Francisco Landinez Bossio
Everett,WA
Summary
Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.
Overview
21
21
years of professional experience
Work History
Cook
The Buzz In Steak House
Everett, WA
01.2022 - Current
- 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.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Transitioned between breakfast and lunch service.
- Inspected appliances, commercial fryers, and ovens to verify proper working order.
Demoltion
Demoltion
Everett, WA
01.2021 - Current
- Wore necessary personal protective equipment to minimize risks from hazardous materials, biohazards and other harmful substances.
- Utilized chemicals and cleaning equipment to meet facility's predetermined sanitation and cleanliness quality standards.
- Identified and minimized work risks and hazards.
- Controlled environmental and health concerns such as asbestos, mold, lead and silica dust.
- Maintained accordance with safety protocols to protect team members and other personnel.
- Collected, removed and disposed of debris in line with company standards and regulatory requirements.
- Operated saws, woodchipper, removal of debris, metals on daily basis.
Cook
Asagio Restaurant
Seattle, WA
05.2020 - 08.2022
- 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.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Chef
Restaurante Cuadrilonga
Cartagena, Colombia South America
12.2017 - 12.2018
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Collaborated with staff members to create meals for large banquets.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Verified compliance in preparation of menu items and customer special requests.
- Collaborated with other personnel to produce and modify menus and selections.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
Chefe
Hotel Ananda
Cartagena, Colombia, SOUTH AMERICA
05.2015 - 11.2017
- Hired, managed and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Mentored kitchen staff to prepare each for demanding roles.
- Verified compliance in preparation of menu items and customer special requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with staff members to create meals for large banquets.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with other personnel to produce and modify menus and selections.
- Forecasted supply needs and estimated costs.
- Obtained fresh, local ingredients to lower grocery costs.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Planned promotional menu additions based on seasonal pricing and product availability.
Cook
Disney Cruise Lines
Cartagena, Colombia, South America
01.2009 - 08.2009
- 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.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Transitioned between breakfast and lunch service.
- Inspected appliances, commercial fryers, and ovens to verify proper working order.
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
- Met production requirements for banquet and outlet desserts and breakfast pastries.
Chef Manager
Hotel Capilla Del Mar
Cartagena, COLOMBIA, South America
07.2006 - 12.2008
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
- Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
- Instituted positive kitchen atmosphere for all staffers through effective communication, consistent training and [Skill].
- Recruited and hired employees to build effective culinary team for $[Number] annual revenue-producing restaurant in [Name of City].
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
Chef De Partie
Hotel Santa Clara
Cartagena, COLOMBIA, South America
01.1996 - 06.2006
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Placed orders to restock items before supplies ran out.
- Mentored kitchen staff to prepare each for demanding roles.
- Complied with portion and serving sizes as per restaurant standards.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- 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.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations
- Obtained fresh, local ingredients to lower grocery costs.
- Collaborated with staff members to create meals for large banquets.
- Supervised and enhanced work of 6-person team producing more than 100 -500 for buffet service
Skills
- Food plating and presentation
- Food spoilage prevention
- Recipes and menu planning
- Institutional and batch cooking
- Hospitality service expertise
- Strong attention to safe food handling procedures
- Food presentation talent
- Beautiful presentation of food
- Extensive catering background
- Hospitality and service industry background
- Food preparation and safety
- Semi-finalist in Disney Cruise fruit platter contest
Languages
Spanish
Native or Bilingual
Timeline
Cook
The Buzz In Steak House
01.2022 - Current
Demoltion
Demoltion
01.2021 - Current
Cook
Asagio Restaurant
05.2020 - 08.2022
Chef
Restaurante Cuadrilonga
12.2017 - 12.2018
Chefe
Hotel Ananda
05.2015 - 11.2017
Cook
Disney Cruise Lines
01.2009 - 08.2009
Chef Manager
Hotel Capilla Del Mar
07.2006 - 12.2008
Chef De Partie
Hotel Santa Clara
01.1996 - 06.2006