Fernando De La Cruz
Levittown,NY
Summary
Dynamic Executive Chef with a proven track record at Merenda Wine Bar, excelling in menu development and cost control. Adept at fostering teamwork and maintaining high food safety standards, I effectively managed inventory and cultivated relationships with local suppliers to enhance quality and freshness. Committed to delivering exceptional culinary experiences.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Executive Chef
Merenda wine bar
Oceanside, California
09.2024 - Current
- Provided guidance and support for Sous Chefs during peak service hours.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Controlled labor costs through effective use of staff scheduling techniques.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Tracked sales figures for each dish served in order to identify popular items.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
Sous Chef
bar 56
Brooklyn, NY
05.2024 - 05.2025
- Created a positive work environment by encouraging teamwork among staff members.
- Developed daily specials utilizing seasonal ingredients.
- Contributed to the successful execution of catered events from start to finish.
- Monitored inventory levels to ensure adequate supplies on hand.
- Supervised cooks and other kitchen personnel during meal services.
- Enforced portion control guidelines to minimize costs associated with overproduction.
Sous Chef
SILVER APRICOT
06.2021 - 06.2023
- Chinese american cuisine.
- In charge of ordering, inventory, scheduling, and hiring.
- Menu development
- Processing all major proteins and sauces
- Three man line with very small kitchen pushing up to 80 covers on weekends.
Line Cook
ABCV
02.2021 - 05.2021
- Worked saute, oven, and wok
- Vegan cuisine with south east asian influence
Line Cook
LITTLE MOSS
08.2020 - 12.2020
- Worked plancha
- Contact with farmers in the local area
- Worked on dish development.
Fish Monger
FEARLESS FISH MARKET
Providence, RI
06.2020 - 08.2020
- The production and sale of whole fish, fillets, shellfish. Acquired from local purveyors.
- Prepared custom orders for customers according to their specifications.
- Stored products at appropriate temperatures according to health regulations.
- Ensured that seafood products were labeled properly with expiration dates.
- Cleaned and sanitized display cases daily to ensure customer safety.
- Monitored inventory levels and placed orders for additional supplies as needed .
Lead Prep Cook, Line Cook
VERACE
05.2017 - 08.2019
- Preperation of all stocks, sauces, proteins, and pastas
- Meeting crucial dead lines
Line Cook
THE FULTON
05.2019 - 07.2019
- Garde Manger
Line Cook
ROGUE
12.2018 - 03.2019
- Worked plancha and fry station
Education
Associates - Culinary Arts
Johnson and Wales University
05.2020
Culinary Diploma -
Gerald R. Claps Technical High School
05.2018
Skills
- Work well under pressure
- Can lift over 40lbs
- Computer skills
- Break down fish
- Meat butchery
- Communication skills
- Team work skills
- Hard working
- Consistent
- Knife skills
- Menu development
- Inventory management
- Cost control
- Food safety
- Team leadership
- Catering management
- Staff management
- Time management
- Food spoilage prevention
- Food preparation techniques
Accomplishments
- 50 best restaurants new york times
Certification
- Nys food handlers card
Timeline
Executive Chef
Merenda wine bar
09.2024 - Current
Sous Chef
bar 56
05.2024 - 05.2025
Sous Chef
SILVER APRICOT
06.2021 - 06.2023
Line Cook
ABCV
02.2021 - 05.2021
Line Cook
LITTLE MOSS
08.2020 - 12.2020
Fish Monger
FEARLESS FISH MARKET
06.2020 - 08.2020
Line Cook
THE FULTON
05.2019 - 07.2019
Line Cook
ROGUE
12.2018 - 03.2019
Lead Prep Cook, Line Cook
VERACE
05.2017 - 08.2019
Associates - Culinary Arts
Johnson and Wales University
Culinary Diploma -
Gerald R. Claps Technical High School
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