Arturo Hernandez
5550 Dancy Rd
Summary
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Overview
13
13
years of professional experience
Work History
Sous Chef
Trulucks Restaurant Group
Houston, TX
01.2020 - Current
- Designed and implemented seasonal menu items to elevate customer satisfaction.
- Collaborated with Executive Chef to streamline kitchen operations and improve efficiency.
- Managed inventory levels, minimizing waste through effective stock rotation practices.
- Oversaw food preparation operations during peak service periods, ensuring timely execution of all orders while maintaining quality and presentation standards.
- Optimized workflow processes to boost kitchen productivity and ensure efficient task delegation among team members.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Sous Chef
Steak 48
Houston, TX
06.2018 - 11.2019
- Assisted in menu development, ensuring seasonal ingredients and culinary trends were incorporated.
- Supervised kitchen staff, fostering teamwork and maintaining high standards of food quality.
- Streamlined food preparation processes, improving kitchen efficiency and reducing waste.
- Trained new cooks on cooking techniques, safety protocols, and kitchen equipment usage.
- Managed inventory levels, optimizing stock to minimize costs while meeting demand.
- Led daily line operations, ensuring timely execution of orders during peak service periods.
- Planned and directed high-volume food preparation in fast-paced environment.
Lead Line Cook
Caracol
Houston, TX
01.2018 - 06.2018
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Coordinated meal preparation, optimizing workflow efficiency during peak service hours.
- Mentored junior cooks, enhancing culinary skills and fostering teamwork in the kitchen.
- Developed new recipes, contributing to seasonal menu changes and customer satisfaction.
Key Manager
Trulucks Restaurant Group
Houston, TX
08.2013 - 12.2017
- Streamlined inventory management processes, reducing food waste and controlling costs.
- Conducted quality control checks on dishes before serving, maintaining high culinary standards.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Education
Associate of Applied Science - Culinary Arts
Culinary Institute Lenotre
Houston, TX10.2014
Skills
- Team leadership
- Kitchen leadership
- Inventory management
- Kitchen organization
- Cooking techniques
- Cost control
- Staff motivation
- Decision-making
- Restaurant operations
- Food inventories
- Coordinating kitchen staff
- Coaching and mentoring
- Hiring, training, and development
- Relationship building
- Delegating work
Languages
Spanish
Native or Bilingual
Timeline
Sous Chef
Trulucks Restaurant Group
01.2020 - Current
Sous Chef
Steak 48
06.2018 - 11.2019
Lead Line Cook
Caracol
01.2018 - 06.2018
Key Manager
Trulucks Restaurant Group
08.2013 - 12.2017
Associate of Applied Science - Culinary Arts
Culinary Institute Lenotre