Christian Soria
Phoenix,AZ
Summary
Innovative Culinary Proffesional known for high productivity and efficient task completion. Specialize in menu development, inventory management, and culinary team leadership. Excel in time management, adaptability, and creative problem-solving skills to deliver exceptional dining experiences.
Overview
6
6
years of professional experience
Work History
Head Chef
Desert Canyon Golf Club
Foutain Hills , AZ
2024.03 - Current
- Crafted unique menus and original recipes spanning across a wide array of dishes including appetizers, entrees, desserts, and specialty items.
- Established portion control guidelines to reduce waste and maximize profits.
- Monitored food production to guarantee quality standards were met.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
Pantry Line Cook
Desert Highlands Golf Club
Scottsdale , AZ
2023.03 - 2024.03
- Sliced, chopped, and diced vegetables for use in salads and other dishes.
- Adhered to all sanitation procedures outlined by the Health Department including frequent hand washing practices.
- Prepared and cooked food according to recipes specified by the head chef.
- Developed menus featuring seasonal ingredients based on customer feedback and market trends.
- Ensured that all food products were prepared in a timely manner according to established standards.
- Organized storage areas in order to maximize space efficiency while maintaining safe working conditions.
- Performed routine maintenance tasks such as cleaning refrigerators or changing light bulbs in kitchen areas.
- Consulted with chefs regarding any discrepancies in ingredient amounts or preparation methods used when preparing dishes.
- Inspected ingredients prior to preparation to ensure freshness.
- Controlled wastage by utilizing leftovers creatively and following portion control guidelines set forth by management.
- Followed health and safety regulations when handling food items.
- Provided excellent customer service by answering questions about menu items or making suggestions upon request.
- Trained new pantry line cooks on proper cooking techniques and safety protocols.
- Monitored stock levels of all pantry items and placed orders as needed.
- Stocked shelves with necessary supplies for day-to-day operations of the kitchen.
- Assisted other culinary staff members with dishwashing duties when needed.
- Cleaned work areas, equipment, utensils, dishes, and silverware.
Sous Chef
Moon Valley Country Club
Phoenix , AZ
2022.12 - 2023.03
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Created a positive work environment by encouraging teamwork among staff members.
- Complied with all health department regulations regarding proper food handling methods.
- Trained new hires in proper cooking techniques and recipes.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Supervised cooks and other kitchen personnel during meal services.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Performed weekly inspections of all equipment for safety compliance.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Established standard procedures for plating presentations.
- Developed daily specials utilizing seasonal ingredients.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Monitored inventory levels to ensure adequate supplies on hand.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Contributed to the successful execution of catered events from start to finish.
- Maintained accurate records for cost analysis purposes.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
Line Cook
Ancala Country Club
Scottdale , AZ
2021.02 - 2022.11
- Adhered to sanitation policies at all times when handling food products.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Performed basic knife skills such as dicing onions or slicing meats.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Stocked and restocked kitchen supplies as needed.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
Sauté Cook
Anthem Country Club
Anthem , AZ
2018.09 - 2020.02
- Tasted prepared dishes to ensure they met quality standards before plating them up for customers.
- Monitored the temperature of hot holding units to ensure all food items were held at safe temperatures.
- Seasoned foods with herbs, spices, salt, pepper, garlic powder per recipe guidelines.
- Plated dishes according to presentation guidelines established by chefs or supervisors.
- Maintained updated knowledge of menu items including ingredients used in each dish and special requests from customers that may require modifications to recipes or preparation methods.
- Inspected work areas for cleanliness prior to beginning shift duties.
- Stocked supplies such as spices, condiments, sauces, and garnishes in preparation for service.
- Assisted other team members when needed during busy periods or times of high volume orders from customers.
- Restocked supplies as needed during service hours ensuring adequate levels were maintained at all times.
- Communicated effectively with co-workers in order to maintain efficient workflow throughout the shift period.
- Identified opportunities for process improvements within the kitchen environment through observation and communication with other staff members.
- Removed trash from work stations regularly throughout shift periods.
- Cleaned and organized the sauté station before and after shifts.
- Prepared a variety of ingredients such as meats, vegetables, and starches for sautéing according to recipes.
Education
High School Diploma -
Boulder Creek HS
Anthem2014-05
Skills
- Food Safety Regulations
- Performance Assessments
- Heat control
- Inventory Rotation
- Budgeting and cost control
- Dish preparation
- Plating and presentation
- Banquets and catering
- Food science
- Forecasting and planning
- Ingredient Selection
- Workflow Coordination
- Menu Planning
- Food preparation techniques
- Menu Supervision
- Kitchen Management
- Regulatory Compliance
- Professional Networking
- Food Safety
- Knowledge of kitchen tools
- Sanitation Standards
- Food and beverage pairing
- Staff Training
- Purchasing management
- Waste Reduction
- Equipment Maintenance
- Menu development
- Grilling
- Recipe creation
- Culinary techniques
- Kitchen Operations
- Team Management
- Food presentation
- Culinary expertise
Languages
Spanish
Professional
Refrences
- Raymundo Salgado- 480-453-4162
- Parker Ahlbrecht- 623-399-0821
- Brandon Thompson
- Ozbaldo Garcia- 818-614-0362
- Stephanie mendoza 520-490-8267
- Gilbert Medina- 480-427-8803
References
References available upon request.
Timeline
Head Chef
Desert Canyon Golf Club
2024.03 - Current
Pantry Line Cook
Desert Highlands Golf Club
2023.03 - 2024.03
Sous Chef
Moon Valley Country Club
2022.12 - 2023.03
Line Cook
Ancala Country Club
2021.02 - 2022.11
Sauté Cook
Anthem Country Club
2018.09 - 2020.02
High School Diploma -
Boulder Creek HS
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