ALEX PATRICK CARLIN
Covina,CA
Summary
Chef Alex Carlin was born in Southern California. From very young age he could be found listening to music and helping out his grandmother in the kitchen from cutting vegetables to prepare Grandma’s signatures recipes.
From high school on chef Alex found himself working in kitchens from small eateries to Hotels such as Disneyland Hotel to Major Cooperate dining
When Chef Alex was an young adulthood his grandmother of ill health moved in. Have to help control diet but also making it appetizing for her.
Bring Chef Alex learned skills and life skills to Oakmont to better server our loved residents
Overview
8
8
years of professional experience
Work History
Head Chef/Culinary Director
Oakmont Of Whittier
Whittier, CA
10.2021 - Current
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Prepared and served food to approximately 120 personnel in average 2 hours.
- Inspected deliveries for accuracy and safety.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Purchased food and cultivated strong vendor relationships.
- Maximized quality assurance by completing frequent line checks.
- Kept labor at or below 85% to support business profit targets
Head Chef/Culinary Director
Oakmont Of Las Vegas
Las Vegas, NV
08.2020 - 10.2021
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Prepared and served food to approximately 150 personnel in average 2 hour.
- Inspected deliveries for accuracy and safety.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
Interim Head Chef/Culinary Director
Oakmont Of San Antion Hightes
Upland, CA
09.2018 - 06.2020
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Prepared and served food to approximately 95 personnel in average 2 hours.
- Inspected deliveries for accuracy and safety.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Conducted 2 hour inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Motivated staff to perform at peak efficiency and quality.
Lead Cook/Jr Catering Chef
Vita Italian Bar And Grill
Pomona, CA
02.2018 - 09.2019
- Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
- Cooked for large groups of people and managing various types of food for large events.
- Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Conceptualized menus to account for dietary restrictions, food allergies and personal requests.
- Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
- Crafted exciting catering options for clients.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
Catering Chef
Compass
Irvine, CA
10.2017 - 04.2018
- Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
- Cooked for large groups of people and managing various types of food for large events.
- Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Created catering menu based upon client specifications, event type, dietary needs and budget.
- Ordered food items and supplies needed to fulfill catering jobs.
- Traveled across 5 mile-range to provide exceptional service, offering critically-acclaimed catering in various settings.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Crafted exciting catering options for clients.
Sous chef
Oakmont of
- Whittier
- Pantry Cook/Wok Cook, Pei Wei Asian Diner in Brea
- Drive-thru cashier at El Pollo Loco Store # 5487 as a cashier and shift cover
- Scored a perfect score on the secret shopper
- Some experience in warehouse and construction settings.
Line Cook
Disneyland Hotel
Anaheim, CA
- 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.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- 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 such as meats, poultry and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Education
High School Diploma -
Coronado Alternative High School
West Covina, CA06.2010
Skills
- Training and Onboarding
- Delegating Assignments and Tasks
- Investigating Complaints
- Health Code Compliance
- Back of House Management
- Service Delivery Management
- Managing Deliveries
- Monitoring Food Preparation
- Relationship Building
- Performance Improvement
Timeline
Head Chef/Culinary Director
Oakmont Of Whittier
10.2021 - Current
Head Chef/Culinary Director
Oakmont Of Las Vegas
08.2020 - 10.2021
Interim Head Chef/Culinary Director
Oakmont Of San Antion Hightes
09.2018 - 06.2020
Lead Cook/Jr Catering Chef
Vita Italian Bar And Grill
02.2018 - 09.2019
Catering Chef
Compass
10.2017 - 04.2018
Sous chef
Oakmont of
Line Cook
Disneyland Hotel
High School Diploma -
Coronado Alternative High School
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