Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Eduardo Arguello

La Puente,CA

Summary

Motivated Chef offering over 5 years of experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Line Cook

Hilton Checker
09.2017 - Current
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures
  • Sent order information to kitchen using computer system and giving verbal instructions about customers' special requests and needs to other staff
  • Completed training to learn additional techniques for making new and seasonal items
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
  • Distributed food to wait staff quickly to provide excellent customer satisfaction
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
  • Grilled meats and seafood to customer specifications
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
  • Prepared food items such as meats, poultry and fish for frying purposes

Director of Dining Services

Brookdale Senior Living Facility
06.2021 - 04.2023
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Developed process that reduced waste and improved supply turnover.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Handled portion control activities according to specified instructions provided by chef.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Transitioned between breakfast and lunch service.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Used kitchen equipment safely and reduced risk of injuries and burns.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Reduced customer waiting by batch cooking popular items during rush times.
  • Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Placed orders to restock items before supplies ran out.
  • Verified compliance in preparation of menu items and customer special requests.
  • Oversaw business operations, inventory control and customer service for restaurant.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Motivated staff to perform at peak efficiency and quality.
  • Kept inventory levels in line with expected demands.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.

Sushi Chef

Sushiholics
02.2016 - 08.2017
    • Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
    • Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
    • Maintained well-organized workstation place to keep work efficient and consistent.
    • Cleaned workspace by removing food scraps from sushi preparation and sanitizing counters.
    • Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
    • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
    • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
    • Checked freezer and refrigerator prior to each shift to verify correct temperatures.

Line Cook

Legends Burgers
01.2015 - 01.2016
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Sent order information to kitchen using computer system and giving verbal instructions about customers' special requests and needs to other staff.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Trained and assisted new kitchen staff members.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Coordinated with Cashiers to gather and review order information for accurate order completion.

Education

High School Diploma -

West Covina High School
West Covina, CA
06.2012

Skills

  • Efficient multitasking
  • Food rotation
  • Kitchen sanitation
  • Food Preparation
  • Kitchen organization
  • Knife skill
  • Garnishing
  • Food Safety
  • Opening and closing procedures
  • Team leadership

Certification

  • Manager Servsafe Certificate & Training - Expires September 2027
  • Food handler Certificate - ANSI #1135, Expires May 2025
  • Diploma Culinary Arts & Food Operations, Institute of Culinary Education - Graduated September 2023

Timeline

Director of Dining Services

Brookdale Senior Living Facility
06.2021 - 04.2023

Line Cook

Hilton Checker
09.2017 - Current

Sushi Chef

Sushiholics
02.2016 - 08.2017

Line Cook

Legends Burgers
01.2015 - 01.2016

High School Diploma -

West Covina High School

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Eduardo Arguello