Carlos Medina

Cook

Chipotle

Cupertino, CA

01.2023 - 08.2023

Cleaned kitchen equipment, surfaces, utensils and dishes.
Distributed food to service staff for prompt delivery to customers.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
Adjusted seasonings of dishes during cooking process in order to enhance flavors.
Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
Adhered to regulatory standards regarding safe and sanitary food prep.
Prepared and served meals by reviewing recipes and combining and cooking ingredients.
Requested supplies and equipment orders, explaining needs to managers.
Replenished food items from inventory and rotated ingredients.
Supervised and trained kitchen staff on proper preparation techniques.
Set up and performed initial prep work for soups, sauces and salads.
Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
Received and stored food and supplies.
Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
Managed portion control using correct utensils during preparation and plating.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Coordinated orders to expedite food from kitchen according to cook time and delivery time.
Followed established procedures and requirements for safe food handling, storage and service.
Prepared variety of foods according to exact instructions and recipe specifications.
Monitored stock levels of food items and ordered more when necessary.
Organized storage areas for efficient usage of space.
Wrapped, dated and labeled food items in storage for safety and freshness.
Planned menus based on customer preferences, nutritional value and budget constraints.
Operated grills, fryers and broilers to cook items to quality guidelines.
Ensured that all food was cooked at the correct temperature and stored correctly.
Retained consistent quality and high accuracy when preparing identical dishes every day.
Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Executed proper techniques when preparing menu item ingredients.
Monitored temperatures of prepared food and cold-storage areas.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.

Summary

Overview

Work History

Cook

Education

Bachelors - Criminology

Skills

Affiliations

Languages

Timeline

Cook

Bachelors - Criminology

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