David Camacho
Chicago,IL
Summary
My training, although non-formale, is all hands on. I've worked my way through every position in the back of house up into the position i am in now. I've worked under and learned from chefs with different styles and backgrounds, which has taught me to adapt. From bar and grills, to high volume, private events and everything in between, i pride myself on my ability to learn from everyone i see in the kitchen. Ive learned to lead by example and my team is my priority when it comes to the job. I am always the last person to clock out and leave, ensuring that my teams knows the have a leader, not a boss.
Overview
11
11
years of professional experience
Work History
Sous Chef
The Fifty 50
04.2019 - Current
- Took care of and managed inventory for the kitchen as to help control food cost.
- Placed product orders through multiple vendors resulting in the skill to source through different vendors and find better prices for products, reducing cost.
- Wrote the schedule for the entire B.O.H to control labor cost.
- Hiring manager and training manager experience giving the the ability to delegate properly and work with a variety of people with different skill sets.
- Well versed in high volume during regular service and private event directing.
- Menu development through collaborated efforts with executive chefs.
- Bilingual and fluent in both languages to help break communication barriers between english and primarily spanish speaking staff members.
Lead Line Cook
SPiN Chicago
05.2019 - 08.2020
- Trained and instructed trainees in the proper flow of service.
- Ran expo leaning the ability to delegate and keep track of ticket times.
- Assisted the sous in tracking inventory.
- Organized and wrote prep list for the morning team ensuring that pars for a la cate items were always met.
- Worked the line taking charge of the busier evening to ensure smooth service and proper standards were desplyed
Line Cook
Revel Bar Group
06.2014 - 06.2018
- Started as a dish washer working in a fast paced environment.
- Worked as prep cook to help ensure consistency in recipes and keep prep stocked throughout the week.
- Worked as a line cook through high volume evenings leaning the ability to produce food at a fast, efficient, and consistent manner.
- Managed the kitchen in the absence of chefs leaning to work under pressure and multi task.
Education
High School Diploma -
Kelvin Park High School
Chicago, IL09-2013
Skills
- Team leadership
- Food safety
- Inventory management
- Food presentation
- Menu planning
- Food preparation
- Kitchen organization
- Safety management
- Supervising food prep
- Mentoring and coaching
- Menu memorization
- Staff training
- Kitchen management
- Ordering and requisitions
- Vendor relationship management
- Sanitation procedures
Timeline
Lead Line Cook
SPiN Chicago
05.2019 - 08.2020
Sous Chef
The Fifty 50
04.2019 - Current
Line Cook
Revel Bar Group
06.2014 - 06.2018
High School Diploma -
Kelvin Park High School
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