Summary
Overview
Work History
Education
Skills
Timeline
Generic

Eugenio Pacheco III

The Bronx,NY

Summary

High-energy culinary professional bringing exceptional leadership and planning abilities. Dedicated to improving team performance and meeting high standards for taste and presentation. Results-oriented and hardworking with excellent multitasking skills and focused mentality.

Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.

Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience.

Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth.

Overview

19
19
years of professional experience

Work History

Kitchen Supervisor

Hard Rock Cafe Yankee Stadium
The Bronx, NY
05.2018 - Current
  • Supervised and managed the kitchen staff in preparing, cooking, and presenting food.
  • Monitored food quality control and safety standards to ensure compliance with health regulations.
  • Trained new cooks on proper preparation techniques, recipes, and presentation of dishes.
  • Provided guidance to employees regarding job duties and performance expectations.
  • Ensured that all food products were stored correctly at appropriate temperatures according to health department standards.
  • Solved customer complaints quickly and efficiently when necessary.
  • Conducted periodic evaluations of employee performance in order to recognize strengths as well as address any areas needing improvement.
  • Monitored food products, driving quality, freshness and integrity.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Trained kitchen workers on culinary techniques.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Delegated work to staff, setting priorities and goals.
  • Supervised team of 8 employees in hard rock cafe Yankee stadium establishment, maintaining positive and productive atmosphere to enhance employee experience.
  • Ensured all kitchen staff adhered to food safety and sanitation regulations.
  • Conducted regular performance evaluations of kitchen personnel.
  • Performed regular inspections of storage areas, coolers, freezers, ovens.
  • Enforced strict adherence to health codes and safety protocols in the workplace.
  • Maintained a clean working environment by delegating tasks appropriately among staff members.
  • Analyzed financial data related to kitchen operations including labor costs, revenue.
  • Collaborated with other supervisors on various projects related to restaurant operations.
  • Implemented strategies for improving efficiency in the kitchen while minimizing waste.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
  • Maintained food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Coached staff on strategies to enhance performance and improve customer relations.

Wok Cook

PF Changs Restaurant
New York, New York
09.2020 - 01.2021
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Stocked and restocked kitchen supplies as needed.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
  • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Assisted in prep work such as washing vegetables or butchering meat when needed.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Adhered to sanitation policies at all times when handling food products.
  • Inspected equipment for cleanliness prior to use every shift.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Conducted regular maintenance checks on equipment ensuring proper functioning order.
  • Cooked multiple orders simultaneously during busy periods.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Kept stations stocked and ready for use to maximize productivity.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Grilled and deep fried various foods from meats to potatoes.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Adhered to portion controls and presentation specifications.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Replenished food items from inventory and rotated ingredients.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Received and stored food and supplies.
  • Performed workstation prep prior to shift start.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Made meals in accordance with company standards and requirements.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Garnished and arranged dishes into creative presentations.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Familiarized with wok cook techniques and recipes.
  • Assisted in the preparation of ingredients for cooking.
  • Prepared sauces, soups, and other dishes according to recipes.
  • Organized food items on plates or trays as instructed by head chef.
  • Cleaned and maintained work area and equipment such as knives, cutting boards.
  • Followed health and safety guidelines while handling food items.
  • Maintained high standards of cleanliness in the kitchen environment.
  • Monitored stock levels of various ingredients needed for cooking.
  • Communicated effectively with colleagues in order to ensure smooth workflow in the kitchen.
  • Ensured that all dishes were prepared within specified time limits.
  • Checked quality of raw materials used for preparing meals.
  • Adhered to set hygiene regulations when handling food products.
  • Stir-fried vegetables, meats, fish, noodles., according to customer's request.
  • Adjusted temperature settings on stoves or ovens accordingly during cooking process.
  • Plated finished dishes according to presentation standards before serving them to customers.
  • Garnished plates with herbs, spices or sauces before presenting them to customers.
  • Tasted cooked dishes prior to plating them up in order to ensure flavor consistency.
  • Sanitized food preparation areas with company-approved cleaning products.
  • Set up kitchen for dinner rush by cutting meat and chopping vegetables.
  • Developed delicious wok-centered dishes, which incorporated meat, seafood, vegetables and dumplings.
  • Crafted high-quality and aesthetically-pleasing meals of freshest ingredients available.
  • Followed recipes closely to prepare delicious meals in line with restaurants' reputation.
  • Worked quickly to stay ahead of demanding customer loads during rush periods without sacrificing quality.
  • Controlled risk of food-borne infection by consistently following sanitary requirements.
  • Kept costs low by minimizing spoilage with proper stock rotation and storage.
  • Used slower times to clean kitchen surfaces and equipment and restock supplies.
  • Prepared multiple orders at once for speedy service.
  • Sanitized workstation at end of shift to prevent foodborne illnesses.
  • Followed specific methods for food preparation and proper portioning.
  • Set up work stations prior to opening to minimize prep time.
  • Checked completed orders for correct quantity and quality.
  • Cooked menu items based on customer orders.
  • Collaborated with team to deliver timely service of items.
  • Safely operated ovens, fryers and grills to prevent injuries and accidents.
  • Used grills, deep fryers and griddles to cook food.
  • Packaged and bagged cooked food and prepared items.
  • Washed and cut ingredients for quick meal assembly.
  • Requested supplies and equipment orders, explaining needs to managers.
  • Mixed ingredients for batter or dough.
  • Kept items warm until sold using heat lamps.

Grill Cook

Outback Steakhouse
The Bronx, NY
09.2015 - 03.2018
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Stocked and restocked kitchen supplies as needed.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
  • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Assisted in prep work such as washing vegetables or butchering meat when needed.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Adhered to sanitation policies at all times when handling food products.
  • Inspected equipment for cleanliness prior to use every shift.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Cooked multiple orders simultaneously during busy periods.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Kept stations stocked and ready for use to maximize productivity.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Grilled and deep fried various foods from meats to potatoes.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Adhered to portion controls and presentation specifications.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Replenished food items from inventory and rotated ingredients.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Received and stored food and supplies.
  • Performed workstation prep prior to shift start.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Made meals in accordance with company standards and requirements.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Trained new team members on proper meat and vegetable preparation techniques.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Executed proper techniques when preparing menu item ingredients.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Garnished and arranged dishes into creative presentations.
  • Reviewed recipes to determine exact measurements and ingredients to create dishes.
  • Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
  • Cleaned and organized grilling area, stocked supplies, and prepared food items to order.
  • Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
  • Monitored grill temperature to ensure proper cooking times.
  • Cooked hamburgers, hot dogs, chicken breasts, steaks, fish fillets and other meats according to recipes or customer specifications.
  • Grilled vegetables such as onions, peppers and mushrooms for burgers and sandwiches.
  • Prepared a variety of foods including salads, sandwiches and entrees using established recipes.
  • Ensured all food was cooked to the correct temperature as per health code regulations.
  • Made sure that all orders were filled in an accurate and timely manner.
  • Stored food in designated containers and storage areas to prevent spoilage.
  • Inspected equipment daily for cleanliness and functionality prior to use.
  • Kept work area clean at all times by sweeping floors, wiping down counters, tables with sanitizer solution and washing dishes, utensils properly after each shift.
  • Responded promptly and courteously to guest inquiries and complaints.
  • Complied with all safety standards while on the job.
  • Followed proper sanitation procedures during food preparation and storage.
  • Assisted in restocking kitchen supplies when necessary.
  • Maintained cleanliness and organization of line workstations.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
  • Stored foods in designated areas by following standard wrapping, dating and rotation procedures.
  • Utilized kitchen utensils and equipment to weigh, measure and mix ingredients according to recipes or personal judgment.
  • Distributed prepared food to servers.
  • Sanitized workstation before and after shift to prevent illness and food contamination.
  • Safely operated ovens, grills and other kitchen equipment to minimize accidents.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Set up work stations prior to restaurant opening to improve speed during busy periods.
  • Checked quality of food products to meet high standards.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Distributed food to service staff for prompt delivery to customers.
  • Chopped, diced and sliced ingredients for stir-fries, salads and appetizers.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Garnished and arranged plated meals.

Grill/Sauté Cook

TGI Fridays
Yonkers, New York
05.2013 - 11.2015
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Stocked and restocked kitchen supplies as needed.
  • Monitored the temperature of hot holding units to ensure all food items were held at safe temperatures.
  • Prepared a variety of ingredients such as meats, vegetables, and starches for sautéing according to recipes.
  • Cleaned and organized the sauté station before and after shifts.
  • Stocked supplies such as spices, condiments, sauces, and garnishes in preparation for service.
  • Sautéed proteins such as chicken, beef, pork, seafoods, and tofu with various sauces or marinades to order specifications.
  • Seasoned foods with herbs, spices, salt, pepper, garlic powder per recipe guidelines.
  • Tasted prepared dishes to ensure they met quality standards before plating them up for customers.
  • Plated dishes according to presentation guidelines established by chefs or supervisors.
  • Inspected work areas for cleanliness prior to beginning shift duties.
  • Followed health code regulations regarding sanitation practices while handling food items during preparation processes.
  • Communicated effectively with co-workers in order to maintain efficient workflow throughout the shift period.
  • Assisted other team members when needed during busy periods or times of high volume orders from customers.
  • Maintained updated knowledge of menu items including ingredients used in each dish and special requests from customers that may require modifications to recipes or preparation methods.
  • Adjusted heat sources accordingly based on type of ingredients being cooked in order to achieve desired results without burning or overcooking foods.
  • Restocked supplies as needed during service hours ensuring adequate levels were maintained at all times.
  • Removed trash from work stations regularly throughout shift periods.
  • Ensured compliance with all safety policies including use of non-slip shoes while working around hot surfaces.
  • Communicated any issues related to equipment malfunctions or maintenance needs promptly to management staff.
  • Identified opportunities for process improvements within the kitchen environment through observation and communication with other staff members.
  • Followed recipes closely to prepare delicious meals in line with restaurants' reputation.
  • Worked quickly to stay ahead of demanding customer loads during rush periods without sacrificing quality.
  • Controlled risk of food-borne infection by consistently following sanitary requirements.
  • Used slower times to clean kitchen surfaces and equipment and restock supplies.
  • Customized orders to account for customers' unique preferences and dietary requirements.
  • Kept costs low by minimizing spoilage with proper stock rotation and storage.
  • Executed proper techniques when preparing menu item ingredients.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Performed workstation prep prior to shift start.
  • Made meals in accordance with company standards and requirements.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Reviewed recipes to determine exact measurements and ingredients to create dishes.
  • Replenished food items from inventory and rotated ingredients.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Received and stored food and supplies.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Verified kitchen staff followed all recipes and portion serving guidelines correctly.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Garnished and arranged dishes into creative presentations.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.

Line Cook

Joe's Crab Shack
The Bronx, NY
03.2014 - 01.2015
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Stocked and restocked kitchen supplies as needed.
  • Assisted in prep work such as washing vegetables or butchering meat when needed.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.

Line Cook

Red Lobster
The Bronx, NY
03.2006 - 05.2013
  • Conducted regular performance evaluations of kitchen personnel.
  • Created daily, weekly and monthly work schedules for kitchen staff.
  • Coordinated with other departments to ensure timely delivery of meals to guests.
  • Maintained a clean working environment by delegating tasks appropriately among staff members.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Supervised team of 8 employees in Hard Rock Cafe Yankee Stadium establishment, maintaining positive and productive atmosphere to enhance employee experience.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Replenished food items from inventory and rotated ingredients.
  • Performed workstation prep prior to shift start.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Made meals in accordance with company standards and requirements.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Executed proper techniques when preparing menu item ingredients.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.

Education

Security License - Security

Security License
The Bronx, NY

Skills

  • Food safety understanding
  • Team Management
  • Catering Oversight
  • High-volume dining
  • Inventory controls
  • Food Preparation
  • Sanitation Standards
  • Kitchen Organization
  • Opening and closing procedures
  • Staff Training
  • Food presentation
  • Sanitizing understanding
  • Cost Control
  • Worker Training
  • Active Listening
  • Problem-Solving
  • Decision-Making
  • Team Collaboration
  • Problem-solving abilities
  • Organizational Skills
  • Adaptability
  • Multitasking
  • Professionalism
  • Self Motivation
  • Excellent Communication
  • Continuous Improvement
  • Critical Thinking
  • Written Communication
  • Production and Time Sequencing
  • Attention to Detail
  • Time management abilities
  • Reliability

Timeline

Wok Cook

PF Changs Restaurant
09.2020 - 01.2021

Kitchen Supervisor

Hard Rock Cafe Yankee Stadium
05.2018 - Current

Grill Cook

Outback Steakhouse
09.2015 - 03.2018

Line Cook

Joe's Crab Shack
03.2014 - 01.2015

Grill/Sauté Cook

TGI Fridays
05.2013 - 11.2015

Line Cook

Red Lobster
03.2006 - 05.2013

Security License - Security

Security License

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Eugenio Pacheco III