Banner Mendez
Miami Beach,Miami FL
Summary
Diligent restaurant kitchen worker with excellent cooking skills and strong knowledge of food safety. Consistently maintain well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to meeting every preparation and service need.
Overview
7
7
years of professional experience
Work History
Chef De Cuisine
Abbale Telavician Kitchen Aventura
Miami, FL
09.2023 - Current
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and line cooks.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Arranged for kitchen equipment maintenance and repair when needed.
- Hired, managed, and trained kitchen staff.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Assisted with menu development and planning.
Sous Chef
Convention Center Miami
Miami, FL
03.2023 - 09.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Sous Chef
Fiola Miami
Miami Beach, FL
04.2021 - 04.2023
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Chef Manager
La Terrazza Da Fiola
Coral Gables, FL
10.2022 - 03.2023
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Established positive relationships with local suppliers to secure fresh produce and support the community economy.
- Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.
Chef de Partie
Noble House
Key West, FL
03.2020 - 03.2021
- Collaborated with Executive Chef and Sous Chefs to create delicious meals, working with changing menus everyday to keep innovation and development of the dishes, as well as a different experience to the guests.
- Prepared items for roasting, sautéing, frying and baking.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Sanitized all counters properly to prevent food-borne illness.
Chef Supervisor
Macchialina
Miami Beach, FL
02.2019 - 03.2020
- Produced Italian food and synthesize processes for kitchen staff, which reduced guest wait times and boosted daily output from 50 meals to 300 per day.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Cook Line and Sous Chef
The Alley,LT Steak and Seafood at the Betsy Hotel
Miami Beach, United States
10.2017 - 03.2020
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
- Unloaded food supplies from distributor trucks to efficiently organize inventory
- Handled portion control activities according to specified instructions provided by chef
- Prepared food items in compliance with recipes and portioning control guidelines.
Cook Supervisor
Cadillac Hotel
Miami Beach, United States
09.2018 - 01.2019
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Demonstrated knowledge of company's mission, purpose, goals, and ability to help employees successfully achieve them
- Negotiated agreements between employees to clarify misunderstood directions and resolve conflicts affecting performance
Assistant Manager
My Ceviche
Miami Beach, United States
07.2017 - 09.2018
- Monitored employee performance and developed improvement plans
- Assessed job applications and made hiring recommendations to bring in top candidates for key vacancies
- Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences
- Managed opening and closing procedures and recommended changes to enhance efficiency of daily activities
- Trained team members in successful strategies to meet operational and sales targets
- Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies
- Planned team-building exercises to increase employee performance and job satisfaction
Skills
- Food preparation
- Recipes and menu planning
- Performance improvement
- Effective planner
- Food plating and presentation
- Strong attention to safe food handling procedures
- Issue resolution
- Training
- Team leadership
Timeline
Chef De Cuisine
Abbale Telavician Kitchen Aventura
09.2023 - Current
Sous Chef
Convention Center Miami
03.2023 - 09.2023
Chef Manager
La Terrazza Da Fiola
10.2022 - 03.2023
Sous Chef
Fiola Miami
04.2021 - 04.2023
Chef de Partie
Noble House
03.2020 - 03.2021
Chef Supervisor
Macchialina
02.2019 - 03.2020
Cook Supervisor
Cadillac Hotel
09.2018 - 01.2019
Cook Line and Sous Chef
The Alley,LT Steak and Seafood at the Betsy Hotel
10.2017 - 03.2020
Assistant Manager
My Ceviche
07.2017 - 09.2018