Charles Englisa
San Jose,CA
Summary
Hardworking bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths.
Overview
5
5
years of professional experience
Work History
Cook (floating) Grill,Sautee,Fry, Banquet Cook
Army Navy Country Club
04.2023 - 01.2026
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Cooked multiple orders simultaneously during busy periods.
- Adhered to portion controls and presentation specifications.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Kept stations stocked and ready for use to maximize productivity.
- Grilled and deep fried various foods from meats to potatoes.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Demi Chef
AC Bistro (PH)
02.2021 - 12.2022
- Developed recipes to meet consumer tastes.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Chopped vegetables and fruit for use in such dishes as stir-fries .
- Notified in advance of supply needs to prevent inventory shortages.
- Adhered to state and local health and safety regulations for food handling and disinfection of kitchen surfaces.
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
- Completed side work and prep according to back of house checklist.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
Education
Bachelor of Science - Hotel And Restaurant Institutional Management
Liceo De Cagayan De University
Cagayan De Oro Philippines10-2020
Skills
- Grilling
- Recipe-based cooking
- Frying
- Dish preparation
- Fine Dining
- Order Verification
- Sanitation
- Food presentation
- Customer Service
- Food handling
- Performance Improvement
- Focused and disciplined
- Quality assurance and control
- Culinary Art
- Cutting and slicing techniques
Timeline
Cook (floating) Grill,Sautee,Fry, Banquet Cook
Army Navy Country Club
04.2023 - 01.2026
Demi Chef
AC Bistro (PH)
02.2021 - 12.2022
Bachelor of Science - Hotel And Restaurant Institutional Management
Liceo De Cagayan De University