Asahel Tovar
San Antonio,Texas
Summary
Professional culinary leader with proven ability to manage kitchen operations, develop innovative menus, and ensure high-quality food standards. Strong focus on team collaboration and achieving consistent results, adaptable to changing needs and high-pressure environments. Expertise in food preparation, inventory management, and safety protocols, combined with passion for culinary excellence and creativity.
Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.
Culinary professional with deep commitment to delivering high-quality dining experiences. Expertise in crafting unique recipes and leading kitchen teams to consistent excellence. Known for adaptability and collaborative approach, ensuring smooth operations and customer satisfaction.
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
19
19
years of professional experience
Work History
1st Cook
Hotel Havana
01.2022 - 12.2023
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Maintained high-quality standards by consistently preparing dishes according to established recipes and presentation guidelines.
- Streamlined communication within the culinary team by establishing clear expectations regarding daily responsibilities and overall goals.
- Mitigated risk of cross-contamination by diligently following proper sanitation practices when handling allergens or raw ingredients.
Prep Cook
La Fonda On Main
01.2021 - 01.2022
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Stocked inventory efficiently, enabling seamless transition between meal services.
- Reduced ingredient shortages, carefully managing inventory and signaling low stock items.
Cook 1
Raleigh Chateaux at The Inn at Dos Brisas
01.2019 - 01.2020
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Collaborated with management team to develop new menu items.
- Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
- Managed time effectively to ensure timely meal preparation, even during peak hours.
Cook/Prep
5 Points Local
01.2017 - 01.2019
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Communicated closely with servers to fully understand special orders for customers.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
Cook 2
Hotel Emma
01.2016 - 01.2018
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
Varied Positions
Groupo La Gloria LLC
01.2010 - 01.2015
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked flexible hours across night, weekend, and holiday shifts.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Proved successful working within tight deadlines and a fast-paced environment.
- Demonstrated strong organizational and time management skills while managing multiple projects.
Cook 2
The Westin Riverwalk Hotel
01.2007 - 01.2008
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Cook
True Flavors Catering
01.2006 - 01.2010
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Driver
Bakery Lorraine
11.2023 - Current
- Followed all relevant traffic laws and safety regulations.
- Utilized GPS and other navigation tools to plan routes and stay on schedule.
- Achieved safe driving records by consistently following traffic rules and regulations.
- Delivered goods and products to customer on time and in excellent condition.
- Cleaned and maintained vehicle and assessed vehicle for damage after each shift.
- Followed proper safety procedures and protocols while loading, unloading and operating vehicles.
Education
Associate of Arts - Culinary Arts
The Culinary Institute of America
San Antonio, Texas01.2015
Diploma - Graduate
Sidney Lanier High School
San Antonio, Texas01.2007
Skills
- Food safety and sanitation
- Cooking techniques
- Food quality
- Food presentation
- Recipes and menu planning
- Food plating and presentation
- Plating techniques
- Culinary expertise
- Banquets and catering
Languages
Spanish
Native or Bilingual
Timeline
Driver
Bakery Lorraine
11.2023 - Current
1st Cook
Hotel Havana
01.2022 - 12.2023
Prep Cook
La Fonda On Main
01.2021 - 01.2022
Cook 1
Raleigh Chateaux at The Inn at Dos Brisas
01.2019 - 01.2020
Cook/Prep
5 Points Local
01.2017 - 01.2019
Cook 2
Hotel Emma
01.2016 - 01.2018
Varied Positions
Groupo La Gloria LLC
01.2010 - 01.2015
Cook 2
The Westin Riverwalk Hotel
01.2007 - 01.2008
Cook
True Flavors Catering
01.2006 - 01.2010
Diploma - Graduate
Sidney Lanier High School
Associate of Arts - Culinary Arts
The Culinary Institute of America
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