Fernando Santacruz
Los Angeles,CA
Summary
Dedicated and passionate culinary professional with over 6 years of progressive experience in high-volume kitchens, including extensive sous chef responsibilities. Proven ability to lead kitchen operations, maintain high standards of food quality and safety, and foster a collaborative and efficient culinary team. Skilled in menu planning, inventory control, staff training, and executing diverse cuisines with consistency and creativity. Recognized for strong leadership, attention to detail, and commitment to delivering exceptional dining experiences. Seeking to bring culinary expertise and team leadership to a dynamic kitchen environment.
Overview
10
10
years of professional experience
Work History
Loader and Unloader
Visions Quality Coatings
02.2025 - Current
- Maintained workplace safety by adhering to company guidelines and promptly addressing potential hazards.
- Enhanced loading efficiency by implementing proper lifting techniques and utilizing appropriate equipment.
- Reduced cargo damage by securely fastening and organizing items in accordance with shipment requirements.
- Facilitated smooth operations by closely collaborating with team members to coordinate loading and unloading processes.
- Increased warehouse organization by sorting incoming shipments and properly storing materials in designated locations.
- Picked, received and loaded orders using forklift or pallet jack and inspected and maintained warehouse machines.
Lead Sous Chef
Guerrilla Tacos (Arts Distric)
09.2024 - 01.2025
- 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.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Lead Sous Chef
Bistro Garden at Cold Water
08.2024 - 12.2024
- Assisted the Executive Chef with overseeing the culinary operations, menu planning, and food production in collaboration with the Executive Chef.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
Prep Cook
State of California
11.2020 - 02.2024
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Direct and mentor cooks, bakers, and dishwashers in all aspects of food production, including proper techniques, cleanliness, and storage in accordance with company standards.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Landscaper
BIG ROCK LANDSCAPING
07.2018 - 10.2020
- Maintained grounds by trimming, weeding, and general clean-up.
- Performed planting, watering, mulching, and edging of lawns.
- Removed weeds, hazards, and debris from common pathways to improve usability.
- Trimmed greenery, shrubs, and hedges to maintain uniform appearance.
- Used trimmers and chainsaws for grounds maintenance, brush clearing, and tree removal and thinning.
- Performed seasonal maintenance tasks such as pruning, aeration, fertilization, and mulching to promote plant health and longevity.
- Enhanced customer satisfaction by providing high-quality landscaping services and maintaining clear communication throughout the project.
- Maintained safe working environments by adhering to safety protocols and conducting regular equipment inspections.
- Managed inventory of tools, equipment, and materials to ensure proper allocation of resources for each project.
- Constructed hardscape elements like patios, walkways, retaining walls, outdoor kitchens, fire pits, water features for enhanced functionality of outdoor spaces.
- Designed and installed custom landscape features to meet clients'' aesthetic preferences and functional needs.
Lead Line Cook
State of California
06.2015 - 05.2018
- Advanced Food Preparation: Skilled in preparing a wide range of dishes and ingredients with proficiency. This includes experience in handling different types of meats, seafood, vegetables, and other ingredients, as well as knowledge of various cooking techniques.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Adherence, follow recipes and guidelines to maintain consistency in food quality, taste, and presentation.
- Knife Skills, possess proficient knife skills to ensure accurate and efficient food preparation.
- Ingredient Preparation: Wash, peel, and chop vegetables, fruits, and other food items. Measure and portion ingredients according to recipes.
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
Education
Associate of Arts - Business
Ventura College
Ventura, CA06-2018
Skills
- Meal preparation
- Kitchen management
- Food safety
- Kitchen organization
- Menu planning
- Menu development
- Cooking
- Food handling
- Customer service
- Cleaning and organization
- Cooking techniques
- Food preparation
Languages
Spanish
Native or Bilingual
Timeline
Loader and Unloader
Visions Quality Coatings
02.2025 - Current
Lead Sous Chef
Guerrilla Tacos (Arts Distric)
09.2024 - 01.2025
Lead Sous Chef
Bistro Garden at Cold Water
08.2024 - 12.2024
Prep Cook
State of California
11.2020 - 02.2024
Landscaper
BIG ROCK LANDSCAPING
07.2018 - 10.2020
Lead Line Cook
State of California
06.2015 - 05.2018
Associate of Arts - Business
Ventura College
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