ERICK BARRERA
Forney,TX
Summary
With a proven track record at COCINERO RESTAURANT, I excel in menu development and kitchen management, showcasing my strong work ethic and creative thinking. My leadership significantly enhanced kitchen efficiency and food quality, achieving a notable reduction in food waste. Expert in food safety and team mentorship, I drive culinary excellence and innovation.
High-performing Chef offering 15 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Mexican cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English-Spanish skills.
Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
18
18
years of professional experience
Work History
Executive Chef
COCINERO RESTAURANT
03.2024 - 01.2025
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Coordinated employee schedules and developed staff teams to boost productivity.
Executive Chef
MESERO RESTAURANT
07.2015 - 10.2021
- open 5 Locations, helping owner Mico Rodriguez (mico) redesigning openkitchens, creating menu from scratch, manage all 5 locations with the chefs, promote key leader employees to a chef position.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
CHEF
Micocinarestaurant
02.2007 - 04.2015
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
GED -
GARLAND HIGHSCHOOL
Garland, TX05-2011
Skills
- Food safety
- Food prep planning
- Strong work ethic
- Meal preparation
- Safe food handling
- Customer service
- Kitchen equipment operation and maintenance
- Problem and complaint resolution
- Sanitation standards
- Food stock and supply management
- Team leadership
- Attention to detail
- Creative thinking
- Food plating and presentation
- Decision-making
- Menu supervision
- Hiring, training, and development
- Verbal and written communication
- Kitchen operations oversight
- Kitchen management
- Operations management
- Recipe development
- Restaurant operations
- Hospitality service expertise
- Menu development
- Sanitation guidelines
- Food pairing
- Purchasing
- Banquets and catering
- Coaching and mentoring
- Catering and events
- BOH operations
- Inventory management
- Inventory control
- ServSafe certification
- Food spoilage prevention
- Food presentation
- Kitchen staff management
- Customer retention
- Staff management
- Staff training
- Quality assurance
- Menu planning
- Vendor relations
- Cost control
- Equipment maintenance
- Allergy awareness
- Recipe creation
- Waste reduction
- Performance review
- Staff scheduling
- Recipes and menu planning
- Fine dining
- Fine-dining expertise
- Order management
- Performance improvement
- Purchasing management
- Process improvements
- Workflow optimization
- Delegating work
- Order delivery practices
- Resource management
- Vendor relationship management
- Performance assessments
- Productivity optimization
- Special events
- Forecasting and planning
- Regulatory compliance
- Staffing
- Policy development
- Signature dish creation
- Dietary restrictions
- Hygiene policy implementation
- Presentation management
- Food service safety training
- Food preparation techniques
- Culinary techniques
- Recipe management
- Dish preparation
- Ingredients selection
- Business operations oversight
- Budgeting and cost control
- Plating and garnishing
- Sanitation coordination
- Cooking technique demonstrations
- Problem-solving
- Teamwork and collaboration
- Cleaning and sanitation
- Food preparing, plating, and presentation
- Problem-solving abilities
- Kitchen safety
- Time management
- Recordkeeping and documentation
- Multitasking
Timeline
Executive Chef
COCINERO RESTAURANT
03.2024 - 01.2025
Executive Chef
MESERO RESTAURANT
07.2015 - 10.2021
CHEF
Micocinarestaurant
02.2007 - 04.2015
GED -
GARLAND HIGHSCHOOL
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