Ernesto Salceda
Chicago,Illinois
Summary
Professional cook with over 3 years of experience working in the restaurant industry, seeking a cook position in a restaurant to hone my skills and gain more knowledge and experience in the industry. Responsible professional skilled in ingredient preparation, batch cooking and plating. Knowledgeable and precise individual committed to maintaining clean, orderly kitchen and delivering high-quality, delicious food.
Overview
2
2
years of professional experience
Work History
Line Cook
Hawksmoor Chicago
Chicago, IL
05.2024 - Current
- Work closely with the sous chef to plan and coordinate timely prep for cold starters and the raw bar.
- Ensure proper storage and handling of all cold ingredients, following food safety and sanitation guidelines.
- Train new and junior cooks on cold station procedures, including proper shucking techniques, prep methods, and plating standards.
- Ensured that all dishes were prepared according to recipe specifications.
Butcher
Costco Wholesale
North Riverside, IL
05.2023 - 08.2023
- Helped with customer requests and concerns.
- Packaged and labeled raw product.
- Inventory of leftover products after hours.
- Broke down fish and poultry as needed.
- Broke down, washed, and sanitized the machines and the whole room.
Station Lead
Food For Thought (SAIC Campus)
Chicago, IL
08.2022 - 04.2023
- Product management.
- Preparing the line and maintaining prep.
- Assist with customer questions and concerns.
- Inventory management.
Education
Foundations of Cooking I & II, Foundations of Baking and Pastry, Nutrition, Café Production, Breakfast Cookery, Garde Manger, Advanced Methods of Cooking
Kendall College
01.2025
Skills
- Sanitation
- Product Management
- Organization
- Preparation Efficiency
References
- Chef Ronald Martin, rmartin28@nl.edu
- Chef John Gazley, 847-521-0828
- Chef Aris Daliva, 224-639-0802
Timeline
Line Cook
Hawksmoor Chicago
05.2024 - Current
Butcher
Costco Wholesale
05.2023 - 08.2023
Station Lead
Food For Thought (SAIC Campus)
08.2022 - 04.2023
Foundations of Cooking I & II, Foundations of Baking and Pastry, Nutrition, Café Production, Breakfast Cookery, Garde Manger, Advanced Methods of Cooking
Kendall College