Microsoft
Flordali Gurrola
Line Cook
New York,US
Summary
Responsible Line Cook offering proven skills maintaining clean kitchens and promoting customer satisfaction through exceptional service. Dedicated to completing fast-paced work and properly handling food. Service-driven team player good at connecting with people resulting in repeat customers.
Overview
16
16
years of professional experience
6
6
years of post-secondary education
3
3
Languages
Work History
Station Cook
Four Seasons Hotel
New York, New York
12.2024 - Current
- Supported cost-saving initiatives through portion control and conscientious use of resources.
- Increased kitchen efficiency with diligent cleaning and sanitization of all work areas.
- Delivered outstanding presentation for each dish served, enhancing the dining experience for patrons.
- Adapted rapidly to changing circumstances such as ingredient shortages or last-minute alterations in menu offerings.
- Demonstrated versatility by mastering various cooking techniques required for different menu items.
- Collaborated with fellow cooks to create consistent dishes and maintain a cohesive menu offering.
- Reduced preparation times while maintaining quality standards through efficient mise en place organization.
- Managed multiple tasks simultaneously without sacrificing attention to detail or quality output.
- Contributed to team success by working cooperatively with front-of-house staff on delivering excellent service.
- Maintained high standards of quality control by regularly tasting dishes to ensure consistency and flavor profile accuracy.
- Handled special dietary requests efficiently, ensuring the satisfaction of guests with unique needs or preferences.
- Ensured food safety, adhering to strict guidelines for proper storage and handling of ingredients.
- Enhanced customer satisfaction by preparing high-quality meals in a timely manner.
- Consistently met time-sensitive demands during peak hours, ensuring customers received their orders promptly.
- Streamlined kitchen operations by maintaining an organized and efficient workspace.
- Promoted a positive workplace culture through proactive problem-solving and collaboration with colleagues.
- Monitored food quality and presentation to maintain high standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Developed innovative, creative menu items and recipes.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Verified proper portion sizes to consistently attain high food quality standards.
- Prepared and cooked meals according to recipes and customer specifications.
- I have a strive to ensure the perfection of flavor and presentation, despite the weight of massive work waves. With this attention to detail and focus, we can increases our sales in any particular item by 95 percent.
2nd Cook
Four Seasons Hotel Los Angeles At Beverly Hills
Beverly Hills, California
07.2022 - 11.2024
- Maintained food safety and sanitation standards.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Quickly adaptable to any environment and task assigned.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Monitored food quality and presentation to maintain high standards
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods
- Planned menus for different events, seasons and customer requests
- Adjusted recipes based on ingredient availability or customer request
Lead Line Cook
Crowne Plaza 601
Sanborn, California
09.2021 - 07.2022
- Made food according to standard recipes with requested changes for customer satisfaction.
- Experienced with handling orders when establishment is at full capacity, Increased sales by 10% due to consistency of meal preparations.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Used culinary and cutlery tools to prepare foods for cooking or cold dish presentations.
- Grilled meats and seafood to customer specifications
2nd Cook
Mama Terano 815 Deep Valley
Palos Verdes Estates, California
06.2020 - 09.2021
- Made food according to standard recipes with requested changes for customer satisfaction.
- Managed to serve over 30 customers daily and independently.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Used culinary and cutlery tools to prepare foods for cooking or cold dish presentations.
- Prepared food items in compliance with recipes and portioning control guidelines
Barista Shift Lead
Nuda
San Pedro, California
03.2019 - 06.2020
- Created superlative coffeehouse experience through customer service, beverage preparation and presentation, in-store marketing and thorough cleanliness and sanitation of space.
- Introduced mentoring program and effectively managed employee mistakes to decrease overall waste 90%.
- Memorized ingredients and recipes for wide variety specialty drinks.
- Generated friendly atmosphere by encouraging employees to greet and speak to customers
2nd Cook
The Doubletree
Carson, Washington
03.2018 - 03.2019
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business
- Seasoned and cooked food according to recipes or personal judgment and experience
3rd Cook
The Doubletree
San Pedro, California
01.2016 - 03.2018
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Managed opening and closing shift kitchen tasks.
- Reduced food costs 10% by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Identified inefficiencies leading to improved productivity
Barista
Naturewell,
Long Beach, CA
11.2013 - 01.2016
- Recommended products based on solid understanding of individual customer needs and preferences.
- Elevated customer loyalty by using strong communication abilities to resolve customer problems.
- Promoted additional items with beverages, increasing store sales
- Created wide variety of hot and cold drinks in average shifts with consistently positive customer satisfaction scores
- Controlled line and crowd with quick, efficient service
3rd Cook
Elk's Lodge
San Pedro, California
11.2009 - 11.2013
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Maintained food safety and sanitation standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Used Microsoft Word and other software tools to create documents and other communications.
- Measured, weighed and mixed appropriate ingredients according to recipe directions
- Followed strict standards for food handling and safety, minimizing risks to customers
Education
Associate of Science - Nursing Administration
Los Angeles Harbor College
Wilmington, CA 02.2020 - Current
Skills
Food plating and presentation
Portioning
Performance improvement
Safe food handling
Hospitality and service industry background
Order delivery practices
New hire training
Plates presentation
Software
Google Workspace
Collaboration tools: Skype, Dropbox, Zoom
Timeline
Station Cook
Four Seasons Hotel
12.2024 - Current
2nd Cook
Four Seasons Hotel Los Angeles At Beverly Hills
07.2022 - 11.2024
Lead Line Cook
Crowne Plaza 601
09.2021 - 07.2022
2nd Cook
Mama Terano 815 Deep Valley
06.2020 - 09.2021
Associate of Science - Nursing Administration
Los Angeles Harbor College
02.2020 - Current
Barista Shift Lead
Nuda
03.2019 - 06.2020
2nd Cook
The Doubletree
03.2018 - 03.2019
3rd Cook
The Doubletree
01.2016 - 03.2018
Barista
Naturewell,
11.2013 - 01.2016
3rd Cook
Elk's Lodge
11.2009 - 11.2013