Angel Samano Torres
Antioch,TN
Summary
Accomplished Chef with a strong background at Puckett’s, known for driving customer satisfaction through creative culinary innovations and high food quality. Demonstrated skills in kitchen management and food safety, successfully mentoring junior chefs while optimizing operational processes. Focused on creating exceptional dining experiences and promoting teamwork.
Overview
20
20
years of professional experience
Work History
Chef
TC Morgan Wallens
Nashville, TN
07.2024 - Current
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
Chef
TC FGL HOUSE
Nashville, TN
04.2022 - 07.2024
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Regional Executive Chef
Puckett’s
Nashville, TN
01.2018 - 04.2022
- Ensured compliance with all relevant food safety regulations while maintaining high-quality culinary offerings for guests.
- Optimized resource allocation by cross-training employees for various roles within the kitchen hierarchy.
- Raised brand awareness through participation in local culinary events and activities.
- Increased regional restaurant ratings through menu innovation and excellent food presentation.
- Mentored junior chefs, providing guidance on technique, creativity, and professional development.
- Led a team of chefs and kitchen staff, fostering a collaborative work environment that enhanced productivity.
- Streamlined kitchen operations by implementing efficient workflow processes and staff training.
- Implemented safety protocols in line with industry standards to maintain a clean and safe kitchen environment.
- Oversaw budgeting processes for multiple kitchens, ensuring financial targets were met without compromising quality or guest satisfaction.
- Provided ongoing feedback to team members, promoting continuous skill development and career growth opportunities within the organization.
- Collaborated with front-of-house management to ensure seamless communication between the two departments for optimal guest experience.
- Developed unique culinary concepts for various events, maximizing customer satisfaction and repeat business.
- Designed seasonal menus that showcased fresh ingredients, resulting in increased customer satisfaction.
- Established positive relationships with local suppliers to source high-quality ingredients at competitive prices.
- Conducted regular performance evaluations for kitchen staff to optimize efficiency and address areas of improvement.
- Managed multiple kitchens in the region, ensuring consistent quality across all locations.
Chef
Pucketts
Nashville, TN
01.2015 - 01.2018
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
Chef De Cuisine
The Southern Steak and Oyster
Nashville, TN
01.2012 - 01.2015
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Kitchen Supervisor
Joe’s Crab Shack
Nashville, TN
08.2008 - 01.2012
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
Line Cook
Joes Crab Shack
Nashville, TN
02.2006 - 08.2008
- 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.
Education
John Overton
Nashville, TN05.2006
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Culinary techniques
- Kitchen management
- Food quality
Languages
Spanish
Native or Bilingual
Timeline
Chef
TC Morgan Wallens
07.2024 - Current
Chef
TC FGL HOUSE
04.2022 - 07.2024
Regional Executive Chef
Puckett’s
01.2018 - 04.2022
Chef
Pucketts
01.2015 - 01.2018
Chef De Cuisine
The Southern Steak and Oyster
01.2012 - 01.2015
Kitchen Supervisor
Joe’s Crab Shack
08.2008 - 01.2012
Line Cook
Joes Crab Shack
02.2006 - 08.2008
John Overton