Asnay Darraido Lopez
New York
Summary
Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.
Creative and food passionate, Hardworking and enthusiastic [Job Title] trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.
Overview
24
24
years of professional experience
Work History
Line Cook
Daddyo's BBQ And Grill
01.2022 - 12.2023
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared and cooked meals according to recipes and customer specifications.
- Followed health, safety and sanitation guidelines while preparing and serving food.
Line Cook
Bobby Van
03.2016 - 02.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Plated and presented all dishes to match established restaurant standards.
- Grilled meats and seafood to customer specifications.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Prepared and cooked meals according to recipes and customer specifications.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
Executive Chef, Owner
Costa Cuba Coffee Lounge
04.2000 - 07.2015
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw business operations, inventory control, and customer service for restaurant.
Education
General Chef - Executive Chef
Gastronomic School of Barcelona, Spain
Barcelona, Spain09.1994
Skills
- Menu Planning
- Food Presentation Talent
- Cutting Techniques
- Knife Skills
- Contamination Control
- Recipe Creation
- Sauce Preparation
- Food Preparation
- Kitchen Sanitization
- Cutting Meat
- Ingredients Measuring
- Cleaning and Organization
- Exotic Ingredients
- Stock Rotation
- Customer Service
- Kitchen Station Setup
- Sauces Mixing
- Grill Operation
- Equipment Cleaning and Maintenance
- Back of House Operations
- Food Allergen Safety
- Food Storage Procedures
- Portion Management
- Head Chef Collaboration
- Menu Item Memorization
- Ordering and Stocking
- Sanitization Protocols
- Sanitize Surfaces
- Verify Ingredient Quality
English and Spanish.
Im perfectly capable to work and produce in both languages
Timeline
Line Cook
Daddyo's BBQ And Grill
01.2022 - 12.2023
Line Cook
Bobby Van
03.2016 - 02.2021
Executive Chef, Owner
Costa Cuba Coffee Lounge
04.2000 - 07.2015
General Chef - Executive Chef
Gastronomic School of Barcelona, Spain