Arturo Cintron
Greeley,CO
Overview
35
35
years of professional experience
Work History
Line Cook/ Room Service Cook
Banner Health N.C.M.C.
Greeley, CO
01.2019 - 01.2024
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Performed basic knife skills such as dicing onions or slicing meats.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Maintained accurate records of daily production sheets including waste logs.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Communicated effectively with other staff members regarding orders and menu changes.
- Ensured that all dishes were prepared according to recipe specifications.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Adhered to sanitation policies at all times when handling food products.
- Inspected equipment for cleanliness prior to use every shift.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Conducted regular maintenance checks on equipment ensuring proper functioning order.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Kept stations stocked and ready for use to maximize productivity.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Followed proper food handling methods and maintained correct temperature of food products.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Grilled and deep fried various foods from meats to potatoes.
- Set up and performed initial prep work for soups, sauces and salads.
- Adhered to portion controls and presentation specifications.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Replenished food items from inventory and rotated ingredients.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Performed workstation prep prior to shift start.
- Received and stored food and supplies.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Made meals in accordance with company standards and requirements.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
- Trained new team members on proper meat and vegetable preparation techniques.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Executed proper techniques when preparing menu item ingredients.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Garnished and arranged dishes into creative presentations.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
- Verified kitchen staff followed all recipes and portion serving guidelines correctly.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Adhered to food safety standards when storing and preparing foods.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Checked quality of ingredients before use in order to ensure freshness.
- Ensured that all food was cooked at the correct temperature and stored correctly.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Planned menus based on customer preferences, nutritional value and budget constraints.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Inspected kitchens for sanitary conditions before the start of each shift.
- Organized storage areas for efficient usage of space.
- Resolved customer complaints regarding food quality or services provided.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Followed established procedures and requirements for safe food handling, storage and service.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Managed portion control using correct utensils during preparation and plating.
- Set up work stations prior to opening to minimize prep time.
Line Cook
Buffalo Wild Wings
Loveland, CO
02.2017 - 12.2018
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
Main Grill Cook
Logans Roadhouse Grill
Gadsden , AL
05.2012 - 06.2014
- Prepared and cooked various meats, poultry, seafood, vegetables, and other food items according to recipes or customer specifications.
- Maintained a clean work station area including tables, shelves, grills, broilers, fryers, pasta cookers and other kitchen equipment.
- Monitored stock of all necessary supplies needed for daily operations.
- Ensured that all food products were stored in accordance with health regulations.
- Followed proper plate presentation techniques when serving orders to customers.
- Checked the quality of raw materials used for cooking and preparation purposes.
- Inspected kitchen equipment for cleanliness and functionality on a regular basis.
- Adhered to safety standards while operating kitchen equipment such as knives, slicers and grinders.
- Strictly followed recipe instructions when preparing menu items such as sauces, soups and marinades.
- Responded promptly to guests' requests related to grill-cooked dishes.
- Maintained knowledge of current menu items ingredients and their respective cooking methods.
- Organized supplies in an efficient manner so that they can be easily accessed during peak hours.
- Communicated with wait staff regarding customer special orders or dietary restrictions.
- Ordered necessary ingredients from suppliers based on weekly demand projections.
- Restocked grill station with condiments and ingredients.
- Followed food safety and sanitation procedures.
- Executed proper knife handling skills to prevent injuries.
- Chopped, cut, sliced and diced ingredients in preparation for shift.
- Prepared orders according to recipe and customer specifications.
- Prepared meats to appropriate internal temperature to ensure safety.
- Anticipated peak and non-peak service times and cooked food accordingly.
- Delivered dishes neatly, accurately and quickly.
- Operated and cleaned flat top grill, char grill, hood vent and fryers.
- Maintained cleanliness and organization of line workstations.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Stored foods in designated areas by following standard wrapping, dating and rotation procedures.
Line Cook
Chili's Restaurant Grill & Bar
Gadsden , AL
05.2009 - 07.2012
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
Grill Cook, Saute Cook, Expeditor
Orlando Ale House
Orlando, FL
02.2002 - 11.2009
Kitchen Manager
Grady's American Grill
Winter Park, FL
12.1988 - 01.2002
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Utilized various preparation and cooking methods to create menu items in accordance with recipes.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Received, organized and rotated paper goods and food ingredients.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Trained new employees to perform duties.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Delegated work to staff, setting priorities and goals.
- Resolved problems or concerns to satisfaction of involved parties.
- Distributed food to service staff for prompt delivery to customers.
- Coached staff on strategies to enhance performance and improve customer relations.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Explained goals and expectations required of trainees.
Timeline
Line Cook/ Room Service Cook
Banner Health N.C.M.C.
01.2019 - 01.2024
Line Cook
Buffalo Wild Wings
02.2017 - 12.2018
Main Grill Cook
Logans Roadhouse Grill
05.2012 - 06.2014
Line Cook
Chili's Restaurant Grill & Bar
05.2009 - 07.2012
Grill Cook, Saute Cook, Expeditor
Orlando Ale House
02.2002 - 11.2009
Kitchen Manager
Grady's American Grill
12.1988 - 01.2002
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