Feliciano Alexander Viscarra
Compton,CA
Summary
More than 5 years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism.
Overview
14
14
years of professional experience
Work History
Clerk/ Passport Agent
United States Postal Service
01.2022 - Current
- Prepared mail, flats and parcels for carriers
- Constant communication with management of daily task
- Help customers with passport related issues
- Proficient in Microsoft word, Excel, and Power point
- Provided customers the best customer service
- Daily would complete a total of 20-30 passports
Senior Chef 1
The Cheesecake Factory
01.2021 - 01.2022
- Preparing and training new hires for roles in each station
- Maintained constant communication with employees and staff
- Inventory and purchasing
- Kept cost down on labor and product by 8-10%
- Made workshops menu roll outs
- Collaborated with management on inventory control and supply chain optimization.
- Analyzed customer feedback to refine recipes and improve guest satisfaction.
- Established strong relationships with vendors, negotiating favorable pricing on ingredients without sacrificing quality.
Executive Chef
El Torito/ Solitas
01.2020 - 01.2021
- Implemented seasonal menu changes based on customer preferences, driving engagement and satisfaction levels.
- Developed standard operating procedures for kitchen processes, improving overall performance and compliance with health regulations.
- Reduced labor cost
- Increased sales by using previous year forecast by 8-10% monthly
- Led culinary team in menu development and execution, ensuring consistency and quality in all dishes.
- Innovated signature dishes that elevated restaurant brand identity and attracted new clientele through unique flavor profiles.
AM Prep Cook
DO&CO
01.2019 - 01.2020
- Collaborated with chefs to refine recipes and enhance dish presentation.
- Maintained cleanliness and organization of workstations to ensure compliance with health standards.
- Monitored inventory levels and assisted in ordering supplies to prevent shortages.
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
Sous Chef
Warner Brothers
01.2017 - 01.2019
- Supervised kitchen staff, ensuring adherence to safety and quality standards.
- Developed and executed diverse menus, aligning with seasonal ingredients and guest preferences.
- Trained junior chefs in culinary techniques and operational procedures for optimal performance.
- Maintained inventory control, reducing waste through effective stock management practices.
- Coordinated catering services for special events, ensuring timely delivery and customer satisfaction.
- Managed inventory levels effectively, resulting in reduced 5 % food waste and cost savings for the establishment.
Sous Chef
PEI WEI/P.F. Chang’s
01.2012 - 01.2018
- Supervised kitchen staff, ensuring adherence to safety and quality standards.
- Trained junior chefs in culinary techniques and operational procedures for optimal performance.
- Collaborated with management to streamline food preparation processes, enhancing efficiency.
- Maintained inventory control, reducing waste through effective stock management practices.
- Implemented cost-saving measures while maintaining high standards of food presentation and taste.
- Led kitchen team in high-pressure environments, fostering teamwork and creativity under tight deadlines.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
COOK 3
Four Seasons
01.2015 - 01.2017
- Prepared high-quality dishes in accordance with Four Seasons culinary standards.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
Cook 1/ Line Lead
UCLA
01.2014 - 01.2015
- Prepared diverse menu items following established recipes and dietary guidelines.
- Developed seasonal menus based on local ingredients and nutritional standards.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
OVERNIGHT COOK
Beverly Wilshire Hotel
01.2013 - 01.2014
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
- Excelled in multitasking, simultaneously preparing multiple dishes while maintaining quality control standards.
- Enhanced customer satisfaction by preparing consistently high-quality meals for overnight guests.
- Consistently met performance goals set forth by management regarding sales targets, ticket times, and guest satisfaction.
- Adapted quickly to changing customer demands, adjusting recipes and ingredients as needed.
- Cooked between 40-50 trays of bacon, separated between 10 gallons of egg whites and egg yolks, and assorted 30-40 freshly prepared fruit bowls for room service
Receiver / Prep Cook
Mr. C Hotel
01.2013 - 01.2014
- Ensured all cooks had all the produce, protein and miscellaneous items for their stations and daily kitchen work.
- Maintained smooth and timely operations in preparation to receive over 4 trucks of produce, meats, fish and general goods for the hotel.
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
- Verified freshness of products upon delivery.
- Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Education
A.S. Degree - Culinary Arts
Los Angeles Mission College
Los Angeles, CA2012
High School - undefined
Dominguez high school
Compton, California01.2011
Skills
- Strong attention to safe food handling procedures
- Beautiful presentation of food
- Work at fast pace
- Quick learner
- Able to Multi-task
- Bilingual (Spanish/English)
- Great customer service
- Perfectionist
- Strive for the best of the team
- Inventory/purchasing
- Scheduling
- Crunch time
- Hot schedules
Chef
- Specializing in Italian, Asian and Continental Fine-Dining Cuisine
- Dynamic, Results-Oriented, and Team-Spirited
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Clerk/ Passport Agent
United States Postal Service
01.2022 - Current
Senior Chef 1
The Cheesecake Factory
01.2021 - 01.2022
Executive Chef
El Torito/ Solitas
01.2020 - 01.2021
AM Prep Cook
DO&CO
01.2019 - 01.2020
Sous Chef
Warner Brothers
01.2017 - 01.2019
COOK 3
Four Seasons
01.2015 - 01.2017
Cook 1/ Line Lead
UCLA
01.2014 - 01.2015
OVERNIGHT COOK
Beverly Wilshire Hotel
01.2013 - 01.2014
Receiver / Prep Cook
Mr. C Hotel
01.2013 - 01.2014
Sous Chef
PEI WEI/P.F. Chang’s
01.2012 - 01.2018
High School - undefined
Dominguez high school
A.S. Degree - Culinary Arts
Los Angeles Mission College