Carlos Andy Bernardez Norales
Rosenberg,Texas
Summary
Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
To seek and maintain a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
14
14
years of professional experience
Work History
Chief Cook
Seafarers International Union
Houston, TX
11.2016 - Current
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Maintained well-organized mise en place to keep work consistent.
- Obtained fresh, local ingredients to lower grocery costs.
- Determined purchasing specifications and budgetary allotments for all menu items.
- Developed recipes, portion specifications, and standard preparation procedures for all dishes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Coordinated hiring and training activities for kitchen and back of house employees while continuously monitoring performance.
Cook
Sodexo Remote Sites
New Orleans, LA
04.2011 - 07.2016
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Ordered and received products and supplies to stock kitchen areas.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Met production requirements for banquet and outlet desserts and breakfast pastries.
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Transitioned between breakfast and lunch service.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Reduced restaurant's annual food and labor costs through proper budgeting, scheduling and management of inventory.
Education
Teaching - Teacher Assistant
Bethel College I
La Ceiba 11.1974
Skills
- Proper food storage
- Meal scheduling
- Food spoilage prevention
- Food plating and presentation
- Menu planning
- Special Events
- Verbal and written communication
- Operations management
- Dietary restrictions
- Kitchen equipment operation and maintenance
- Order delivery practices
- Recipes and menu planning
- Staff Management
- Food delivery
- Food preparation and safety
- Equipment and utensils
- Budgeting
- Institutional kitchen settings
- Serving and cleanup
- Performance improvement
Accomplishments
- Resolved product issue through consumer testing.
Timeline
Chief Cook
Seafarers International Union
11.2016 - Current
Cook
Sodexo Remote Sites
04.2011 - 07.2016
Teaching - Teacher Assistant
Bethel College I