Brandon Pesquera

Work Preference

Job Search Status

Open to work

Desired start date: 2 weeks notice

Desired Job Title

Line CookKitchen ManagerLead Line CookCorporate Trainer/Stewart

Work Type

Full TimePart TimeContract WorkGig WorkConsultingVolunteerSeasonal Work

Location Preference

HybridOn-Site

Location: Phoenix, AZScottsdale, AZGlendale, AZ

Open to relocation: Yes

Salary Range

1/hr - 28/hr

Important To Me

Company CultureHealthcare benefitsPersonal development programsTeam Building / Company Retreats401k match

Summary

Dynamic and driven professional Cook/Stewart with a proven record of success in fast paced, high volume environments that require leadership, etiquette, attention to detail, compliance, team collaboration and effective communication to complete assignments, exceed goals and elevate standards. Looking to obtain a secure position allowing me to grow and offer innovative ideas in cooking process.

Overview

28

years of professional experience

Work History

Line Cook

Pedal Haus Brewery

Phoenix, AZ

04.2023 - Current

Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
Followed proper food handling methods and maintained correct temperature of food products.
Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
Maintained clean and orderly appearance throughout kitchen and dining area.
Adhered to portion controls and presentation specifications.

Kitchen Manager

Bombay Spice

Phoenix, Arizona

01.2010 - 01.2016

Coached staff on strategies to enhance performance and improve customer relations.
Developed and implemented strategies to enhance team performance, improve processes and boost results.
Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
Resolved problems or concerns to satisfaction of involved parties.
Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
Maintained accurate records of food costs, labor costs, waste management and other related expenses.
Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
Maximized team performance by training new employees on proper food handling and restaurant protocols.
Performed weekly inventories of food items stored in refrigerators or freezers.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Utilized various preparation and cooking methods to create menu items in accordance with recipes.
Trained new employees to perform duties.
Planned kitchen staff schedules to maximize coverage and encourage collaboration.
Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.

Lead Line Cook

Tutti Santi

Phoenix, AZ

01.2008 - 01.2010

Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
Kept items warm until sold using heat lamps.
Worked closely with cashiers to obtain order information and accurately complete customers' orders.
Washed and peeled ingredients to prepare for different meals and recipes.
Planned, prepared and cooked meals according to restaurant specifications.
Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
Prepared multiple orders at once for speedy service.
Ensured proper food safety standards were met at all times.
Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
Sanitized workstation at end of shift to prevent foodborne illnesses.
Improved employee performance by providing constructive suggestions and encouragement.
Prepared sandwiches, specialty items and custom orders to meet guest requests.
Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
Managed a team of kitchen staff including assigning tasks and monitoring performance.

Corporate Trainer/Stewart

The Cheesecake Factory Restaurant

Scottsdale, AZ

01.1998 - 01.2008

Participated in professional organizations and pursued educational opportunities to upgrade job knowledge and training skills.
Prepared digital training materials including workbooks, manuals and self-paced guides.
Designed training materials and examinations and facilitated cross-functional training for internal and external clients.
Developed and implemented training programs to improve employee performance.
Collaborated with subject matter experts to ensure accuracy of content within course materials.
Built relationships with vendors in order to acquire necessary materials or services for trainings.
Monitored training costs and prepared budget reports to justify expenditures.
Executed [Number] annual training sessions for internal and external clients.
Assessed training needs through surveys, interviews with employees or focus groups.
Obtained and organized manuals, guides and visual materials for development and training purposes.
Monitored, evaluated and recorded training activities or program effectiveness.
Administered assessments during and after training and provided leaders with feedback about individual strengths and training requirements.
Evaluated training materials prepared by instructors and offered actionable suggestions for improvement.
Boosted confidence of employees by providing skilled training to improve knowledge and productivity.
Designed and delivered presentations, workshops, and webinars on various topics relevant to corporate training.
Educated team members on time and resource management to improve organizational efficiency and control costs.
Provided individual coaching sessions for employees who needed additional support with their job duties.
Delivered technical training programs to clients through hands-on activities, simulators and technology-based methods to achieve best results.

Education

Licensed Barber - Barberology

All American Barber Institute , Glendale, AZ

02-2021

Certified Peer Support Specialist - Behavioral Health

Phoenix University , Phoenix, AZ

07-2019

High School Diploma -

Shadow Mountain High School, Phoenix, AZ

07-1993

Skills

Food Safety
Inventory Management
Kitchen Operations
Food Presentation
Line Management
Food Rotation
Portion Management
Kitchen Equipment Management
Attention to Detail
Problem-Solving
Punctual and Honest
Professional Attitude
Following Cooking Methods
Kitchen Station Setup
Equipment Maintenance
Kitchen Organization
Highly Motivated
Crew Training
Food Storage Procedures
Food Safety Standards
Cutting and Slicing Techniques
Prepared Foods Plating
Stock Rotation

Kitchen Sanitization
Team Coordination
Quality Control
Back of House Operations
Reliable and Trustworthy
Kitchen Sanitation
Knife Skills
Cleaning and Organization
Head Chef Collaboration
Quality Assurance and Control
Active Listener
Menu Item Memorization
Recipe Creation
Foodservice Sanitation
Dish Preparation
Supply Management
Contamination Control
Food Storage
Entree Preparation
Food Preparation
Time Management
Recipe Adherence

Timeline

Line Cook - Pedal Haus Brewery

04.2023 - Current

Kitchen Manager - Bombay Spice

01.2010 - 01.2016

Lead Line Cook - Tutti Santi

01.2008 - 01.2010

Corporate Trainer/Stewart - The Cheesecake Factory Restaurant