Cesar Gonzalez

Work History

Cook

Skyport- The Southern Steak And Oyster

Nashville, TN

08.2022 - Current

Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
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.

Cook

SRM

Murfreesboro, TN

06.2022 - Current

Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
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.
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
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 food items in compliance with recipes and portioning control guidelines.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Seasoned and cooked food according to recipes or personal judgment and experience.
Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.

Kitchen Manager

Party Fowl

Murfreesboro, TN

04.2021 - 04.2022

Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Checked and tested foods to verify quality and temperature.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.

Kitchen Manager

MCBC-Pucketts

Nashville, TN

09.2020 - 04.2021

Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Checked and tested foods to verify quality and temperature.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
Implemented effective inventory control systems to reduce food spoilage and waste.
Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Managed staff schedules and maintained adequate coverage for all shifts.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.

Assistant Kitchen Manager

MCBC-Party Fowl

Nashville, TN

07.2019 - 08.2020

Identified team weak points and implemented corrective actions to resolve concerns.
Checked and tested foods to verify quality and temperature.
Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Managed staff schedules and maintained adequate coverage for all shifts.

Cook Shift Leader

Primrose Table

Murfreesboro, TN

10.2018 - 07.2019

Mentored kitchen staff to prepare each for demanding roles.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Maintained well-organized mise en place to keep work consistent.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Cooked memorable dishes that brought new customers into establishment.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Trained kitchen staff to perform various preparation tasks under pressure.
Followed strict standards for food handling and safety, minimizing risks to customers.
Maintained food safety and sanitation standards.
Identified inefficiencies leading to improved productivity.
Adjusted recipes based on ingredient availability or customer request.
Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.

Cook

The Waterfront

Delavan, WI

10.2014 - 08.2015

Prepared variety of foods according to customers' orders or supervisors' instructions
Portioned, wrapped food while using all food handling standards. Cleaned, cut, and cooked meat, fish, or poultry
Cooked items ordered by each customer, working on several different orders simultaneously
Notified kitchen personnel of shortages or special orders
Ensured first-in-first-out system with all ingredients labeled and stored properly.

Lead Kitchen Manager

The Grist Mill

East Troy, WI

09.2013 - 01.2015

Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas
Consistently kept clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
Followed proper food handling methods and maintained correct temperature of all food products
Established and maintained open, collaborative relationships with kitchen team
Quickly and courteously resolved all guest problems and complaints
Enforced appropriate work-flow and quality controls for food quality and temperature
Developed strategies to enhance catering and retail food service revenue and productivity goals
Correctly operated all bakery equipment, including ovens, fryers, scales and mixers.

Executive Sous Chef/Banquet Chef

Lake Lawn Resort

Delavan, WI

07.2011 - 10.2013

Appliances, and food preparation areas to ensure safe and sanitary handling practices
Also ensured freshness of food and ingredients by keeping track of old and new items and rotating stock
Executed daily production lists and goals
Helped with preparation and service for catering events
Checked quantity and quality of received products
Managed kitchen operations for high grossing, fast-paced kitchen
Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items
Responsible for all kitchen operations such as banquet events,
Education buffet lines, holiday parties, luncheons and hotel restaurant
Executed various kitchen stations and assisted with grill, saute or pantry also supervised and used all food handling standards
Directed operation and organization of kitchens and all food-related activities, including presentation and serving of food
Maintained contact with kitchen staff, management and serving staff
Notified kitchen personnel of shortages or special orders.

Experienced Cook

With exceptional knowledge of wide variety of kitchen equipment and cooking techniques in fast-paced environment
Action-oriented with strong ability to communicate effectively with back and front of house crew
Self motivated with 18+ years experience in fast-paced restaurants from large corporate to small kitchens
Leadership/communication skills
Self-motivated
Customer-oriented
Culinary knowledge
Restaurant management
Reliable team worker
Comfortable standing for long time periods
Commercial deep fryer and slicer operation
Knowledge of basic food preparation
Willing to work under pressure
Able to regularly lift/move up to 25-50 lbs
Able to work in fast paced environment
Inventory management familiarity
High volume production capability

Summary

Overview

Work History

Cook

Cook

Kitchen Manager

Kitchen Manager

Assistant Kitchen Manager

Cook Shift Leader

Cook

Lead Kitchen Manager

Executive Sous Chef/Banquet Chef

Experienced Cook

Education

Associate of Arts - Culinary Arts

High School Diploma -

Skills

Timeline

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