Anthony Contreras
Summary
Sous chef with strong recent experience in the food service industry. Skilled at coordinating with culinary teams to deliver high level food to guests and patrons. Highly effective at operating in fast-paced, demanding environments. Naturally curious and committed to gaining and applying new expertise.
Overview
11
11
years of professional experience
Work History
Sous Chef
Camden Spit & Larder
01.2021 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
Kitchen Manager
Old Soul Co.
02.2019 - 01.2021
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
Cook 3
Waterboy
07.2018 - 01.2019
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
Cook
The Firehouse Restaurant
12.2017 - 07.2018
- Adjusted to stations as needed for lunch and dinner service
- Assisted with banquets and special events
- Performed at a high level aligned to restaurant standards
- Prepared food efficiently under time constraints for timely service during peak hours.
Cook 3
Ten22
08.2017 - 03.2018
- Responsible for “District” breakfast service
- Adapted to all stations on line as needed
- Assisted with daily specials and menu development
- Assisted in receiving orders from purveyors as well as tracking inventory
- Trained new employees
- Assisted with off-site special events
- Coordinated with baker to control volume of breads made for service
Lead Cook
Smokey Oaks Tavern, 9634 Fair
06.2016 - 08.2017
- Assisted with entire BOH kitchen and line setup before initial grand opening
- Coordinated with Head Chef and Sous Chef to ensure successful grand opening
- Assisted with r&d for seasonal menus and specials
- Assisted with Smoker to maintain accurate temperatures
- Responsible for properly closing kitchen and creating prep list for following day
- Responsible for calling in nightly order to produce purveyor
- Coordinated with banquet event orders for catering events
Line Cook
Brookfield's Restaurant, 1817 Taylor
07.2013 - 08.2016
- Quickly adapted to all stations and menu items for both breakfast, lunch, and dinner shifts
- Maintained open schedule to ensure BOH coverage
- Worked mid-shifts which included prepping dinner specials, ensuring a fully stocked line for dinner rushes, delegating ticket covers to line cooks, delegating breaks/lunches, and ensuring proper coverage through all stations
- Maintained clean, sanitized work environment
Education
Associates Degree for Culinary Arts -
Le Cordon Bleu
Del Paso, Sacramento, CA2017
Skills
- Team Leadership
- Inventory Management
- Menu development
- Detail Oriented
- Butchery skills
- Cost Control
- Kitchen Management
- Catering background
- Food Handler Certification
- Hiring, Training, and Development
- Food Safety
Languages
Spanish
Native or Bilingual
Timeline
Sous Chef
Camden Spit & Larder
01.2021 - Current
Kitchen Manager
Old Soul Co.
02.2019 - 01.2021
Cook 3
Waterboy
07.2018 - 01.2019
Cook
The Firehouse Restaurant
12.2017 - 07.2018
Cook 3
Ten22
08.2017 - 03.2018
Lead Cook
Smokey Oaks Tavern, 9634 Fair
06.2016 - 08.2017
Line Cook
Brookfield's Restaurant, 1817 Taylor
07.2013 - 08.2016
Associates Degree for Culinary Arts -
Le Cordon Bleu
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