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
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
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
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
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
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
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
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
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
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
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