E. Raul Chavez
Davis,CA
Summary
Adept at recipe development and showcasing culinary creativity, I excelled at the Davis Food Co-op by enhancing food quality and kitchen efficiency. My ability to master sanitation practices and foster team collaboration led to significant improvements in service delivery. With a keen focus on vegetable prep and an unwavering willingness to learn, I consistently exceeded employer expectations.
Overview
3
3
years of professional experience
Work History
Prep Cook
Sacramento Natural Foods Co-Op
Sacramento, CA
02.2023 - 09.2025
- Communicated effectively with fellow staff members regarding meal preparations.
- Inspected finished dishes for quality assurance purposes.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Grilled and deep fried various foods from meats to potatoes.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Measured ingredients accurately using measuring cups and spoons.
- Heated sauces, soups and gravies according to specified methods.
- Maintained records of daily food usage in accordance with health regulations.
- Maintained an accurate inventory of supplies needed for daily operations.
- Monitored inventory levels of all kitchen items and placed orders when needed.
- Executed proper techniques when preparing menu item ingredients.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Helped train and develop new talent.
- Organized walk-in coolers and freezers according to established guidelines.
- Discarded spoiled food items immediately following established procedures.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Monitored freshness of food products to help reduce spoilage.
- Cooked meats, fish, poultry or other foods using various methods such as baking, frying or grilling.
- Set up work stations prior to opening to minimize prep time.
- Checked freshness of food and ingredients prior to use.
- Ensured that all dishes were prepared correctly by tasting them before serving.
- Operated grills, ovens and other kitchen equipment as required for meal preparation.
- Utilized excellent knife skills to chop and slice vegetables and carve and grind meats and cheeses.
- Adhered strictly to safety regulations while handling sharp knives or operating machinery.
- Measured and weighed food items to comply with portion requirements.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Dressed, seasoned and garnished appetizers and salads to prepare for food service.
- Maintained clean and orderly kitchen by regularly washing dishes, sanitizing surfaces, and taking out trash.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Seasoned cooked dishes properly before serving them.
- Made meals in accordance with company standards and requirements.
- Received and stored food and supplies.
- Sliced meats to prepare for cooking and assembly of menu items.
- Cleaned and sanitized work areas and equipment to ensure food safety standards.
- Kept the kitchen area clean at all times during shifts.
- Checked quality of food products to meet high standards.
- Stocked kitchen with necessary supplies, including food items and utensils.
- Requested supplies and equipment orders, explaining needs to managers.
- Followed recipes to prepare meals according to customer specifications.
- Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
- Monitored temperatures of prepared food and cold-storage areas.
- Completed day-to-day duties accurately and efficiently.
- Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
Cook
Davis Food Co-op
Davis, CA
01.2024 - 01.2025
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Chopped ingredients and prepped food items ahead of lunchtime and dinner rush periods.
- Worked collaboratively with other staff members to ensure efficient operation of the store operations during peak hours of business activity.
- Prepared a wide range of dishes according to menu specifications and chef instructions.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Stocked shelves with fresh items daily.
- Talked pleasantly with customers while taking orders and promoted positive image for business.
- Adhered to health and safety standards while preparing food.
- Greeted customers in a friendly and professional manner.
- Organized ingredients and restocked supplies to prepare for busy periods.
- Checked and recorded refrigerator and freezer temperatures to maintain food quality and freshness.
- Followed company recipes for preparing foods such as soups, salads, sandwiches.
- Maintained cleanliness of the deli area and equipment.
- Assembled and served meals according to specific guest requirements.
- Demonstrated strong communication skills when interacting with customers and coworkers.
- Maintained safe food handling practices to prevent germ spread.
- Explained food preparation methods and ingredients to enable patrons with food allergies to make educated decisions.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Grilled and deep fried various foods from meats to potatoes.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Monitored stock levels of food items and ordered more when necessary.
- Received and stored food and supplies.
- Managed portion control using correct utensils during preparation and plating.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Resolved customer complaints regarding food quality or services provided.
- Set up and performed initial prep work for soups, sauces and salads.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Managed inventory levels of ingredients and supplies necessary for daily operations.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Inspected kitchens for sanitary conditions before the start of each shift.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Used standardized recipes and other instructions to prepare food.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Completed day-to-day duties accurately and efficiently.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
- Worked effectively in team environments to make the workplace more productive.
- Provided excellent service and attention to customers when face-to-face or through phone conversations.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Followed established procedures and requirements for safe food handling, storage and service.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Adhered to food safety standards when storing and preparing foods.
- Made meals in accordance with company standards and requirements.
- Checked quality of food products to meet high standards.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Organized storage areas for efficient usage of space.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Monitored temperatures of prepared food and cold-storage areas.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Education
High School Diploma -
Tecnica #73 Octavio Paz
Cuahutitlan Mexico07-2001
Skills
- Vegetable washing
- Sauce preparation
- Willingness to learn
- Recipe development
- Vegetable prep
- Food storage
- Knife safety
- Food quality control
- Stock rotation
- Active listener
- Highly motivated
- Menu understanding
- Sanitation practices
- Seasoning techniques
- Slicing techniques
- Team collaboration
- Culinary creativity
Languages
Spanish
Full Professional
Portuguese
Full Professional
English
Professional
Timeline
Cook
Davis Food Co-op
01.2024 - 01.2025
Prep Cook
Sacramento Natural Foods Co-Op
02.2023 - 09.2025
High School Diploma -
Tecnica #73 Octavio Paz
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