Cindy Hernandez
Lakewood,CA
Summary
Proven leader in high-stakes culinary environments, I leveraged team leadership and kitchen organization skills at Black Marlin Restaurant to enhance menu offerings and reduce costs, achieving significant improvements in guest satisfaction and food waste reduction. Excelled in fostering vendor relationships and mentoring staff, consistently delivering innovative and safe food presentations. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 10+year background in high-end restaurant industry. Adaptable and enterprising chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
11
11
years of professional experience
Work History
Sous Chef
Black Marlin Restaurant
10.2023 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Leader
Great Wolf Lodge Woodfire Grill Steakhouse
01.2022 - 10.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Private Chef
Nancy
04.2018 - 11.2022
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.
- Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.
- Developed innovative recipes and cooking techniques to continually exceed client expectations.
- Shopped for ingredients.
- Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
- Provided easy-to-read cooking preparation instructions for clients.
- Conducted thorough research on nutrition trends and dietary restrictions to better cater to clients'' specific needs.
Leader
Knott's Berry Farm
03.2019 - 01.2022
- Observed packing operations to verify conformance to specifications.
- Frequently inspected production area to verify proper equipment operation.
- Educated staff on organizational mission and goals to help employees achieve success.
- Maintained overall safe work environment with employee training programs and enforcement of safety procedures.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Led team by answering complex customer questions and mentoring personnel one-on-one.
- Evaluated employee skills and knowledge regularly, training, and mentoring individuals with lagging skills.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Jr Sous Chef
Keesal Young Logan Law Office
05.2013 - 12.2017
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
- Ordered new ingredients and supplies to meet expected needs.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
- Developed unique menu items and plating presentations.
- Successfully completed kitchen product inventory as assigned.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Developed close relationships with suppliers to source best ingredients.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Education
High School Diploma -
Lakewood High School
Lakewood, CA06.2006
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Menu Planning
- Food presentation
- Customer Service
- Kitchen Organization
- Cooking techniques
- Allergen awareness
- Safety Management
- Knife Skills
- Ingredient Knowledge
- Mentoring and Coaching
- Menu development
- Cost Control
- Vendor Relationship Management
Languages
Spanish
Full Professional
Timeline
Sous Chef
Black Marlin Restaurant
10.2023 - Current
Leader
Great Wolf Lodge Woodfire Grill Steakhouse
01.2022 - 10.2023
Leader
Knott's Berry Farm
03.2019 - 01.2022
Private Chef
Nancy
04.2018 - 11.2022
Jr Sous Chef
Keesal Young Logan Law Office
05.2013 - 12.2017
High School Diploma -
Lakewood High School
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