Carlos Hernandez
Fairfield,CA
Summary
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Overview
10
10
years of professional experience
Work History
Line Cook
MARLOWE
San Francisco, CA
- 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.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Manger Cook
BLUE BARN POLK RESTAURAN
San Francisco, CA
01.2015 - 04.2021
- Sam-415-412-6864-boss at blue barn
- Monitored quality of raw and cooked food products to uphold health code standards.
- Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
- Communicated importance of safety practices, detailing procedure codes, employee understanding of safety protocol, monitoring processes and risk management regulations.
- Responded to and managed guest concerns and complaints, establishing direct connections with customers and resolving conflicts when necessary.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
Line Cook
THE CAVLIER
San Francisco, CA
03.2011 - 12.2014
- 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.
- 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.
Skills
- Current in Culinary Trends
- Instruction and Delegation
- Food Preparing, Plating and Presentation
- Timely Food Delivery
- Supply Estimates
- Food Preparation Techniques
Timeline
Manger Cook
BLUE BARN POLK RESTAURAN
01.2015 - 04.2021
Line Cook
THE CAVLIER
03.2011 - 12.2014
Line Cook
MARLOWE