Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Estuardo Mancilla

Jackson,NJ

Summary

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

29
29
years of professional experience

Work History

Head Chef

Kitchen@35
03.2021 - Current
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained well-organized mise en place to keep work consistent.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.

Store Manager

Columbus General Store ,restaurant and Catering
09.2016 - 03.2021
  • Managed daily operations to ensure smooth functioning of the store, maintaining a clean, safe environment for customers and employees.
  • Managed inventory control, cash control, and store opening and closing procedures.
  • Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.
  • Improved customer satisfaction through staff training in customer service and product knowledge.
  • Maintained proper product levels and inventory controls for merchandise and organized backroom to facilitate effective ordering and stock rotation.
  • Completed point of sale opening and closing procedures.
  • Rotated merchandise and displays to feature new products and promotions.
  • assisted the kitchen staff with daily food preparation and catering orders
  • Upheld and communicated store programs and standards to employees for optimal quality, freshness, safety and cleanliness.

Head Chef

Cranbury Station Restaurant
02.1998 - 09.2016
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Created recipes and prepared advanced dishes.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Developed and cooked dishes that brought new customers into establishment.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
  • Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.

Sous Chef

Hilton Hotel
11.1995 - 02.1998
  • 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.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Contributed to menu design, incorporating innovative culinary techniques

Education

Associate of Arts - Culinary

New York Restaurant School
New York, NY
08.1992

Skills

  • Food Safety
  • Food presentation
  • Kitchen Management

Languages

Spanish
Native or Bilingual

Timeline

Head Chef

Kitchen@35
03.2021 - Current

Store Manager

Columbus General Store ,restaurant and Catering
09.2016 - 03.2021

Head Chef

Cranbury Station Restaurant
02.1998 - 09.2016

Sous Chef

Hilton Hotel
11.1995 - 02.1998

Associate of Arts - Culinary

New York Restaurant School

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Estuardo Mancilla