Arnold Namnama-Domingo
San Tan Valley,AZ
Summary
Skilled cook with diverse experience in various culinary settings, including high-volume restaurants and boutique catering services. Possess strong knowledge of food preparation techniques, menu development, and kitchen safety protocols. Team-oriented professional with ability to work efficiently under pressure while maintaining creativity and quality standards. Contributed to significant improvements in kitchen operations and customer satisfaction ratings through innovative recipe development and effective inventory management.
Overview
8
8
years of professional experience
Work History
Cook II
Mauna Kea Beach Hotel
Waikoloa, Hawaii
12.2021 - 07.2024
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Supervised and trained kitchen staff on proper preparation techniques.
- Checked quality of ingredients before use in order to ensure freshness.
- Ensured that all food was cooked at the correct temperature and stored correctly.
- Planned menus based on customer preferences, nutritional value and budget constraints.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Performed basic administrative duties such as inventory management, ordering supplies.
- Assisted in developing new recipes or modifying existing ones for better taste or efficiency.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- As a secondary lead cook, Responsible for ensuring all dishes made for guest go out in a quality and timely manner
- Daily Station checks on the Back of house team to ensure Quality and temperature control
- Monitored team performance based on service day (reservations) to ensure each ticket is fulfilled and pushed out in a timely manner in regards of quality control
- Daily checklists on each station to make sure each team member has their Mise en place ready to go prior to service
Fry Cook
Waikoloa Beach Marriott
Waikoloa, HI
10.2019 - 12.2021
- Verified that prepared food met all standards for quality and quantity.
- Adhered to company policies regarding proper food storage, labeling and rotation of stock.
- Assisted in unloading deliveries from trucks or vans when needed.
- Ensured compliance with standard operating procedures at all times.
- Coordinated with team members to ensure timely completion of orders during peak hours.
- Prepared menu items such as french fries, onion rings, fish, chicken and other deep fried foods.
- Used grills, deep fryers and griddles to cook food.
- Cooked menu items based on customer orders.
- Collaborated with team to deliver timely service of items.
- Safely operated ovens, fryers and grills to prevent injuries and accidents.
- Fulfilled station checklist to ensure ingredients and produce is up to par prior to service
- clean and break down station when service is finished
- Butcher Proteins (if and when butcher is unable to fulfill protein orders prior to service)
Sushi Helper
Waikoloa Shiono Sushi
Waikoloa , HI
10.2016 - 09.2019
- Performed daily maintenance on commercial kitchen appliances such as knives, slicers and grinders.
- Kept track of inventory levels for ingredients used in sushi making.
- Assisted head chef in preparing special menu items upon request from customers.
- Set up and stocked service area with sushi ingredients such as seaweed, fish, rice and vegetables.
- Adhered to health code regulations when handling raw foods such as seafood and meat products.
- Rolled maki sushi using bamboo mats to form tight cylinders.
- Organized food items in refrigerator to ensure proper storage temperature.
- Sliced fresh fish for sashimi dishes according to customer specifications.
- Assembled nigiri sushi by hand molding the rice into shape and topping it with a thin slice of fish or other seafood.
- Prepared various types of sushi rolls including California, spicy tuna and salmon avocado.
- Garnished sushi platters with pickled ginger, wasabi paste and soy sauce.
- Sanitized counters, knives, utensils, plates and other items used in food preparation.
Education
High School Diploma -
Keaau High School
Keaau 05-2016
Skills
- Food safety oversight
- Ingredients measuring
- Dish preparation
- Sauteing
- Food plating and presentation
- Food handling
- Cutting and slicing techniques
- Effective planner
- Positive and professional
- Communication Skills
- Leadership skills
- Ability to work under pressure
- Ability to work in a team
- Time management skills
- Adaptability
- Order prioritization
- Critical thinkin skills
Timeline
Cook II
Mauna Kea Beach Hotel
12.2021 - 07.2024
Fry Cook
Waikoloa Beach Marriott
10.2019 - 12.2021
Sushi Helper
Waikoloa Shiono Sushi
10.2016 - 09.2019
High School Diploma -
Keaau High School
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