DAVID CÓNDOR
New York,USA
Summary
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Overview
7
7
years of professional experience
Work History
SOUS CHEF
ARTESANO PERUVIAN RESTAURANT
09.2022 - 06.2024
- Cleaning and organizing the food preparation area for the Head Chef
- Delivering the ingredients that the Head Chef needs to prepare to the food preparation area
- Ensuring the Line and Prep Cooks prepare the dishes according to the Head Chef's specifications and standards
- Training new kitchen employees on the restaurant's standards and regulations
- Addressing and resolving diners' and clients' complaints quickly
- Monitoring the kitchen area and the staff to ensure sanitation standards are maintained
- Ensuring all food products to be prepared are not expired
- 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.
Line Cook
PRINCESS CRUISE - SKY
06.2021 - 07.2022
- Company Overview: American Cruise
- Cook in the LA MER BISTRO Michelin star French Restaurant
- Cook in charge preparing side dishes such as risottos, pastas, vegetables
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Reduced food waste by effectively managing inventory and implementing proper food storage techniques.
Line Cook
PRINCESS CRUISE - ISLAND
12.2019 - 06.2020
- Company Overview: American cruise
- Cook preparing dishes in the breakfast such as omelets, benedict eggs, American breakfast
- Cook making pizzas and calzones in the pizza station
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Line Cook
HYATT RESORT HOTEL
09.2018 - 09.2019
- Cook side dishes at the Long Eagle Grill, such as pomme gratin, mac and cheese, vegetables, pizza, burgers, salads, and more
- Cook making buffets, breakfast, dinners
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Line Cook
Marriot Hotel Sheraton
03.2017 - 07.2017
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Education
Diploma Program - Restaurant And Culinary Management
Institute of Culinary Education
New York, NY04-2025
ITALIAN LANGUAGE B2 -
ITALIAN CULTURE INSTITUTE
08.2020
TECHNICIAN IN GASTRONOMY AND CULINARY ART -
EXPRO HIGHER TECHNOLOGICAL INSTITUTE
01.2015
Skills
- Kitchen leadership
- Attention to Detail
- Safe Food Handling
- Food presentation
- Menu Planning
- Food Preparation
- Highly motivated
- Cleaning and organization
- Reliable and Trustworthy
- Professional Attitude
Languages
English
Full Professional
Timeline
SOUS CHEF
ARTESANO PERUVIAN RESTAURANT
09.2022 - 06.2024
Line Cook
PRINCESS CRUISE - SKY
06.2021 - 07.2022
Line Cook
PRINCESS CRUISE - ISLAND
12.2019 - 06.2020
Line Cook
HYATT RESORT HOTEL
09.2018 - 09.2019
Line Cook
Marriot Hotel Sheraton
03.2017 - 07.2017
ITALIAN LANGUAGE B2 -
ITALIAN CULTURE INSTITUTE
TECHNICIAN IN GASTRONOMY AND CULINARY ART -
EXPRO HIGHER TECHNOLOGICAL INSTITUTE
Diploma Program - Restaurant And Culinary Management
Institute of Culinary Education
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