.2019 - 08.2024
  • Manage 10 back-of-house staff; support supervision of 12 wait staff; train cooks in meal preparation, portion control, proper execution of menu; order, receive, stock, pull proteins, date and label products on menu items; prepare, cook, serve and deliver meals for over 250 residents, employees and guests; ensure guidelines of proper rotation, cleanliness and use of product and equipment; assist executive chef on back-of-house and on-site food service activities and events.
  • Coordinated inventory management systems, optimizing supply levels and reducing food waste effectively.Trained and mentored kitchen staff, fostering a collaborative work environment and improving team performance.

Line cook

Legends / OWO One Dine & Café
04.2016 - 02.2019
  • Prepped sauté and grill station items for daily operation; cooked and served items and products according to menu specification; exercised proper cooking techniques with meats, grains and seasonal vegetables in accordance with chef’s expectations and health code regulations.
  • Prepared food items such as meats, poultry, and fish for frying purposes. Plated and presented all dishes to match established restaurant standards.Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.

Kitchen Manager / Lead Cook

Denny’s
08.2014 - 03.2016
  • Shift opening and closing duties; station set up; restock and breakdown; prepped, cooked, served meals according to brand and health code standards; trained, directed, managed and supervised cook & kitchen staff; MBM & produce/bread ordered, received, date/labeling, daily product pull; scheduled, labor & food cost, assessed daily prep, proper rotation (FIFO).

Assistant Head Cook

40 Carrots (in Bloomingdale’s)
03.2008 - 06.2014
  • Kitchen setup; received, stored and rotated products; fabricated, prepped raw items, cooked, arranged and served dishes; assistant DirectAssist Supervisor as Head Line Cook; expeditor and daily menu planning; trained and directed line and prep cooks.

Education

Certificate - Advanced Culinary Arts

Connecticut Culinary Institute
Suffield, CT
05.2007

305 West End
03-2025

Skills

  • Safety, sanitation, knife skills and equipment; nutrition, wellness and culinary career management;
  • American, current trends, international cuisines; baking, charcuterie, garde manger, flow of food, fabrication, yield, cost control; back and front house café
  • Food presentation, food safety compliance
  • Staff supervision, employee scheduling
  • Inventory management, menu development, cost control

Languages

English
Spanish
Limited Working

Timeline

Food Service Director

305 West End Assisted Living
08.2024 - Current

Assistant Food Service Director/ Sous-chef

305 West End Assistant Living
02.2019 - 08.2024

Line cook

Legends / OWO One Dine & Café
04.2016 - 02.2019

Kitchen Manager / Lead Cook

Denny’s
08.2014 - 03.2016

Assistant Head Cook

40 Carrots (in Bloomingdale’s)
03.2008 - 06.2014

Certificate - Advanced Culinary Arts

Connecticut Culinary Institute

305 West End

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ANDRÉS MINA